Meat Free Monday One day a week can make a world of difference

Pumpkin Spice Cake

The Porch
  • Serves: Makes one 8-9" layer cake
  • Preparation: 10
  • Cooking: 40
  • Passive: 10
  • Ready: 60

A rich fragrant layer cake which will wow your guests!


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


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.)

Additonal notes

Recipe courtesy of Pastry Chef Kari Hawley, The Porch

Facebook: The Porch Restaurant and Bar
Twitter: @porchsactown
Instagram: @porchsactown

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