BHA & BHT Free Vegan Pumpkin Layer Cake

Total time2 hr 5 min

Prep time30 min

Cook time35 min

4.5

(24)

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Ingredients

12 servings

For the cake

2 tbsp ground flaxseed
6 tbsp water
2 ½ cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
2 tsp ground cinnamon
1 tsp ground ginger
½ tsp ground nutmeg
¼ tsp ground cloves
½ tsp salt
1 can (15 oz) pumpkin puree
1 ½ cups organic cane sugar
¾ cup neutral oil (such as canola or vegetable oil)
½ cup plant-based milk
2 tsp apple cider vinegar
1 tsp vanilla extract

For the frosting

1 cup vegan butter, softened
8 oz vegan cream cheese, softened
3 cups powdered sugar, sifted
1 tsp vanilla extract
¼ tsp salt

For serving

½ tsp ground cinnamon (optional)

Instructions

1
Heat the oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.
2
In a small bowl, stir together the ground flaxseed and 6 tbsp water until combined. Set aside for 5 minutes until the mixture thickens to a gel.

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