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Vegan Pumpkin Spice Cake
This delicious vegan pumpkin spice cake brings all the warm, cozy flavors of fall to your table without any animal products. Made with simple ingredients like pumpkin puree, coconut milk, and aromatic spices, this cake delivers incredible moisture and flavor that rivals any traditional recipe.
Why You'll Love This Recipe
- Incredibly moist texture that stays fresh for days thanks to the pumpkin puree and coconut milk combination
- Simple ingredients you likely already have in your pantry, making it budget-friendly and accessible
- Perfect spice balance with cinnamon, nutmeg, and ginger creating that classic autumn flavor
- Easy one-bowl mixing method that requires no special techniques or equipment
- Fluffy coconut cream frosting that’s naturally dairy-free and absolutely delicious
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 sweetness and moisture, while coconut milk adds richness without heaviness. The combination of baking powder and baking soda creates the ideal lift and texture.
Brown sugar enhances the warm spice flavors and keeps the cake tender. The spice blend of cinnamon, nutmeg, and ginger creates that classic pumpkin spice taste everyone craves during fall season.
What You’ll Need for This Vegan Pumpkin Spice Cake
Ingredients
| Ingredient | Quantity (Approx) | Purpose / Notes |
|---|---|---|
| All-purpose flour | 2 cups | Main structure and base of the cake |
| Canned pumpkin puree | 1 cup | Provides moisture, flavor, and natural sweetness |
| Coconut milk | 1 cup | Adds richness and helps bind ingredients |
| Brown sugar | 1 cup | Sweetens and enhances spice flavors |
| Baking powder | 1 tsp | Creates lift and fluffy texture |
| Baking soda | 1 tsp | Works with acids for proper rise |
| Ground cinnamon | 2 tsp | Main spice flavor component |
| Ground nutmeg | ½ tsp | Adds warmth and depth to spice blend |
| Ground ginger | ½ tsp | Provides subtle heat and complexity |
| Coconut cream (chilled) | 1 cup | Creates fluffy frosting base |
| Powdered sugar | ½ cup | Sweetens and stabilizes frosting |
Tools
| Tool | Purpose |
|---|---|
| Two round cake pans | Shapes the cake layers for assembly |
| Large mixing bowls | Combines ingredients without overmixing |
| Wire whisk | Blends dry ingredients and whips frosting |
| Electric mixer | Creates fluffy coconut cream frosting |
| Toothpick | Tests cake doneness accurately |
How to Make Vegan Pumpkin Spice Cake
| Step | Instructions |
|---|---|
| 1. Prepare | Preheat your oven to 350°F (175°C). Grease two round cake pans thoroughly to prevent sticking. |
| 2. Mix Dry | In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and ginger until well combined. |
| 3. Combine Wet | In another bowl, mix pumpkin puree, coconut milk, and brown sugar until completely smooth with no lumps. |
| 4. Combine All | Pour wet ingredients into dry ingredients. Stir gently until just mixed – don’t overmix to avoid tough cake. |
| 5. Bake | Divide batter evenly into prepared pans. Bake for 25-30 minutes until toothpick comes out clean. |
| 6. Cool & Frost | Cool completely before frosting. Whip chilled coconut cream with powdered sugar until fluffy, then frost layers. |
Chef's Helpful Tips
- Chill your coconut cream overnight in the refrigerator for the best whipping results and stable frosting
- Don’t overmix the batter once you combine wet and dry ingredients to maintain tender cake texture
- Test doneness with a toothpick in the center – it should come out with just a few moist crumbs
- Let cakes cool completely before frosting to prevent melting and sliding of the coconut cream
- Use room temperature ingredients for better mixing and more even cake texture throughout
Serving and Storage Tips for Vegan Pumpkin Spice Cake
Serving Tips
Serve this cake at room temperature for the best flavor and texture. The spices become more pronounced as the cake sits, making it even more delicious the next day. Cut clean slices using a sharp knife wiped between cuts.
This cake pairs beautifully with a warm cup of coffee or spiced tea. For special occasions, garnish with a sprinkle of cinnamon or chopped pecans. You can find more dessert inspiration in our keto cloud cake recipe guide.
Store covered at room temperature for up to 3 days or refrigerate for up to a week. The coconut cream frosting holds well in cool temperatures and actually improves in flavor over time.
Mistakes to Avoid while making Vegan Pumpkin Spice Cake
Overmixing the batter is the most common mistake that leads to dense, tough cake. Mix just until ingredients are combined – lumps are okay and will bake out.
