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
Scale
- 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