As the first hints of fall sweep through the air, I find myself drawn to one of my favorite seasonal delights: Vegan Pumpkin Spice Cake. The fusion of warm spices and the earthy sweetness of pumpkin creates a cozy embrace that feels like a hug from the inside out. Not only is this recipe a crowd-pleaser that everyone will adore, but it’s also incredibly easy to whip up, perfect for those of us balancing busy lives yet wanting to indulge in homemade goodness. With its fluffy texture and luscious dairy-free frosting, this cake stands tall as a healthier alternative to more traditional options. So, why not bring a piece of autumn into your kitchen? I guarantee you'll want to share a slice—or two! What’s your favorite way to celebrate the flavors of fall?
Why is this cake a fall favorite?
Unforgettable flavors: The rich blend of spices—cinnamon, nutmeg, and cloves—creates an irresistible aroma that fills your kitchen with the essence of fall.
Plant-based delight: Made without dairy, this Vegan Pumpkin Spice Cake is friendly for everyone at the table, appealing to those who are health-conscious or have dietary restrictions.
Crowd-pleaser: Its moist texture and sweet, creamy frosting make it a hit at gatherings, rivaling even the most decadent traditional cakes.
Easy to make: With straightforward steps, this recipe allows even novice bakers to shine. Just mix, bake, and frost for a show-stopping dessert!
Perfect for sharing: Take it to a potluck, serve it at a family gathering, or simply enjoy it at home—this cake is designed for any occasion. You might also love our Cheesecake Stuffed Strawberry Bundt Cake for a delightful twist on classic flavors!
Vegan Pumpkin Spice Cake Ingredients
• Imagine the warm spices and festive flavors coming together with these key ingredients for the perfect cake!
For the Cake
- Dairy-free milk – this gives the cake moisture without the creaminess of dairy.
- Apple cider vinegar – adds a touch of acidity to curdle the milk and create a vegan buttermilk.
- Self-raising flour – no need for additional leavening agents; it simplifies the baking process.
- Caster sugar – dissolves easily, ensuring a sweet, smooth batter.
- Baking powder – helps the cake rise, giving it a fluffy texture.
- Bicarbonate of soda – works alongside the baking powder to enhance the cake’s fluffiness.
- Ground cinnamon – contributes that cozy fall flavor; don't skimp on this essential spice!
- Ground cloves – adds depth to the spice profile, complementing the pumpkin perfectly.
- Ground nutmeg – rounds out the warm spices with its nutty aroma.
- Ground ginger – adds a lovely zing that brightens the overall flavor.
- Sunflower oil – keeps the cake moist and tender, without overwhelming flavors.
- Pumpkin puree – the star of the show; this ingredient makes our Vegan Pumpkin Spice Cake truly special!
For the Frosting
- Dairy-free block butter – provides a creamy base for the frosting that’s vegan-friendly.
- Dairy-free cream cheese – adds a tangy richness to balance out the sweetness.
- Icing sugar – used for that perfectly fluffy frosting texture; sift it for best results.
- Ground cinnamon – a sprinkle in the frosting brings the seasonal flavors from the cake into every bite.
- Orange food gel – perfect for coloring the frosting and bringing a festive touch!
- Cocoa powder – can be used for some delicious chocolatey contrast in decorations.
- Vegan caramel sauce (optional) – drizzle it inside the cake layers for an extra layer of indulgence!
Step‑by‑Step Instructions for Vegan Pumpkin Spice Cake
Step 1: Preheat and Prepare Tins
Start by preheating your oven to 180 degrees Celsius (fan). While it warms up, line three 8-inch loose base cake tins with greaseproof paper to ensure the cake easily releases after baking. This step is essential for achieving that beautifully fluffy Vegan Pumpkin Spice Cake that you’ll want to showcase.
Step 2: Make Vegan Buttermilk
In a medium bowl, combine 480 ml of dairy-free milk with 2 teaspoons of apple cider vinegar. Whisk them together until well blended, then let the mixture sit for about 10 minutes. This will curdle the milk, creating a homemade vegan buttermilk that adds moisture and richness to your cake.
