The crisp air is filled with the scent of cinnamon and nutmeg, and suddenly, I’m transported to a cozy kitchen where warm memories are made. Today, I’m excited to share my recipe for the Best Vegan Pumpkin Spice Cake with Cream Cheese Frosting, an irresistible treat that perfectly embodies autumn’s essence. Not only is this cake incredibly moist and packed with warm spices, but it’s also an inclusive dessert option that everyone can enjoy, regardless of dietary preferences. Whether you’re planning a festive gathering or simply seeking a sweet escape from fast food, this delightful vegan creation promises quick preparation and a crowd-pleasing outcome. Curious to see how easy it is to whip up this seasonal delight? Let’s dive in!
Why is this Vegan Pumpkin Spice Cake irresistible?
Indulge in autumn flavors with this cake that’s sure to impress!
Simplicity at its core, it’s easy to mix and bake, even for novice bakers.
Versatile for various diets, it’s vegan, eggless, and offers gluten-free options.
Moist and fluffy, the texture will have everyone coming back for seconds!
Delightful frosting made with vegan cream cheese adds a creamy finish that complements the spices beautifully.
Perfect for gatherings or an afternoon treat with your favorite tea, you’ll find this cake to be a cherished favorite—just like our Cinnamon Roll Cake or Decadent Caramel Cake that are equally crowd-pleasers!
Vegan Pumpkin Spice Cake Ingredients
For the Cake
- Dairy-free milk – Provides moisture; substitute with almond, soy, or oat milk for a creamy base.
- Apple cider vinegar – Activates the baking soda for rise; can substitute with lemon juice for acidity.
- Self-raising flour – Gives structure and lift; use a gluten-free blend for a gluten-free option.
- Caster sugar – Sweetens the cake and creates a moist texture; granulated sugar can be used if castor is unavailable.
- Baking powder – Leavening agent for fluffiness; ensure it’s fresh for best rise.
- Bicarbonate of soda – Additional leavening; check for freshness as it helps the cake rise with the vinegar.
- Ground cinnamon – Essential autumn spice for flavor; can substitute with pumpkin pie spice if desired.
- Ground cloves – Adds warmth and depth; omit or reduce for a milder spice profile.
- Ground nutmeg – Enhances the spiced flavor; fresh nutmeg is preferable.
- Ground ginger – Provides a hint of spiciness; reduce if less spice is preferred.
- Sunflower oil – Moistens the cake; any neutral oil can work (canola, vegetable).
- Pumpkin puree – Key flavor component; ensure it’s pure and not pumpkin pie filling for the best Vegan Pumpkin Spice Cake.
For the Frosting
- Dairy-free block butter – Creamy base for frosting; recommended brands include Naturli or Flora.
- Dairy-free cream cheese – Adds tanginess; substitute with blended silken tofu for a lower-fat option.
- Icing sugar – Sweetens and thickens the frosting; can substitute with powdered erythritol for lower-sugar diets.
- Ground cinnamon – Compliments the pumpkin flavor in frosting; adjust to taste.
- Orange food gel – For decoration; can be skipped if not available.
- Cocoa powder – Used for coloration; adjust according to desired shade.
- Vegan caramel sauce (optional) – Adds extra decadence; store-bought or homemade can be used.
Step‑by‑Step Instructions for Vegan Pumpkin Spice Cake
Step 1: Preheat the Oven
Begin by preheating your oven to 180°C (fan). As the oven warms up, prepare three 8-inch cake tins by lining the bottoms with greaseproof paper and lightly greasing the sides. This step ensures that your Vegan Pumpkin Spice Cake comes out easily without sticking, vital for achieving those lovely layers!
Step 2: Make Vegan Buttermilk
In a medium bowl, combine your selected dairy-free milk with apple cider vinegar. Whisk them together and let the mixture sit for about 10 minutes. This process creates a vegan buttermilk that adds moisture and helps your cake rise, setting the foundation for a delicious Vegan Pumpkin Spice Cake.
Step 3: Combine Dry Ingredients
In a large mixing bowl, sift together the self-raising flour, caster sugar, baking powder, bicarbonate of soda, ground cinnamon, ground cloves, ground nutmeg, and ground ginger. Mix these dry ingredients well to ensure an even distribution of flavors and leavening agents, which is crucial for a fluffy cake texture.
Step 4: Mix Wet Ingredients
Next, in a separate bowl, whisk together the sunflower oil and pumpkin puree into your vegan buttermilk mixture. Combine them until smooth and fully blended. This step enhances the moistness of the Vegan Pumpkin Spice Cake and infuses it with rich pumpkin flavor, making it irresistible!
Step 5: Combine Dry and Wet
Pour the wet mixture into the bowl of dry ingredients, gently folding them together using a spatula. Mix until just combined, being careful not to over-mix; the batter should be slightly lumpy. This will ensure the cake remains light and fluffy as it bakes.
