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Vegan Pumpkin Spice Cake

Vegan Pumpkin Spice Cake

This vegan pumpkin spice cake captures the essence of autumn with warm spices, a moist texture, and plant-based ingredients. It's perfect for Thanksgiving or any fall gathering, featuring a tender crumb and fluffy pumpkin spice frosting. The recipe achieves incredible moisture through the combination of pumpkin puree and oil without any dairy or eggs.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8 servings
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 2 1/2 cups all-purpose flour
  • 1 3/4 cup white sugar
  • 1 1/2 tablespoons pumpkin pie spice
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 1/2 cup plant-based milk (such as soy or almond)
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1/2 cup light oil (such as canola or vegetable)
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon vanilla extract
  • 3 cups powdered sugar
  • 1/2 cup vegetable shortening
  • 1/2 cup vegan butter
  • 2 teaspoons apple cider vinegar
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/2 teaspoon vanilla extract
  • 1 - 2 tablespoons plant-based milk (such as soy or almond)

Equipment

  • two 8-inch round cake pans
  • hand mixer or stand mixer
  • measuring cups
  • mixing bowls

Method
 

Instructions
  1. Preheat your oven to 350°F (180°C) and lightly grease two 8-inch round cake pans
  2. In a large bowl, whisk together all dry ingredients (flour, sugar, pumpkin pie spice, baking soda, baking powder, salt)
  3. In a medium bowl, combine wet ingredients (plant-based milk, pumpkin puree, oil, apple cider vinegar, vanilla extract), then pour into dry ingredients and mix until batter just comes together
  4. Divide batter evenly between prepared pans, wiggle pans to settle batter, and bake for 40 minutes or until toothpick inserted in center comes out clean
  5. Let cakes cool completely in pans before frosting
  6. For frosting: beat together powdered sugar, shortening, vegan butter, apple cider vinegar, pumpkin pie spice, and vanilla extract until fluffy, gradually adding plant-based milk to reach desired consistency
  7. Frost cooled cake as desired, optionally grating fresh nutmeg on top for garnish

Notes

Use room temperature ingredients for even mixing. Spoon and level flour to avoid dry cake. Don't overmix batter. Cake tastes better the next day as flavors meld. Can substitute homemade pumpkin pie spice blend if needed.