Vegan Pumpkin Cake with Cinnamon Buttercream Frosting

lovingitvegan.com

HarmonicMama

subheading: For the Pumpkin Cake:

2 cups (250g) All Purpose Flour

1 cup (200g) Brown Sugar

½ cup (100g) White Sugar

1 tsp Baking Soda

1 tsp Baking Powder

½ tsp Salt

2 tsp Ground Cinnamon

½ tsp Ground Nutmeg

½ tsp Ground Ginger

½ tsp Ground Cloves

1 and ½ cups (337g) Pumpkin Purée (not pumpkin pie filling)

1 tsp Vanilla Extract

¼ cup (60ml) Extra Virgin Olive Oil (or other vegetable oil)

1 Tbsp Apple Cider Vinegar

1 Flax Egg

subheading: For the Cinnamon Buttercream Frosting:

3 and ¾ cups (450g) Powdered (Confectioners) Sugar

½ cup (112g) Vegan Butter/Margarine

1 tsp Vanilla

2 Tbsp Soy Milk (or other non-dairy milk)

1 tsp Cinnamon

Directions at lovingitvegan.com

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