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Vegan Pumpkin Cake Recipe

Vegan Pumpkin Cake Recipe
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4.9 from 17 reviews

Indulge in this moist and flavorful Vegan Pumpkin Cake, topped with a decadent maple cinnamon frosting. Perfect for fall gatherings or as a sweet treat any time of the year!

  • Author: Sarah
  • Prep Time: 35 minutes
  • Cook Time: 35 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 16 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan

Ingredients

Wet Ingredients for Pumpkin Cake:

  • 15 ounces (425g) pumpkin puree (canned or homemade)
  • 1 ½ cups (375g) dairy-free milk, room temperature
  • ⅔ cup (165g) neutral flavored oil or use 1/3 cup (85g) oil and 1/3 cup (75g) melted vegan butter
  • 1 cup (190g) packed light brown sugar or use more granulated sugar
  • ½ cup (100g) granulated sugar
  • 1 tablespoon apple cider vinegar or lemon juice, optional
  • 1 teaspoon vanilla extract

Dry Ingredients for Pumpkin Cake:

  • 3 cups (375g) all-purpose plain flour, spooned and leveled
  • 3 teaspoons pumpkin pie spice
  • ½ teaspoon ground cinnamon or more pumpkin pie spice
  • 3 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt, optional

Maple Cinnamon Frosting and Decorations:

  • 1 cup (225g) vegan block butter, room temperature
  • 3-4 cups (300g-400g) powdered sugar / icing sugar, or to taste
  • ¾ teaspoons ground cinnamon
  • 2-3 tablespoons (40-60g) maple syrup, to taste

Instructions

  1. Preheat your oven to 355°F (180°C). Grease or line 2 x 8 inch (20 cm) round cake pans with parchment paper.
  2. Make the pumpkin cake: Add the wet ingredients to a large mixing bowl and whisk until combined. Add the dry ingredients and mix until just combined. Divide the batter between the cake pans and bake for 33-38 minutes.
  3. Make the maple cinnamon frosting and decorate the cake: Prepare the frosting, slice the cakes if needed, layer with frosting, and decorate as desired.
  4. Storage: Store the cake in an airtight container at room temperature or in the refrigerator depending on climate. Leftovers can be refrigerated for up to 5 days or frozen for 1 month.

Notes

  • If using measuring cups for flour, spoon and level for accuracy. Alternatively, use gram measurements for precision.
  • For gluten-free option, use King Arthur’s measure for measure flour and adjust baking time.
  • Homemade pumpkin spice blend: 2 tsp cinnamon, 1/2 tsp nutmeg, 1/2 tsp ginger, pinch of cloves.
  • Customize frosting by adjusting maple syrup and cinnamon or use vanilla extract. Decorate with Biscoff pumpkins as desired.

Nutrition

Find it online: https://cookingwithsarah.com/vegan-pumpkin-cake-recipe/