You can make pumpkin cake vegan by replacing butter with applesauce or vegetable shortening. You can also substitute butter with pumpkin puree. In addition, the flavouring agent allspice and pumpkin puree complement each other very well. Here are some tips for making vegan pumpkin cake:
Cream cheese frosting pairs well with pumpkin cake
This easy recipe makes a delicious spiced pumpkin cake. Cream cheese frosting plays off the warmth of pumpkin pie spice while adding a soft, moist crumb. A hint of orange zest and cinnamon sugar sprinkled on top finish the look and flavor of this vegan dessert. This recipe can be baked ahead and stored in the refrigerator for a few days. Then, serve with a cup of hot pumpkin spiced tea or coffee.
If you are looking for a dairy-free alternative to cream cheese frosting, try making a pumpkin sheet cake. This cake is already vegan, so it only requires a vegan cream cheese for the frosting. The orange-scented frosting plays off the warming pumpkin pie spice. This easy vegan recipe is quick to make and makes a lovely fall dessert. Cream cheese frosting pairs well with pumpkin cake because it plays off the sweetness and tang of pumpkin pie spice.
Pumpkin puree is a dairy-free substitute for butter
You can make your own pumpkin puree. The pumpkin puree should be strained through cheesecloth before using. The excess water may lead to a wet or gummy cake. You can use the pumpkin water for smoothies and you can boil it down into a thick syrup and add it back to the pumpkin puree. Pumpkin puree is rich in fiber, which helps you maintain a healthy weight. It also promotes good bowel health.
For the vegan buttercream, you can use freshly-made or canned pumpkin. You should make sure to use unsweetened pumpkin. You can also use pumpkin pie filling, but be sure to use the plain kind. When you prepare pumpkin puree, it should be sifted well, as otherwise it may become runny during the baking process. Use a colander lined with cheesecloth to drain excess liquid.
Vegetable shortening or applesauce is used to replace butter
If you are looking for a healthy way to bake, you can replace butter with either applesauce or vegetable shortening. Both will help you make a delicious and healthier cake without sacrificing taste and texture. If you’re looking for a healthy way to bake, you can also try substituting applesauce for half the amount of shortening in a recipe. It’s important to remember that substituting applesauce for half the amount of shortening may change the taste of the finished product. Consequently, you may have to reduce the amount of sugar in the recipe to compensate for the difference in taste and texture.
If you’re a health conscious cook, you can replace the butter in a pumpkin cake recipe with shortening or applesauce. Both types of products are solid, making them easier to mix into a batter and prevent the cakes from drying out. However, you should know that these substitutes are not as moist as butter. The shortening-based cake will have a slightly different texture, so if you want to get a moist and dense pumpkin cake, you can go for applesauce instead.
Allspice is used in pumpkin cake
Allspice, or nutmeg, is a spice blend that can replace cinnamon in this recipe. You can substitute allspice with cinnamon or cloves. Using pumpkin seeds is also an excellent alternative for this spice. You can add a tsp of allspice to the batter or sprinkle some pumpkin seeds on top of the cake before baking. When making a pumpkin cake with this spice blend, keep in mind that the baking time will be shorter than if you use allspice.
To make a pumpkin spice cake, combine flour, sugar, baking powder, and baking soda. Mix well. Add pumpkin puree. You can also substitute canned pumpkin. Then, pour the batter into a cake pan and bake it for 30-35 minutes. Once baked, allow it to cool and you can drizzle the cake with the glaze. Pumpkin cake is now ready for frosting! Here are some simple pumpkin spice recipes:
