Vegan Pumpkin Spice Cake

Why Make This Recipe

Vegan Pumpkin Spice Cake is a delicious treat that celebrates the flavors of fall. It’s moist, sweet, and spiced just right, making it perfect for any gathering or just a cozy night at home. Plus, it’s completely plant-based, so everyone can enjoy a slice!

How to Make Vegan Pumpkin Spice Cake

Ingredients

• 2 cups all-purpose flour
• 1 cup pumpkin puree
• 1 cup brown sugar
• 1/2 cup vegetable oil
• 1 cup almond milk
• 1 tablespoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt

Directions

1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch cake pan.
2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
3. In another bowl, mix the pumpkin puree, brown sugar, vegetable oil, and almond milk until smooth.
4. Combine the wet ingredients with the dry ingredients, and stir until just combined.
5. Pour the batter into the prepared pan and smooth the top.
6. Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.
7. Allow the cake to cool before serving.

How to Serve Vegan Pumpkin Spice Cake

You can serve this cake on its own or with a dollop of vegan whipped cream on top. It also pairs well with a cup of coffee or tea. Slice it into pieces and share it with friends and family for a joyous treat!

How to Store Vegan Pumpkin Spice Cake

To store the cake, keep it in an airtight container at room temperature for up to three days. If you want to keep it longer, you can refrigerate it for up to a week or freeze it for a couple of months. Just make sure it’s wrapped well to prevent freezer burn.

Tips to Make Vegan Pumpkin Spice Cake

• Make sure to measure your flour accurately for the best results.
• Use pumpkin puree, not pumpkin pie filling, to keep it vegan and reduce sugar content.
• Let the cake cool completely before slicing to prevent it from falling apart.

Variation

You can add nuts, like walnuts or pecans, to the batter for extra texture. A swirl of vegan cream cheese frosting on top can also elevate the cake even more!

FAQs

1. Can I use canned pumpkin puree instead of fresh?
Yes, canned pumpkin puree works perfectly for this recipe!

2. Is it possible to make this cake gluten-free?
Yes, you can use a gluten-free all-purpose flour blend to make the cake gluten-free.

3. How can I make this cake sweeter?
If you prefer a sweeter cake, you can increase the amount of brown sugar or add a bit of maple syrup to the wet mixture.

Vegan Pumpkin Spice Cake

A moist and delicious vegan cake that captures the essence of fall with its pumpkin and warm spices. Perfect for gatherings or cozy nights at home.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 8 pieces

Course: Dessert, Snack

Cuisine: American, Vegan

Calories: 200

Ingredients Method Notes

Ingredients

  

Dry Ingredients

• 2 cups all-purpose flour
• 1 tablespoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt

Wet Ingredients

• 1 cup pumpkin puree Use canned pumpkin puree for convenience.
• 1 cup brown sugar Can adjust according to preference for sweetness.
• 1/2 cup vegetable oil
• 1 cup almond milk Can substitute with any plant-based milk.

Method

 

Preparation

1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch cake pan.
2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
3. In another bowl, mix the pumpkin puree, brown sugar, vegetable oil, and almond milk until smooth.
4. Combine the wet ingredients with the dry ingredients, and stir until just combined.
5. Pour the batter into the prepared pan and smooth the top.

Baking

1. Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.
2. Allow the cake to cool before serving.

Notes

Store in an airtight container at room temperature for up to three days, or refrigerate for up to a week. For longer storage, freeze for a couple of months. Make sure it's wrapped well to prevent freezer burn. You can add nuts for texture or a swirl of vegan cream cheese frosting to enhance the flavor.