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Pumpkin Spice Latte Cake

A soft spiced pumpkin sheet cake soaked with coffee, filled with Biscoff and topped with coffee cream cheese frosting.

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Watch how it is made

The reel shared on @veganjoyciful.

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Before you start

Soya milk works best for the 'buttermilk'. Let the cake cool completely before soaking and frosting; it is delicate. Keeps 2–3 days in the fridge. Our reel didn't name its creator; this is the matching published recipe from The Little Blog of Vegan.

Pumpkin Spice Latte Cake

8–10 squares · 20 cm (8 in) square tin

Ingredients

Cake: 250 ml soya milk; 1 tsp apple cider vinegar; 2 tbsp pumpkin purée; 100 g caster sugar; 250 g self-raising flour; 2 tsp cinnamon; 1 tsp each nutmeg, ginger and cloves; ½ tsp allspice; ½ tsp baking powder; ½ tsp bicarbonate of soda; 70 ml sunflower oilSoak: 2 tsp instant coffee; 60 g vegan condensed milk; 40 ml plant milk; ¼ tsp pumpkin pie spiceFrosting: 220 g vegan butter, softened; 220 g dairy-free cream cheese, cold; 260 g icing sugar; 1 tsp vanilla bean paste; 2 tsp instant coffeeSmooth Biscoff spread for filling and drizzling; pumpkin pie spice to dust

Step by step

Heat oven to 180°C fan and line the tin. Mix milk and vinegar, rest 10 minutes, then whisk in the pumpkin and the oil.
Sift sugar, flour, spices, baking powder and bicarbonate; fold in the wet mix just until combined. Bake 25–30 minutes until a skewer comes out clean. Cool completely.
Mix the soak, poke holes over the cake, pour it over slowly and pipe Biscoff into the holes.
Beat butter and cream cheese 5–8 minutes, then add icing sugar, vanilla and coffee. Frost, drizzle with warmed Biscoff, dust with spice and cut into squares.

Recipe source: @thelittleblogofvegan.

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