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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 family gatherings, holiday celebrations, or whenever you crave that classic pumpkin spice taste, this recipe creates a moist, flavorful cake that everyone will love. With simple ingredients and straightforward steps, you’ll have a delicious dessert ready in under an hour.
Why You'll Love This Recipe
- Budget-friendly recipe using pantry staples that costs under $8 to make, serving 4 people generously
- Naturally dairy-free and egg-free, making it perfect for those with allergies or dietary restrictions
- Rich in vitamin A from pumpkin puree, supporting eye health and immune system function
- Quick 15-minute prep time means you can whip this up for unexpected guests or last-minute cravings
- Versatile base that pairs beautifully with various toppings from simple powdered sugar to cream cheese frosting
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 binding properties, replacing eggs while adding nutritional value. Maple syrup and brown sugar create complex sweetness that complements the warm spices beautifully.
The combination of cinnamon, nutmeg, and ginger delivers that signature pumpkin spice flavor without overwhelming the delicate pumpkin taste. Non-dairy milk keeps the texture tender, while vegetable oil ensures the cake stays moist for days. This recipe proves that plant-based baking can be just as satisfying as traditional methods.
What You’ll Need for the Perfect Vegan Pumpkin Spice Cake
Ingredients
| Ingredient | Quantity (Approx) | Purpose / Notes |
|---|---|---|
| All-purpose flour | 1½ cups | Provides structure and base |
| Canned pumpkin puree | 1 cup | Moisture, flavor, natural binding |
| Brown sugar | 1 cup | Sweetness and molasses flavor |
| Maple syrup | ½ cup | Natural sweetener, adds moisture |
| Baking powder | 2 tsp | Leavening agent for rise |
| Ground cinnamon | 1 tsp | Primary spice flavor |
| Ground nutmeg | ½ tsp | Warm spice complexity |
| Ground ginger | ½ tsp | Adds warmth and depth |
| Non-dairy milk | ½ cup | Moisture and tender texture |
| Vegetable oil | ⅓ cup | Fat for moisture and richness |
Tools
| Tool | Purpose |
|---|---|
| 8-inch round cake pan | Baking vessel for proper shape |
| Two mixing bowls | Separate wet and dry ingredients |
| Wire whisk | Combines ingredients smoothly |
| Wire cooling rack | Proper cooling prevents sogginess |
| Measuring cups and spoons | Accurate ingredient proportions |
How to Make Vegan Pumpkin Spice Cake
| Step | Instructions |
|---|---|
| 1. Prepare | Preheat oven to 350°F (175°C). Grease and flour 8-inch round cake pan thoroughly |
| 2. Mix Dry | Whisk together flour, baking powder, cinnamon, nutmeg, ginger, and brown sugar until combined |
| 3. Combine Wet | Mix pumpkin puree, maple syrup, vegetable oil, and non-dairy milk until smooth |
| 4. Fold Together | Pour wet ingredients into dry mix and gently fold until just combined, don’t overmix |
| 5. Bake | Pour batter into prepared pan and bake 30-35 minutes until toothpick comes out clean |
| 6. Cool | Cool in pan 10 minutes, then transfer to wire rack before serving |
Chef's Helpful Tips
- Use room temperature ingredients for better mixing and more even texture throughout the cake
- Don’t overmix the batter once flour is added to prevent a tough, dense cake texture
- Test doneness with a toothpick inserted in center – it should come out with just a few moist crumbs
- Let cake cool completely before frosting to prevent melting and sliding of toppings
- Store covered at room temperature for up to 3 days or refrigerate for up to a week
Serving and Storage Tips for Vegan Pumpkin Spice Cake
Serving Tips
This cake shines with simple presentations. Dust with powdered sugar for an elegant look, or serve with vegan whipped cream for extra indulgence. The cake pairs wonderfully with hot coffee, chai tea, or warm apple cider during fall gatherings.
For special occasions, try cream cheese frosting made with plant-based cream cheese. The tangy frosting balances the sweet spices perfectly. Cut into wedges and garnish with a sprinkle of cinnamon or chopped toasted nuts for added texture and visual appeal.
Store leftover cake covered at room temperature for up to three days. For longer storage, wrap tightly and refrigerate for up to one week. The flavors actually improve after the first day as the spices meld together beautifully.
Mistakes to Avoid while making Vegan Pumpkin Spice Cake
Overmixing the batter creates a tough, dense cake instead of the light, tender texture you want. Mix just until ingredients are combined – lumps are okay and will disappear during baking.
Using pumpkin pie filling instead of pure pumpkin puree adds unwanted spices and sugar, throwing off the recipe’s balance. Always check labels and choose plain pumpkin puree for best results.
