Vegan Pumpkin Spice Cake

This Vegan Pumpkin Spice Cake is the ultimate dessert for any occasion. Bursting with rich flavors and a moist texture, it’s perfect for gatherings, holidays, or just to enjoy at home. The delightful blend of spices creates a warm and inviting aroma, while the creamy frosting takes this cake to a whole new level of indulgence. Whether you are a vegan or just someone who loves delicious cakes, this recipe is sure to impress!

Why You’ll Love This Recipe

• Incredibly Moist: Thanks to the use of dairy-free milk and pumpkin puree, this cake is super moist and tender.
• Deliciously Spiced: The combination of cinnamon, nutmeg, cloves, and ginger gives it that classic pumpkin spice flavor we all crave.
• Versatile: Perfect for Thanksgiving or any celebration, this cake can be decorated in countless ways to suit your event.
• Easy to Make: With simple ingredients and straightforward instructions, even beginner bakers can successfully make this cake.
• Dairy-Free Delight: This cake caters to those avoiding animal products without sacrificing taste or texture.

Tools and Preparation

To create the best Vegan Pumpkin Spice Cake, having the right tools is essential. These tools will help streamline your baking process and ensure you get perfect results every time.

Essential Tools and Equipment

• Mixing bowls
• Measuring cups
• Whisk
• Baking pan (9×13 inch)
• Electric mixer

Importance of Each Tool

• Mixing bowls: They provide ample space for combining ingredients without mess.
• Measuring cups: Ensuring accurate measurements leads to the perfect cake every time.
• Electric mixer: This tool saves time and energy when mixing batter for a fluffy texture.

Ingredients

Here’s what you’ll need for this delightful Vegan Pumpkin Spice Cake:

For the Cake

• 480ml of dairy-free milk
• 2 teaspoons of apple cider vinegar
• 420g of self raising flour
• 350g of caster sugar
• 1 teaspoon of baking powder
• 1 teaspoon of bicarbonate of soda
• 1 & 1/2 tablespoons of ground cinnamon
• 1 teaspoon of ground cloves
• 2 teaspoons of ground nutmeg
• 1/2 teaspoon of ground ginger
• 120ml of sunflower oil
• 100g of pumpkin puree

For the Frosting

• 400g of dairy-free block butter
• 80g of dairy-free cream cheese
• 360g of icing sugar
• 1 teaspoon of ground cinnamon

For Decoration (Optional)

• Orange food gel
• Cocoa powder
• Vegan caramel sauce

How to Make Vegan Pumpkin Spice Cake

Step 1: Prepare Your Oven and Pan

Preheat your oven to 180°C (350°F). Grease your baking pan with a little sunflower oil or line it with parchment paper for easy removal after baking.

Step 2: Create Buttermilk Mixture

In a bowl, combine the dairy-free milk with apple cider vinegar. Let it sit for about 5 minutes until it thickens slightly.

Step 3: Mix Dry Ingredients

In a large mixing bowl, whisk together self raising flour, caster sugar, baking powder, bicarbonate of soda, ground cinnamon, ground cloves, ground nutmeg, and ground ginger until well combined.

Step 4: Combine Wet Ingredients

In another bowl, mix together the buttermilk mixture with sunflower oil and pumpkin puree until smooth.

Step 5: Combine Wet and Dry Ingredients

Pour the wet mixture into the dry ingredients. Use an electric mixer on medium speed until just combined; do not over-mix.

Step 6: Bake the Cake

Pour the batter into your prepared baking pan. Bake in the preheated oven for approximately 25–30 minutes, or until a toothpick inserted in the center comes out clean.

Step 7: Cool Down

Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before frosting.

Step 8: Prepare Frosting

While your cake is cooling, prepare your frosting by beating together dairy-free block butter and dairy-free cream cheese until creamy. Gradually add icing sugar and ground cinnamon until fully incorporated.

Step 9: Frost Your Cake

Once cooled, spread the cream cheese frosting generously over your delicious Vegan Pumpkin Spice Cake. Decorate if desired with orange food gel or cocoa powder.