Step 3: Combine Dry Ingredients
In a large mixing bowl, sift together 420 g of self-raising flour, 350 g of caster sugar, 1 teaspoon of baking powder, 1 teaspoon of bicarbonate of soda, and all the spices: 1.5 tablespoons of ground cinnamon, 1 teaspoon of ground cloves, 2 teaspoons of ground nutmeg, and ½ teaspoon of ground ginger. Mix these dry ingredients thoroughly until evenly distributed, ensuring that the warm spices are ready to infuse the Vegan Pumpkin Spice Cake.
Step 4: Mix Wet Ingredients
Once the vegan buttermilk has curdled, add 120 ml of sunflower oil and 100 g of pumpkin puree to it. Whisk these ingredients together until you achieve a smooth and cohesive mixture. The oil and pumpkin contribute moisture and flavor, making your cake incredibly rich and tender.
Step 5: Combine Wet and Dry Mixtures
Pour the wet mixture into the bowl containing the dry ingredients. Stir gently with a spatula until just combined; be careful not to overmix. You're looking for a smooth batter that’s well blended, marking a key step in creating a deliciously moist Vegan Pumpkin Spice Cake that’s sure to impress.
Step 6: Divide Batter into Tins
Carefully divide the cake batter equally among the lined cake tins. Give each tin a gentle tap on the countertop to release any trapped air bubbles, promoting an even bake. This step helps ensure that each layer of your Vegan Pumpkin Spice Cake rises perfectly and bakes evenly.
Step 7: Bake the Cakes
Place the tins in the preheated oven and bake for 25 to 30 minutes. To check for doneness, insert a knife or skewer into the center; it should come out clean, and the cakes should spring back when lightly touched. This is when those delightful spices start to fill your kitchen with fall aromas!
Step 8: Cool the Cakes
Once baked, allow the cakes to cool in the tins for about 10 minutes. Then, carefully transfer them to a wire cooling rack to cool completely. Proper cooling is crucial before frosting the Vegan Pumpkin Spice Cake, as it prevents the frosting from melting and ensures a beautiful presentation.
Step 9: Prepare the Frosting
In a large mixing bowl, use an electric mixer to whip together 400 g of dairy-free block butter and 80 g of dairy-free cream cheese until creamy. This creates a smooth base for your frosting. Be sure to scrape down the sides of the bowl to achieve a flawless consistency.
Step 10: Make Frosting Fluffy
Sift in 360 g of icing sugar along with 1 teaspoon of ground cinnamon to the butter mixture. Whip on high speed for about 5 minutes until everything is well incorporated and fluffy. This step yields a light and delightful frosting that will complement the warm flavors of your Vegan Pumpkin Spice Cake beautifully.
Step 11: Assemble the Cake
Once the cakes are completely cooled, place one layer on a serving plate or cake stand. Spread or pipe a generous layer of frosting on top, smoothing it out for an even finish. This base layer is essential for ensuring a delicious balance of flavors in your Vegan Pumpkin Spice Cake.
Step 12: Stack and Decorate
Add the second cake layer on top and repeat the frosting process. Once the third layer is added, coat the entire cake with a thin layer of frosting for a crumb coat, then refrigerate for 10–15 minutes. This helps to set the frosting and lock in the crumbs, giving your Vegan Pumpkin Spice Cake a clean finish for the final decoration.
Step 13: Final Frosting Touches
After chilling, remove the cake from the fridge and apply a thicker final coat of frosting around the sides and top. Use a cake scraper to smooth out the frosting for a professional look. This final coat will beautifully showcase your Vegan Pumpkin Spice Cake, making it irresistible to anyone who lays eyes on it.
Step 14: Decorative Finishing
If desired, pipe little pumpkins around the cake using orange frosting and create brown stalks to add that festive flair. This decorative step brings a playful charm to your Vegan Pumpkin Spice Cake, making it perfect for impressing guests or delighting your family.
Vegan Pumpkin Spice Cake Variations
Feel free to experiment and make this delectable cake uniquely yours with these delightful twists!
- Gluten-Free: Substitute self-raising flour for a gluten-free blend and include a teaspoon of xanthan gum for added structure.
- Spiced Rum: Add a tablespoon of spiced rum to the batter for an adventurous flavor kick that evokes cozy gatherings. This twist is perfect for adults looking to elevate their dessert experience!
- Nutty Crunch: Fold in 100 g of chopped walnuts or pecans to the batter for added texture and nutty depth, enhancing each bite.
