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
Scale
- 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