Using warm coconut cream for frosting will result in runny, unstable frosting that won’t hold its shape. Always chill overnight for best results.
Opening the oven door too early can cause the cake to sink in the center. Wait until at least 20 minutes before checking doneness.
Not properly greasing pans leads to stuck cake layers that break when removed. Use plenty of oil or cooking spray on all surfaces.
You Must Know
- Always use canned pumpkin puree, not pumpkin pie filling, which contains added spices and sugar that will throw off the recipe balance
- Full-fat coconut milk and cream are essential for proper texture – light versions won’t provide the same richness and stability
- Measure flour correctly by spooning into measuring cup and leveling off to avoid dense, heavy cake texture
- Fresh spices make a significant difference in flavor – replace ground spices older than a year for best results
Suggestions for Vegan Pumpkin Spice Cake
Transform this basic recipe by adding chopped walnuts or pecans to the batter for extra texture and flavor. A handful of mini chocolate chips also creates a delightful variation.
For different frosting options, try a simple glaze made with powdered sugar and plant milk, or a cream cheese-style frosting using vegan cream cheese.
This recipe works beautifully as cupcakes too – just reduce baking time to 18-20 minutes. For more creative baking ideas, check out our ultimate chicken casserole for savory options.
You can also find inspiration from traditional recipes at Allrecipes’ vegan pumpkin spice cake or explore their classic pumpkin cake variations.
FAQs:
Yes, substitute the all-purpose flour with a 1:1 gluten-free flour blend. Make sure it contains xanthan gum for proper binding and texture.
Insert a toothpick into the center – it should come out with just a few moist crumbs. The cake will also spring back when lightly touched and pull slightly from pan edges.
Absolutely! Wrap unfrosted cake layers tightly in plastic wrap and freeze for up to 3 months. Thaw completely before frosting and serving.
Any thick plant milk works well – try cashew milk, oat milk, or soy milk. For richness, add 2 tablespoons of neutral oil if using thinner plant milks.
The coconut cream wasn’t chilled long enough, or you used light coconut milk instead of full-fat cream. Chill overnight and use only the thick cream portion.
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, perfect spice balance, and fluffy coconut frosting, it’s sure to become your go-to fall dessert.
The simple ingredients and straightforward method make this cake accessible for bakers of all skill levels. Whether you’re serving it for a special occasion or just enjoying a slice with your afternoon tea, this cake delivers comfort and flavor in every bite.
More Easy desserts Recipes:
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📖 Recipe Card
Vegan Pumpkin Spice Cake
- Total Time: 50 minutes
- Yield: 3 months. thaw completely before frosting and serving 1x
Description
A moist and flavorful vegan pumpkin spice cake made with coconut milk and warm spices, topped with fluffy coconut cream frosting. Perfect for fall celebrations and completely plant-based.
Ingredients
- 2 cups All-purpose flour
- 1 cup Canned pumpkin puree
- 1 cup Coconut milk
- 1 cup Brown sugar
- 1 tsp Baking powder
- 1 tsp Baking soda
- 2 tsp Ground cinnamon
- ½ tsp Ground nutmeg
- ½ tsp Ground ginger
- 1 cup Coconut cream (chilled)
- ½ cup Powdered sugar
Instructions
- 1. Prepare: Preheat your oven to 350°F (175°C). Grease two round cake pans thoroughly to prevent sticking.
- 2. Mix Dry: In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and ginger until well combined.
- 3. Combine Wet: In another bowl, mix pumpkin puree, coconut milk, and brown sugar until completely smooth with no lumps.
- 4. Combine All: Pour wet ingredients into dry ingredients. Stir gently until just mixed – don’t overmix to avoid tough cake.
- 5. Bake: Divide batter evenly into prepared pans. Bake for 25-30 minutes until toothpick comes out clean.
- 6. Cool & Frost: Cool completely before frosting. Whip chilled coconut cream with powdered sugar until fluffy, then frost layers.
Notes
- Chill your coconut cream overnight in the refrigerator for the best whipping results and stable frosting
- Don’t overmix the batter once you combine wet and dry ingredients to maintain tender cake texture
- Test doneness with a toothpick in the center – it should come out with just a few moist crumbs
- Let cakes cool completely before frosting to prevent melting and sliding of the coconut cream
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 285 calories
- Sugar: 22g
- Sodium: 195mg
- Fat: 8g
- Saturated Fat: 7g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg
Keywords: vegan pumpkin spice cake, plant-based dessert, fall cake, coconut cream frosting, dairy-free cake, pumpkin dessert
