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
Scale
- 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