Go Back
Print Recipe

Pumpkin Apple Spice Cake with Ermine Frosting

Author: Lisa Le

Ingredients

  • 2/3 cup vegan butter like Earth Balance
  • 1 cup white granulated sugar
  • 3/4 cup pumpkin purée
  • 3/4 cup applesauce
  • 1 tbsp vanilla extract
  • 2 tsp pumpkin spice
  • 4 tsp baking powder
  • 2 1/2 cups all purpose flour
  • 1/4 tsp salt
  • 1/2 cup almond milk or other milk alternative
  • 1 batch of ermine frosting

Instructions

  • Preheat oven to 350F.
  • Cream together the butter and sugar until it's pale and smooth.
  • Add in pumpkin purée, applesauce, and vanilla extract and mix until incorporated.
  • Sift in pumpkin spice, baking powder, flour and salt and mix, gradually adding almond milk until you get a thin yet viscous batter.
  • Divide the batter between two greased and lined 8" cake pans. If you have heat strips, soak them and place them around your cake for even baking and flat tops.
  • Bake for 30-40 minutes, check to see if the cake is done by poking the middle of the cake with a cake tester or toothpick. It should come out either with moist crumbs sticking to it, or clean.
  • Remove from oven and let cool on a wire rack. After about 5 minutes, remove the cakes from the pan and let them rest on the wire rack.
  • Meanwhile, whip up the ermine frosting (see link in ingredients). Once the cake is cooled, begin to ice.
  • Start with a cake stand or cake board and add two thin smears of batter. This will act as a glue.
  • Place the first layer of the cake on the board, right side up. (I forgot to do this when I took the photos. Whoops). Add about 1-2 cups of icing and spread around in the middle.
  • Place the second layer, upside down so that the edges of the cake will be the sharp and clean sides from the cake pan.
  • Add a crumb coat of icing around the cake to seal in the moisture (a thin layer of icing all around the cake).
  • Ice the rest of the cake as desired. Keep in fridge, remove from fridge 30 minutes before serving.