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    Home » recipes » dessert » Pumpkin Cinnamon Bun Layer Cake. vegan.

    by Kathy Patalsky · updated: Sep 19, 2019 · published: Jul 17, 2011 · About 3 minutes to read this article. Leave a Comment

    Pumpkin Cinnamon Bun Layer Cake. vegan.


    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 ½ cups flour
    2 tablespoon baking powder
    1 teaspoon baking soda
    ¾ teaspoon salt
    ¼ cup brown sugar
    ½ cup cane sugar
    1 cup canned pumpkin
    ½ cup soy milk
    ½ cup water
    1 tablespoon vegetable oil
    2 teaspoon vanilla extract
    1 tablespoon apple cider vinegar
    Fold in:
    2 tablespoon Ener-G Egg Replacer + 3 tablespoon water to activate (optional)

    Sweet Cinna-Nut Swirl
    1 cup chopped walnuts
    1 tablespoon cinnamon (or pumpkin pie spice)
    ½ cup vegan butter – melted
    ½ cup maple syrup
    ½ teaspoon cayenne

    Fluffy Vegan Cream Cheese Frosting (my recipe posted here)
    8 ounces tofu cream cheese
    ½ cup vegan butter – softened
    ½ cup vegan shortening – softened
    ½ cup vegan sour cream
    5 ½ cups powdered sugar, sifted
    2 tablespoon soy milk or soy creamer
    1 teaspoon real vanilla extract
    3 tablespoon corn starch
    2-3 tablespoon 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!

    More Desserts

    • Mini Chocolate Candy Cookies
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    • Vegan Oatmeal Cookies, Lunchbox-Ready

    About Kathy Patalsky

    Hey there! I'm Kathy, lover of kitty cats, weekend baking, 90's movies, travel, beach fog and foamy lattes. Since 2007, I have been sharing my vegan recipes and photos. My goal is to make your cooking life a little easier, delicious - and plant-loaded - while sharing some LIFE and conversation along the way.

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      s: Absolutely one of the best things I've ever baked. Used dairy butter…

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