Mini Pumpkin Vegan Cakes with Cream Cheese Frosting
These Mini Pumpkin Vegan Cakes with Cream Cheese Frosting are moist and perfectly spiced, topped with a deliciously creamy and slightly tangy cream cheese frosting. These are the perfect little cakes that you definitely need this fall! I mean, how cute are they??
These Mini Pumpkin Vegan Cakes with Cream Cheese Frosting have a really moist yet fluffy and light texture with the perfect crumble! They’ve got juuust the right amount of cosy fall spices like cinnamon, cardamom, allspice, etc. The warming spice mix is perfectly balanced with delicious pumpkin and sweetness, topped off with that delicious cream cheese frosting! It’s hard not to love a tangy cream cheese frosting!!
I looove pumpkin recipes in fall. I think they’re my favourite thing to bake during autumn. Like my recipe for pumpkin pie bread with streusel topping, or these Healthier Vegan Pumpkin No Bake Cheesecake with Lotus Biscoff Cookies. They’re sooo good.
These mini loaf cakes are super easy to make so you don’t have to be stressed out about making a delicious dessert this holiday season! I absolutely love these delicious little cuties, so I hope you bake them too! Enjoy!
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Mini Pumpkin Vegan Cakes with Cream Cheese Frosting
Equipment
- mini loaf cake pan I use a silicone pan from Lekue.
Ingredients
Pumpkin Cake
- 1 + ⅔ cups all purpose flour
- ⅓ cup almond flour
- 1 tsp baking soda
- 1 tsp baking powder
- ¾ cup brown sugar
- pinch of salt
- 2 tsp ceylon cinnamon
- ½ tsp dry ground ginger
- ½ tsp cardamom
- ¼ tsp nutmeg
- ¼ tsp cloves
- 2 tsp pure vanilla extract
- 1 + ½ cups fresh pumpkin purée (I used homemade but canned works great! Just make sure it's pure pumpkin and not super runny with excess liquid)
- ⅓ cup neutral oil
- ⅓ cup oat milk room temperature
Cream Cheese Frosting
- 226 g vegan cream cheese room temperature
- 86 g vegan unsalted butter room temperature
- 480 g powdered sugar
- 1 tsp vanilla powder
- ⅛ tsp salt
Instructions
- Preheat the oven to 175°C.
- Prepare the loaf pan and grease it.
- Mix all of the dry ingredients for the loaf in a medium mixing bowl. Set aside.
- Mix the wet ingredients in a smaller mixing bowl. Make sure they are all room temperature because they combine best that way. When the wet mixture is combined properly, pour the wet into the dry ingredients and mix until just combined. Don't overmix because then your cake will become dense.
- Scoop the batter into the loaf pan.
- Bake the mini loaf cakes for about 40 minutes. You can check the loaf at about 35 minutes through the oven window to see if it's getting too much colour. If they are, you can cover the pan with aluminum foil. They are done baking when a tester comes out almost clean.
- Let the cakes cool in the pan for about 5-10 minutes, then remove the cakes and let them cool on a cooling rack.
Cream cheese frosting instructions
- With an electric hand mixer, beat butter until it becomes light in colour. This takes about 3 minutes.
- Next, mix in the cream cheese.
- Sift in half of the sugar and all the vanilla powder, and mix again.
- Then when it's combined, add in the rest of the sugar and mix until smooth.
- Place the icing in the fridge to cool and firm up again.
- Once the cakes are cool and the icing is set, you can pipe the frosting onto the cakes. Enjoy immediately!
- If you aren't serving all of the cakes at once, it's best to store the frosting and the cakes separately, then assemble before serving.
- Enjoy!! 🙂