Soft Vegan Pumpkin Cake with Pumpkin Spice Buttercream Frosting

INGREDIENTS

Cake

3/4 cup

pumpkin puree (not pumpkin pie filling)

3/4 cup

granulated sugar

1/4 cup

light brown sugar, packed

1/3

cup coconut oil, in melted state (vegetable or canola oil may be substituted)

1/4 cup

unsweetened vanilla almond milk (other milks may be substituted including coconut, soy, rice, cow), preferably at room temp

2 tbsp

mild or medium molasses

1 tbsp

vanilla extract

1 tsp

cinnamon

1 tsp

pumpkin pie spice

1 tsp

allspice

3/4 tsp

ground cloves

1/2

teaspoon ground nutmeg

salt, optional and to taste

1 cup

plus 2 tablespoons all-purpose flour

2 tsp

baking powder

Frosting

1/4 cup

unsalted butter, softened (half of 1 stick; use vegan butter to keep recipe vegan)

about 2 cups confectioners’ sugar

to 4 tablespoons Pumpkin Spice Latte non-dairy creamer, or as needed (use vegan milk to keep vegan)

pumpkin pie spice, for sprinkling