- Chocolate Lovers: Mix in 50 g of dark chocolate chips for an unexpected chocolate variance that pairs beautifully with the pumpkin and spices. Each slice will surprise and delight chocoholics and fall lovers alike.
- Maple Frosting: Swap out the icing sugar for maple syrup in the frosting for a rich, earthy sweetness that complements the spices. It creates a gorgeous caramel hue and a hit of delightful maple flavor!
- Fruit Layering: Add a layer of fresh sliced apples or pears between the cake layers for a fruity twist that brings freshness and adds a new dimension to every slice. It’s a surprise that everyone will love!
- Reduced Sugar: For a healthier option, cut the sugar by one-third and include a ripe mashed banana for natural sweetness, ensuring that everyone can enjoy this treat guilt-free.
- Chai Spice: Replace the cinnamon with a chai spice mix for an aromatic twist. This variation offers a unique flavor profile that will have your guests asking for seconds!
Once you’ve tried these variations, you might also enjoy our Lemon Raspberry Cake for a refreshing brightness or bake up a batch of our Pumpkin Smores Cookies for another autumn treat.
Tips for the Best Vegan Pumpkin Spice Cake
Perfectly Moist Cake: Use room temperature dairy-free milk for better emulsification and a fluffier texture in your Vegan Pumpkin Spice Cake.
Avoid Overmixing: Stir the batter just until combined; overmixing can lead to a dense cake. Gentle folds ensure a light, airy result.
Cool Completely: Let the cake layers cool completely before frosting to prevent melting and ensure a professional finish for your Vegan Pumpkin Spice Cake.
Frosting Consistency: Always whip the frosting for a good 5 minutes to achieve that perfect fluffy texture. If too thick, add a splash of dairy-free milk to adjust.
Even Baking: Tap the cake tins before baking to release air bubbles. This helps the cake rise evenly and prevents dense spots.
Make Ahead Options
These Vegan Pumpkin Spice Cakes are perfect for meal prep enthusiasts looking to save time on busy days! You can bake the cake layers up to 3 days in advance; simply allow them to cool completely and store them in a sealed container at room temperature. The frosting can also be made ahead and kept refrigerated for up to 5 days. When you're ready to serve, just bring the frosting to room temperature and whip it briefly to restore its fluffiness. Assemble and frost the cake just before serving to ensure it’s fresh and delicious. This way, you’ll enjoy a homemade dessert with minimal last-minute effort!
How to Store and Freeze Vegan Pumpkin Spice Cake
Room Temperature: Keep leftover vegan pumpkin spice cake covered at room temperature for up to 3 days. This helps retain its moisture and flavor while making it easily accessible for those sweet cravings!
Fridge: If you want to enjoy your cake for a bit longer, store it in the refrigerator in an airtight container for up to a week. Make sure to allow it to come to room temperature before serving for the best flavor.
Freezer: For longer storage, freeze the cake either whole or in slices, well-wrapped in plastic wrap and aluminum foil, for up to 3 months. Thaw overnight in the fridge before serving or let it sit at room temperature for about an hour.
Reheating: If your cake has been refrigerated, you can gently warm it in the microwave for 10-15 seconds before enjoying. This will bring back some of that lovely warmth, making your vegan pumpkin spice cake delightful once more!
What to Serve with Vegan Pumpkin Spice Cake?
Indulging in a slice of this cake might leave you pondering what scrumptious flavors can accompany it for the perfect fall feast.
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Warm Apple Cider: A classic autumn beverage, warm apple cider's spiced notes beautifully enhance the pumpkin flavors in the cake, creating a truly cozy experience.
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Cinnamon Ice Cream: A scoop of cinnamon or vanilla ice cream adds a creamy texture that contrasts deliciously with the moist cake, making every bite a delightful treat.
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Maple Glazed Pecans: These crunchy, sweet nuts provide a perfectly nutty balance to the cake’s softness, adding a satisfying contrast in both texture and flavor.
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Caramel Sauce Drizzle: For an extra layer of indulgence, a drizzle of vegan caramel sauce amplifies the richness of the cake. The sweet and buttery taste pairs wonderfully with the spices.
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Chai Tea: The warm spices in chai tea echo those in the cake, tying the flavors together while providing a soothing warmth perfect for chilly days.
