Delicious Vegan Pumpkin Spice Cake Recipe – A Must-Try!

Vegan Pumpkin Spice Cake, oh, the mere mention conjures images of cozy autumn evenings and delightful gatherings! This isn’t just any dessert; it’s a celebration in every slice, promising warmth and cheer with every forkful. The distinct flavor profile of pumpkin spice has roots deeply embedded in traditional American autumn cuisine, evolving from humble pumpkin pies shared during harvest festivals. While the classic often included dairy and eggs, the modern culinary landscape, driven by conscious eating, has beautifully embraced plant-based alternatives that lose none of the beloved character and richness.

Why Everyone Admires This Seasonal Delight

I find that people absolutely adore this dish not only for its undeniably delicious taste – that perfect, aromatic blend of cinnamon, nutmeg, ginger, and cloves – but also for its incredibly moist and tender crumb. Paired with a luscious, creamy frosting, it’s a symphony of textures and flavors that truly captivates. It’s the ultimate comfort food, providing warmth and joy, and the best part? Everyone, regardless of dietary preference, can enjoy a generous slice. This particular Vegan Pumpkin Spice Cake recipe ensures that you can bring all the festive, autumnal flavors of the season to your table, completely guilt-free and utterly delectable, making it a guaranteed crowd-pleaser.

Ingredients:

• For the Vegan Pumpkin Spice Cake:

• 2 ½ cups (300g) all-purpose flour
• 2 cups (400g) granulated sugar
• 1 cup (200g) light brown sugar, packed
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon ground ginger
• ¼ teaspoon ground cloves
• ¼ teaspoon allspice
• 1 teaspoon fine sea salt
• 1 can (15 ounces or 425g) pure pumpkin puree (not pumpkin pie filling)
• ¾ cup (180ml) unsweetened plant-based milk (I love using almond or soy milk for this!)
• ½ cup (120ml) vegetable oil (or other neutral oil like canola or sunflower)
• ¼ cup (60ml) unsulphured molasses
• 2 tablespoons apple cider vinegar
• 2 teaspoons pure vanilla extract

• For the Vegan Cream Cheese Frosting:

• 1 cup (226g) vegan butter, softened to room temperature (I find stick-style works best)
• 8 ounces (226g) vegan cream cheese, softened to room temperature (very important! Make sure it’s firm, not watery)
• 5-6 cups (600-720g) powdered sugar (confectioners’ sugar), sifted
• 1 teaspoon pure vanilla extract
• 1-2 tablespoons unsweetened plant-based milk, if needed for consistency
• Pinch of salt (to balance the sweetness)

Equipment You’ll Need:

• Two 9-inch round cake pans
• Parchment paper
• Cooking spray or vegan butter for greasing pans
• Large mixing bowls (at least two)
• Whisk
• Rubber spatula
• Electric mixer (stand mixer with paddle attachment or handheld mixer)
• Measuring cups and spoons
• Sifter (for powdered sugar)
• Wire cooling rack
• Offset spatula or butter knife for frosting
• Serrated knife or cake leveler (optional, but helpful for even layers)

Preparing Your Vegan Pumpkin Spice Cake Batter:

This is where the magic begins! We’ll start by combining our dry ingredients, then move on to the wet, and finally bring them all together to create a smooth, fragrant batter for our delicious Vegan Pumpkin Spice Cake.

