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Vegan Pumpkin Spice Cake
This vegan pumpkin spice cake delivers all the warm, cozy flavors of fall without any animal products. Perfect for autumn gatherings, holiday celebrations, or whenever you crave that perfect blend of pumpkin and spices, this recipe creates a moist, flavorful cake that everyone will love. With simple ingredients and straightforward preparation, you’ll have a delicious dessert ready in under an hour.
Why You'll Love This Recipe
- Incredibly moist texture thanks to pumpkin puree that keeps the cake tender and flavorful for days
- Budget-friendly recipe using pantry staples that costs under $8 to make the entire cake
- Perfect for fall gatherings, Halloween parties, Thanksgiving dessert, or cozy weekend baking
- Packed with vitamin A, fiber, and antioxidants from pumpkin while being completely plant-based
- Simple one-bowl method that takes just 15 minutes of prep time with foolproof results every time
Why This Vegan Pumpkin Spice Cake Recipe Works
The secret to this cake’s success lies in the perfect balance of wet and dry ingredients. Pumpkin puree provides natural moisture and sweetness while acting as an egg replacement. The combination of baking powder and baking soda creates the ideal rise and texture.
Plant-based milk adds tenderness without overwhelming the pumpkin flavor. The spice blend of cinnamon and nutmeg creates that classic fall taste profile. This recipe has been tested multiple times to ensure consistent results every time you bake it.
Unlike many vegan cakes that can turn out dense or dry, this version stays incredibly moist for up to five days. The pumpkin acts as a natural preservative, keeping the cake fresh longer than traditional recipes.
What You’ll Need for This Vegan Pumpkin Spice Cake
Ingredients
| Ingredient | Quantity (Approx) | Purpose / Notes |
|---|---|---|
| All-purpose flour | 1 ½ cups | Provides structure and texture to the cake base |
| Canned pumpkin puree | 1 cup | Adds moisture, flavor, and acts as egg replacement |
| Granulated sugar | 1 cup | Sweetens cake and helps create tender crumb |
| Baking powder | 1 tsp | Primary leavening agent for cake rise |
| Baking soda | ½ tsp | Additional lift and helps with browning |
| Cinnamon | 2 tsp | Main spice flavor for classic pumpkin taste |
| Nutmeg | ½ tsp | Adds warmth and depth to spice blend |
| Salt | ¼ tsp | Enhances flavors and balances sweetness |
| Plant-based milk | ⅓ cup | Adds moisture and helps bind ingredients |
| Vegetable oil | ⅓ cup | Creates tender texture and prevents dryness |
Tools
| Tool | Purpose |
|---|---|
| Two round cake pans | Shapes the cake layers for even baking |
| Large mixing bowls | Separate wet and dry ingredients properly |
| Wire whisk | Combines dry ingredients without overmixing |
| Wire cooling racks | Allows proper air circulation for cooling |
| Measuring cups and spoons | Ensures accurate ingredient proportions |
How to Make Vegan Pumpkin Spice Cake
| Step | Instructions |
|---|---|
| 1. Prep | Preheat oven to 350°F (175°C). Grease and flour two round cake pans or line with parchment paper |
| 2. Mix Dry | Whisk together flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt in large bowl |
| 3. Combine Wet | Mix pumpkin puree, plant-based milk, and vegetable oil in separate bowl until smooth |
| 4. Combine All | Pour wet ingredients into dry ingredients and stir gently until just combined; don’t overmix |
| 5. Bake | Divide batter between pans and bake 25-30 minutes until toothpick comes out clean |
| 6. Cool | Cool in pans 10 minutes, then transfer to wire racks to cool completely before frosting |
Chef's Helpful Tips
- Use room temperature ingredients for better mixing and more even texture throughout the cake
- Don’t overmix the batter once wet and dry ingredients combine to prevent tough, dense cake
- Test doneness with toothpick in center – it should come out with just a few moist crumbs
- Cool completely before frosting to prevent melting and ensure clean, professional-looking layers
- Store covered at room temperature up to 3 days or refrigerate up to one week for best freshness
Serving and Storage Tips for Vegan Pumpkin Spice Cake
Serving Tips
This cake tastes amazing on its own or with your favorite frosting. Cream cheese frosting pairs beautifully with the pumpkin spice flavors. Serve at room temperature for the best texture and flavor.
Cut clean slices by wiping your knife between cuts. The cake serves 8-10 people generously. For special occasions, dust with powdered sugar or add chopped pecans on top for extra elegance.
Store covered cake at room temperature for up to three days. Refrigerate frosted cake and bring to room temperature 30 minutes before serving. This cake actually improves in flavor after the first day as spices meld together.
