Vegan Pumpkin Cinnamon Roll Cake

Indulge in the warm flavors of fall with this vegan pumpkin cinnamon roll cake. It combines the comforting taste of cinnamon rolls with the seasonal goodness of pumpkin in a moist and delicious cake. Perfect for breakfast or dessert!

Ingredients:

• 2 cups all-purpose flour
• 1/4 cup brown sugar
• 1/4 cup granulated sugar
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/4 tsp ground ginger
• 1 cup pumpkin puree
• 1/3 cup vegetable oil
• 1/2 cup almond milk
• 1 tsp vanilla extract
• For the cinnamon filling:
• 1/4 cup brown sugar
• 2 tsp ground cinnamon
• 2 tbsp vegan butter, melted
• For the glaze:
• 1 cup powdered sugar
• 1-2 tbsp almond milk
• 1/2 tsp vanilla extract

Instructions:

Set the oven to 350F 175C and heat it up

Butter a round cake pan that is 9 inches in diameter

Mix flour, brown sugar, white sugar, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger in a large bowl with a whisk

Put pumpkin puree, vegetable oil, almond milk, and vanilla extract in a different bowl and mix them together

Combine the wet and dry ingredients until they are just barely mixed

Do not mix too much

Once the cake pan is ready, spread half of the batter into it

For the filling, mix brown sugar and cinnamon in a small bowl

Pour melted vegan butter over the batter in the pan, and then evenly sprinkle the cinnamon sugar mix on top

Cover the filling mixture with the rest of the batter

Put it in the oven and bake for 25 to 30 minutes, or until a toothpick stuck in the middle comes out clean

Let the cake cool a little in the pan before moving it to a wire rack to cool all the way down

Use a small bowl to mix the powdered sugar, almond milk, and vanilla extract

Whisk them together until the glaze is smooth

After the cake has cooled, drizzle the glaze over it