Hi, sweetsies! As the autumn season rolls around, you know the feeling when everything you think of is a warm, spicy and just plain darn comfortable slice? It’s me and once every year. Truthfully, this vegan pumpkin spice cake recipe will become your fall tradition.
Say bye-bye to fancy techniques and egg and dairy fear. We’re making an incredibly moist, perfectly spiced cake that is so tender, you’d never know it was 100% plant-based! It really does have that pumpkin spice vibe, and that vegan cream cheese frosting is just creamy and tangy and does it justice. There’s no frills, just good stuff, pure and simple. Let’s make some MAGIC!
Vegan pumpkin spice cake
Ingredients
For the Cake:
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- 2.5 cups all-purpose flour
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- 2 teaspoons baking powder
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- 1 teaspoon baking soda
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- 0.5 teaspoon salt
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- 2 teaspoons ground cinnamon
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- 1 teaspoon ground ginger
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- 0.5 teaspoon ground nutmeg
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- 0.25 teaspoon ground cloves (or a total of 3.75 teaspoons pumpkin pie spice)
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- 1.5 cups granulated sugar
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- 0.5 cup packed light brown sugar
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- 1 (15-ounce) can pumpkin puree (not pumpkin pie filling)
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- 0.75 cup unsweetened plant-based milk (almond, soy, or oat work well)
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- 0.5 cup vegetable oil (or melted refined coconut oil)
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- 2 teaspoons vanilla extract
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- 1 tablespoon apple cider vinegar
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For the Vegan Cream Cheese Frosting:
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- 1 (8-ounce) block vegan cream cheese, softened
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- 0.5 cup vegan butter, softened (1 stick)
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- 4 cups powdered sugar, sifted
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- 1″>1 teaspoon vanilla extract
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- Pinch of ground cinnamon (optional)
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Necessary Utensils & Equipment
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- 9×13 inch baking pan (or two 8-inch round cake pans)
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- Parchment paper
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- Large mixing bowls (2-3)
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- Rubber spatula
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- Measuring cups and spoons
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- Electric mixer (handheld or stand mixer for frosting)
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- Wire cooling rack
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- Offset spatula or knife for frosting
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Instructions
For the Cake:
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- Preheat your oven to 350°F (175°C). Lightly grease and flour your 9×13 inch baking pan (or line two 8-inch round pans with parchment paper and grease the sides).
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- In a large bowl, whisk together the dry ingredients: flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Make sure there are no lumps.
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- In a separate large bowl, whisk together the wet ingredients: pumpkin puree, plant-based milk, vegetable oil, vanilla extract, and apple cider vinegar.
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- Gradually add the wet ingredients to the dry ingredients, mixing with your rubber spatula until just combined. Be careful not to overmix; a few small lumps are okay.
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- Pour the batter into your prepared baking pan(s) and spread evenly.
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- Bake for 30-35 minutes for a 9×13 pan, or 28-32 minutes for 8-inch round pans, or until a toothpick inserted into the center comes out clean.
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- Remove the cake from the oven and let it cool in the pan on a wire rack for about 15-20 minutes. Then, carefully invert it onto the wire rack to cool completely before frosting. This is crucial!
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For the Vegan Cream Cheese Frosting:
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- While the cake cools, prepare the frosting. In a large bowl, using an electric mixer, beat the softened vegan cream cheese and vegan butter together until light and fluffy. This usually takes about 2-3 minutes.
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- Gradually add the sifted powdered sugar, about a cup at a time, beating well after each addition until smooth.
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- Stir in the vanilla extract and optional pinch of cinnamon. Beat for another minute until the frosting is smooth and creamy. If it’s too thick, add a tiny splash of plant-based milk; if too thin, add a bit more sifted powdered sugar.
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Assemble the Cake:
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- Once the cake is completely cool (seriously, completely!), spread the vegan cream cheese frosting evenly over the top. If using two round cakes, frost between layers and on top.
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- Slice and serve! Enjoy your delicious vegan pumpkin spice cake.
