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Pumpkin Spice Latte Cake Recipe

Pumpkin Spice Latte Cake Recipe
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★★★★★

4.8 from 27 reviews

This Pumpkin Spice Latte Cake is a delightful vegan treat that perfectly combines the warm flavors of pumpkin and classic fall spices with a rich espresso buttercream frosting. Moist pumpkin cake layers are infused with cinnamon and pumpkin pie spice, layered and topped with a fluffy vegan espresso buttercream for a cozy dessert that’s perfect for any autumn gathering.

Ingredients

Scale

Pumpkin Cake Layers

  • 15 ounce can pumpkin puree
  • 1 cup canola oil
  • 1 cup soy milk or oat, almond, or coconut milk
  • 1 cup packed brown sugar
  • 1/2 cup granulated sugar
  • 1 1/2 teaspoons pure vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 2 teaspoons pumpkin pie spice

Espresso Buttercream

  • 1 cup vegan butter softened to room temperature
  • 3 cups powdered sugar
  • 1–2 teaspoons espresso powder or 1–2 tablespoons cooled espresso
  • 1 teaspoon pure vanilla extract
  • 2–3 tablespoons soy milk or other plant-based milk

Instructions

  1. Preheat and Prepare Pans: Preheat the oven to 350°F (177°C). Grease two 8-inch round cake pans and place a round of parchment paper on the bottom of each for easy removal of the cake layers.
  2. Mix Wet Ingredients: In a large bowl, whisk together the pumpkin puree, canola oil, soy milk (or preferred plant milk), brown sugar, granulated sugar, and vanilla extract until smooth and thoroughly combined.
  3. Add Dry Ingredients: Add the all-purpose flour over the wet mixture. Sprinkle the baking powder, baking soda, salt, ground cinnamon, and pumpkin pie spice on top of the flour. Gently whisk or stir everything until just combined, being careful not to overmix.
  4. Bake the Cake Layers: Pour the batter evenly into the prepared cake pans. Bake in the preheated oven for 35 to 45 minutes, or until a toothpick inserted in the center comes out clean.
  5. Cool the Cakes: Allow the cakes to cool in the pans for about 10 minutes. Then carefully invert the cakes onto a cooling rack and let them cool completely. Optionally, slice off the domed tops of the cake layers to create even layers for frosting.
  6. Prepare the Espresso Buttercream: In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the softened vegan butter until smooth. Gradually add the powdered sugar and mix until incorporated. Add the espresso powder (or cooled espresso), vanilla extract, and 2 to 3 tablespoons of soy milk, adjusting to achieve a fluffy and smooth consistency. Beat on medium-high speed until well combined and airy.
  7. Assemble and Frost: Once the cake layers are completely cooled, frost the cake generously with the espresso buttercream. Serve immediately or refrigerate until ready to enjoy.

Notes

  • For the best flavor, use fresh pumpkin puree or high-quality canned pumpkin puree.
  • You can substitute the canola oil with another neutral oil like vegetable or avocado oil.
  • If you don’t have espresso powder, strong brewed coffee or instant coffee granules can be used as a substitute in the frosting.
  • Ensure the cakes are completely cool before frosting to prevent the buttercream from melting.
  • This cake is vegan and can be made gluten-free by substituting the all-purpose flour with a gluten-free blend designed for baking.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.

Nutrition

Keywords: pumpkin spice latte cake, vegan pumpkin cake, autumn dessert, espresso buttercream, vegan cake recipe, fall baking

Find it online: https://frommamamaya.com/pumpkin-spice-latte-cake-recipe/