Vegan Pumpkin Cake
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.
Servings: 16 servings
Calories: 375kcal
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.
Nutrition
Serving: 1serving | Calories: 375kcal | Carbohydrates: 63g | Protein: 3g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 1g | Sodium: 319mg | Potassium: 49mg | Fiber: 2g | Sugar: 49g | Vitamin A: 42IU | Vitamin C: 0.1mg | Calcium: 69mg | Iron: 1mg
