Introduction
Moist, fluffy, and bursting with cozy fall flavors — this Vegan Pumpkin Spice Cake is the ultimate autumn dessert! Made without eggs or dairy, it’s rich with pumpkin purée, warm spices, and a silky maple-cinnamon frosting that makes every bite irresistible. Whether you’re baking for the holidays or craving something comforting, this cake delivers all the pumpkin spice magic — cruelty-free and absolutely delicious.
Ingredients List
For the Cake
- 1 ¾ cups (220 g) all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1 tablespoon pumpkin pie spice (or 2 tsp cinnamon + ½ tsp nutmeg + ½ tsp ginger + ¼ tsp cloves)
- ½ teaspoon salt
- 1 cup (240 g) pumpkin purée (not pumpkin pie filling)
- ¾ cup (150 g) brown sugar
- ½ cup (120 ml) neutral oil (like canola or vegetable oil)
- ¼ cup (60 ml) maple syrup or agave syrup
- ¾ cup (180 ml) non-dairy milk (almond, soy, or oat)
- 2 teaspoons apple cider vinegar
- 2 teaspoons pure vanilla extract
For the Vegan Frosting
- ½ cup (115 g) vegan butter, softened
- 3 cups (360 g) powdered sugar
- 2 tablespoons maple syrup
- 1 teaspoon cinnamon
- 1–2 tablespoons non-dairy milk (as needed for consistency)
Timing
- Prep Time: 15 minutes
- Bake Time: 35 minutes
- Cool & Frost Time: 30 minutes
- Total Time: ~1 hour 20 minutes
Step-by-Step Instructions
Step 1: Preheat & Prepare Pan
Preheat oven to 350°F (175°C). Lightly grease and line an 8-inch round cake pan or a loaf pan with parchment paper.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together flour, baking soda, baking powder, pumpkin spice, and salt. Set aside.
Step 3: Combine Wet Ingredients
In another bowl, whisk together pumpkin purée, brown sugar, oil, maple syrup, plant milk, apple cider vinegar, and vanilla until smooth and well combined.
Step 4: Combine & Mix
Pour the wet mixture into the dry ingredients. Stir gently until just combined — don’t overmix. The batter should be thick and creamy.
Step 5: Bake
Pour the batter into the prepared pan and smooth the top. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before frosting.
Step 6: Make the Frosting
Beat vegan butter until light and creamy. Add powdered sugar, maple syrup, cinnamon, and 1 tablespoon of non-dairy milk. Beat on high until smooth and fluffy, adding more milk if needed for consistency.
Step 7: Frost & Serve
Spread frosting evenly over the cooled cake. Sprinkle with a dusting of cinnamon or crushed pecans for garnish. Slice and enjoy!
Nutritional Information (Per Slice – 10 servings)
| Nutrient | Amount |
|---|---|
| Calories | 310 kcal |
| Protein | 3 g |
| Carbohydrates | 44 g |
| Fat | 14 g |
| Sugar | 28 g |
| Fiber | 2 g |
| Sodium | 190 mg |
Healthier Alternatives
- Replace half the oil with unsweetened applesauce to reduce fat.
- Use whole wheat pastry flour for added fiber.
- Sweeten naturally with coconut sugar or date syrup.
- Top with toasted nuts or coconut whipped cream instead of frosting.
Serving Suggestions
- Pair with almond milk latte or chai tea for cozy fall vibes.
- Serve warm with a drizzle of maple syrup.
- Turn into cupcakes for parties — just bake 20–22 minutes instead!
- Add chopped walnuts or dark chocolate chips for texture.
Common Mistakes to Avoid
- Overmixing: Causes dense, tough cake — mix gently.
- Using pumpkin pie filling: It’s pre-sweetened and spiced — always use pure pumpkin purée.
- Frosting a warm cake: Wait until completely cool or the frosting will melt.
Storing Tips
- Room Temperature: Keeps up to 2 days (covered).
- Refrigerate: Store in an airtight container up to 5 days.
- Freeze: Freeze unfrosted slices up to 2 months. Thaw and frost when ready to serve.
Conclusion
Soft, spiced, and wonderfully rich — this Vegan Pumpkin Spice Cake is proof that fall baking can be both indulgent and plant-based. With its moist crumb, warm spices, and creamy maple frosting, it’s the perfect dessert for cozy nights and festive gatherings. 🍂🎃
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