Deliciously Moist Vegan Pumpkin Spice Cake That’s Easy to Make!

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Vegan Pumpkin Spice Cake is basically my go-to when I want a dessert that’s both a hit at gatherings and ridiculously easy to make. Maybe you’re tired of sad-looking “plant-based” cakes (I was). Maybe you want something that’s not just another banana bread lookalike. Listen, if you love cakes that are actually moist and not bland, you’re in the right spot. Plus, if you’re the type who obsesses over cozy flavors—think cinnamon and comfy fall vibes—this one’s about to be your new thing. Oh, and if pumpkin spice makes your heart skip a beat, you gotta check out these pumpkin spice overnight oats or—switching it up—this dreamy vegan Neapolitan cake with coconut cream.

Vegan Pumpkin Spice Cake

The BEST Vegan Pumpkin Spice Cake

Okay, real talk. Most vegan cakes I’ve tried… honestly, kind of a snooze. Dry, heavy, sad—like, who’s got time for that? But this vegan pumpkin spice cake is honestly the best thing I’ve baked this year (and I bake—a lot). Hold my coffee, I’ll take a slice over any fancy five-star restaurant cake, no lie. It’s fluffy but never crumbly. The spice is warm, not overwhelming, and every little bite has this rich pumpkin flavor that sticks around (but in a good way, not a clingy ex kind of way). Random tip: serve it with coffee. Game-changer.

My cousin, who usually passes on “that vegan stuff,” asked for seconds. And my grandma? She flat-out didn’t believe there’s no eggs or butter in it. That was wild.

“I brought this cake to our family dinner and nobody guessed it was vegan! Everyone wanted the recipe. Even my picky uncle had two slices.” – Jessica T.

Deliciously Moist Vegan Pumpkin Spice Cake That's Easy to Make!

Vegan Pumpkin Spice Cake Ingredients

Here’s the line-up for what you’ll need to get baking this winner. Every kitchen’s a little different, so substitute where you gotta.

  • 2 cups all-purpose flour (go for whole wheat if you’re feeling healthy-ish)
  • 1 cup brown sugar (or coconut sugar if you want less guilt)
  • 1 can (15 oz) pumpkin purée (not pumpkin pie filling please… learned this one the hard way)
  • 1/2 cup neutral oil (like canola or even light olive oil)
  • 1/4 cup plant milk (almond, soy, oat… whatever is lounging in your fridge)
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tbsp pumpkin pie spice (if you don’t have it, mix cinnamon, nutmeg, ginger, and a pinch of cloves)
  • 1 tsp vanilla extract (real, if you can spring for it)

This is the basic squad. Want to freestyle? Add chopped pecans, walnuts, or even chocolate chips. I won’t tell if you toss in some dried cranberries either.

Deliciously Moist Vegan Pumpkin Spice Cake That's Easy to Make!

How to Make a Vegan Pumpkin Spice Cake

Right, roll up your sleeves—don’t worry, this is way easier than it looks. I always make a little mess, and that’s basically required here.

First off, preheat your oven to 350°F (about 175°C—if you’re like me and squint at Celsius). Grab your favorite cake pan and give it a quick rub with oil or line it up with parchment. No sticking, please. Next, mix all the dry stuff (flour, sugar, baking powder, baking soda, salt, and pumpkin pie spice) in a big bowl. Don’t overthink it, just make sure the lumps are out.

In a second bowl, whisk together pumpkin purée, oil, milk, and vanilla. Now, dump the wet into the dry. No fancy folding. Mix until you can’t spot dry streaks—don’t beat this poor batter to death. Pour it right into the pan and pop it in for 35-40 minutes. Your kitchen’s about to smell insanely good. Test with a toothpick in the middle; if it comes out clean (or okay, almost clean), you’re golden.

Let it cool. Seriously. Warm cake can get a weird texture, so give it at least 20 minutes before frosting or slicing.

Random aside—while you wait, you have time to check out these berrylicious strawberry crunch cheese cakes or compare cake skills with this best cream cheese cake you’ll want to share.

