This is the most moist, fluffy, decadent pumpkin spice cake I’ve ever tried! Whether you’re making a cake for folks with dietary restrictions, allergies or a vegan life style, the whole crowd will love this cake. There’s a chill in the air and the leaves are starting to fall. That’s right – it’s pumpkin season! This delicious, vegan pumpkin cake is the best way to kick off this beautiful time of year. You might also love these cute Pumpkin Shaped Cupcakes or this Bee-themed cake for Fall!
If you make this recipe you’re in for a real treat. Get ready to dive fork-first into a slice of this mouthwatering Vegan Pumpkin Spice Cake with Cream Cheese Frosting; it’s a whirlwind of autumnal coziness and pumpkin spice perfection.
Ingredient Notes:
Dry Ingredients: Use all-purpose flour for this recipe. Make sure your baking powder and baking soda are fresh, which will ensure they work well.
Plant Milk: I used a can of unsweetened coconut milk for this recipe and it turned out perfectly. You can use a different type of unsweetened plant milk like soy milk if you prefer.
Vegetable Oil: Use a neutral flavored oil like sunflower oil or canola oil. Don’t use olive oil which has a strong flavor.
Vanilla Extract: Pure vanilla extract is best but artificial vanilla extract will also work for this recipe.
Spices: You can also use pumpkin pie spice in place of mixing your own, but this recipe is what I’ve found gives a really nice flavor.
Pumpkin Puree: Use pure pumpkin, not pumpkin pie filling. These cans come in different sizes so when in doubt, measure it out! Also, homemade pumpkin puree often has too much water in it for this type of cake; try using canned pumpkin puree instead for best results.
Lemon juice: The acid in the lemon juice is what activates the baking soda and baking powder to create ‘lift’ in your cake. You can also try using apple cider vinegar but it will slightly change the flavor.
Sugar: Use plain granulated white sugar and brown sugar for the cake batter. Trying to substitute with liquid sweetener or maple syrup will be too runny for this recipe. Powdered sugar or caster sugar should be used for the frosting.
How To Make Pumpkin Spice Cake:
Step 1.
Preheat your oven to 350°F (175°C). Grease two round 9-inch cake pans with sunflower oil then line the bottoms with parchment paper for easy removal.
Step 2.
In a small bowl, mix the fresh lemon juice with the coconut milk and set it aside for a few minutes. This mixture won’t curdle like a true buttermilk will, but it takes the place of buttermilk in a standard recipe.
Step 3.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. Set aside.
Step 4.
In another large bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, vegetable oil, and vanilla extract until well combined.
Step 5.
Gradually add the dry ingredients to the wet ingredients. Mix until just combined; do not overmix.
Step 6.
Divide the batter evenly between the prepared cake pans and smooth the tops.
Step 7.
Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center of the cakes comes out clean.
Step 8.
Remove the cakes from the oven and allow them to cool in the pans for about 10 minutes, then transfer them to a wire rack to cool completely. Ensure the cake is cold before frosting. You could even wrap them in plastic wrap and chill them in the fridge.
Step 9.
Make your vegan cream cheese frosting. In a mixing bowl, beat the vanilla extract, vegan cream cheese and vegan butter together until creamy and well combined. Add the powdered sugar in batches, mixing well after each addition, until the dairy free cream cheese frosting is smooth and sweet to your liking.
Step 10:
Once the cakes are completely cooled, place one cake layer on a serving plate or cake stand. Spread an even layer of the cream cheese frosting on top of the first cake layer. Place the second cake layer on top and frost the top of the cake with the remaining cream cheese frosting.
Slice and serve your delicious vegan pumpkin spice cake. Enjoy!
Variations – Make It Your Own!
Now that you’ve got the basics down for your vegan pumpkin spice cake, let’s sprinkle in a few tips to make your baking adventure even better:
Get Creative with the Spices:
Don’t be shy with those spices! Feel free to adjust the cinnamon, nutmeg, cloves, and ginger to match your personal taste. Want it extra spicy? Go for it! Prefer a milder flavor? A gentle sprinkle will do.
Add Some Crunch:
If you’re into texture contrasts, throw in some chopped nuts like pecans or walnuts to the cake batter. They’ll add a delightful crunch to each bite.
Try a Topping:
Besides cinnamon, consider other toppings like shredded coconut, chocolate chips, or even a drizzle of vegan caramel sauce. There’s no such thing as too much deliciousness.
Gluten-Free Option:
Need a gluten-free option? Swap out the all-purpose flour with a gluten-free flour blend. Just make sure it’s the one-to-one substitute kind for best results.
