Can I use fresh pumpkin instead of canned?

Absolutely! Just make sure to cook and puree it until smooth, and drain any excess moisture.

What if I don't have espresso powder?

Strong cooled coffee works perfectly, or you can make a chocolate buttercream instead for a different but equally delicious twist.

Can I make this as cupcakes?

Yes! Bake at the same temperature for 18-22 minutes. You'll get about 18-20 beautiful cupcakes.

How do I know when the cake is done?

A toothpick inserted in the center should come out clean or with just a few moist crumbs clinging to it.

Vegan Pumpkin Cake with Espresso Buttercream Recipe

Name: Vegan Pumpkin Cake with Espresso Buttercream
Prep time: 15 min
Cook time: 45 min
Total time: 2 h
Cuisine: American
Ingredients: 15 ounce can pumpkin puree; 1 cup canola oil; 1 cup soy milk (or oat, almond, coconut); 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; 1 cup vegan butter (softened to room temperature); 3 cups powdered sugar; 1-2 teaspoons espresso powder (or 1-2 tablespoons espresso, cooled); 1 teaspoon pure vanilla extract; 2-3 tablespoons soy milk (or other milk)

Description

A moist pumpkin spice cake infused with espresso flavor and layered with fluffy espresso buttercream frosting — a cozy fall-inspired dessert.

Ingredients

15 ounce can pumpkin puree
1 cup canola oil
1 cup soy milk (or oat, almond, coconut)
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
1 cup vegan butter (softened to room temperature)
3 cups powdered sugar
1-2 teaspoons espresso powder (or 1-2 tablespoons espresso, cooled)
1 teaspoon pure vanilla extract
2-3 tablespoons soy milk (or other milk)

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Instructions

Preheat the oven to 350 degrees F and grease two 8-inch round cake pans. Place a round of parchment paper on the bottom for easy removal.
In a large bowl, whisk the pumpkin puree, oil, milk, sugars and vanilla until smooth and well combined.
Now add the flour on top of the wet ingredients. Sprinkle the baking powder, baking soda, salt, cinnamon and pumpkin pie spice on top of the flour and whisk or stir until just combined.
Pour evenly into the prepared pans and bake for 35-45 minutes, until a toothpick inserted in the middle comes out clean.
Let the cakes cool in the pans for 10 minutes, then carefully invert on to a cooling rack and let cool completely before frosting. If desired, slice the dome off each cake layer before frosting.
Make the frosting – In the bowl of a stand mixer with paddle attachment (or using a handheld mixer), beat the butter until smooth. Now add the powdered sugar gradually, until it’s mixed in. Add the espresso powder, vanilla and 2-3 tablespoons plant milk, as needed. Beat on medium-high speed until fluffy, smooth and well combined.
Once the cake layers are completely cooled, frost, serve and enjoy!

Notes

For stronger espresso flavor, increase the espresso powder slightly in the frosting. This cake pairs perfectly with a hot latte.

Nutrition

Serving Size: 1 slice
Calories: 447 kcal
Sugar: 43 g
Sodium: 286 mg
Fat: 24 g
Carbohydrates: 57 g
Fiber: 1 g
Protein: 2 g