Vegan Pumpkin Spice Latte Cake with Butterscotch Swirls
Warmly spiced with a tender, moist crumb, topped with a fluffy espresso buttercream and then lightly drizzled with butterscotch sauce, the pumpkin spice latte literally takes the cake! This vegan sheet cake is easy to make, and fuss-free to assemble.
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Servings: 15
Calories: 552kcal
Ingredients
For the Pumpkin Spice Cake:
- 3 cups all-purpose flour
- 1 cup granulated sugar
- 2 tbsp pumpkin spice mix
- 2 tsp baking powder
- 1 tsp baking soda
- 1 ½ tsp salt
- 398 ml canned pumpkin puree (not pumpkin pie mix)
- 1 cup unsweetened plant-based milk
- ⅔ cup brown sugar, packed
- ½ cup neutral oil (eg canola, grapeseed, avocado, etc)
- 2 tbsp apple cider vinegar
- 1 tbsp vanilla extract
For the Butterscotch Sauce:
- 4 tbsp refined coconut oil
- ½ cup brown sugar, packed
- ½ cup coconut cream*
- 1 tsp flaked salt (or 1/2 tsp sea salt)
- 1 tsp vanilla extract
For the Espresso Buttercream
- ½ cup vegan butter, softened (stick, not tub style)
- ½ cup non-hydrogenated shortening
- 3 cups confectioner's sugar
- 3 tbsp instant espresso powder (not instant coffee granules)
- 1 tsp caramel extract
- 1-4 tbsp plant-based milk
Instructions
For the Pumpkin Spice Cake:
- Preheat the oven to 350°F. Line a 9”x13” baking pan with parchment paper, or lightly grease with cooking spray.
- In a large bowl, sift and whisk the flour, granulated sugar, pumpkin spice blend, baking powder, baking soda and salt together. In a medium bowl or large glass measuring cup, whisk together the canned pumpkin, plant-based milk, brown sugar, oil, vinegar and vanilla together.
- Make a well in the dry ingredients and pour in the wet ingredients. Mix with a large spoon until combined, taking care not to over-mix. Pour into the prepared baking pan. Bake in the center of the oven for 30-35 minutes or until a toothpick inserted into the middle comes out clean, or with a few baked crumbs. Cool the cake completely before frosting.
For the Butterscotch Sauce:
- In a small pot over low-medium heat, melt the coconut oil and whisk in the brown sugar,coconut cream and flaked salt. Bring to a boil, and then lower the heat to simmer for 4-5 minutes whisking occasionally. (Any longer than this and you run the risk of having a butterscotch which starts to turn into candy is too thick to drizzle once cool.) Remove from heat and carefully whisk in the vanilla (stand back, the butterscotch may spatter.) Pour into a heat safe jar, and cool to room temperature.
For the Espresso Buttercream
- In a stand-mixer with a balloon whisk (or a large bowl and beaters), beat the vegan butter and shortening together until creamy. Add in the confectioner's sugar, one cup at a time. Beat for 3-4 minutes, scraping down the sides occasionally. Add in the caramel extract (or vanilla) and instant espresso powder. Beat for 4-5 minutes, adding in plant-based milk only if necessary (I sometimes don't need to add any). If you do add any, beat the frosting for a couple of minutes after each addition.
To Assemble the Cake:
- Spread the espresso frosting over the cooled cake. Dollop and drizzle 1/4-1/2 of the butterscotch sauce over the frosting. Use the back of a spoon to swirl it taking care not to over swirl or the butterscotch will mix with the frosting and not be as visible. Serve slices of cake with extra butterscotch sauce if desired.
Nutrition Info:
Calories: 552kcal | Carbohydrates: 78g | Protein: 4g | Fat: 26g | Saturated Fat: 10g | Sodium: 381mg | Potassium: 257mg | Fiber: 2g | Sugar: 55g | Vitamin A: 4455IU | Vitamin C: 2mg | Calcium: 83mg | Iron: 2mg
Notes:
Make ahead instructions: Bake the cake, let it cool, then cover and refrigerate for up to 2 days or freeze (wrapped and airtight) up to a month. While the cake thaws to room temperature, make the frosting and butterscotch sauce.
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