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Close up of a slice of vegan pumpkin spice latte cake.

Vegan Pumpkin Spice Latte Cake

Vegan pumpkin spice latte cake – this easy vegan pumpkin sheet cake topped with fluffy coffee buttercream is dreamily soft, moist and delicious. It is full of warming Fall flavours and is a perfect cake for celebrations.

Course Dessert
Cuisine American
Keyword cake
Prep Time 20 minutes
Cook Time 25 minutes
Servings 16 people
Author Domestic Gothess

Ingredients

Cake:

  • 370 g (3 cups) plain (all-purpose) flour
  • 175 g (1 cup) light brown soft sugar
  • 130 g (⅔ cup) caster (superfine) sugar
  • 2 ½ tsp baking powder
  • 1 tsp bicarbonate of soda (baking soda)
  • 3 ½ tsp pumpkin spice (see post above for instructions to make your own)
  • 1 tsp salt
  • 425 g (one 15 oz can) pumpkin puree (see post above for instructions to make your own)
  • 160 ml (⅔ cup) neutral oil (I use sunflower)
  • 135 ml (½ cup + 1 Tbsp) unsweetened non-dairy milk
  • 1 ½ tsp cider or white wine vinegar
  • 2 tsp vanilla extract

Buttercream:

  • 175 g (¾ cup) vegan block butter (NOT the spreadable kind. I use Naturli Vegan Block) softened
  • 2 Tbsp instant espresso powder
  • 250 g (2 cups) icing (powdered) sugar sifted (plus extra if needed)
  • 1 tsp vanilla extract

Instructions

  1. Preheat the oven to 180°C/160° fan/350°F/gas mark 4. Grease a 23 x 33 cm / 9 x 13 inch rectangular cake tin and line it with baking parchment.

  2. Whisk together the plain flour, light brown soft sugar, caster sugar, baking powder, bicarbonate of soda, pumpkin spice and salt in a large mixing bowl.

  3. Add the pumpkin puree, sunflower oil, non-dairy milk, vinegar and vanilla extract and whisk gently until no dry lumps remain but be careful not to over-mix.

  4. Transfer the batter to the prepared tin and spread it level. Bake for about 25 minutes until a skewer inserted into the centre comes out clean or with a few moist crumbs but no wet batter.

  5. Leave the cake to cool in the tin for 15 minutes then carefully lift it out onto a wire rack and leave it to cool completely before icing it.

  6. To make the coffee buttercream, place the softened vegan block butter and instant espresso powder in a bowl and whisk until smooth.

  7. Add the sifted icing sugar and vanilla extract and whisk on a high speed for a good few minutes until the buttercream is very light and fluffy and the espresso powder has dissolved.

  8. If it is too thick you can whisk in a little non-dairy milk, ½ tsp at a time. And if it is too soft you can either whisk in more sifted icing sugar or pop it in the fridge for 15 minutes to firm up a bit.

  9. Spread the buttercream over the cake, decorate as you like and serve.

Recipe Notes

  • For the best results make sure that you follow the recipe closely. As always, I highly recommend weighing your ingredients using the gram measurements (with a digital scale), rather than the cup conversions. Cup measurements are simply not accurate enough for baking and I cannot guarantee the best results if you use them.
  • If you are using tinned/canned pumpkin puree, make sure that it is 100% pumpkin, NOT pumpkin pie filling.
  • The buttercream is quite soft and may get a bit melty if it is warm out. If you want to make a more stable buttercream you can swap 50g of the vegan butter for vegetable shortening (such as Trex).
  • For the buttercream, if you don’t have any instant espresso powder you can use instant coffee granules instead, but you will need to mix them with 2 tsp non-dairy milk to dissolve them before adding to the butter.