1. Preheat Oven and Prepare Pans: First things first, let’s get ready for baking. Preheat your oven to 350°F (175°C). Then, lightly grease and flour two 9-inch round cake pans. For an extra layer of non-stick assurance, I like to line the bottoms with parchment paper circles, then grease and flour those as well. This step is crucial for ensuring your beautiful Vegan Pumpkin Spice Cake layers come out cleanly.
2. Combine Dry Ingredients: In a very large mixing bowl, whisk together the all-purpose flour, granulated sugar, light brown sugar, baking soda, baking powder, ground cinnamon, ground nutmeg, ground ginger, ground cloves, allspice, and sea salt. Whisk very well for about 1-2 minutes until you’re confident that all the spices and leavening agents are evenly distributed throughout the flour mixture. This ensures a consistent rise and flavor in every bite of your Vegan Pumpkin Spice Cake. Set this bowl aside.
3. Prepare Wet Ingredients: In a separate, medium-sized mixing bowl, combine the pure pumpkin puree, unsweetened plant-based milk, vegetable oil, molasses, apple cider vinegar, and pure vanilla extract. Use your whisk to mix these ingredients thoroughly until they are completely smooth and well-combined. The apple cider vinegar is essential here, as it reacts with the baking soda to create the lift we need in a vegan cake. Make sure there are no lumps of pumpkin puree.
4. Combine Wet and Dry Mixtures: Now for the moment of truth! Pour the wet ingredient mixture into the large bowl with your dry ingredients. Using a rubber spatula, gently fold the ingredients together. The key here is not to overmix! Mix just until no streaks of dry flour remain. A few small lumps are perfectly fine; overmixing can lead to a tough, dense cake. We want our Vegan Pumpkin Spice Cake to be light and tender. The batter will be quite thick and wonderfully fragrant – a true testament to the autumn spices.
5. Divide the Batter: Evenly divide the cake batter between your two prepared 9-inch round cake pans. You can eyeball it, or for precision, use a kitchen scale to ensure each pan has roughly the same weight of batter. This will help both layers bake evenly and at the same rate. Gently tap the pans on the counter a couple of times to release any large air bubbles and level the top.

Baking Your Delicious Vegan Pumpkin Spice Cake:

Patience is a virtue, especially when baking! This section will guide you through the baking process, ensuring your Vegan Pumpkin Spice Cake layers are perfectly cooked and ready for frosting.

6. Bake the Cake Layers: Carefully transfer the cake pans to your preheated 350°F (175°C) oven. Bake for approximately 30-35 minutes, or until a wooden skewer or toothpick inserted into the center of a cake comes out clean. Baking times can vary depending on your oven, so keep an eye on them. You’ll notice the edges pulling away slightly from the sides of the pan, and the tops will be beautifully golden brown and springy to the touch.
7. Cool in Pans: Once baked, remove the cake pans from the oven and place them on a wire cooling rack. Allow the cakes to cool in their pans for about 10-15 minutes. This initial cooling period in the pan helps the cake layers firm up, making them less prone to breaking when you invert them.
8. Invert and Fully Cool: After the initial cooling, carefully invert the cakes onto the wire rack. Gently peel off the parchment paper from the bottoms of the cakes. If you didn’t use parchment, a gentle tap might be needed. Let the cake layers cool completely on the wire rack. This step is absolutely critical! Attempting to frost a warm cake will result in melted, messy frosting, and we definitely don’t want that for our beautiful Vegan Pumpkin Spice Cake. Cooling can take 1-2 hours, so be patient.

Crafting the Creamy Vegan Cream Cheese Frosting:

No Vegan Pumpkin Spice Cake is complete without a rich, tangy, and utterly delicious cream cheese frosting! This section walks you through creating that perfect, pipeable texture.

9. Soften Ingredients: Ensure your vegan butter and vegan cream cheese are truly at room temperature. This is paramount for a smooth, lump-free frosting. If they are too cold, your frosting will be lumpy; if too warm, it might be too runny. I usually take them out of the fridge at least an hour before I plan to make the frosting.
10. Cream Vegan Butter: In a large mixing bowl, using an electric mixer (stand mixer with a paddle attachment works wonders here), beat the softened vegan butter on medium speed for 2-3 minutes until it becomes light, fluffy, and pale in color. Scrape down the sides of the bowl as needed. This step incorporates air and makes for a lighter frosting.
11. Add Vegan Cream Cheese: Add the softened vegan cream cheese to the whipped vegan butter. Beat on medium speed for another 1-2 minutes until thoroughly combined and smooth. Be careful not to overbeat the cream cheese at this stage, as it can become too soft or even watery. We’re aiming for a cohesive, creamy base for our Vegan Pumpkin Spice Cake frosting.
12. Sift Powdered Sugar: Sift the powdered sugar into a separate bowl. Sifting is highly recommended to prevent lumps in your frosting. It makes a significant difference in the final texture of your Vegan Pumpkin Spice Cake frosting.
13. Gradually Add Powdered Sugar: With the mixer on low speed, gradually add the sifted powdered sugar to the butter and cream cheese mixture, one cup at a time. Mix until each addition is just incorporated before adding more. Once all the sugar is added, increase the speed to medium-high and beat for 3-5 minutes, until the frosting is light, fluffy, and smooth. Scrape down the sides of the bowl frequently.
14. Flavor and Adjust Consistency: Add the pure vanilla extract and a pinch of salt to the frosting. Beat for another minute to combine. If your frosting seems too thick, add plant-based milk one tablespoon at a time until you reach your desired consistency. If it’s too thin, you can try adding a bit more sifted powdered sugar. The goal is a spreadable yet firm frosting that holds its shape, perfect for decorating your Vegan Pumpkin Spice Cake.