Step 6: Bake
Evenly distribute the batter among the prepared cake tins, smoothing the tops with a spatula for an even finish. Place the tins in the oven and bake for 25-30 minutes, or until a skewer inserted into the center comes out clean. The aroma of the Vegan Pumpkin Spice Cake will fill your kitchen!
Step 7: Cool Cakes
Once baked, remove the cake tins from the oven and let them cool in the tins for about 10 minutes. Carefully transfer the cakes to a wire rack to cool completely. Ensuring the cakes are fully cooled is essential as frosting a warm cake can lead to sliding and messiness.
Step 8: Make Frosting
In a large bowl, whip together the dairy-free block butter and cream cheese until creamy and well-combined. Gradually add the icing sugar and ground cinnamon, continuing to whip for around 5 minutes until the frosting is light and fluffy. This creamy frosting will beautifully complement the spices in your Vegan Pumpkin Spice Cake.
Step 9: Assemble Cake
When the cakes are completely cool, place one layer on a serving plate and spread a layer of frosting on top. Add a second layer of cake and repeat the process, applying frosting in between each layer. Finish with a crumb coat, then refrigerate for 10-15 minutes to set before the final frosting application.
Step 10: Final Frosting
After chilling, take the cake out and apply a thicker coat of frosting over the top and sides, smoothing it out with a cake scraper for a polished finish. This smooth frosting will create a beautiful base for your decorations and perfectly adorn your Vegan Pumpkin Spice Cake.
Step 11: Decorate
Use colored frosting to pipe decorative pumpkins and stalks on the top of the cake, adding a whimsical touch. If you prefer, skip the decoration or choose other designs. Once decorated, chill the cake again before serving to enhance the flavors and textures of this delightful treat!
Vegan Pumpkin Spice Cake Variations
Customize your Vegan Pumpkin Spice Cake to suit your taste and dietary needs! Here are a few fun ideas to help you tailor this delicious dessert.
- Gluten-free: Use a gluten-free flour blend to make the cake suitable for those avoiding gluten. The texture remains moist and delightful!
- Flavored Frosting: Experiment with unique flavors like maple or coffee in your frosting for a creative twist. Each variation adds a surprising burst of flavor!
- Add-ins: Incorporate chopped nuts or raisins into the batter for extra texture and pops of flavor with every bite. These additions transform your cake into a delightful surprise!
- Spicy Kick: Add a pinch of cayenne pepper or chili powder to the cake batter for a hint of heat that complements the warm spices beautifully. The flavor combination is both exciting and comforting!
- Fruit Puree: Swap out some pumpkin puree for applesauce or mashed bananas for a fruity twist. This can create a lighter cake with a delicious hint of sweetness!
- Chocolate Drizzle: Top your cake with a rich vegan chocolate ganache for an indulgent finish that pairs perfectly with pumpkin. The combination is sinfully delicious!
- Layered Treat: Make a vegan pumpkin spice layer cake by baking in taller tins, increasing the baking time. Each layer offers a stunning presentation!
- Herb Infusion: Experiment with fresh herbs like rosemary or thyme in the cake batter for an unexpected flavor profile that tantalizes the taste buds. It’s a sophisticated twist that impresses!
Whether you opt for a classic or adventurous variation, this Vegan Pumpkin Spice Cake remains a heartwarming treat that everyone can enjoy, just like our Carrot Cake Cheesecake and Pumpkin Roll Cream recipes!
How to Store and Freeze Vegan Pumpkin Spice Cake
Fridge: Store the Vegan Pumpkin Spice Cake in an airtight container in the refrigerator for up to 3 days. This preserves its moisture and flavor while keeping it fresh.
Freezer: If you want to keep it longer, you can freeze the cake! Wrap each layer tightly in plastic wrap and then place in a freezer-safe container. It will stay delicious for up to 2 months.
Thawing: When you’re ready to enjoy the cake, transfer it to the fridge for several hours or overnight to thaw. Let it sit at room temperature for about 15 minutes before serving for the best texture and flavor.
Frosting Storage: If you have leftover frosting, store it in a sealed container in the fridge for up to 5 days. Give it a good whip before using it again to restore its creamy texture!
Make Ahead Options
Busy home cooks will love how easily this Vegan Pumpkin Spice Cake can be prepared ahead of time! You can bake the cake layers up to 24 hours in advance; just cool them completely, wrap them tightly in plastic wrap, and refrigerate to keep them fresh and moist. The frosting can also be made ahead; store it in an airtight container in the fridge for up to 3 days. When you’re ready to assemble, simply layer the chilled cakes with the creamy frosting as directed. This way, you’ll have a delectable dessert ready with minimal effort, perfect for gatherings or a delightful treat anytime!
Expert Tips for Vegan Pumpkin Spice Cake
- Cooling Time: Ensure your cakes are completely cooled before frosting. Frosting a warm cake can cause it to slide and ruin the beautiful layers.
- Whipping Technique: Whip the frosting on high speed to incorporate air, creating a light and fluffy texture that beautifully complements the Vegan Pumpkin Spice Cake.
- Layer Up: Consider adding a layer of vegan caramel sauce between cake layers for enhanced flavor and moisture. It adds a delicious twist to this classic cake!