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Expert Tips for a Flawless Vegan Pumpkin Spice Cake
Now you have the recipe but sometimes there are a few “hints” to know that can make all the difference, right? I have been baking vegan cakes for years and have picked up a thing or two in the process. So here are some of my top tips to ensure that your vegan pumpkin spice cake is a success every time.
Don’t Overmix!
This is a big one. Seriously, it’s probably the most common baking mistake. When you’re combining the wet and dry ingredients for your cake, mix just until no streaks of dry flour remain. If you keep mixing, you’ll develop the gluten too much, and your cake will turn out tough and dense instead of light and airy. Nobody wants a rubbery cake!
The Importance of Cooling
My first time making a vegan pumpkin cake, I underestimated how long it needs to cool. So excited I frosted it as it was still warm, and… well, let’s just say it turned into a delicious, but very messy, pumpkin ‘pudding cake’. So, I’m always talking about the importance of being patient. Wait until your cake is 100% cool before frosting it. This could take a couple of hours, so plan accordingly.
Pro Tip: For the best vegan cream cheese frosting, make sure both your vegan cream cheese and vegan butter are truly softened to room temperature. This helps them cream together smoothly without lumps, making for a much silkier frosting.
Storage Secrets for Freshness
You’ve put all that work into this beautiful cake, so let’s keep it fresh! Because of the cream cheese frosting, this cake needs to be stored in the refrigerator. Just cover it loosely with plastic wrap or place it in an airtight container. It’ll keep beautifully for about 3-4 days. If you want to savor it longer, you can freeze individual slices (unfrosted is best, but frosted can work in a pinch) for up to a month. Just thaw overnight in the fridge.
Ingredient Swaps and Variations
Want to tweak things a bit? No problem! This recipe is pretty forgiving.
- Plant Milk: Almond, soy, or oat milk all work wonderfully. I personally love oat milk for its richness!
- Oil: Vegetable oil is neutral, but refined coconut oil can also be used for a slightly different richness. Make sure it’s melted if using.
- Spices: Feel free to adjust the spice levels to your liking. If you love cinnamon, add an extra half teaspoon! You can also use 3.5 to 4 teaspoons of pre-made pumpkin pie spice mix instead of the individual spices.
- Make it Gluten-Free: You can often substitute the all-purpose flour with a 1:1 gluten-free baking blend that contains xanthan gum. Just be sure to check the blend’s recommendations.
- Adding Mix-ins: A half cup of chopped pecans or walnuts, or even some chocolate chips, can be folded into the batter right before baking for extra texture and flavor.
This cake isn’t just a dessert; it’s a hug in cake form, ready to fill your home with the most incredible aroma. The combination of warm spices and moist pumpkin is simply irresistible.
Ready to give it a try? What’s your favorite part about pumpkin spice season?
Frequently Asked Questions
Can I make this vegan pumpkin spice cake ahead of time?
Absolutely! The cake itself can be baked a day in advance and stored, unfrosted and covered, at room temperature. The frosting can also be made a day ahead and stored in the refrigerator. Just bring the frosting to room temperature and give it a quick whip before frosting the cooled cake.
How do I store leftover vegan pumpkin spice cake?
Due to the vegan cream cheese frosting, this cake should be stored in an airtight container in the refrigerator. It will stay fresh and delicious for 3-4 days. You can also freeze individual slices for longer storage, up to a month. Thaw them in the fridge overnight before serving.
Why did my cake sink in the middle?
A common reason for a cake sinking is opening the oven door too early, which causes a sudden drop in temperature. It could also be due to overmixing the batter, too much leavening, or inaccurate oven temperature. Make sure your oven thermometer is accurate, and resist the urge to peek until at least two-thirds of the baking time has passed.
What’s the best plant-based milk to use for this recipe?
For this vegan pumpkin spice cake, unsweetened almond milk, soy milk, or oat milk all work well. I personally find oat milk lends a lovely richness, but choose your favorite! Just make sure it’s unsweetened so it doesn’t affect the sugar balance of the cake.