Mistakes to Avoid while making Vegan Pumpkin Spice Cake
Overmixing the batter creates tough, dense cake texture. Stir just until ingredients combine – some lumps are perfectly fine. Using expired baking powder or baking soda results in flat, heavy cake that won’t rise properly.
Opening the oven door too early causes temperature fluctuations and uneven baking. Wait at least 20 minutes before checking doneness. Using pumpkin pie filling instead of pure pumpkin puree adds unwanted spices and sugar.
Skipping the cooling time leads to cracked, broken cake layers when removing from pans. Always cool 10 minutes in pans first. Not greasing pans properly causes sticking – use both oil and flour for best results.
You Must Know
- Always use 100% pure pumpkin puree, not pumpkin pie filling which contains added sugars and spices
- Measure flour correctly by spooning into cup and leveling – packed flour creates dense, heavy cake
- Check expiration dates on baking powder and baking soda as old leaveners won’t create proper rise
- Oven temperatures vary so start checking doneness at 25 minutes to prevent overbaking and dryness
Suggestions for Vegan Pumpkin Spice Cake
Transform this basic recipe into exciting variations. Add chocolate chips for extra sweetness or chopped walnuts for crunch. Chocolate pumpkin combinations create rich, indulgent desserts.
Make cupcakes instead by dividing batter among 12 muffin cups and baking 18-20 minutes. Create a sheet cake version for larger gatherings – bake in 9×13 pan for 35-40 minutes.
Pair with other seasonal desserts like cloud cake for variety. This cake works wonderfully for potluck dinners alongside savory dishes like chicken casserole.
FAQs:
Yes, you can substitute up to half the all-purpose flour with whole wheat flour. Using 100% whole wheat flour may result in a denser texture, so start with a 50/50 blend for best results.
Almond milk and soy milk work best due to their neutral flavor and creamy texture. Oat milk is another excellent option. Avoid coconut milk as it can overpower the pumpkin flavor.
Insert a toothpick into the center of the cake. It should come out with just a few moist crumbs attached. The cake will also spring back lightly when touched and pull slightly from the pan edges.
Absolutely! The unfrosted cake can be wrapped tightly and stored at room temperature for 2 days or frozen for up to 3 months. The flavors actually improve after the first day.
Vegan cream cheese frosting complements the pumpkin flavors perfectly. Simple powdered sugar glaze, cinnamon buttercream, or even a light dusting of powdered sugar also work beautifully.
Conclusion
This vegan pumpkin spice cake proves that plant-based baking can be just as delicious and satisfying as traditional recipes. With its moist texture, warm spices, and simple preparation, it’s destined to become your go-to fall dessert.
The recipe’s versatility allows for countless variations while maintaining that perfect pumpkin spice flavor everyone craves. Whether you’re serving it at holiday gatherings or enjoying a quiet slice with coffee, this cake delivers comfort and joy in every bite.
More Easy desserts Recipes:
- Pumpkin Cheesecake Cookies – Amazing Fall Recipe Guide
- Perfect Pastel Halloween Cake Roll Recipe – Easy Guide
- Espresso Coffee Ice Cream Recipe – Easy 5-Minute Dessert
- Gluten Free Pumpkin Cake: Perfect Moist Recipe Guide
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📖 Recipe Card
Vegan Pumpkin Spice Cake
- Total Time: 45 minutes
- Yield: 30 minutes before serving 1x
Description
A moist and flavorful vegan pumpkin spice cake made with simple plant-based ingredients. This delicious cake features warm spices and pumpkin puree for the perfect fall dessert.
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup canned pumpkin puree
- 1 cup granulated sugar
- 1 tsp baking powder
- ½ tsp baking soda
- 2 tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp salt
- ⅓ cup plant-based milk
- ⅓ cup vegetable oil
Instructions
- Prep: Preheat oven to 350°F (175°C). Grease and flour two round cake pans or line with parchment paper
- Mix Dry: Whisk together flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt in large bowl
- Combine Wet: Mix pumpkin puree, plant-based milk, and vegetable oil in separate bowl until smooth
- Combine All: Pour wet ingredients into dry ingredients and stir gently until just combined; don’t overmix
- Bake: Divide batter between pans and bake 25-30 minutes until toothpick comes out clean
- Cool: Cool in pans 10 minutes, then transfer to wire racks to cool completely before frosting
Notes
- Use room temperature ingredients for better mixing and more even texture throughout the cake
- Don’t overmix the batter once wet and dry ingredients combine to prevent tough, dense cake
- Test doneness with toothpick in center – it should come out with just a few moist crumbs
- Store covered at room temperature up to 3 days or refrigerate up to one week for best freshness
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 185 calories
- Sugar: 17g
- Sodium: 180mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
Keywords: vegan pumpkin spice cake, plant-based dessert, fall cake, dairy-free cake, egg-free baking, pumpkin recipe
