Vegan Pumpkin Spice Cake

This Vegan Pumpkin Spice Cake brings all the warmth and comfort of autumn into a beautifully moist, flavorful treat that everyone can enjoy. It’s a perfect way to celebrate fall, capturing the essence of pumpkin and classic spices without any dairy or eggs. Whether you’re vegan or simply looking to try a delicious seasonal dessert, this cake hits all the right notes with its tender crumb and rich, spiced aroma.

I first baked this during a chilly October weekend and was surprised how even non-vegans at the table couldn’t stop asking for more. Now it’s a staple for my fall gatherings.

Ingredients

• Allpurpose flour: for the perfect light structure choose unbleached for best flavor
• Baking soda and baking powder: to ensure the cake rises beautifully
• Ground cinnamon nutmeg cloves and ginger: for the signature warm pumpkin spice flavor fresh or recently opened packages make a big difference
• Salt: to enhance all the flavors
• Granulated sugar and brown sugar: provide sweetness and moisture use light brown sugar for a subtle caramel undertone
• Pumpkin puree (not pie filling): is the star ingredient bringing natural sweetness and moisture look for plain canned pumpkin or roast your own
• Unsweetened applesauce: adds extra moisture and tenderness
• Vegan buttermilk made from plant milk and apple cider vinegar: gives acidity for tender crumb
• Vegetable oil: for richness and moist texture
• Vanilla extract: rounds out the flavors with a subtle floral note
• Vegan cream cheese and vegan butter: for frosting ensure they are softened for smooth mixing
• Powdered sugar: to sweeten and thicken the frosting
• Optional chopped pecans or walnuts and cinnamon: to garnish and add texture

Instructions

Preheat the Oven and Prepare the Pan:

Set your oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease your 9 by 13 inch baking pan well and lightly dust with flour or use a baking spray with flour. This step is vital to prevent sticking and to make cake removal easy.

Mix the Dry Ingredients:

In a large bowl whisk together the flour baking soda baking powder cinnamon nutmeg cloves ginger and salt. Whisking thoroughly will evenly distribute the spices ensuring every bite has that wonderful balance of flavor.

Combine the Wet Ingredients:

In another large bowl whisk together the granulated sugar brown sugar pumpkin puree applesauce vegan buttermilk vegetable oil and vanilla extract. Whisk until the mixture is smooth and uniform. The applesauce adds tenderness and moisture to the cake.

Incorporate Dry Ingredients into Wet:

Gradually add the dry mixture to the wet bowl mixing on low speed just until no large lumps of flour remain. Avoid overmixing or the cake will become tough. A few small imperfections in the batter are fine.

Pour Batter into Prepared Pan:

Evenly spread the batter into your greased and floured pan. Smooth the top for even baking.

Bake the Cake:

Place the pan in your preheated oven and bake for 30 to 35 minutes. Begin checking for doneness at 30 minutes by inserting a wooden skewer into the center. It should come out clean or with a few moist crumbs but no raw batter.

Cool the Cake:

Allow the cake to cool in the pan for 10 to 15 minutes. Then invert it onto a wire rack and cool completely before frosting. Cooling is essential to prevent the frosting from melting.

Make the Vegan Cream Cheese Frosting:

Beat together the softened vegan cream cheese and vegan butter until smooth and creamy. Gradually add powdered sugar one cup at a time beating on low speed to prevent a sugar cloud. Add vanilla extract and beat until well combined. If frosting is too thick add plantbased milk by the tablespoon until the desired spreading consistency.

Frost and Garnish the Cake:

Once the cake is at room temperature spread the frosting evenly over the top. Garnish with chopped pecans or walnuts and a sprinkle of cinnamon if you like for added flavor and texture.

Chill Before Serving:

For best results refrigerate the frosted cake for at least 30 minutes so the frosting sets well making the cake easier to slice.

I adore the pumpkin puree in this cake because it brings a gentle earthiness that balances the sweetness naturally. One year I baked this during a family reunion and the aroma completely filled the house sparking nostalgic conversations about autumn flavors and old recipes. It truly brings people together.

Storage Tips

Store any leftover cake in an airtight container at room temperature for up to three days or refrigerate for up to five days to keep it fresh and moist. If storing in the fridge let the cake come to room temperature before serving to restore its softness. This cake also freezes very well either unfrosted or frosted wrapped tightly in plastic wrap then foil.

Ingredient Substitutions

Use glutenfree allpurpose flour blend with xanthan gum instead of regular flour to make the cake gluten free. Maple syrup can replace part of the granulated sugar for a richer flavor. Coconut oil can be swapped for vegetable oil to add a subtle tropical note. For a different frosting try vegan buttercream using vegan butter powdered sugar and plant milk instead of cream cheese.

Serving Suggestions

Serve slightly warm with a dollop of vegan whipped cream or a scoop of vanilla plantbased ice cream for an indulgent treat. Drizzle with vegan caramel sauce and sprinkle with chopped nuts for added texture and flavor depth. Cut into squares for parties or bake as cupcakes for a fun individual sized treat.

I love how adaptable this recipe is. Whether classic or jazzed up with mixins it always tastes like fall in every bite.

Your Recipe Questions Answered

→ What spices are used in this pumpkin spice cake?

This cake features cinnamon, nutmeg, cloves, and ginger to create its warm and aromatic flavor profile.

→ How do you keep the cake moist without eggs or dairy?

Ingredients like pumpkin puree, applesauce, and vegan buttermilk are used to maintain moisture and a tender crumb.

→ Can I use gluten-free flour instead of all-purpose flour?

Yes, substituting with a gluten-free all-purpose blend containing xanthan gum works well for a gluten-free version.

→ How should I store the pumpkin spice cake?

Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days to maintain freshness.

→ What are some frosting alternatives?

You can swap the vegan cream cheese frosting for a vegan buttercream frosting made with vegan butter and powdered sugar.

→ Can I add nuts or chocolate chips to the cake?

Yes, chopped pecans, walnuts, or vegan chocolate chips can be added to the batter or used as garnish for extra flavor and texture.