Vegan Pumpkin Earthquake Cake

5 from 2 votes

Fluffy pumpkin spice cake bottom, swirled with a vegan cream cheese layer that will make the top and center ooey and gooey.

Prep Time15

Cook Time1

Total Time1 15

Course: Dessert

Servings:

Calories: 297kcal

Author: Lauren Boehme

Ingredients

2 1/2 Cups All purpose flour
2 teaspoons Baking powder
1 teaspoon Baking soda
1 1/2 teaspoons Cinnamon
1 teaspoon Ginger powder
1/2 teaspoon Nutmeg
1/2 teaspoon Cloves
1/2 teaspoon Salt
1 Cup Brown sugar
1/2 Cup Cane sugar
1 1/2 Cups Canned pumpkin puree
1/4 Cup Applesauce
1/2 Cup Vegetable oil
3/4 Cup Water
1 teaspoon Vanilla
4 Ounces Vegan cream cheese, I used Miyoko's
1/4 Cup Vegan butter, melted and slightly cooled
1 1/2 Cups Powdered sugar, vegan
1/2 Cup Vegan white chocolate chips, I used King David Brand

Instructions

Preheat the oven to 350 degrees(F).
In a large mixing bowl, sift the flour, baking powder, baking soda, cinnamon, ginger, nutmeg and cloves. Then stir in the salt, brown sugar and cane sugar.
In a separate medium sized mixing bowl, add the pumpkin, applesauce, oil, water and vanilla. Whisk to combine.
Pour the wet ingredients into the dry ingredients and whisk until everything is fully combined.
Pour the batter into a 9 x 13 inch baking dish that has been sprayed with non-stick spray. Smooth the batter out evenly. Set aside.
Now put the vegan cream cheese into a large mixing bowl or the bowl of a stand mixer. Then begin to whip the cream cheese with the whisk attachment of a hand mixer or the stand mixer.
Then start streaming the melted vegan butter into the bowl, while the whisk is still going. Once the butter is combined with the cream cheese, begin adding the powdered sugar about 1/2 a cup at a time.
Continue whipping, scraping down the sides as needed until everything is fully combined.
Drop dollops of the cream cheese mixture all over the top of the batter. Then using a knife, swirl the cream cheese mixture into the batter.
Sprinkle the white chocolate evenly over the top.
Put the baking dish onto a large baking sheet. The cake will bubble up and possibly bubble over, so I like to put it on a baking sheet to catch any batter.
Bake for 45 to 50 minutes. The top will be very bubbly and crack and still look liquidy(it will look like an earthquake happened). It will firm up as it cools. You want the cake part to be cooked through, but the rest will be liquidy until it cools.
Once the cake cools, you can serve it warm, just make sure it cools enough to firm up, with ice cream. Or you can let it cool completely, and then serve.
The center and top should be gooey and the bottom fluffy.

Video

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