Make Cupcakes:
Want individual servings? Turn this recipe into vegan pumpkin spice cupcakes. Just adjust the baking time (usually around 18-22 minutes) and watch them closely.
Vegan Pumpkin Spice Cake Tips
Vegan Cream Cheese Tips:
Vegan cream cheese frosting recipes often turn out more like a glaze because of their runny consistency. If you’re looking for a more stiff option that you can pipe a design with, opt for regular vegan buttercream frosting (skip the cream cheese).
You can also try adding more powdered sugar one cup at a time to make your cream cheese frosting thicker. After you make your frosting, let it sit in the fridge for an hour before you put it on your cake to help firm it up. Once your cake is frosted, keep it in the fridge until it’s ready to serve.
Storage Tip:
To keep your cake fresh, store it in an airtight container in the fridge for 3-5 days. You can also freeze slices for later – they thaw out beautifully.
More Fall Fun:
- Fall & Thanksgiving:
- Halloween:
- Check out the recipe for these Halloween Chocolate Covered Pretzels
- You’ll love these adorable Pumpkin Themed Cupcakes
- Try one of these Family Friendly Halloween Party Names for your spooktacular bash!
- Use this Halloween Party Invitation Wording to craft the best invites and cute rhymes
- Spruce up your home decor with these Halloween Letter Board Quotes
- Print this free Halloween Toddler Bucket List for some fun new ideas this season!
Final Thoughts on Vegan Pumpkin Spice Cake
I originally made this cake for a loved one with food allergies but after tasting it myself, I know it’s going to be a new go-to dessert every Autumn! The pumpkin puree makes it such a moist and fluffy cake, you’d never know it’s actually vegan. You might also like this other seasonal recipe for cinnamon roll apple cobbler from my buddy Sara or this amazing pumpkin cheesecake recipe from Mandy & Jane!
So, my pumpkin spice-loving pals, now, it’s time to indulge, share, and savor the fruits (or should we say, pumpkins) of your labor. Whether you’re enjoying this cake as a cozy treat on a crisp fall afternoon or bringing it to a gathering of friends and family, one thing’s for sure: it’s bound to be a hit. The warm spices, the velvety texture, and that luscious vegan cream cheese frosting will have everyone reaching for seconds.
Vegan Pumpkin Spice Cake With Cream Cheese Frosting
Equipment
- bowls
- spoons
- Spatula
- whisk
- 2 9 inch round cake pans
- Electric mixer (optional)
Ingredients
Pumpkin Spice Cake:
- 2 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground cloves
- 1/2 tsp ground ginger
- 1 can pumpkin puree 13.5 oz (roughly 1 & 3/4 cups)
- 1 cup granulated sugar
- 1/2 cup brown sugar packed
- 1/2 cup vegetable oil
- 1 can unsweetened coconut milk 13.5 oz (roughly 1 & 3/4 cups)
- 2 tsp fresh lemon juice
- 2 tsp vanilla extract
Cream Cheese Frosting:
- 8 oz vegan cream cheese
- 1/2 cup vegan butter softened
- 4 cups powdered sugar
- 1 tsp vanilla extract
Instructions
Step 1.
- Preheat your oven to 350°F (175°C). Grease two round 9-inch cake pans with sunflower oil then line the bottoms with parchment paper for easy removal.
Step 2.
- In a small bowl, mix the fresh lemon juice with the coconut milk and set it aside for a few minutes. This mixture won’t curdle like a true buttermilk will, but it takes the place of buttermilk in a standard recipe.
Step 3.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. Set aside.
Step 4.
- In another large bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, vegetable oil, and vanilla extract until well combined.
Step 5.
- Gradually add the dry ingredients to the wet ingredients. Mix until just combined; do not overmix.
Step 6.
- Divide the batter evenly between the prepared cake pans and smooth the tops.
Step 7.
- Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center of the cakes comes out clean.
Step 8.
- Remove the cakes from the oven and allow them to cool in the pans for about 10 minutes, then transfer them to a wire rack to cool completely. Ensure the cake is cold before frosting. You could even wrap them in plastic wrap and chill them in the fridge.
Step 9.
- Make your vegan cream cheese frosting. In a mixing bowl, beat the vanilla extract, vegan cream cheese and vegan butter together until creamy and well combined. Add the powdered sugar in batches, mixing well after each addition, until the dairy free cream cheese frosting is smooth and sweet to your liking.
Step 10:
- Once the cakes are completely cooled, place one cake layer on a serving plate or cake stand. Spread an even layer of the cream cheese frosting on top of the first cake layer. Place the second cake layer on top and frost the top of the cake with the remaining cream cheese frosting.