- Piping Perfection: Use piping bags with a Wilton 1M tip for decorating; this will help you create beautiful swirls and designs that elevate your cake’s presentation.
- Dairy-free Alternatives: Always check labels to confirm all ingredients are fully vegan, especially butter and cream cheese, to keep your Vegan Pumpkin Spice Cake accessible for everyone.
What to Serve with Vegan Pumpkin Spice Cake
The warm and inviting flavors of this cake create a perfect atmosphere for delightful pairings that elevate your dessert experience.
Creamy Mashed Potatoes: The silky texture of mashed potatoes adds a comforting touch to your meal, balancing the sweetness of the cake.
Spiced Chai Latte: A cup of this warm drink, rich with spices, perfectly complements the pumpkin flavor while enhancing the cozy autumn vibe.
Cinnamon Roasted Apples: The warm spices and slightly caramelized sweetness of roasted apples echo the cake’s flavors and add a delightful texture contrast.
Vegan Vanilla Ice Cream: The cold, creamy scoop provides a refreshing counterpoint to the cake’s warmth, making every bite a creamy, dreamy experience.
Walnut Salad with Maple Dressing: The crunchiness of walnuts paired with a sweet, tangy dressing offers freshness that enhances the cake’s richness.
Hot Apple Cider: This fragrant drink, with its spices and warmth, makes for a perfect pairing that’s both nostalgic and comforting.
Caramel Drizzle on Top: A drizzle of warm vegan caramel not only adds sweetness but also an elegant touch that makes the cake feel extra special.
Each of these pairings speaks to the heart of fall, inviting everyone to savor the flavors of the season along with your Vegan Pumpkin Spice Cake!
Vegan Pumpkin Spice Cake Recipe FAQs
How do I know if my pumpkin puree is good to use?
Absolutely! When selecting pumpkin puree, ensure it’s pure and not pumpkin pie filling. Check the consistency; it should be smooth and thick, without any dark spots or unusual smells. If you’re using canned puree, look for BPA-free options for a healthier choice!
What is the best way to store leftover Vegan Pumpkin Spice Cake?
Very simple! Store your Vegan Pumpkin Spice Cake in an airtight container in the refrigerator for up to 3 days. This keeps it fresh and moist. If you’re not ready to finish it, allow it to cool completely, then wrap each layer tightly in plastic wrap for longer storage in the fridge.
Can I freeze the Vegan Pumpkin Spice Cake? How?
Yes, you absolutely can freeze it! To freeze, wrap each cooled layer individually in plastic wrap, followed by aluminum foil to prevent freezer burn. Place the wrapped layers in a freezer-safe container. The cake will maintain its flavor and texture for up to 2 months. Just remember to thaw it in the fridge for several hours or overnight before serving!
What should I do if my cake is too dense?
If your Vegan Pumpkin Spice Cake turns out dense, it may be due to overmixing or using too much flour. For the next time, ensure you gently fold the wet and dry ingredients until just combined. Also, check the freshness of your baking powder and bicarbonate of soda to ensure they help the cake rise effectively!
Is this recipe suitable for people with nut allergies?
Yes, it can be adjusted! Use dairy-free milk alternatives that are nut-free, such as oat or soy milk. Be sure to double-check the labels on all ingredients you use, especially for any hidden allergens. Enjoy your delicious Vegan Pumpkin Spice Cake worry-free!
What if I can’t find dairy-free cream cheese?
No problem! You can substitute it with blended silken tofu for a lower-fat option that remains creamy, or use a homemade vegan frosting that combines dairy-free butter and icing sugar for a different yet delicious finish.
Irresistibly Moist Vegan Pumpkin Spice Cake to Delight Your Tastebuds
Ingredients
Equipment
Method
- Preheat your oven to 180°C (fan). Line three 8-inch cake tins with greaseproof paper and lightly grease the sides.
- In a medium bowl, combine dairy-free milk and apple cider vinegar. Whisk together 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. Mix well.
- In a separate bowl, whisk sunflower oil and pumpkin puree into the vegan buttermilk mixture until smooth.
- Pour the wet mixture into the bowl of dry ingredients and gently fold together using a spatula until just combined.
- Distribute the batter evenly among the prepared cake tins and smooth the tops with a spatula. Bake for 25-30 minutes, or until a skewer inserted in the center comes out clean.
- Remove the cakes from the oven and let sit in tins for 10 minutes before transferring to a wire rack to cool completely.
- In a large bowl, whip together dairy-free block butter and cream cheese until creamy. Gradually add icing sugar and ground cinnamon, whipping for around 5 minutes until fluffy.
- Once cakes are completely cool, spread a layer of frosting on top of one layer, add a second layer, and repeat the process. Finish with a crumb coat and refrigerate for 10-15 minutes to set.
- After chilling, apply a thicker coat of frosting to the top and sides, smoothing with a cake scraper.
- Decorate with colored frosting to pipe decorative pumpkins on top if desired, then chill again before serving.