Vegan Pumpkin Spice Cake (Ready-to-Print Version)

Moist vegan pumpkin spice cake with warm autumn spices and creamy vegan frosting for a perfect seasonal treat.

# What You’ll Need:

→ Dry Ingredients

01 - 3 cups all-purpose flour
02 - 1 teaspoon baking soda
03 - 1 teaspoon baking powder
04 - 1 teaspoon ground cinnamon
05 - ½ teaspoon ground nutmeg
06 - ¼ teaspoon ground cloves
07 - ¼ teaspoon ground ginger
08 - ½ teaspoon salt

→ Sugars

09 - 1½ cups granulated sugar
10 - 1 cup packed brown sugar

→ Wet Ingredients

11 - 1 cup pumpkin puree (not pumpkin pie filling)
12 - 1 cup unsweetened applesauce
13 - 1 cup vegan buttermilk (1 cup unsweetened plant-based milk + 1 tablespoon apple cider vinegar, let sit 5 minutes)
14 - ½ cup vegetable oil
15 - 2 teaspoons vanilla extract

→ Vegan Cream Cheese Frosting

16 - 8 ounces vegan cream cheese, softened
17 - ½ cup (1 stick) vegan butter, softened
18 - 4 cups powdered sugar
19 - 2 teaspoons vanilla extract
20 - 1–2 tablespoons plant-based milk (optional, for consistency)

→ Optional Garnish

21 - Chopped pecans or walnuts
22 - A sprinkle of cinnamon

# Step-by-Step Guide:

01 - Preheat the oven to 350°F. Grease and flour a 9×13 inch baking pan or use baking spray with flour to prevent sticking.
02 - In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, ginger, and salt until thoroughly combined.
03 - In a separate large bowl, whisk the granulated sugar, brown sugar, pumpkin puree, applesauce, vegan buttermilk, vegetable oil, and vanilla extract until smooth.
04 - Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined, avoiding overmixing for a tender crumb.
05 - Pour the evenly mixed batter into the prepared pan and bake for 30–35 minutes, or until a wooden skewer inserted in the center comes out clean.
06 - Allow the cake to cool in the pan for 10–15 minutes, then invert it onto a wire rack to cool completely before frosting.
07 - Using an electric mixer, beat the softened vegan cream cheese and vegan butter until creamy. Gradually add powdered sugar, one cup at a time, beating on low speed. Stir in vanilla extract, then add plant-based milk by tablespoon increments if needed for spreadable consistency.
08 - Spread the frosting evenly over the cooled cake. Optionally, garnish with chopped pecans or walnuts and a sprinkle of cinnamon for added texture and flavor.
09 - For best results, chill the frosted cake in the refrigerator for at least 30 minutes to set the frosting and facilitate slicing.

# Handy Tips:

01 - Softening the vegan cream cheese and butter at room temperature prior to frosting ensures a smooth, lump-free texture.
02 - Avoid overmixing the batter to prevent a dense, tough texture.
03 - Use freshly ground spices for optimal flavor.
04 - Measure flour accurately by spooning into the measuring cup and leveling off to avoid dryness.
05 - Let the cake cool completely before applying frosting to prevent melting.

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