Ingredients:
For the Cake:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 1/2 cups granulated sugar
- 1 cup pumpkin puree
- 1/2 cup vegetable oil
- 1/2 cup unsweetened applesauce
- 1 teaspoon vanilla extract
- 1/2 cup non-dairy milk (such as almond, soy, or oat)
For the Frosting:
- 1/2 cup vegan butter, softened
- 4 oz vegan cream cheese, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions:
- Preheat your oven to 350°F (175°C). Grease two 9-inch cake pans and line the bottoms with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt until well combined.
- In a large bowl, whisk together the sugar, pumpkin puree, vegetable oil, applesauce, and vanilla extract until smooth.
- Gradually whisk the dry ingredients into the wet ingredients, alternating with the non-dairy milk, until just combined.
- Pour the batter evenly into the prepared pans and smooth the tops with a spatula.
- Bake for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Remove the cakes from the oven and allow them to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
- While the cakes are cooling, make the frosting. In a medium bowl, beat the vegan butter and cream cheese together until smooth.
- Gradually add the powdered sugar and vanilla extract, and beat until the frosting is smooth and creamy.
- Once the cakes are completely cooled, place one cake layer onto a serving plate and spread a thick layer of frosting over the top.
- Place the second cake layer on top of the frosting and spread a thick layer of frosting over the top and sides of the cake.
- Serve immediately or store in the refrigerator until ready to serve.