The scent of cinnamon and cloves wafts through my kitchen, instantly transporting me to cozy autumn evenings. I can’t help but feel a surge of joy as I prepare to share my beloved recipe for Vegan Pumpkin Spice Cake—an exquisite twist on a seasonal classic. Packed with the goodness of pumpkin and topped with a luscious dairy-free cream cheese frosting, this cake is not only a showstopper for gatherings but also a delightful way to indulge without compromising on dietary choices. With its quick prep time and a moist, fluffy texture that rivals any traditional recipe, this cake is the perfect answer to those longing for homemade comfort. Are you ready to fill your home with warmth and spice? Let’s dive into baking this beautiful cake together!
Why is Vegan Pumpkin Spice Cake Perfect?
Irresistibly moist: The combination of pumpkin puree and sunflower oil ensures a cake that’s soft and tender, perfect for any dessert lover.
Flavor explosion: With inviting spices like cinnamon, cloves, and nutmeg, every bite delivers a warm, autumn-inspired flavor that’s far from basic.
Crowd-pleasing appeal: This cake dazzles both vegans and non-vegans alike, making it an ideal centerpiece for gatherings.
Quick and simple: Easy to prepare, this recipe takes minimal time, allowing you to create a homemade treat without stress.
Endless variations: Feeling adventurous? You can try swapping in applesauce, going gluten-free, or even layering in a vegan caramel sauce for that extra touch.
For another delightful option, check out my Cinnamon Roll Cake that is just as satisfying!
Vegan Pumpkin Spice Cake Ingredients
For the Cake
- Dairy-free Milk – Adds moisture and helps create a luscious vegan ‘buttermilk’.
- Apple Cider Vinegar – Used with dairy-free milk to achieve the perfect ‘buttermilk’ effect.
- Self-raising Flour – Provides wonderful structure and rise to the cake.
- Caster Sugar – Sweetens the cake with a finer texture, ensuring it remains light and fluffy.
- Baking Powder & Bicarbonate of Soda – Essential leavening agents that help the cake rise beautifully.
- Ground Cinnamon – Infuses the cake with warm spice, enhancing the overall autumn flavor profile.
- Ground Cloves – Adds a rich and aromatic depth to balance the sweetness.
- Ground Nutmeg – Contributes a warm, nutty flavor that perfectly complements the pumpkin.
- Ground Ginger – Offers a hint of warmth and an extra kick of flavor.
- Sunflower Oil – Ensures the cake remains moist and adds a rich texture.
- Pumpkin Puree – The star ingredient that provides flavor, moisture, and vibrant color to the cake.
For the Frosting
- Dairy-free Block Butter – A solid base for the frosting that keeps everything vegan and creamy.
- Dairy-free Cream Cheese – Delivers creaminess and a delightful tang to elevate the frosting’s taste.
- Icing Sugar – Sweetens and thickens the frosting for that perfect spreadable texture.
- Ground Cinnamon (for frosting) – Enhances the cream cheese frosting with a touch of warm spice.
For Decoration
- Orange Food Gel – Ideal for creating vibrant pumpkin decorations on your frosting.
- Cocoa Powder – Useful for adding contrast and depth to your decorative designs.
- Vegan Caramel Sauce – Optional, but it introduces a decadent layer of sweetness if added between cake layers.
Explore the marvelous flavors of this Vegan Pumpkin Spice Cake—an irresistible autumn delight that will warm your heart!
Step‑by‑Step Instructions for Vegan Pumpkin Spice Cake
Step 1: Prepare the Oven and Pans
Start by preheating your oven to 180°C (fan) and lining three 8-inch cake tins with greaseproof paper. This step is crucial for ensuring that your Vegan Pumpkin Spice Cake will come out easily, maintaining its lovely shape. Set the prepared tins aside, ready for the delicious batter that’s about to come!
Step 2: Create the Vegan Buttermilk
In a mixing bowl, whisk together the dairy-free milk and apple cider vinegar, letting it sit for about 10 minutes to curdle. This mixture will act as your vegan “buttermilk,” imparting moisture and richness to the cake. You’ll notice it thickening slightly, which is a sign that you’re on the right path to a delectable treat.
Step 3: Combine Dry Ingredients
Sift the self-raising flour, caster sugar, baking powder, bicarbonate of soda, and all the warm spices—ground cinnamon, cloves, nutmeg, and ginger—into a large mixing bowl. This step will help aerate the flour and evenly distribute the spices for the perfect flavor in your Vegan Pumpkin Spice Cake. The mixture should smell heavenly!
Step 4: Mix Wet and Dry Ingredients
Once your vegan buttermilk is ready, combine it with the dry ingredients from the previous step and add in the sunflower oil and pumpkin puree. Mix gently until just combined, ensuring not to over-mix. You want a smooth batter that’s slightly thick but not dry—this will guarantee your cake remains moist.
