A little taste of fall in July is fine by me when the I’m biting into a fluffy, cream-cheese frosted, spice-infused vegan “cinnamon bun” cake!
Sweet swirls of cinnamon, vegan butter and baked walnuts unravel in each pumpkin spice – fluffy cake bite. Vegan cream cheese frosting is the perfect cool light topping for this super moist cake. Each fork-ful tastes like a cinnamon bun – only softer, fluffier and a tad more decadent. Dessert approved. Get my recipe for vegan Pumpkin Spice Cinnamon Bun Cake with vegan Cream Cheese Frosting…
Fluffy Frosted..
Note: My cakes were still warm when I frosted – that’s why the frosting has a slightly “melted” effect. For no melting – cool cakes completely. But delicious either way!
Pumpkin in July. I had a rare can of pumpkin – in the middle of summer. This pumpkin was not easy to come by – if you have ever tried to buy a can of pumpkin in July, you will know this. Whole Foods told me it was a “seasonal item” and several other stores the same. Finally, my husband found me some at .. Target. I’ll take it!
I was making a few pumpkin-infused recipes for a side project – and this was one of them. It was an experiment really. I had heaps of leftover cream cheese frosting from another recipe (plus some leftover pumpkin) – and instead of making pumpkin cinnamon rolls, I decided to make a cinnamon roll inspired cake. Quite tasty. And fun.
Pumpkin Spice Cinnamon Bun Cake with Cream Cheese Frosting
vegan, makes one 9″ layer cake
2 1/2 cups flour
2 Tbsp baking powder
1 tsp baking soda
3/4 tsp salt
1/4 cup brown sugar
1/2 cup cane sugar
1 cup canned pumpkin
1/2 cup soy milk
1/2 cup water
1 Tbsp vegetable oil
2 tsp vanilla extract
1 Tbsp apple cider vinegar
Fold in:
2 Tbsp Ener-G Egg Replacer + 3 Tbsp water to activate (optional)
Sweet Cinna-Nut Swirl
1 cup chopped walnuts
1 Tbsp cinnamon (or pumpkin pie spice)
1/2 cup vegan butter – melted
1/2 cup maple syrup
1/2 tsp cayenne
Fluffy Vegan Cream Cheese Frosting (my recipe posted here)
8 ounces tofu cream cheese
1/2 cup vegan butter – softened
1/2 cup vegan shortening – softened
1/2 cup vegan sour cream
5 1/2 cups powdered sugar, sifted
2 Tbsp soy milk or soy creamer
1 tsp real vanilla extract
3 Tbsp corn starch
2-3 Tbsp dark grade maple syrup
pinch of salt (or to taste)
Directions:
1. Preheat oven to 350. Grease two 8″ or 9″ circle cake pans.
2. Combine the dry cake ingredients in a large mixing bowl. Toss well. Fold in the wet ingredients.
3. Mix up the cinnamon swirl in a separate bowl.
4. Fold the Ener-G egg replacer into the cake ingredients if using.
5. Pour batter into cake tins. Swirl equal amounts of the cinna-swirl mix into the batter.
6. Bake at 350 degrees for 35 minutes – or until edges start to lightly brown.
7. Cool cakes completely before frosting.
8. Prepare your vegan cream cheese frosting (can also be done a day ahead). Blend all ingredients with a hand or counter top mixer. Blend until smooth and creamy. Chill in fridge until frosting firms up a bit.
9. Frost your cake. Garnish with cinnamon. Serve!
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