Now you’re ready to serve this delightful cake at any occasion! Enjoy every bite!

How to Serve Vegan Pumpkin Spice Cake

Vegan Pumpkin Spice Cake is a delightful treat that can be enjoyed in various ways. Whether you serve it at a gathering or as a cozy dessert at home, here are some serving suggestions to elevate your experience.

With Vegan Caramel Sauce

• Drizzle warm vegan caramel sauce over each slice for an extra layer of sweetness and richness.

Topped with Dairy-Free Cream Cheese Frosting

• Spread a generous amount of creamy dairy-free cream cheese frosting on top for a classic flavor combination.

Accompanied by Fresh Whipped Coconut Cream

• Serve with a dollop of whipped coconut cream for a light and airy contrast to the dense cake.

Garnished with Toasted Nuts

• Sprinkle toasted walnuts or pecans on top for added crunch and nuttiness.

Alongside Spiced Tea or Coffee

• Pair with your favorite spiced tea or coffee for a comforting afternoon treat.

How to Perfect Vegan Pumpkin Spice Cake

Creating the perfect Vegan Pumpkin Spice Cake requires attention to detail. Here are some tips to help you achieve cake perfection.

• Choose the right pumpkin puree – Use pure pumpkin puree instead of pumpkin pie filling to control the sweetness and spices.
• Measure ingredients accurately – Proper measurement of flour and sugar ensures the correct texture and flavor balance.
• Incorporate air into the batter – Mix ingredients well but avoid overmixing; this helps create a light and fluffy cake.
• Check for doneness – Insert a toothpick into the center; it should come out clean when the cake is done baking.
• Let it cool completely – Allow the cake to cool fully before frosting; this prevents melting and sliding of the frosting.

Best Side Dishes for Vegan Pumpkin Spice Cake

To complement your Vegan Pumpkin Spice Cake, consider these delicious side dishes. Each pairing adds a unique flavor profile that enhances your dessert experience.

1. Chai-Spiced Almond Milk
   A warm chai-spiced almond milk pairs perfectly, adding a hint of spice that mirrors the cake’s flavors.
2. Maple-Glazed Roasted Vegetables
   These sweet and savory vegetables provide an earthy balance to the sweetness of the cake.
3. Cranberry Orange Salad
   A fresh salad with tart cranberries and zesty orange dressing offers a refreshing contrast to the rich cake.
4. Apple Crisp
   A warm apple crisp brings additional warmth and flavor, making it an ideal companion during fall gatherings.
5. Vegan Vanilla Ice Cream
   Serve slices alongside creamy vegan vanilla ice cream for an indulgent dessert experience.
6. Spiced Nuts Snack Mix
   This crunchy snack mix adds texture and can be served as an easy accompaniment at gatherings.

Common Mistakes to Avoid

Avoiding common mistakes can elevate your Vegan Pumpkin Spice Cake. Here are some pitfalls to steer clear of:

• Incorrect measurements: Always use a kitchen scale or measuring cups for accuracy. This ensures the cake rises properly and has the right texture.
• Skipping the vinegar: Don’t skip the apple cider vinegar; it reacts with baking soda to help the cake rise and stay fluffy. It’s essential for vegan baking!
• Overmixing the batter: Mix your ingredients just until combined. Overmixing can result in a dense cake instead of a light and moist one.
• Not using room temperature ingredients: Make sure your dairy-free butter, milk, and cream cheese are at room temperature. This helps in achieving a smoother batter and better frosting.
• Ignoring baking times: Keep an eye on your cake while it bakes. Every oven is different, so start checking for doneness a few minutes early.

Storage & Reheating Instructions

Refrigerator Storage

• Store your Vegan Pumpkin Spice Cake in an airtight container.
• It will keep well in the fridge for up to 5 days.

Freezing Vegan Pumpkin Spice Cake

• Wrap slices tightly in plastic wrap or aluminum foil.
• Freeze for up to 3 months for best quality.

