Deliciously Moist Vegan Pumpkin Spice Cake You’ll Love

Vegan Pumpkin Spice Cake isn’t just for those following a plant-based diet. Sometimes you just crave a ridiculously moist and cozy treat (with all the fall flavors), but dang, you don’t want to fuss with eggs or dairy. Anyone else ever feel that? Been there. After a couple of so-so attempts, I stumbled onto my favorite version last fall and now this cake is pretty much on repeat, especially when Pumpkin Spice Season hits hard. Trust me. Even non-vegans gobble it up at my place… no weird ingredients, just big flavor. And if you’re already drooling, let me tell you, if you love easy crowd-pleasers, you should check out my favorite super easy vegan pumpkin spice cake recipe and, for another fall hit, peek at these delicious pumpkin cheesecake truffles when you’re done.

The BEST Vegan Pumpkin Spice Cake

Okay, let’s get straight to it. Why is this the Vegan Pumpkin Spice Cake to rule them all? First of all, it actually tastes like pumpkin spice—yes, really. A lot of vegan cakes turn out sad and bland (sorry, but true). This one’s dense in the best way but still fluffy, and it stays moist for days… DAYS! And that warm, spicy aroma? Outrageous. I may have made it twice in one week (don’t judge).

What sets it apart is that combo of pumpkin, cinnamon, nutmeg, and honestly, the brown sugar. That’s the magic trio. No “health food” taste, promise. It comes together fast so your kitchen will smell like a five-star brunch café in under an hour. And wait till you add the vegan cream cheese frosting. Whole new level. It’s safe for most allergies and picky kids eat it up before you can blink. If you want a breakfast treat, check my pumpkin spice overnight oats. (Shameless plug? Maybe, but it’s good!)

“I made this for a family get-together and nobody guessed it was vegan—now my aunt keeps asking for the recipe. Pumpkin spice win!”

How to make a vegan pumpkin spice cake

For real, this is easy baking. Like, don’t need to be born on the Food Network. Here’s my playbook, no gatekeeping:

• Mix all your dry ingredients in a bowl (flour, brown sugar, pumpkin spice, yadda yadda).
• In a separate bowl, blend your wet stuff: canned pumpkin, oil, vanilla. Give it a good stir, don’t get fancy.
• Pour the wet into the dry, mix till just combined. Congrats, that’s your batter, done in less time than a TikTok dance.
• Grease your cake pan, pour in the batter, smooth it out. Into the oven, 350 degrees, about 33-38 minutes. (Don’t wander off, check for doneness at 30, just in case.)
• Let it cool (if you can wait, I never do).

And if you want another pumpkin fix in cupcake form, might love these pumpkin chai latte cupcakes. Just saying.

Vegan cream cheese frosting

Okay, frosting time. I’m honestly obsessed with vegan cream cheese frosting (sometimes I eat it off the spoon but keep that between us). You need:

• Vegan cream cheese (lots of brands out there, use what’s easy to find).
• Plant butter or neutral vegan margarine.
• Powdered sugar.
• Dash of vanilla.

Beat them together until smooth. It’s that simple. You’ll want to slather it thick—don’t skimp, life is short! You can get artsy with swirling but also, who cares, as long as it’s delicious. This frosting goes AMAZING with this cake, but you could honestly frost any fall treat with it. If you want to skip the fuss and keep things lighter, I’ll admit a swipe of nut butter also does the trick, but nothing beats this tangy-sweet classic.

Canned Pumpkin or Fresh?

This debate, let’s clear it up. To be honest, canned pumpkin is just easier, unless you have a garden or too much time on your hands. I use canned every single time because it’s consistent—same texture, no stringy bits. Fresh pumpkin is delicious, but you need to cook, strain, and mash until it’s super smooth or your texture turns weird.

Canned pumpkin also brings the most flavor. If you’re feeling extra, go fresh—just remember, don’t use pumpkin pie filling (that’s pre-spiced and way too sweet). Your cake, your rules. But for true foolproof softness, canned is my top pick (and, hey, saves heaps of time).

If you’re curious about pumpkin in other bakes, try these pumpkin cheesecake cookies for something fun and different.

Storing and Freezing

Big win: this cake keeps like a dream. You can store it at room temp for about 3 days, but if it’s frosted, pop it in the fridge. Use an airtight container—nobody likes dry edges.

Freezing? Yep, works perfectly. Slice what you want to save, wrap each piece in plastic or foil, and put in a freezer bag. When you’re craving a sweet bite, just thaw overnight or microwave it for a few seconds. It’ll taste like you just baked it. Not even kidding.

Basically, don’t stress about leftovers. They might not exist, actually… but just in case.

Ingredient	Purpose	Notes
All-Purpose Flour	Base structure	Can be substituted with gluten-free flour blend
Canned Pumpkin	Moistness & flavor	Choose puree, not pie filling
Brown Sugar	Sweetness & moisture	Gives depth to flavor
Vegan Cream Cheese	Frosting base	Look for brands without added sugar for a tangy flavor
Pumpkin Spice	Signature flavor	Can be made at home with cinnamon, nutmeg, and cloves

Common Questions

What if I don’t have pumpkin spice?
No problem! Just blend cinnamon, nutmeg, ginger, and a hint of cloves together—ratios aren’t fussy.

Can I make this gluten-free?
Yep. Swap regular flour for a good gluten-free blend (I like Bob’s Red Mill). Turned out perfect last time at my friend’s place.

Do I have to use vegetable oil?
Not at all. Melted coconut oil’s tasty, but olive or canola oil works too. Whatever’s already in your pantry.

Can I double this cake?
Absolutely—double up, use two pans, and you’re golden. Watch the bake time so it doesn’t dry out.

Is it okay to add nuts or raisins?
You do you! Walnuts or pecans give a nice crunch. My grandma adds raisins, but, ahem, not everyone’s a raisin fan.

Let’s Bake Some Magic Into Fall

If you’ve made it this far, I hope you’re as pumped as I am to bake this Vegan Pumpkin Spice Cake soon. In my experience, it has saved more bland potlucks than I can count, and always draws “oohs” at the table. Remember, baking should be fun and a bit messy—you can grab inspiration from places like Minimalist Baker or food52 if you need more vegan cake joy. Not kidding: one bite of this, you’ll feel like you own autumn. Go bake—and don’t forget to come back and tell me your best “pumpkin spice” story!

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