Pumpkin spice cake (v)

A delicious cake balancing pumpkin undertones with delicate spices.
Makes two loaf cakes, to serve approximately 20.

Lightly adapted from It Doesn't Taste Like Chicken.

Original post (with pictures) here.

For the cake -

2-1/2 cups plain flour
1-3/4 cup white sugar
1-1/2 tbsp mixed spice
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1-1/2 cups non-dairy milk of choice (I used unsweetened almond)
1 cup pureed pumpkin (either tinned or fresh pumpkin cooked, mashed and pureed
1/2 cup vegetable oil
2 tbsp apple cider vinegar
1 tsp vanilla extract

For the icing (this makes a bit more than you really need) -
3 cups icing sugar
1/2 non-dairy margarine
1/2 cup non-dairy cream cheese
2 tsp apple cider vinegar
1/2 tsp vanilla extract
1 – 2 tbsp non-dairy milk


1. Preheat your oven to 180’C (375'F) and grease / line two loaf trays (the original recipe called for round cake tins so you could do that instead).
2. In a large mixing bowl, whisk the dry ingredients together (flour, sugar, spice, baking soda, baking powder, salt).
3. In a medium mixing bowl, mix the wet ingredients together (milk, pumpkin, oil, vinegar, vanilla).
4. Pour the wet ingredients into the dry and mix with a wooden spoon until just combined.
5. Divide the batter between your cake pans and bake for approximately 35 minutes. Bake until a toothpick inserted in the centre comes out clean.
6. To make the icing, beat all icing ingredients together with electric beaters. Ice once the cakes are cooled.