Vegan Pumpkin Spice Cake

This Vegan Pumpkin Spice Cake captures everything cozy and festive about fall. Moist, spiced, and rich in pumpkin flavor, it’s a perfect way to satisfy your autumn dessert cravings without any dairy or eggs. Whether you’re catering to vegan guests or simply enjoy plant-based baking, this cake balances warmth and sweetness with ease and flair.

I first made this on a chilly October evening the scent of cinnamon and pumpkin filling my kitchen was magical. Since then it’s become a staple whenever I want a comforting dessert that everyone loves.

Ingredients

• All-purpose flour: Three cups provides the cake’s light structure fresh and well-sifted flour helps avoid lumps
• Baking soda and baking powder: One teaspoon baking soda and one teaspoon baking powder ensure the cake rises nicely and stays tender
• Warm spice blend: A teaspoon of ground cinnamon half a teaspoon of nutmeg and smaller amounts of cloves and ginger create the signature warm spice blend
• Salt: Half a teaspoon balances sweetness and enhances other flavors
• Sugars: One and a half cups granulated sugar plus one cup packed brown sugar offer sweetness and moisture light brown sugar adds a subtle molasses note
• Pumpkin puree: One cup lends earthiness and vibrant color use plain pumpkin not pie filling for best flavor and texture
• Applesauce: One cup unsweetened adds moisture and a mild sweetness that keeps the cake moist
• Vegan buttermilk: One cup made with plant milk and apple cider vinegar adds acidity which helps with leavening and tender crumb
• Vegetable oil: Half a cup keeps the cake moist and rich without dairy
• Vanilla extract: Two teaspoons deepen overall flavor
• Frosting base: Eight ounces softened vegan cream cheese and half a cup vegan butter cream together for a luscious spread
• Powdered sugar: Four cups sweeten and thicken the frosting to the perfect consistency
• Frosting vanilla: Two teaspoons lifts the frosting flavor
• Plant-based milk: One to two tablespoons adjust frosting texture as needed
• Optional garnish: Chopped pecans or walnuts and a dash of cinnamon for garnish add lovely crunch and extra spice aroma

Instructions

Prepare the Ingredients:

Preheat your oven to three hundred fifty degrees Fahrenheit or one seventy-five Celsius. Grease and flour a nine by thirteen inch baking pan using spray or butter and flour to ensure the cake releases easily after baking. I find thorough greasing here really saves me from frustration when removing the cake.

Combine Dry Ingredients:

In a large bowl whisk together the flour baking soda baking powder cinnamon nutmeg cloves ginger and salt until spice and leaveners are evenly mixed. This step is essential so every bite has consistent flavor and the cake lifts evenly.

Combine Wet Ingredients:

In a separate large bowl whisk granulated sugar brown sugar pumpkin puree applesauce vegan buttermilk vegetable oil and vanilla extract until smooth and homogenous. The applesauce not only adds moisture but also helps bind ingredients keeping the cake tender.

Combine Wet and Dry:

Slowly add the dry ingredients into the wet mixing at low speed or stirring gently with a spatula just until no large pockets of flour remain. Overmixing here develops gluten and can make the cake tough so stop as soon as ingredients are combined.

Pour into Pan:

Transfer the batter to the prepared pan and smooth the surface evenly ensuring uniform thickness so the cake bakes at the same rate throughout.

Bake:

Place the pan in the preheated oven and bake for thirty to thirty five minutes. Start testing the cake at the thirty minute mark by inserting a wooden skewer into the center. If it comes out clean or with moist crumbs the cake is done.

Cool:

Remove the cake from the oven and allow it to cool in the pan for ten to fifteen minutes to set. Then invert onto a wire rack to cool completely before frosting. Frosting a warm cake causes it to melt and slide off.

Prepare the Frosting:

Beat softened vegan cream cheese and vegan butter together with an electric mixer until the mixture is creamy and smooth. Gradually add powdered sugar one cup at a time beating on low to avoid sugar dust clouds. Add vanilla extract and beat until incorporated. If the frosting feels too thick add plant milk gradually until spreadable but not runny.

Frost and Garnish:

Once the cake is fully cooled spread the frosting evenly over the top. Optionally sprinkle with chopped pecans or walnuts and a light dusting of cinnamon for texture and flavor contrast.

Chill:

For the best slicing and presentation chill the frosted cake for at least thirty minutes in the refrigerator to allow the frosting to firm up.

The pumpkin puree is my favorite ingredient because it offers natural sweetness and moisture that elevate this cake beyond a standard spice cake. I remember making it for a Thanksgiving gathering and seeing everyone’s surprised delight that it was fully vegan. This cake always sparks warm memories and happy conversations.

Storage Tips

Store the cake in an airtight container at room temperature for up to three days or inside the refrigerator for up to five days to keep it fresh and maintain the frosting. For longer storage this cake freezes beautifully either frosted or unfrosted. Just wrap tightly and thaw overnight in the refrigerator before serving.

Ingredient Substitutions

Use gluten free all purpose flour blend with xanthan gum to make this cake gluten free without sacrificing texture. Try coconut sugar or date sugar instead of granulated sugar for a more natural sweetness profile. Swap vegetable oil with melted coconut oil for a subtle flavor change and extra richness. If you don’t have vegan cream cheese you can use a vegan buttercream frosting as an alternative.

Serving Suggestions

Serve slices warm with a scoop of vegan vanilla ice cream or a generous dollop of coconut whipped cream for an extra treat. Drizzle warm vegan caramel sauce or maple syrup on top for added indulgence. Garnish with pecans or walnuts to bring in some crunch and nutty contrast.

This cake isn’t just food it’s a warm hug on a cool day, a slice of autumn’s essence. Once you experience making and sharing it you’ll understand why it’s been a favorite in my kitchen and hopefully yours too.

Common Questions About Recipes

→ What spices give pumpkin spice its flavor?

Classic pumpkin spice flavor comes from cinnamon, nutmeg, cloves, and ginger, creating a warm and aromatic blend perfect for fall desserts.

→ How do I keep the cake moist without eggs or dairy?

Using pumpkin puree and applesauce adds natural moisture, while vegan buttermilk made with plant milk and vinegar helps tenderize the crumb.

→ Can I make this cake gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend containing xanthan gum for similar texture and rise.

→ How do I avoid overmixing the batter?

Mix wet and dry ingredients until just combined. Overmixing develops gluten, which can make the cake dense or tough.

→ What are some garnish options for this cake?

Chopped pecans, walnuts, or a sprinkle of cinnamon add texture and enhance the warm flavors of the cake.

→ How should I store the cake for freshness?

Keep the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days to maintain moisture and flavor.