Vegan Pumpkin Spice Latte Cake in Your Pressure Cooker
This Vegan Pumpkin Spice Latte Cake blends the warm spices of fall with a subtle espresso kick, baked to moist perfection in your pressure cooker. It’s a cozy, tender treat perfect for celebrations or comforting moments.
Ingredients
Ingredients
- 370 g Plain all-purpose flour for the cake structure
- 175 g Light brown soft sugar
- 130 g Caster sugar for balanced sweetness
- 2.5 tsp Baking powder to give that perfect rise
- 1 tsp Bicarbonate of soda baking soda
- 3.5 tsp Pumpkin spice homemade or store-bought
- 1 tsp Salt to bring everything to life and balance the sweetness
- 425 g Pumpkin puree one 15 oz can, smooth and packed with flavor
- 160 ml Neutral oil like sunflower, to keep it moist without flavors clashing
- 135 ml Unsweetened non-dairy milk ½ cup + 1 Tbsp
- 1.5 tsp Cider or white wine vinegar to react with the baking soda
- 2 tsp Vanilla extract to round out the spicy notes
- 175 g Vegan block butter softened, for creamy richness in the frosting
- 2 Tbsp Instant espresso powder for that latte vibe
- 250 g Icing sugar sifted, plus extra if needed
- 1 tsp Vanilla extract
Instructions
Instructions
- First, grease a 23 x 33 cm / 9 x 13 inch rectangular cake tin and line it with baking parchment.
- Whisk together the plain flour, light brown soft sugar, caster sugar, baking powder, bicarbonate of soda, pumpkin spice, and salt in a large mixing bowl.
- In a separate bowl, mix the pumpkin puree, sunflower oil, non-dairy milk, vinegar, and vanilla extract. Stir gently until no dry lumps remain, but be careful not to over-mix.
- Pour the wet ingredients into the dry ingredients and fold gently until just combined.
- Transfer the batter to the prepared cake tin and spread level.
- Bake in a preheated oven at 180°C/160° fan/350°F for about 25 minutes until a skewer inserted comes out clean or with a few moist crumbs.
- Leave the cake to cool in the tin for 15 minutes then transfer to a wire rack to cool completely before icing with coffee buttercream made by whisking vegan butter, instant espresso powder, icing sugar, and vanilla extract.
Notes
For best results, weigh your ingredients using grams rather than cup measurements. Use 100% pumpkin puree, not pumpkin pie filling. The buttercream may be soft in warm conditions; you can swap some vegan butter for vegetable shortening for stability. Instant espresso powder blends more smoothly than instant coffee granules which require mixing with non-dairy milk first.