This Vegan Pumpkin Cake is soft, fluffy, and full of cozy fall flavors. Made with a whole can of pumpkin puree and warm spices, it’s moist and tender in every bite. Finish it off with a tangy vegan cream cheese frosting for the ultimate autumn dessert.
Craving more pumpkin treats? Check out my Vegan Pumpkin Muffins, Vegan Pumpkin Cookies, and Vegan Pumpkin Bread. Each one is soft, full of warm spices, and makes the perfect companion to a cozy fall afternoon.
You’ll love how easy this cake is to put together. With simple ingredients and a few quick steps, you’ll have a soft and fluffy pumpkin cake ready to go. Just mix everything, bake until it smells amazing, and add the Vegan Cream Cheese Frosting. It’s the perfect treat for fall when you want something sweet without spending hours in the kitchen.
This cake also keeps really well, so you can make it ahead of time and enjoy it over a couple of days. Store it in the fridge once it’s frosted, and take it out a little before serving so the flavors and texture are at their best. It’s a great make-ahead option for fall gatherings, holidays, or just to have a cozy dessert ready whenever the craving hits.
Ingredients for vegan pumpkin cake
- All-purpose flour: regular white flour works perfectly, but you can also use whole wheat flour for a heartier texture or a 1:1 gluten-free flour blend if you need the cake to be gluten-free.
- Granulated and brown sugar: using both gives the best balance of flavor and texture. Brown sugar adds moisture and a hint of caramel, while granulated sugar helps keep the cake light and fluffy. You can use only one type if you prefer, just keep in mind the texture may change slightly. Coconut sugar or cane sugar are good alternatives.
- Baking soda.
- Baking powder.
- Salt.
- Pumpkin Pie Spice: you can buy it ready-made at most stores, or make your own at home. Another option is to use the simple blend I suggest in the recipe as an alternative.
- Pumpkin Puree: canned pumpkin purée is the easiest option and works perfectly, but homemade purée made from cooked and blended pumpkin is also a great choice.
- Ground cinnamon.
- Canola oil: it gives the cake a light texture and neutral flavor, but vegetable oil, sunflower oil, or light olive oil also work well. Melted coconut oil can be used too, though it may add a slight coconut taste.
- Vegan Buttermilk: made by mixing Non-Dairy Milk with apple cider vinegar, white vinegar, or lemon juice. I like to use Soy Milk, but any non-dairy milk will work. It helps the cake rise and makes the crumb extra soft and fluffy.
- Vanilla Extract.
- Vegan Cream Cheese Frosting: this ingredient is optional. You can serve the cake plain, or top it with another frosting like my Vegan Buttercream Frosting. I personally love the cream cheese frosting because its tangy flavor balances the sweetness of the pumpkin cake perfectly.
Find the full recipe with exact measurements in the recipe card below.
How to make vegan pumpkin cake
Step 1: Heat the oven to 350ºF (180ºC). Prepare a 9x13-inch pan (23x33 cm) by greasing it or lining it with parchment paper.
Step 2: Make the buttermilk by mixing soy milk with vinegar or lemon juice. Let it rest 5–10 minutes until slightly curdled.
Step 3: In a large bowl, whisk the flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon.
Step 4: In another bowl, combine the buttermilk, both sugars, pumpkin purée, oil, and vanilla.
Step 5: Add the wet mixture to the dry ingredients and stir gently until combined. A few small lumps are fine.
Step 6: Transfer the batter to the pan and smooth the top with a spatula.
Step 7: Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Step 8: Cool completely, then cover with vegan cream cheese frosting before serving.
Storage instructions
Room temperature: if the cake is unfrosted, you can keep it covered at room temperature for up to 2 days.
Fridge: once frosted, store the cake in an airtight container in the refrigerator for 4–5 days. Take it out 15–20 minutes before serving so the frosting softens.
Freezer: the unfrosted cake freezes well for up to 3 months. Wrap it tightly in plastic wrap and then in foil, or store in a freezer bag. Thaw overnight in the fridge, then frost before serving.
Frequently asked questions
Vegan cream cheese frosting is a classic choice, but this cake is also delicious with Vegan Buttercream Frosting. You can add Almond Butter, a sprinkle of cinnamon sugar, crushed nuts like pecans or walnuts, or even some chocolate chips. For a festive touch, try holiday sprinkles, tiny pumpkin candies, or other fun fall decorations.
Yes, you can. If you don’t have a 9x13-inch pan (23x33 cm), use two 8-inch round pans (20 cm) for a layer cake or a 9x9-inch square pan (23x23 cm) for a thicker cake. Just keep an eye on the baking time since smaller pans usually need less time in the oven.
Yes, absolutely. Just divide the batter evenly into a lined muffin pan, filling each cup about two-thirds full. Bake at the same temperature, but reduce the baking time to around 20–25 minutes, or until a toothpick inserted in the center comes out clean.
Yes, you can. Just swap the all-purpose flour for a 1:1 gluten-free flour blend. The texture may be a little different, and the baking time might also vary slightly, but the cake will still turn out soft, moist, and delicious.
The cake is done when a toothpick inserted into the center comes out clean or with just a few crumbs. The top should look set and spring back lightly when you touch it.
More vegan cake recipes
Vegan Pumpkin Cake
Ingredients
- 1 cup non-dairy milk, I use soy milk
- 1 tablespoon apple cider vinegar, white vinegar or lemon juice
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons pumpkin pie spice, or a blend of 1 teaspoon ground cinnamon, ½ teaspoon nutmeg, and ½ teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 1 15-ounce can pumpkin puree
- 1 cup granulated sugar
- ½ cup brown sugar
- ¼ cup oil, I use canola oil, but any neutral-flavored oil will work
- 1 teaspoon vanilla extract
- 1 batch vegan cream cheese frosting
Instructions
- Preheat the oven to 350ºF (180ºC). Grease a 9x13-inch pan (23x33 cm) or line it with parchment paper. I like to line the bottom with parchment and lightly grease the sides with vegan butter so the cake doesn’t stick.
- Make the vegan buttermilk. Mix the soy milk with the vinegar or lemon juice in a small bowl and let it sit for 5–10 minutes until it curdles slightly.
- In a large bowl, whisk together the dry ingredients: flour, baking powder, baking soda, salt, pumpkin pie spice, and ground cinnamon.
- In another bowl, mix the wet ingredients: vegan buttermilk, granulated sugar, brown sugar, pumpkin purée, oil, and vanilla extract.
- Pour the wet ingredients into the bowl with the dry ingredients and stir until just combined. The batter should be smooth but it’s fine if there are a few small lumps.
- Pour the batter into the prepared pan and spread it out evenly with a spatula.
- Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and let it cool completely in the pan on a wire rack. Once fully cooled, spread the vegan cream cheese frosting evenly over the top before serving.
Notes
- Keep the cake covered at room temperature for up to 2 days if it’s unfrosted.
- If it has frosting, store it in the fridge for 4–5 days and let it warm up a little before serving.
- You can also freeze the unfrosted cake for up to 3 months and thaw it in the fridge overnight.
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