Reheating Vegan Pumpkin Spice Cake

• Oven: Preheat to 350°F (175°C). Place slices on a baking sheet, cover with foil, and heat for about 10-15 minutes.
• Microwave: Use a microwave-safe plate and heat for 20-30 seconds until warm.
• Stovetop: Place slices in a skillet over low heat, cover with a lid, and warm gently for about 5 minutes.

Frequently Asked Questions

Here are some common questions about making this delicious Vegan Pumpkin Spice Cake:

Can I substitute pumpkin puree?

You can use homemade pumpkin puree or even sweet potato puree as an alternative. Both will provide great flavor!

How do I make this cake gluten-free?

To make a gluten-free version of this Vegan Pumpkin Spice Cake, simply substitute self-raising flour with a gluten-free blend that includes xanthan gum.

What can I use instead of dairy-free cream cheese?

You can replace dairy-free cream cheese with vegan whipped coconut cream or homemade cashew cream for frosting.

How long does it take to bake?

Baking time usually ranges from 25-30 minutes depending on your oven. Always do the toothpick test to ensure it’s baked through!

Can I add nuts or chocolate chips?

Absolutely! Feel free to fold in walnuts or chocolate chips into the batter before baking for added texture and flavor.

Final Thoughts

This Vegan Pumpkin Spice Cake truly shines with its moistness and delightful spice blend. It’s perfect for gatherings, holidays, or simply enjoying at home. You can customize it further by adding nuts or using different frostings. Give this recipe a try, and indulge in its comforting flavors!

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

Print

Vegan Pumpkin Spice Cake

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Lara
• Total Time: 45 minutes
• Yield: Serves approximately 12 slices 1x

Print Recipe

Pin Recipe

Description

Indulge in our Vegan Pumpkin Spice Cake, a delightful dessert bursting with the warm flavors of autumn. This moist and tender cake is made with wholesome ingredients like pumpkin puree and dairy-free milk, offering a scrumptious treat for any occasion, from cozy gatherings to festive celebrations. Topped with creamy dairy-free frosting and a hint of cinnamon, this cake is not only vegan-friendly but also incredibly delicious. Its rich taste and inviting aroma make it a perfect centerpiece for your holiday table or a comforting afternoon snack. Easy to prepare and customize, this Vegan Pumpkin Spice Cake is sure to impress everyone who takes a bite.

---

Ingredients

Scale 1x2x3x

• 480ml of dairy-free milk
• 2 teaspoons of apple cider vinegar
• 420g of self raising flour
• 350g of caster sugar
• 1 teaspoon of baking powder
• 1 teaspoon of bicarbonate of soda
• 1 & 1/2 tablespoons of ground cinnamon
• 1 teaspoon of ground cloves
• 2 teaspoons of ground nutmeg
• 1/2 teaspoon of ground ginger
• 120ml of sunflower oil
• 100g of pumpkin puree
• 400g of dairy-free block butter
• 80g of dairy-free cream cheese
• 360g of icing sugar
• 1 teaspoon of ground cinnamon
• Optional: Orange food gel, Cocoa powder, Vegan caramel sauce

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat your oven to 180°C (350°F). Grease or line a 9×13 inch baking pan.
2. In a bowl, mix dairy-free milk and apple cider vinegar; let sit for 5 minutes to thicken.
3. In a large bowl, whisk together self-raising flour, caster sugar, baking powder, baking soda, and spices.
4. Combine the thickened milk mixture with sunflower oil and pumpkin puree until smooth.
5. Pour the wet mixture into the dry ingredients and mix gently with an electric mixer until just combined.
6. Pour batter into the prepared pan and bake for 25–30 minutes or until a toothpick comes out clean.
7. Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
8. For frosting, beat dairy-free butter and cream cheese until creamy; gradually add icing sugar and cinnamon.
9. Frost the cooled cake generously; add optional decorations if desired.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 380
• Sugar: 32g
• Sodium: 250mg
• Fat: 16g
• Saturated Fat: 3g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 56g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 0mg