Name: Vegan Pumpkin Cake with Caramel Frosting
Brand: shortgirltallorder.com
SKU: shortgirltallorder-com-4
Availability: OnlineOnly

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Vegan Pumpkin Cake with Caramel Frosting

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×Jump to RecipeIt's that time of the year when we all are craving pumpkin spice everything and this Vegan Pumpkin Sheet Cake with Salted Caramel Frosting is sure to be your new favorite Fall dessert. The only thing that can make this fluffy eggless pumpkin cake even better is a thick layer of vegan salted caramel frosting!&nbsp;The best part of making this pumpkin sheet cake is that it only takes 30 minutes to bake into the perfect caramel pumpkin cake!This eggless &amp; dairy-free pumpkin cake is incredibly moist because of the canned pumpkin and olive oil. If all you have on hand is vegan butter or another liquid oil, it should be okay to substitute this 1:1 for coconut oil in this recipe.I like to make this cake by whisking all the wet ingredients together first. Then, I sift the dry ingredients together in a separate bowl before adding them to the wet ingredients. This helps to make sure the spices, baking powder, and baking soda are well dispersed!P.S.- If you have any leftover canned pumpkin you can use it to make my Vegan Pumpkin Bourbon Cupcakes or Pumpkin Pie Truffles next!Once the wet and dry ingredients are mixed together, you'll pour the vegan pumpkin cake batter into a 9*13 baking dish with parchment paper inside.If you are wondering why I use parchment paper, it makes the removal of the cake from the baking dish super easy. If you prefer to just cut the slices right out of the pan, this cake also bakes well without any parchment paper (just make sure to grease the pan first or it will stick).This vegan pumpkin cake recipe is so easy that it can be prepped in about 10 minutes and baked up in just 30 minutes.Honestly, the part of this recipe that takes the most time is making the vegan salted caramel frosting.The first step is to make the vegan salted caramel. However, you can use store-bought caramel to make this step easier.I personally like to make my salted caramel the day before to spread out my time in the kitchen and to give it more time to set and thicken in the fridge.&nbsp;After the caramel sets, it's just a matter of whipping it with vegan butter, coconut cream, and powdered sugar to form a fluffy caramel frosting.I will tell you- it is WORTH the extra time, but if you want a more simple frosting recipe you can follow the vegan vanilla buttercream recipe I used in my classic Vegan Vanilla Cake instead (just make sure to double it for this cake!)Don't forget to save some salted caramel to drizzle on top! Not only does it make this vegan pumpkin sheet cake look gorgeous, but it tastes great too.Can I make pumpkin cake gluten-free? I haven't tried it, but using 1:1 gluten-free baking flour in place of all-purpose flour should work in this recipe. Please keep in mind, that subbing in coconut, almond, or any other flour alternatives will NOT work in this recipe. Can I make this cake in a different pan? Likely yes, but I personally haven't tried it so can't recommend the exact baking time or amount of batter to use for any other pan. For that reason, I'd recommend sticking to making this as a sheet cake recipe. How do I store pumpkin cake? If unfrosted, this pumpkin cake can be stored at room temperature for 2 days wrapped in tin foil or in a closed container.If frosted, this cake can be stored in the fridge for 3-4 days in a closed container or in the freezer for up to 1 month. I prefer storing the cake in the freezer as I think the fridge tends to dry it out.I can't wait for you all to make this moist and delicious Vegan Pumpkin Sheet Cake with Salted Caramel Frosting! Let's be honest, this pumpkin cake will be front and center at our Vegan Thanksgiving celebration this year. Enjoy!-TSGMore vegan pumpkin desserts you will love:If you loved this recipe, please leave a 5-star review on the recipe card. I always appreciate your feedback and support! You can also follow along on my&nbsp;Instagram,&nbsp;Facebook, TikTok, and&nbsp;Pinterest,&nbsp;or sign up for our&nbsp;newsletter!A moist delicious vegan pumpkin cake topped with salted caramel frosting and extra vegan salted caramel on top.from votesPrintPin« Vegan Halloween Pinwheel CookiesVegan Lemon Scones »And receive our FREE ebook with 6 easy 30-minute weeknight dinners to help you eat more plant-based meals!Loved this cake! Big hit with all the guests.ReplyThis site uses Akismet to reduce spam. Learn how your comment data is processed.

×Jump to RecipeIt's that time of the year when we all are craving pumpkin spice everything and this Vegan Pumpkin Sheet Cake with Salted Caramel Frosting is sure to be your new favorite Fall dessert. The only thing that can make this fluffy eggless pumpkin cake even better is a thick layer of vegan salted caramel frosting!&nbsp;The best part of making this pumpkin sheet cake is that it only takes 30 minutes to bake into the perfect caramel pumpkin cake!This eggless &amp; dairy-free pumpkin cake is incredibly moist because of the canned pumpkin and olive oil. If all you have on hand is vegan...

Vegan Pumpkin Cake with Caramel Frosting

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