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Creamy Coconut Whipped Topping: Light and fluffy, this topping introduces a tropical twist that contrasts the earthiness of pumpkin, brightening up each mouthful.
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Pumpkin Soup: Start your meal with a savory pumpkin soup to echo the main attraction on your table. The comforting flavors create a seamless flow from savory to sweet.
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Chocolate Mint Cookies: For a playful dessert option, these cookies will satisfy chocolate lovers and are a lovely counterpart to the cake’s spiced sweetness.
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Spiced Cranberry Sauce: This tart yet sweet sauce can be served on the side to balance the cake’s richness, adding a pop of color and flavor that’s oh-so-fall!
Vegan Pumpkin Spice Cake Recipe FAQs
How do I choose the right pumpkin for my Vegan Pumpkin Spice Cake?
Absolutely! When selecting pumpkin for this cake, look for sugar pumpkins or pie pumpkins, which are sweeter and have a smoother texture than the larger carving pumpkins. The skin should be firm with a vibrant orange color, and avoid any with dark spots all over. For convenience, canned pumpkin puree also works well!
What’s the best way to store leftover Vegan Pumpkin Spice Cake?
You can keep your leftover cake covered at room temperature for up to 3 days, which helps maintain its moistness. If you want to extend its life, store it in the refrigerator in an airtight container for up to a week. Just remember to let it come to room temperature before serving for the best taste!
Can I freeze Vegan Pumpkin Spice Cake, and if so, how?
Yes, you absolutely can freeze this delicious cake! To do so, wrap the cooled cake (whole or sliced) tightly in plastic wrap, followed by aluminum foil, ensuring no air can get in. This will keep it fresh for up to 3 months. When you’re ready to enjoy it, thaw the cake in the fridge overnight or at room temperature for about an hour before serving.
What should I do if my cake doesn’t rise properly?
Very common! If your cake didn’t rise, it could be due to expired baking powder or bicarbonate of soda. Make sure both are fresh before baking. Also, avoid overmixing the batter, which might lead to a dense cake. Follow the mixing instructions closely for a fluffy Vegan Pumpkin Spice Cake.
Are there any dietary considerations for making this cake?
Yes! This Vegan Pumpkin Spice Cake is plant-based and dairy-free, making it suitable for those following a vegan lifestyle or with lactose intolerance. However, for allergies, please ensure you’re using gluten-free self-raising flour if gluten is a concern. Always check ingredient labels to avoid cross-contamination if sharing with someone who has food allergies.
Can I make any adjustments to the spices for my Vegan Pumpkin Spice Cake?
Yes! Spice it up as you like! If you prefer a milder flavor, you can reduce the amount of cinnamon or nutmeg. On the other hand, if you love a spicier cake, feel free to increase the amounts or add additional spices like allspice or cardamom. Cooking is all about personalizing to your taste!
Delicious Vegan Pumpkin Spice Cake That Feels Like Fall
Ingredients
Equipment
Method
- Preheat your oven to 180 degrees Celsius (fan) and line three 8-inch loose base cake tins with greaseproof paper.
- In a medium bowl, combine dairy-free milk with apple cider vinegar and let sit for about 10 minutes to create vegan buttermilk.
- In a large mixing bowl, sift together self-raising flour, caster sugar, baking powder, bicarbonate of soda, ground cinnamon, ground cloves, ground nutmeg, and ground ginger.
- Add sunflower oil and pumpkin puree to the vegan buttermilk and whisk until smooth.
- Pour the wet mixture into the dry ingredients and stir gently until just combined.
- Divide the batter equally among the prepared cake tins and tap gently to release air bubbles.
- Bake for 25 to 30 minutes. Check doneness with a knife or skewer; it should come out clean.
- Allow the cakes to cool in the tins for about 10 minutes, then transfer to a wire cooling rack.
- Whip together dairy-free block butter and dairy-free cream cheese in a large bowl until creamy.
- Sift in icing sugar and ground cinnamon, and whip on high speed for about 5 minutes until fluffy.
- Once the cakes are cooled, spread or pipe a layer of frosting on top of one cake layer. Repeat with the second layer.
- Coat the whole cake with a thin layer of frosting and refrigerate for 10–15 minutes.
- Apply a thicker final coat of frosting around the sides and top and smooth out with a cake scraper.
- Decorate by piping little pumpkins around the cake using orange frosting and creating brown stalks.
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