Pumpkin Spice Cake

Ingredients

For the cake

• ¼ cup rice oil (or any vegetable oil)
• 1½ cups sugar (of choice)
• 1 tablespoon cornstarch
• 1 cup fresh pumpkin purée
• 1/3 cup almond milk
• 1/3 cup coconut milk
• 1 tablespoon lemon juice
• 1 teaspoon salt
• 1¾ cups flour (of choice)
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• ¼ teaspoon ginger
• ¼ teaspoon nutmeg
• ¼ teaspoon cardamom

For the buttercream frosting (makes approx. 2½ cups)

• 1 container vegan butter
• ½ cup cocoa powder
• 2 cups powdered sugar
• splash of vanilla essence

Method

Preheat the oven to 180°C/350°F/gas mark 4.

Mix the dry ingredients together. In separate bowl, mix the wet ingredients. Add wet to dry.

Bake for 35-40 minutes.

Allow to cool for 10 minutes before removing from the pan. Cool completely before icing.

(*Double the recipe for a two-layer cake.)