Pumpkin Cake with Cinnamon Cream Cheese Frosting--vegan cake

By Mikaela

Ingredients

• Frosting:
• 2 cups (250g) All Purpose Flour
• 1 cup (200g) Brown Sugar
• 1/2 cup (100g) White Sugar
• 1 tsp Baking Soda
• 1 tsp Baking Powder
• 1/2 tsp Salt
• 2 tsp Ground Cinnamon
• 1/2 tsp Ground Nutmeg
• 1/2 tsp Ground Ginger
• 1/2 tsp Ground Cloves
• 1 and 1/2 cups (337g) Pumpkin Purée (not pumpkin pie filling)
• 1 tsp Vanilla Extract
• 1/4 cup (60ml) Extra Virgin Olive Oil (or other vegetable oil)
• 1 Tbsp Apple Cider Vinegar
• 1 Flax Egg
• 1. 1 1 stick cream cheese (8 ounces) --original recipe calls for 12, I used 6
• 2. 1/2 1/2 cup butter at room temperature
• 3. 2 cups of confectioners sugar
• 4. 1 tsp. ground cinnamon
• 5. 1 tsp. vanilla

Details

Adapted from lovingitvegan.com

Preparation

Step 1

1. Preheat the oven to 350°F (180°C).
2. Sift the flour into a mixing bowl and add the sugar, baking soda, baking powder, salt, cinnamon, nutmeg, ginger and cloves.
3. Prepare your flax egg by adding 1 Tbsp ground flaxseed meal to a bowl and then adding in 3 Tbsp of Hot Water and allowing to sit for a minute to become gloopy.
4. Add the pumpkin purée, vanilla, olive oil, apple cider vinegar and flax egg to the mixing bowl and mix in very well. The batter will be thick.
5. Spray two 7 inch cake tins with non-stick spray and then add a circle of parchment paper to the base of each cake tin.
6. Divide the batter equally between the cake tins.
7. Place into the oven and bake for 30 minutes or until a toothpick inserted into the center of the cakes comes out clean.
8. Transfer to a wire cooling rack and allow to cool completely before frosting.

For the Frosting:
1. Add the room temperature butter, cream cheese, vanilla, cinnamon, and powdered sugar to a large mixing bowl.
2. Beat the mixture using a hand mixer until light and fluffy and even in texture.
3. Once the cake is completely cooled, frost the cake.