Assembling and Decorating Your Masterpiece:

This is the exciting part – bringing all the components together to create a stunning and delicious Vegan Pumpkin Spice Cake that’s ready to impress!

14. Level the Cakes (Optional but Recommended): Once your cake layers are completely cool, you might find that their tops are slightly domed. For a perfectly even and professional-looking cake, gently trim off the domed tops using a serrated knife or a cake leveler. This creates a flat surface for stacking and prevents your Vegan Pumpkin Spice Cake from leaning. Don’t worry, the trimmed scraps are excellent baker’s treats!
15. First Layer of Frosting: Place one cooled, leveled cake layer on your serving plate or cake stand. Dollop about 1 to 1 ½ cups of vegan cream cheese frosting onto the center of the cake. Using an offset spatula or the back of a spoon, gently spread the frosting evenly across the top of the cake, extending just to the edges.
16. Stack the Second Layer: Carefully place the second cake layer on top of the frosted first layer. Align it as perfectly as you can. If you leveled the cakes, place the cut side down for a flat top surface, or cut side up if you prefer to have the flat bottom of the cake facing up.
17. Crumb Coat (Optional, but Recommended for a Clean Finish): Apply a very thin layer of frosting all over the top and sides of the entire cake. This is called a crumb coat. It traps any loose crumbs, preventing them from mixing into your final layer of frosting. Once applied, refrigerate the cake for 15-20 minutes, or until the crumb coat is firm. This step is a secret to a beautifully clean-finished Vegan Pumpkin Spice Cake.
18. Final Frosting Layer: Once the crumb coat is set, remove the cake from the refrigerator. Apply the remaining frosting to the top and sides of the cake. Start with a generous dollop on top and spread it evenly, then move to the sides. Use your offset spatula to smooth the frosting, or create decorative swirls or patterns as desired. You can achieve a rustic look or a super smooth finish – it’s all up to you and your artistic vision for your Vegan Pumpkin Spice Cake!
19. Optional Decorations: For a festive touch, you can sprinkle a little extra ground cinnamon, nutmeg, or even some candied pecans on top of the finished Vegan Pumpkin Spice Cake. A few edible autumn leaves or a dusting of powdered sugar also look lovely.

Tips for the Perfect Vegan Pumpkin Spice Cake:

• Room Temperature Ingredients are Key: For both the cake batter and the frosting, having your plant-based milk, pumpkin puree, vegan butter, and vegan cream cheese at room temperature ensures a smooth, well-emulsified mixture. Cold ingredients can lead to lumpy batter and frosting.
• Don’t Overmix: Overmixing develops gluten in the flour, which can lead to a tough and rubbery cake. Mix the batter only until the dry ingredients are just incorporated. A few lumps are okay!
• Measure Flour Correctly: For accurate results, spoon your flour into the measuring cup and then level it off with a straight edge. Scooping directly from the bag can compact the flour, leading to too much flour and a dry cake.
• Quality Spices Matter: Since this is a “Pumpkin Spice” cake, the quality and freshness of your spices will really shine through. Old, stale spices will yield a bland cake.
• Cool Completely: I cannot stress this enough – ensure your cake layers are completely cool before applying any frosting. Warm cake + frosting = a melted, sliding mess. Patience is your friend here!
• Sift Powdered Sugar: For the frosting, always sift your powdered sugar. It makes a world of difference in achieving a silky-smooth, lump-free frosting.
• Adjust Frosting Consistency: If your vegan cream cheese frosting is too stiff, add a tiny bit of plant-based milk (half a teaspoon at a time) until it reaches your desired spreadable consistency. If it’s too thin, add a tablespoon or two more of sifted powdered sugar.

