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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.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
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.