1- Alright, let’s dive into the fun part making this cake! Start by preheating your oven to 350°F (175°C) and greasing two 8-inch round cake pans to keep things from sticking. In a large bowl, whisk together all the dry ingredients until they’re nicely mixed no lumps allowed!

2- Next, grab a separate bowl for the wet mix: combine the plant-based milk, pumpkin puree, oil, apple cider vinegar, and vanilla extract. Pour this into the dry mix and stir just until it all comes together overmixing is a no-go if you want that fluffy texture. Divide the batter between your pans, give them a little tap to even it out, and pop them in the oven.

3- Bake for about 40 minutes, and check with a toothpick to make sure it’s done. Once they’re out, let the cakes cool completely before frosting. If you’re adapting for gluten-free or low-calorie versions, swap in the right flour or reduce sugar as you go it’s that flexible! Pro tip: I once forgot to level the batter and ended up with a lopsided cake, but hey, it still tasted awesome and my family didn’t mind one bit.