Vegan Pumpkin Spice Cake (Printer-Friendly Version)

Moist pumpkin and warm spices blend for a flavorful vegan autumn dessert with creamy frosting.

# What You'll Need:

→ Dry Ingredients

01 - 3 cups all-purpose flour
02 - 1 teaspoon baking soda
03 - 1 teaspoon baking powder
04 - 1 teaspoon ground cinnamon
05 - ½ teaspoon ground nutmeg
06 - ¼ teaspoon ground cloves
07 - ¼ teaspoon ground ginger
08 - ½ teaspoon salt

→ Sugars

09 - 1½ cups granulated sugar
10 - 1 cup packed brown sugar

→ Wet Ingredients

11 - 1 cup pumpkin puree (not pumpkin pie filling)
12 - 1 cup unsweetened applesauce
13 - 1 cup vegan buttermilk (1 cup unsweetened plant-based milk + 1 tablespoon apple cider vinegar, let sit 5 minutes)
14 - ½ cup vegetable oil
15 - 2 teaspoons vanilla extract

→ Frosting

16 - 8 ounces vegan cream cheese, softened
17 - ½ cup vegan butter, softened
18 - 4 cups powdered sugar
19 - 2 teaspoons vanilla extract
20 - 1–2 tablespoons plant-based milk (optional, for consistency)

→ Optional Garnish

21 - Chopped pecans or walnuts
22 - A sprinkle of cinnamon

# Steps to Follow:

01 - Preheat oven to 350°F. Grease and flour a 9×13 inch baking pan or spray with baking spray containing flour to prevent sticking.
02 - In a large bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, cloves, ginger, and salt until evenly combined.
03 - In a separate large bowl, combine granulated sugar, brown sugar, pumpkin puree, applesauce, vegan buttermilk, vegetable oil, and vanilla extract. Whisk until smooth.
04 - Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Avoid overmixing to maintain cake tenderness.
05 - Pour batter into prepared pan and spread evenly to ensure uniform baking.
06 - Bake for 30 to 35 minutes, or until a wooden skewer inserted near center comes out clean. Begin checking at 30 minutes to avoid overbaking.
07 - Allow cake to cool in pan for 10–15 minutes before inverting onto a wire rack to cool completely, ensuring frosting does not melt.
08 - Using an electric mixer, beat softened vegan cream cheese and vegan butter until smooth and creamy.
09 - Gradually add powdered sugar, one cup at a time, beating on low speed until combined. Then add vanilla extract and beat until smooth.
10 - If frosting is too thick, add plant-based milk one tablespoon at a time until desired spreadable consistency is reached.
11 - Spread frosting evenly over completely cooled cake.
12 - Optionally garnish with chopped pecans or walnuts and a sprinkle of cinnamon. Chill cake for at least 30 minutes before serving to set frosting.

# Additional Tips:

01 - Ensure ingredients, especially spices, are fresh to maximize flavor. Avoid overmixing batter to keep cake tender and moist.
02 - Measuring flour accurately and greasing the pan properly prevents dryness and sticking.
03 - Softening vegan cream cheese and butter at room temperature is essential for smooth frosting.

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