Opening the oven door too frequently causes temperature fluctuations that can make your cake sink in the center. Trust the timer and only check doneness near the end of baking time.
Skipping the cooling time in the pan leads to a broken cake when you try to remove it. Those 10 minutes allow the structure to set properly for easy removal.
You Must Know
- Always use pure pumpkin puree, not pumpkin pie filling, to control sweetness and spice levels accurately
- Room temperature ingredients blend more easily and create better texture than cold ingredients straight from the fridge
- Proper pan preparation with both grease and flour prevents sticking and ensures clean cake removal
- The cake is done when a toothpick inserted in center comes out with just a few moist crumbs attached
Suggestions for Vegan Pumpkin Spice Cake
Transform this basic recipe into exciting variations. Add chocolate chips for a chocolate-pumpkin combination, or fold in chopped walnuts for extra crunch and protein.
Make it a sheet cake by doubling the recipe and using a 9×13 inch pan, perfect for larger gatherings. Bake for 25-30 minutes and you’ll have enough to feed a crowd at your next potluck or family reunion.
For a lighter option, substitute half the all-purpose flour with whole wheat flour. This adds fiber and nutrients while maintaining great taste. You can also reduce the sugar slightly if you prefer less sweetness.
Create cupcakes by dividing batter among 12 muffin cups and baking for 18-22 minutes. These individual portions are perfect for school events, office parties, or portion control. Like our keto cloud cake, presentation matters for special occasions.
FAQs:
Yes, you can substitute maple syrup with agave nectar, brown rice syrup, or additional brown sugar. If using dry sweetener, add 2-3 tablespoons extra non-dairy milk to maintain proper moisture levels.
Insert a toothpick into the center of the cake. It should come out with just a few moist crumbs attached, not wet batter. The cake should also spring back lightly when touched and pull slightly away from pan edges.
Oat milk and almond milk work best due to their neutral flavors and creamy textures. Avoid coconut milk as it can overpower the pumpkin spice flavors. Soy milk is also acceptable if you prefer it.
Absolutely! This cake actually tastes better the next day as flavors meld together. Store covered at room temperature for up to 3 days or refrigerate for up to a week. You can also freeze it for up to 3 months.
Dense cake usually results from overmixing the batter, using old baking powder, or measuring flour incorrectly. Gently fold ingredients just until combined, check baking powder freshness, and spoon flour into measuring cups rather than scooping.
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 perfect for both novice and experienced bakers looking to create something special.
Whether you’re serving it at holiday gatherings, bringing it to potlucks, or simply enjoying a slice with your morning coffee, this cake delivers comfort and flavor in every bite. The recipe’s flexibility allows for countless variations, making it a valuable addition to your baking repertoire.
Like other comforting recipes such as our ultimate chicken casserole or creamy garlic shrimp pasta, this cake brings people together around the table. Try this pumpkin spice sheet cake variation for your next large gathering and watch it disappear quickly!
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📖 Recipe Card
Vegan Pumpkin Spice Cake
- Total Time: 50 minutes
- Yield: 8 to make, serving 1x
Description
A moist and flavorful vegan pumpkin spice cake made with natural ingredients like pumpkin puree and maple syrup. Perfect for fall celebrations or any time you crave warm spices and comforting flavors.
Ingredients
- 1½ cups all-purpose flour
- 1 cup canned pumpkin puree
- 1 cup brown sugar
- ½ cup maple syrup
- 2 tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- ½ cup non-dairy milk
- ⅓ cup vegetable oil
Instructions
- Prepare: Preheat oven to 350°F (175°C). Grease and flour 8-inch round cake pan thoroughly
- Mix Dry: Whisk together flour, baking powder, cinnamon, nutmeg, ginger, and brown sugar until combined
- Combine Wet: Mix pumpkin puree, maple syrup, vegetable oil, and non-dairy milk until smooth
- Fold Together: Pour wet ingredients into dry mix and gently fold until just combined, don’t overmix
- Bake: Pour batter into prepared pan and bake 30-35 minutes until toothpick comes out clean
- Cool: Cool in pan 10 minutes, then transfer to wire rack before serving
Notes
- Use room temperature ingredients for better mixing and more even texture throughout the cake
- Don’t overmix the batter once flour is added to prevent a tough, dense cake texture
- Test doneness with a toothpick inserted in center – it should come out with just a few moist crumbs
- Store covered at room temperature for up to 3 days or refrigerate for up to a week
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 of cake)
- Calories: 285 calories
- Sugar: 32g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg
Keywords: vegan pumpkin spice cake, plant-based dessert, fall cake, dairy-free cake, egg-free baking, pumpkin dessert
