Pumpkin Cake with Caramel Sauce

I have to admit that while I love fall, I’m not really a fan of pumpkin flavours. The other day I was over at my neighbours house and she was making a pumpkin loaf, she told me how delicious it was and that I had to try it. So we decided that the next weekend we would make a vegan version of the pumpkin cake with caramel sauce.

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In today’s post I’ve partnered up with Melt Organic to create this recipe. Melt Organic is a vegan butter alternative that’s now available @costco_canada at their Ontario and Quebec locations, when purchased at Costco you get 8 sticks per carton. They can also be found in other stores like Planet Organic and Sobey’s. Melt Organic butter has half the fat of dairy butter and is also high in Omega 3’s. One of the great things about them is they are freezer friendly and no calculations or revisions are necessary when creating your recipes. The taste is amazing, I’ve used them in all my holiday baking and recipes!!!

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Let me tell you that this pumpkin cake with caramel sauce is delicious!! You wouldn’t even know that this cake is vegan, or that there’s not real butter in it (thanks to Melt Organic)! My neighbour Kathleen was right, and even my husband who is also not a big fan of pumpkin loved it. It’s is also fairly easy to make.

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Pumpkin Cake and Caramel Sauce Ingredients

Pumpkin Cake

  • 1 large can of Pumpkin puree
  • 1/2 Cup of vegan butter (we used Melt organics)
  • 4 cups of white sugar
  • 1 1/2 cups of apple sauce
  • 4 3/4 cups of flour
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1 1/2 tsp cinnamon
  • 1 1/2 tsp nutmeg
  • 1 1/2 tsp cloves
  • 1 1/2 tsp salt

Pecan Mix

  • 1 Cup of finely chopped pecans
  • 3/4 Cup brown sugar
  • 1/8 Cup flour
  • 1/2 cup of melted vegan butter (Melt organics)

Carmel Sauce

  • 1 cup white sugar
  • 6 tbsp vegan butter (Melt organics)
  • 1/2 cup of coconut cream
  • 1 tsp salt

Instructions

Preheat your oven to 350 degrees Fahrenheit. Mix all the wet ingredients in a mixer. In a separate bowl mix all the dry ingredients together, and then incorporate the dry ingredients with the wet ingredients. Mix well with the mixer.

Make the pecan mix in a separate bowl, incorporate the finely chopped pecans with the melted vegan butter, brown sugar, and salt. Set aside.

Pour half of the pumpkin cake mixture into a well greased loaf or bunt pan. Smooth out the filling with a spatula. Add a thin layer of the pecan mix on top (this adds a nice crunch to the middle of the cake). Then pour the rest of the pumpkin cake mixture on top of the pecan mix so as to fill the cake pan, smooth the top with a spatula. Tip don’t fill the pan all the way to the top only about 3/4 of the way as the cake will rise.

Place in the oven and bake at 350 degrees Fahrenheit for 55 min. Once done remove from the oven and place a toothpick into the cake, if it comes out clean then its done. Let the cake cool in the pan for about 10 minutes, then transfer to a baking wrack to cool further.

Make the caramel sauce, in a pot heat the sugar over medium heat. Make sure to constantly stir to prevent from burning. The sugar will melt into an amber liquid after several minutes on the stovetop. Once the sugar is a liquid add the butter, coconut cream, and salt. Stir well and make sure the butter is melted and eventing is incorporated. Remove from heat and let cool for a few minutes.

This amount will make two cakes.

Drizzle the caramel sauce over the pumpkin cake and serve!

Pumpkin Cake with Caramel Sauce

This cake is perfect for fall, it has all the classic fall flavours that are beloved. It’s also simple to make!

Pumkin Cake

  • 1 Can Pumpkin Puree
  • 1 1/2 Cups Vegan Butter
  • 4 Cups White Sugar
  • 1 1/2 Cups Apple Sauce
  • 4 3/4 Cups White Flour
  • 1 1/2 tsp Baking Powder
  • 1 1/2 tsp Baking Soda
  • 1 1/2 tsp Cinnamon
  • 1 1/2 tsp Nutmeg
  • 1 1/2 tsp Cloves
  • 1 1/2 tsp Salt

Pecan Mix

  • 1 Cup Finely Chopped Pecans
  • 1/2 Cup Melted Vegan Butter
  • 3/4 Cup Brown Sugar
  • 1/8 cup Flour

Caramel Sauce

  • 1 Cup White Sugar
  • 6 tbsp Vegan Butter
  • 1/2 Cup Coconut Cream
  • 1 tsp Salt
  1. Preheat your oven to 350 degrees Fahrenheit. Mix all the wet ingredients in a mixer. In a separated bowl mix all the dry ingredients together, then incorporate the dry ingredients with the wet ingredients. Mix well with the mixer.
  2. Make the pecan mix in a separate bowl, incorporate the finely chopped pecans with the melted vegan butter, brown sugar and salt. Set aside.
  3. Pour half of the pumpkin cake mixture into a well greased loaf or bunt pan. Smooth out the filling with a spatula. Add a thin layer of the pecan mix on top (this adds a nice crunch to the middle of the cake). Then pour the rest of the pumpkin cake mixture on top of the pecan mix so as to fill the cake pan, smooth top with a spatula.
  4. Place in the oven and bake at 350 degrees Fahrenheit for 55 min. Once done remove from the oven and place a toothpick into the cake, if it comes out clean then its done. Let the cake cool in the pan for about 10 minutes, then transfer to a baking wrack to cool further.
  5. Make the caramel sauce, in a pot heat the sugar over medium heat. Make sure to constantly stir to prevent from burning. The sugar will melt into an amber liquid after several minutes on the stovetop. Once the sugar is a liquid add the butter, coconut cream and salt. Stir well and make sure the butter is melted and eventing is incorporated. Remove from heat and let cool for a few minutes.
  6. Drizzle the caramel sauce over the pumpkin cake and serve!
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I hope you enjoy this pumpkin cake as much as I did! Check out our other recipes here.

Eat the cake it’s somebody’s birthday somewhere

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This homemade vegan pumpkin bread with caramel sauce, is easy to make and so delicious. Vegan baking, easy vegan baking, vegan pumpkin bread, vegan pumpkin cake, vegan pumpkin bread easy, vegan pumpkin bread recipe, vegan pumpkin bread healthy, best vegan pumpkin bread, moist vegan pumpkin bread. #veganbaking #veganpumpkinbread #veganpumpkincake

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I'm Cait. Blogger. Homebody. Beauty, skincare, & decor fanatic. Mamma to Blair & 2 pups. Lover of all things neutral, Starbucks, & travelling. Sharing my love of beautiful things one blog post at a time.

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