Ingredients:

For the Cake

• 1 ¾ cups all-purpose flour

• 1 cup canned pumpkin puree (not to be confused with pumpkin pie filling... we’re making cake, not mistakes)

• 1 ½ tsp ground cinnamon

• ½ tsp ground nutmeg

• ½ tsp ground ginger

• ½ tsp ground cloves (yes, we’re throwing all the fall spices in this bad boy)

• 1 tsp baking powder

• ½ tsp baking soda

• ¼ tsp salt

• ½ cup vegetable oil (I mean, you could use butter, but this cake likes to keep it chill)

• ¾ cup sugar

• 2 large eggs

• 1 tsp vanilla extract

For the Citrus Cream Cheese Frosting

• 8 oz cream cheese, softened

• 4 tbsp unsalted butter, softened

• 2 cups powdered sugar

• Zest of 1 orange (because citrus + cream cheese = frosting magic)

• 1 tbsp orange juice

For the Vegan Caramel Sauce

• ½ cup coconut cream (not coconut milk, we want it thick and dreamy)

• ½ cup coconut sugar (this keeps the caramel vegan and dreamy)

• 1 tbsp vanilla extract

• Pinch of salt

Instructions:

1. Preheat That Oven 🔥

First things first—preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans. You know the drill, or should I say the whisk? Sorry, that was bad.

2. Whisk the Dry Ingredients Like a Pro 👨‍🍳👩‍🍳

In a large bowl, whisk together your flour, cinnamon, nutmeg, ginger, cloves, baking powder, baking soda, and salt. You’re basically creating the smell of fall right now, and we haven’t even baked anything yet.

3. Mix the Wet Ingredients Like You Mean It

In another bowl, whisk the pumpkin puree, oil, sugar, eggs, and vanilla until smooth. Smooth like that first sip of coffee in the morning, but in cake form.

4. Combine Dry with Wet (No Drama Here)

Gradually add the dry ingredients to the wet mixture. Keep whisking until you’ve got a beautiful, lump-free batter. Pour evenly into your prepared cake pans.

5. Bake Time

Bake for 25-30 minutes. The cakes are done when a toothpick comes out clean or if you feel it in your soul that they’re ready. Let them cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

6. Make the Frosting 💃

Now, while your cake is cooling, it’s time to make that glorious Citrus Cream Cheese Frosting. Beat together the cream cheese and butter until fluffy. Add powdered sugar, orange zest, and orange juice. Keep beating until everything looks smooth and delicious.

7. Vegan Caramel Drizzle Time

For the caramel, heat the coconut cream and coconut sugar over medium heat. Stir constantly until the mixture thickens, about 10 minutes. Add vanilla extract and a pinch of salt. Let it cool before drizzling it all over the cake. If you sneak a spoonful, I won’t judge.

8. Assemble the Cake 🎂

Frost the first layer of your cake with that tangy, dreamy Citrus Cream Cheese Frosting. Place the second cake layer on top, frost again, and be as generous as your heart allows. Drizzle the Vegan Caramel on top like you’re the Picasso of cakes.

Final Thoughts:

Serve with a hot cup of coffee (obviously) and watch as your friends and family bow down to your superior cake-making skills. You just made the ultimate fall dessert—Spiced Pumpkin Cake with Citrus Cream Cheese Frosting and Vegan Caramel.

Enjoy the praise... you’ve earned it. 🏆

Feel free to pin this recipe and tag me when you make it—I love to see your creations!

#PumpkinSpiceEverything #VeganCaramelDreams #CakeAndCoffeeVibes #ComedicCakes

"File:Vegan Spiced Pumpkin Cake with Citrus Cream Cheese Frosting Topped with Vegan Caramel (4217811982).jpg" by Vegan Feast Catering is licensed under CC BY 2.0.