Pumpkin Cinnamon Roll Cake with Vanilla Buttercream

Vegan Pumpkin Cinnamon Roll Cake with Vanilla Buttercream Frosting!

I’ve been having serious cravings for a nice pumpkin cake lately. Specifically Pumpkin Cake with Cream Cheese Frosting…. Mmmmmmmm!! Alas, my days with cream cheese are long gone :( But, I can still enjoy a nice fat slice of fluffy pumpkin cake!!! Eggs or no eggs!

Vegan Pumpkin Cinnamon Roll Cake with Vanilla Buttercream Frosting!

And to make this cake a REAL treat, truly worthy of the Holidays, I decided to add a decadent cinnamon swirl to the batter. And oh man, did it take pumpkin cake to a whole ‘nother level! Ohhh baby!

Vegan Pumpkin Cinnamon Roll Cake with Vanilla Buttercream Frosting!

I did use regular organic granulated and powdered sugars for this recipe, rather than the unrefined kinds I try to stick with. I wanted this cake to be a real deal dessert. Not a sugar-free wanna-be. Feel free to make your own healthy substitutions though!

Vegan Pumpkin Cinnamon Roll Cake with Vanilla Buttercream Frosting!

And if you like the vegan cream cheese that is on the market nowadays or you know how to make homemade vegan cream cheese, you can top this pumpkin cake with a vegan cream cheese frosting. I opted for a simple vanilla buttercream frosting since I don’t really like the taste of the vegan cream cheese- it just doesn’t taste like cream cheese to me, so why even pretend?

Vegan Pumpkin Cinnamon Roll Cake with Vanilla Buttercream Frosting!

Vegan Pumpkin Cinnamon Roll Cake with Vanilla Buttercream Frosting!

A definite seasonal must.

Vegan Pumpkin Cinnamon Roll Cake with Vanilla Buttercream Frosting!

Pumpkin Cupcakes with Vanilla Bean Frosting
Author: 
Serves: 18
 
Ingredients
  • 2 cups all-purpose flour
  • ½ cup brown sugar
  • 1 cup granulated sugar
  • 1 teaspoon baking powder
  • ¾ teaspoon baking soda
  • ¾ teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • 1 cup non-dairy milk
  • ¼ cup non-GMO canola oil
  • 1 cup pumpkin purée
  • 1 tablespoon vanilla extract
  • FOR THE CINNAMON SWIRL:
  • 2 tablespoons vegan margarine, melted
  • ¼ cup brown sugar
  • 2 teaspoons ground cinnamon
  • 1 tablespoon flour
  • FOR THE FROSTING:
  • ½ cup vegan margarine, softened
  • 2-3 cups powdered sugar, sifted
  • 2 teaspoons vanilla extract
  • 1 tablespoon non-dairy milk, if needed
Instructions
  1. Preheat the oven to 350°F and spray a 9-inch-by-13-inch pan with non-stick cooking spray.
  2. In a large bowl, whisk together the flour, sugars, baking powder, baking soda, salt, and spices; set aside.
  3. In a medium bowl, whisk together the milk, oil, pumpkin purée, and vanilla extract. Add the pumpkin-mixture to the dry ingredients and fold with spatula until just combined and no dry bits remain. Pour into prepared pan and smooth out evenly.
  4. FOR THE CINNAMON SWIRL: Combine all ingredients in a small bowl. Drizzle across cake batter and swirl with a butter knife.
  5. Bake the cake 30-35 minutes or until a toothpick inserted into the center comes out clean. Set aside on a wire rack to cool completely.
  6. FOR THE FROSTING: In a large bowl, beat the margarine until smooth. Add the powdered sugar, starting with 2 cups, and beat on low until just combined. Beat in vanilla. Add additional powdered sugar to sweeten to taste and use the milk if needed to moisten. Frost the cake once it has cooled completely.
  7. for 30-35 minutes

 

 

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