Vegan Pumpkin Spice Cake

 

30 minutes prep time, made in one bowl, incredibly moist without being dense, warmly spiced with cinnamon, ginger, nutmeg, and cloves, and topped with the most luxurious vegan cream cheese frosting that perfectly complements every single bite. This vegan pumpkin spice cake is the definitive autumn dessert — a showstopping, deeply flavoured celebration cake that is absolutely perfect for Thanksgiving, Halloween, birthday gatherings, or any occasion when you want to fill your home with the incredible aroma of warm spice and fresh-baked pumpkin. No eggs, no dairy, and nobody will ever guess.

Prep Time: 30 mins  |  Cook Time: 40 mins  |  Total Time: 1 hr 10 mins (plus cooling) | 

Servings: 12–16 slices (two 8-inch layers)  

  

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Ingredients

Vegan Buttermilk:

• 1 cup (240ml) unsweetened plant-based milk (soy milk works best)
• 1 tablespoon apple cider vinegar

Cake:

• 2 cups (260g) all-purpose flour, spooned and levelled
• 1½ teaspoons baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 2 teaspoons ground cinnamon
• 1½ teaspoons pumpkin pie spice (or use: ½ tsp nutmeg, ½ tsp ground ginger, ¼ tsp ground cloves, ¼ tsp allspice)
• ½ cup (100g) granulated sugar
• ½ cup (110g) packed light brown sugar
• 1 can (425g / 15 oz) pure pumpkin purée (NOT pumpkin pie filling)
• ½ cup (120ml) neutral oil (canola, sunflower, or light olive oil)
• 2 teaspoons pure vanilla extract

Vegan Cream Cheese Frosting:

• 225g (8 oz) vegan cream cheese, softened (Violife or Kite Hill recommended)
• ¼ cup (56g) vegan butter sticks, softened
• 2½ cups (300g) powdered sugar, sifted
• 1 teaspoon pure vanilla extract
• 1–2 tablespoons plant-based milk (to reach desired consistency)
• ½ teaspoon cinnamon (optional)

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Instructions

1. Make the vegan buttermilk first: combine the plant milk and apple cider vinegar in a small bowl or measuring cup. Stir and set aside for 5–7 minutes until it curdles and thickens slightly into a buttermilk substitute.
2. Preheat oven to 175°C (350°F). Grease two 8-inch round cake pans and line the bases with parchment paper circles.
3. In a large mixing bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice. Add both sugars and whisk until all dry ingredients are evenly combined.
4. In the same large bowl (or a separate one), whisk together the pumpkin purée, neutral oil, and vanilla extract until smooth. Pour the vegan buttermilk over the wet ingredients and whisk briefly to combine.
5. Pour the wet ingredients into the dry ingredients and fold together with a spatula until just combined. Do not overmix — a few small lumps are perfectly fine. Overmixing develops gluten and will make the cake tough.
6. Divide the batter evenly between the two prepared cake pans. Give each pan a gentle wiggle on the counter to help the batter settle flat. Tap on the counter once to release any large air bubbles.
7. Bake for 35–40 minutes, until a toothpick inserted in the centre comes out clean or with just a few dry crumbs. The cakes should spring back lightly when touched in the centre.
8. Allow the cakes to cool in their pans for 15 minutes, then turn out onto wire racks to cool completely — at least 1 hour. Do not attempt to frost warm cake.
9. Make the frosting: beat the softened vegan cream cheese and vegan butter together with a hand or stand mixer on medium speed until completely smooth. Add sifted powdered sugar one cup at a time, beating well between additions. Add vanilla extract and cinnamon. Add plant milk one tablespoon at a time until the frosting is fluffy, smooth, and just spreadable. Beat for 2–3 minutes on medium-high until light and airy.
10. Place one cooled cake layer on your serving plate. Spread a generous amount of frosting over the top. Place the second layer on top. Frost the top and sides. Decorate as desired and serve.

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Notes

• Pumpkin purée — NOT pie filling: These look almost identical on supermarket shelves. Pure pumpkin purée contains only pumpkin. Pumpkin pie filling contains added sweetener and spices which will completely throw off the balance of this recipe.
• Do not overmix the batter: Once the wet and dry ingredients are combined, fold gently until just mixed. Stop the moment no dry flour pockets remain. Overmixing is the number one reason a cake turns out dense rather than light and tender.
• Sheet cake version: Pour all batter into a greased and parchment-lined 9x13 inch baking pan. Bake for 30–35 minutes until a toothpick comes out clean. Frost directly in the pan.
• Bundt cake version: Pour all batter into a well-greased Bundt pan and bake for 50–60 minutes. Allow to cool completely in the pan before inverting. Dust with powdered sugar instead of frosting.
• Storage: Store the frosted cake covered in the fridge for up to 5 days. Allow to come to room temperature for 20 minutes before serving. Unfrosted cake layers freeze well for up to 3 months.

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