Storage Instructions:

• Room Temperature: Unfrosted cake layers can be stored at room temperature in an airtight container for up to 2 days.
• Refrigeration: Once frosted, this Vegan Pumpkin Spice Cake is best stored in an airtight container in the refrigerator. The vegan cream cheese frosting needs to be kept cold. It will keep well for up to 3-4 days. Allow the cake to come closer to room temperature for about 30 minutes before serving for the best texture and flavor.
• Freezing Cake Layers: Unfrosted, cooled cake layers can be wrapped tightly in plastic wrap and then in aluminum foil, and frozen for up to 2 months. Thaw overnight in the refrigerator before frosting.
• Freezing Frosted Cake: You can also freeze a fully frosted Vegan Pumpkin Spice Cake. Place the cake on a baking sheet and freeze until the frosting is firm (about an hour). Then, wrap it tightly in plastic wrap, followed by aluminum foil. It can be frozen for up to 1 month. Thaw overnight in the refrigerator, then let it sit at room temperature for about an hour before serving.

<h2>Conclusion:</h2>
<p>Well, my friends, we’ve reached the end of our delightful journey through the creation of what I truly believe is <strong>one of the most comforting, aromatic, and utterly irresistible treats you’ll ever bake</strong>. This isn’t just another pumpkin cake recipe; it’s an experience, a warm hug in cake form that captures the very essence of autumn. We’ve talked about the perfect blend of spices – cinnamon, nutmeg, ginger, and cloves – that dance together to create that quintessential pumpkin spice flavor we all adore. But beyond the spices, it’s the texture that truly sets this cake apart. Imagine biting into a slice that’s <strong>incredibly moist, wonderfully tender, and just dense enough to feel substantial without being heavy</strong>. That’s the magic we’ve bottled here.</p>

<p>I’ve meticulously crafted this recipe to ensure that even if you’re new to vegan baking, or baking in general, you’ll find it straightforward and incredibly rewarding. It’s naturally sweetened, relying on the inherent goodness of pumpkin and a touch of maple syrup, meaning you get all the indulgence without any of the guilt often associated with traditional desserts. Furthermore, the fact that it’s entirely plant-based doesn’t mean compromising on flavor or decadence; in fact, I’d argue it enhances it, offering a clean, pure taste that lets the natural ingredients shine. This is a cake that appeals to everyone, regardless of dietary preferences, proving that vegan baking can be just as, if not more, delicious and satisfying. It’s the kind of dessert that feels special enough for a holiday gathering yet simple enough for a cozy Sunday afternoon, making it a truly versatile and indispensable addition to your recipe repertoire. <strong>The sheer joy it brings with its autumnal embrace is something truly special</strong>, transforming any occasion into a celebration of flavor and warmth.</p>

<h3>Serving Suggestions and Creative Variations:</h3>
<p>Now that you’ve got this masterpiece baking, let’s talk about how to truly enjoy it, and perhaps even put your own spin on things! My absolute favorite way to serve this <strong>Vegan Pumpkin Spice Cake</strong> is simply with a generous dollop of our recommended creamy vegan cream cheese frosting (which I hope you’ve considered making alongside!). The tanginess of the frosting perfectly balances the sweetness and warmth of the cake, creating an unforgettable symphony of flavors. <strong>It’s also divine served warm</strong>, perhaps with a scoop of dairy-free vanilla bean ice cream melting gently over it, creating a truly luxurious dessert experience that feels incredibly gourmet yet is so simple to achieve. For a more casual, yet equally delightful, treat, a slice pairs beautifully with your morning coffee or an afternoon cup of chai tea, transforming an ordinary moment into something special.</p>

<p>Feeling adventurous? This recipe is wonderfully versatile. You could easily bake it in a Bundt pan for a stunning presentation, or turn it into cupcakes for individual servings – perfect for parties or lunchboxes. If you’re looking to enhance the texture, consider adding a handful of chopped walnuts or pecans to the batter for a delightful crunch. For an extra layer of flavor, a drizzle of vegan caramel sauce over the top before serving would be absolutely divine. <strong>Don’t be afraid to experiment with your spices either</strong>; a pinch of cardamom or a dash of black pepper can add an unexpected and sophisticated twist. For those who prefer a simpler topping, a dusting of powdered sugar or a light maple glaze would also be fantastic. Imagine making mini bundt cakes and garnishing each with a sugared cranberry for a festive touch during the holidays! The possibilities are truly endless, limited only by your imagination and the seasonal ingredients you have on hand. You could even incorporate some finely grated orange zest into the batter for a brighter note, or a touch of rum extract for a more adult-friendly treat. This cake truly is a blank canvas for your culinary creativity.</p>

