Vegan Pumpkin Cake Recipe

If you’re on the hunt for a show-stopping fall dessert that’s fluffy, comforting, and completely dairy-free, this Vegan Pumpkin Cake is going to be your new best friend! Every bite is brimming with cozy pumpkin spice and topped off with a luscious maple cinnamon frosting, making this cake a total crowd-pleaser whether you’re baking for family, friends, or a festive gathering. With simple pantry staples and a no-fuss method, this cake brings together the best autumn flavors and textures into a treat you’ll crave all year long—truly a vegan dessert that never disappoints.

Ingredients You’ll Need

With just a handful of key ingredients, this Vegan Pumpkin Cake comes together easily—each component plays a special role in delivering moisture, tenderness, and that irresistible spiced aroma. Here’s what you need, along with some helpful tips to make your cake the best it can be.

• Pumpkin puree: Use canned (not pumpkin pie filling) or homemade for rich color and natural moisture.
• Dairy-free milk: Any variety works, but soy or oat milk add extra creaminess to the cake batter.
• Neutral oil: Vegetable or canola oil keeps the cake moist; for extra flavor, try part oil and part melted vegan butter.
• Light brown sugar: Packed tight for sweet caramel notes that compliment the pumpkin perfectly.
• Granulated sugar: Helps balance the brown sugar and gives the cake a tender crumb.
• Apple cider vinegar or lemon juice: Optional, but a splash helps activate the leaveners and add subtle brightness.
• Vanilla extract: Rounds out the spice and pumpkin with a calming, aromatic finish.
• All-purpose flour: Spoon and level for best results; for gluten-free, use a trusted 1:1 blend like King Arthur’s.
• Pumpkin pie spice: Brings all the fall vibes—use your favorite blend or mix your own as noted below.
• Ground cinnamon: For an extra punch of warmth and classic spice.
• Baking powder and baking soda: Ensure a tall, fluffy cake every time.
• Salt: Optional but enhances all the other flavors beautifully.
• Vegan butter (for frosting): Use stick or block butter for a stable, creamy maple cinnamon frosting.
• Powdered sugar: Sift if lumpy, adding plenty of sweet structure to the frosting.
• Maple syrup: Drizzle in to taste for that classic autumn flavor and a silky finish.
• Biscoff pumpkins: Fun and festive decorations—totally optional, but they add a playful touch to your Vegan Pumpkin Cake!

How to Make Vegan Pumpkin Cake

Step 1: Prep Your Cake Pans and Oven

Start by preheating your oven to 355°F (180°C). While it heats, line or grease two 8-inch round cake pans with parchment paper—this will make sure your cakes pop right out after baking and keep their delicate crumb intact.

Step 2: Combine the Wet Ingredients

In a large mixing bowl, whisk together the pumpkin puree, dairy-free milk, oil (or part oil/part melted vegan butter), both sugars, vinegar or lemon juice (if using), and vanilla. The result will look gorgeously golden and creamy already—this is your flavor-packed base.

Step 3: Add the Spices and Leaveners

To the wet mixture, add pumpkin pie spice, extra cinnamon, baking powder, and baking soda. Give it a good mix so the spices and rising agents are evenly distributed, ensuring every forkful of the Vegan Pumpkin Cake tastes just right.

Step 4: Fold in the Dry Ingredients

Gently add your flour and salt (if using), and mix until just combined. Don’t overmix! Some small lumps are totally fine, and actually help keep your cake light and airy rather than dense.

Step 5: Fill and Bake the Cake

Divide the batter equally between your prepared pans, smoothing the tops lightly. Bake for 33–38 minutes or until a toothpick inserted in the center comes out clean. Your whole kitchen will smell like the sweetest pumpkin spice hug!

Step 6: Cool the Layers

Let the cakes rest in their pans for 15–20 minutes before flipping them onto a wire rack. It’s important to let them completely cool before moving on to frosting so the layers don’t melt your gorgeous topping.

Step 7: Make the Maple Cinnamon Frosting

Using a stand or hand mixer, whip the vegan butter until pale and creamy. Gradually beat in the powdered sugar and cinnamon followed by the maple syrup until your frosting is fluffy and delicious. Taste and adjust sweetness or cinnamon to your liking—this frosting is swoon-worthy and pairs perfectly with the Vegan Pumpkin Cake!

Step 8: Assemble and Decorate

Level your cakes, if needed, with a serrated knife. Place one layer on a serving plate, spread with a generous scoop of frosting, then stack the second layer on top. Coat the whole cake in frosting and finish with Biscoff pumpkins or any festive decorations you love.

How to Serve Vegan Pumpkin Cake

Garnishes

A sprinkle of cinnamon or chopped pecans adds wonderful texture and a pretty finish to your Vegan Pumpkin Cake. For a whimsical touch, those little Biscoff pumpkins are seriously cute, or you could even use candied ginger or edible flowers for added flair.

Side Dishes

Pair a hearty slice of Vegan Pumpkin Cake with a mug of chai latte, spiced herbal tea, or oat milk hot chocolate. If you’re serving at a party, fresh fruit like sliced apples or pears on the side bring a refreshing contrast to the sweet, spiced cake.

Creative Ways to Present

Try serving individual slices topped with a dollop of vegan whipped cream and a drizzle of maple syrup for a simple yet elegant dessert. For gatherings, you can bake mini-cakes or cupcakes for easy, grab-and-go treats—just adjust baking times accordingly.

Make Ahead and Storage

Storing Leftovers

Store leftover Vegan Pumpkin Cake in an airtight container at room temperature for up to two days (if your climate is cool) or in the refrigerator for up to five days. The cake actually gets even moister on day two, so it’s great for make-ahead occasions!

Freezing

You can freeze the unfrosted cake layers tightly wrapped for up to one month. For assembled slices, freeze individually to make snacking even easier—just thaw them overnight in the fridge when you’re ready to enjoy.

Reheating

For that just-baked taste, let refrigerated slices come to room temperature for about an hour before serving. If you want a slightly warm, melty frosting experience, microwave a slice for 10–15 seconds (just keep an eye on it so the frosting doesn’t melt away!).

FAQs

Can I make this Vegan Pumpkin Cake gluten-free?

Absolutely! Swap the all-purpose flour for a high-quality 1:1 gluten-free baking blend, like King Arthur’s measure-for-measure flour. Remember to extend the bake time slightly and check for doneness using a toothpick.

Do I have to use maple syrup in the frosting?

No, you can easily adapt the frosting by swapping the maple syrup for a splash of vanilla extract or another favorite flavoring. The maple syrup brings autumn sweetness, but the frosting is still delicious without it!

Can I use coconut oil in this cake?

You sure can! Melted coconut oil will work—just keep in mind it might slightly alter the flavor and texture, lending a mild coconut note and richer crumb to your Vegan Pumpkin Cake.

What’s the best way to make pumpkin pie spice at home?

If you’re out of store-bought spice, blend 2 teaspoons ground cinnamon with 1/2 teaspoon nutmeg, 1/2 teaspoon ginger, and a pinch of ground cloves. Your kitchen will smell heavenly with this homemade version mixed in!

How can I decorate my Vegan Pumpkin Cake for special occasions?

Get creative! Try piping extra frosting in pretty swirls, adding sugared cranberries, dusting with edible glitter, or using themed toppers to match any holiday or celebration.

Final Thoughts

I can’t recommend this Vegan Pumpkin Cake enough—it’s comfort food, celebration cake, and baking project all in one. Whether you’re a seasoned vegan baker or just looking for a delicious way to use up that can of pumpkin, give this cake a try and watch it become a beloved favorite in your kitchen!

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