Step 5: Divide and Bake the Batter
Carefully divide the batter among the three prepared cake tins, tapping each tin gently on the counter to release any trapped air bubbles. Place the tins in the preheated oven and bake for 25-30 minutes. They are done when a skewer inserted into the center comes out clean. Enjoy the delightful aroma filling your kitchen as they bake!
Step 6: Cool the Cakes
Once baked, remove the cakes from the oven and let them cool in the tins for about 10 minutes. This resting period helps the cakes settle, making them easier to remove. Afterward, transfer them onto a cooling rack to cool completely before frosting. Patience here will ensure a beautifully layered Vegan Pumpkin Spice Cake!
Step 7: Prepare the Frosting
While the cakes are cooling, beat the dairy-free butter and cream cheese together in a bowl until creamy and smooth. Gradually sift in the icing sugar and ground cinnamon, continuing to beat for about 5 minutes until the frosting is fluffy and well combined. This creamy frosting is what will elevate your Vegan Pumpkin Spice Cake to the next level!
Step 8: Frost and Assemble the Cake
Once the cakes have completely cooled, layer them on a cake stand, spreading a generous amount of frosting between each layer. If desired, drizzle some vegan caramel sauce for added sweetness. After stacking, apply a thin crumb coat of frosting around the sides and top, then refrigerate for 10-15 minutes to set before adding the final layer of frosting.
Step 9: Decorate the Cake
After chilling, apply a thick, smooth coat of frosting over the entire cake. Use a cake scraper to ensure the edges are perfectly even. For a festive touch, pipe decorative shapes with colored frosting to create little pumpkins on top, making your Vegan Pumpkin Spice Cake a show-stopping autumn treat that looks as good as it tastes!
What to Serve with Vegan Pumpkin Spice Cake
Imagine the scents of autumn embracing your home, while you savor each bite of this delicious treat.
Cinnamon Spiced Tea: The warm spices complement the cake perfectly, creating a cozy pairing that enhances its rich flavors.
Vegan Vanilla Ice Cream: A scoop of creamy vegan ice cream adds a delightful contrast to the soft cake, making each bite feel indulgent.
Apple Cider: The crispness and sweetness of apple cider amplify the pumpkin and spice notes, making it a refreshing accompaniment.
Sugared Pecans: Crunchy and sweet, these pecans will provide a lovely texture contrast and nutty undertone that complements the cake’s moist crumb.
Maple Glazed Almonds: Adding these crunchy, sweet bites as toppings gives extra flavor and fits the autumnal theme perfectly.
Whipped Coconut Cream: Light and fluffy, coconut cream brings an airy quality that balances the density of the cake while enhancing its sweetness.
Chai Latte: The rich spices often found in chai tea mirror those in the cake, making this combo a warm hug in a mug.
Pear Salad: A fresh salad with thinly sliced pears, arugula, and walnuts brightens your meal and adds a crisp, fresh element that contrasts beautifully with the cake.
Vegan Mulled Wine: A warm spiced drink infused with fruits, it pairs brilliantly, elevating the autumn dining experience.
Pumpkin Spice Latte: Staying with the theme, this popular drink echoes the flavors of the cake for an ultimate seasonal treat.
Expert Tips for Vegan Pumpkin Spice Cake
Cool Completely: Ensure your cakes are completely cooled before frosting to prevent melting and sliding, achieving a neat, beautiful finish.
Mix Gently: When combining wet and dry ingredients, mix until just combined. Over-mixing can lead to a denser texture in your Vegan Pumpkin Spice Cake.
Use Room Temperature Ingredients: Bringing your dairy-free butter and cream cheese to room temperature allows for a creamier frosting that spreads beautifully.
Check Oven Temperature: Use an oven thermometer for accuracy; every oven can vary. This ensures that your cake bakes evenly and turns out just right.
Decorative Tips: Use a cake scraper for smooth edges and invest time in piping the frosting decorations to make your cake not only delicious but also visually stunning!
Variations & Substitutions for Vegan Pumpkin Spice Cake
Feel free to sprinkle your own magic on this delightful Vegan Pumpkin Spice Cake, creating a personalized masterpiece that resonates with your taste!
Gluten-Free: Swap the self-raising flour for a gluten-free blend to make this cake accessible for everyone. Just be sure to check your baking powder to ensure it’s gluten-free.
Fruit Puree: Use applesauce instead of pumpkin puree for a unique flavor twist. This will lighten the cake and give it a fruity kick.
Coconut Oil: Substitute dairy-free butter with coconut oil for a tropical twist in flavor, creating a little island getaway in every bite. The subtle coconut aroma beautifully complements the spices.
Mix-Ins: Add chocolate chips or chopped nuts into the batter for a crunchy texture contrast. Feel free to mix it up based on your family’s favorites—nobody will say no to a chocolate chip surprise!