<h3>Your Turn!</h3>
<p>I genuinely hope that reading through this has sparked your enthusiasm and given you the confidence to roll up your sleeves and get baking. There’s something so incredibly satisfying about creating something delicious from scratch, especially when it fills your home with such inviting aromas. <strong>I promise you, this recipe for our very own Vegan Pumpkin Spice Cake.html (yes, that’s what we call this perfected version!) is worth every moment spent in the kitchen.</strong> It’s more than just a dessert; it’s a celebration of cozy seasons, wholesome ingredients, and the joy of sharing good food with loved ones. Once you’ve pulled this golden masterpiece from the oven, tasted that first incredible bite, and maybe even shared it with friends or family, I would be absolutely thrilled to hear about your experience. Did you add a secret ingredient? Did you serve it in a unique way? <strong>Please, share your stories, your photos, and your triumphs!</strong> Your feedback and creative ideas inspire me and countless other bakers in our community. Don’t hesitate to dive in; your kitchen is about to become the happiest, most fragrant place in your home! Happy baking, everyone!</p>

Vegan Pumpkin Spice Cake

A delicious and moist vegan pumpkin spice cake, perfectly spiced with cinnamon, nutmeg, ginger, and cloves, topped with a luscious vegan cream cheese frosting. This plant-based dessert is a celebration of autumn flavors, offering warmth and joy in every slice.

Prep Time
45 Minutes

Cook Time
35 Minutes

Total Time
4 Hours

Servings
12 servings

Ingredients

• 2 ½ cups (300g) all-purpose flour
• 2 cups (400g) granulated sugar
• 1 cup (200g) light brown sugar, packed
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon ground ginger
• ¼ teaspoon ground cloves
• ¼ teaspoon allspice
• 1 teaspoon fine sea salt
• 1 can (15 ounces or 425g) pure pumpkin puree (not pumpkin pie filling)
• ¾ cup (180ml) unsweetened plant-based milk
• ½ cup (120ml) vegetable oil
• ¼ cup (60ml) unsulphured molasses
• 2 tablespoons apple cider vinegar
• 2 teaspoons pure vanilla extract
• 1 cup (226g) vegan butter, softened
• 8 ounces (226g) vegan cream cheese, softened
• 5-6 cups (600-720g) powdered sugar, sifted
• 1 teaspoon pure vanilla extract
• 1-2 tablespoons unsweetened plant-based milk, if needed
• Pinch of salt

Instructions

1. Step 1
   Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans; line bottoms with parchment paper.
2. Step 2
   In a large bowl, whisk together flour, granulated sugar, brown sugar, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, allspice, and salt for 1-2 minutes until well combined. Set aside.
3. Step 3
   In a separate bowl, whisk pumpkin puree, plant-based milk, vegetable oil, molasses, apple cider vinegar, and vanilla extract until smooth.
4. Step 4
   Pour wet ingredients into dry. Gently fold with a spatula just until no dry streaks remain. Do not overmix.
5. Step 5
   Divide batter evenly between prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
6. Step 6
   Cool cakes in pans for 10-15 minutes, then invert onto a wire rack, remove parchment, and cool completely (1-2 hours).
7. Step 7
   Ensure vegan butter and cream cheese are at room temperature. In a large bowl, beat softened vegan butter for 2-3 minutes until light and fluffy. Add softened vegan cream cheese and beat for 1-2 minutes until smooth.
8. Step 8
   Sift powdered sugar. With mixer on low, gradually add sifted sugar to the butter mixture. Once incorporated, beat on medium-high for 3-5 minutes until light and fluffy.
9. Step 9
   Add vanilla extract and a pinch of salt. Beat to combine. Adjust consistency with plant-based milk (if too thick) or powdered sugar (if too thin).
10. Step 10
    Level cooled cake layers (optional). Place one layer on a serving plate, spread 1-1½ cups frosting. Top with the second cake layer.
11. Step 11
    Apply a thin layer of frosting all over the cake. Refrigerate for 15-20 minutes until firm.
12. Step 12
    Apply remaining frosting to the top and sides, smoothing or creating swirls. Decorate with extra cinnamon, nutmeg, or candied pecans if desired.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.