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Fall Spice Cake with Pumpkin Spice Buttercream and Caramel Drizzle

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If you could bottle up fall and put it in a cake, that would be this cake. Its layers are flavored with delicious fall spices, the buttercream has a touch of pumpkin spice, and the caramel drizzle takes it to the next level.

You will impress anyone with this four layer, totally vegan cake.

Ingredients

For the cake layers, you’ll need:

  • All-purpose flour
  • Baking soda
  • Baking powder
  • Salt
  • Fall spices: Nutmeg, ginger, cinnamon, allspice, cloves
  • Brown Sugar
  • Canola oil
  • Vanilla extract
  • Nondairy milk + apple cider vinegar

For the buttercream, you’ll need:

  • Vegan buttery sticks (find them here!)
  • Powdered sugar
  • Nondairy milk
  • Vanilla extract
  • Pumpkin spice

And for the caramel drizzle:

  • Vegan buttery sticks
  • Brown sugar
  • Soy milk
  • Vanilla extract

This cake is worth every second spent making it. So get baking!

Fall Spice Cake with Pumpkin Spice Buttercream and Caramel Drizzle

If you could bottle up fall and put it in a cake, that would be this cake. Its layers are flavored with delicious fall spices, the buttercream has a touch of pumpkin spice, and the caramel drizzle takes it to the next level.
Prep Time 45 mins
Cook Time 30 mins
Total Time 1 hr 15 mins
Course Dessert
Servings 12 slices

Ingredients
  

  • 1 1/2 cup non-dairy milk we prefer soy
  • 1 tbsp apple cider vinegar
  • 2 1/4 cup all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 2 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 1/4 tsp allspice
  • 1/2 tsp nutmeg
  • 1/4 tsp ground ginger
  • 1 1/2 cup brown sugar
  • 1/2 cup canola oil
  • 1/2 tbsp vanilla extract

For the buttercream frosting:

  • 1 cup vegan buttery sticks
  • 2 cups powdered sugar
  • 1-3 tbsp nondairy milk we prefer soy
  • 1/2 tsp vanilla extract
  • 2 tsp pumpkin spice

For the caramel drizzle:

  • 1/4 cup vegan butter
  • 1/2 cup brown sugar
  • 1/4 cup soy milk
  • 1/2 tsp vanilla extract
  • 1/4 tsp salt

Instructions
 

  • Preheat the oven to 350°F. Line and grease two 8″ pans.
  • Make the cakes: In a measuring cup or bowl, whisk the milk and vinegar. Set aside.
  • In another bowl, whisk the flour, baking soda and powder, salt, and spices.
  • In a large mixing bowl, add the brown sugar, oil, vanilla, and milk mixture and mix. Add in the dry mixture and blend until combined.
  • Pour even amounts of batter into each of your pans. Bake for 30-35 minutes, until a toothpick comes out clean.

For the buttercream:

  • In a large mixing bowl, add the buttery sicks. Beat until fluffy.
  • Slowly add the powdered sugar and beat. Add milk as necessary to reach desired consistency.
  • Beat in vanilla and pumpkin spice.

For the caramel:

  • Melt the butter in a saucepan. 
  • Add the brown sugar and milk and bring to a boil while consistently whisking. 
  • Boil for a couple minutes, then remove from heat.
  • Whisk in the vanilla and salt.

Assemble the cake

  • Once the cake layers are chilled, cut each in half horizontally to make four equal sized layers.
  • Pipe or spread buttercream on top of the first layer, then drizzle with caramel. 
  • Top with another cake layer and repeat until you reach the last layer. 
  • Top with a final layer of buttercream and drizzle the rest of the caramel around the sides. Decorate as you wish!

*You can use four cake pans to avoid cutting the cakes after baking, but we prefer this way for easier baking!

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  1. Reply

    I live in a country that does not have many vegan products and definitely no vegan butter. What substitute might be used instead in this recipe OR how would one go about making vegan butter using common every day products?

    1. Reply

      Sorry we haven’t tried with a vegan butter substitute. Feel free to play around though!

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