I made this vegan pumpkin spice cake for my friend’s Halloween party last weekend. The pumpkin and spices made the layers moist, and she said it was the best fall dessert she had ever served.
Topped with a creamy vegan cream cheese frosting, this cake is a true indulgence for any vegan dessert lover. It’s an easy recipe that brings together simple ingredients, ensuring a quick prep time without compromising on taste.
Delicious Vegan Pumpkin Spice Cake Recipe
This vegan pumpkin spice cake is spiced with cinnamon, nutmeg, and cloves, providing a warm and inviting flavor profile. The cake takes about 1 hour to prepare and bake, and it serves approximately 8 people, making it ideal for gatherings or family meals.
Ingredients
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- 1 cup pumpkin puree
- 1 cup granulated sugar
- ½ cup vegetable oil
- 1 cup plant-based milk (such as almond or soy)
- 1 teaspoon vanilla extract
- Vegan cream cheese frosting for topping
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and grease and flour an 8-inch round cake pan.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, baking soda, spices, and salt until well combined.
- Combine Wet Ingredients: In another bowl, whisk together the pumpkin puree, sugar, vegetable oil, plant-based milk, and vanilla extract until smooth.
- Combine Mixtures: Gradually add the wet mixture to the dry ingredients, stirring until just combined. Avoid overmixing.
- Pour and Bake: Pour the batter evenly into the prepared cake pan. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Frost: Once cool, spread a generous layer of vegan cream cheese frosting on top of the cake. Slice and serve.
Cook and Prep Times
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
Nutrition Information
- Servings: 8 slices
- Calories: 280kcal
- Fat: 12g
- Protein: 3g
- Carbohydrates: 42g
I keep the cake covered in the fridge for up to four days. The frosting sets firm, and I let slices sit out for ten minutes before serving.