Sweet Spice: Enhance the spice profile with a sprinkle of cardamom or allspice in the dry ingredients, creating an aromatic flavor explosion that invites everyone to slice into your cake.
Extra Zing: Zest a bit of orange or lemon into the frosting for a refreshing citrus note that cuts through the sweetness and makes every bite pop.
For more cake ideas that inspire joy, consider indulging in my Decadent Caramel Cake or the cozy flavors of a Pumpkin Roll Cream!
How to Store and Freeze Vegan Pumpkin Spice Cake
Room Temperature: Store the un-iced Vegan Pumpkin Spice Cake at room temperature in an airtight container for up to 2 days. This helps retain moisture while ensuring maximum flavor.
Fridge: If you’ve frosted your cake, keep it in the refrigerator in a sealed container for up to 3 days. Bring it to room temperature before serving to enjoy the best flavor and texture.
Freezer: For longer storage, freeze the un-frosted cake layers wrapped tightly in plastic wrap and foil for up to 3 months. Thaw in the fridge overnight before frosting and serving.
Reheating: If desired, you can warm individual slices in the microwave for about 10-15 seconds, just enough to soften the cake and bring out the delightful spices.
Make Ahead Options
These Vegan Pumpkin Spice Cakes are perfect for meal prep enthusiasts! You can prepare the cake layers up to 3 days in advance. Simply bake and cool the cakes, then wrap each layer tightly in plastic wrap and refrigerate to maintain their moisture. The cream cheese frosting can also be made ahead—store it in an airtight container in the fridge for up to 5 days. When you’re ready to serve, assemble and frost your chilled layers, allowing the cake to sit at room temperature for about 30 minutes before serving. This way, you’ll enjoy the delightful warm fall flavors without the last-minute rush!
Vegan Pumpkin Spice Cake Recipe FAQs
How do I choose the right pumpkin puree?
Absolutely! For the best results, opt for pure pumpkin puree rather than pumpkin pie filling, which contains added sugars and spices. You can find canned pumpkin puree at most grocery stores, or you can make your own by roasting a sugar pumpkin until tender and blending it until smooth. Ensure it’s free from any dark spots or blemishes for the freshest flavor.
How should I store my Vegan Pumpkin Spice Cake?
I recommend storing an un-iced Vegan Pumpkin Spice Cake at room temperature in an airtight container for up to 2 days. If iced, refrigerate it in a sealed container for up to 3 days. Bringing it to room temperature before serving will ensure optimal flavor and texture!
Can I freeze the Vegan Pumpkin Spice Cake?
Yes! For longer storage, freeze the un-frosted cake layers. Wrap them tightly in plastic wrap and then in foil, and they will keep well for up to 3 months. When you’re ready to enjoy, simply thaw the layers in the fridge overnight before frosting and serving. This preserves the cake’s moistness and flavors beautifully.
What can I do if my cake sinks in the middle?
Very! If your Vegan Pumpkin Spice Cake sinks in the middle, it could be due to underbaking—ensure it bakes for the full 25-30 minutes or until a skewer comes out clean. Also, be careful not to open the oven door too early, as this can cause fluctuations in temperature. If it happens, simply frost around the dip, calling it a “spiced valley of goodness!”
Is this cake suitable for those with allergies?
Absolutely, this cake can be tailored for various dietary needs! As it is vegan and eggless, it’s suitable for lactose-intolerant individuals and vegans. If you’re concerned about gluten, simply use a gluten-free self-raising flour blend. Always check labels to ensure your ingredients are allergen-free to cater to specific dietary restrictions.
Can pets eat Vegan Pumpkin Spice Cake?
No, you should avoid giving your pets any cake, even if it’s vegan. Ingredients like sugar and spices can upset their stomach, and certain additives such as artificial sweeteners can be toxic to pets. Stick to plain, pure pumpkin if you want to treat your furry friend!

Irresistibly Moist Vegan Pumpkin Spice Cake You'll Love
Ingredients
Equipment
Method
- Preheat your oven to 180°C (fan) and line three 8-inch cake tins with greaseproof paper.
- In a mixing bowl, whisk together the dairy-free milk and apple cider vinegar, letting it sit for about 10 minutes.
- Sift the self-raising flour, caster sugar, baking powder, bicarbonate of soda, and warm spices into a large mixing bowl.
- Combine the vegan buttermilk with the dry ingredients and add the sunflower oil and pumpkin puree.
- Divide the batter among the prepared cake tins and bake for 25-30 minutes.
- Let the cakes cool in the tins for about 10 minutes, then transfer them to a cooling rack.
- Beat the dairy-free butter and cream cheese until creamy, then sift in the icing sugar and ground cinnamon.
- Layer the cakes on a cake stand, spreading frosting between each layer and drizzle vegan caramel if desired.
- Apply a thin crumb coat around the cake, refrigerate for 10-15 minutes, then frost the entire cake.
- Decorate with colored frosting to create designs on top.