Vegan Pumpkin Spice Cake

Vegan Cream Cheese Frosting

You cannot skip the frosting. You just can’t. Something about vegan pumpkin spice cake and tangy vegan cream cheese frosting is a match only the dessert gods could dream up.

All you need is vegan cream cheese (honestly, most grocery stores carry at least one now), some vegan butter, powdered sugar, and splash of vanilla. My ratio’s a little arbitrary: half a cup of vegan butter to every cup of vegan cream cheese, then powder sugar until you hit the sweetness you like (usually 2-3 cups). Mix until fluffy.

If you want extra style points, toss a pinch of pumpkin pie spice in there. Or, go wild and frost with cinnamon, or garnish with a tiny scatter of chopped nuts.

Messing up the frosting? If it’s soupy, add more sugar. If it’s too stiff, a splash of plant milk helps.

Storing and Freezing

Listen: fresh is best, but sometimes you end up with leftovers (rare, but it happens). This cake holds up well stored covered at room temp for up to two days. Any longer? Stick it in the fridge, tightly wrapped, and it’s solid for about 5 days.

And freezing? Yes, you can totally freeze it. Slice, wrap up each piece tight with plastic then foil, and stash in the freezer up to two months. Defrost on the counter and it’s like new. Seriously, I’ve tried it—still fluffy and yum.

Want more sweet stuff that keeps well? Try these easy no-bake eclair cakes or check out these easy sheet pan pancakes for make-ahead breakfast magic.

Serving Suggestions

Here are a few easy ideas for when and how to serve this cake (just a couple options, no fuss):

  • With hot coffee or chai tea—a classic, chilly weather win.
  • As a party dessert, cut into squares for easy sharing.
  • Topped with candied pecans if you’re feeling fancy.

Experiment and let your taste buds decide.

Common Questions

Do I need to use canned pumpkin, or can I use fresh?
Canned is easiest, but roasted mashed fresh pumpkin works fine too. Just drain out the extra water.

Help! My cake’s dense. What’d I do?
Overmixing is the usual culprit. Mix just until combined, and don’t skimp on the baking soda/powder.

Can I make this gluten free?
Definitely. Swap in a cup-for-cup gluten free blend. I once tried almond flour but it’s trickier—maybe leave that for adventure days.

What if I don’t have pumpkin pie spice?
No problem—mix 2 teaspoons cinnamon, 1/2 teaspoon nutmeg, 1/4 teaspoon ginger, 1/4 teaspoon cloves.

How do I frost if the cake isn’t fully cool?
You don’t. Frosting melts and slides off. Give it another 15 minutes—trust me.

Ready to Bake Up the Best Vegan Cake? (Final Thoughts)

So, there you go—the story of my most-requested, never-fail vegan pumpkin spice cake. The hardest part? Waiting for it to cool down enough to eat. For more creative ideas (and because I love sharing good food) check out Vegan Pumpkin Spice Cake on It Doesn’t Taste Like Chicken. Or, poke around for tips on swapping up your cakes, like the ones on Minimalist Baker. One bite and you’ll want to bake this for every occasion. Go for it—you won’t be sorry!

Vegan Pumpkin Spice Cake

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Vegan Pumpkin Spice Cake

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A moist and fluffy vegan pumpkin spice cake that’s perfect for gatherings and packed with cozy flavors.

  • Total Time: 50 minutes
  • Yield: 12 servings 1x

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 cup brown sugar
  • 1 can (15 oz) pumpkin purée
  • 1/2 cup neutral oil (like canola or light olive oil)
  • 1/4 cup plant milk (almond, soy, oat)
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tbsp pumpkin pie spice
  • 1 tsp vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C) and prepare your cake pan with oil or parchment.
  2. In a large bowl, mix together the dry ingredients: flour, sugar, baking powder, baking soda, salt, and pumpkin pie spice.
  3. In a separate bowl, whisk together the pumpkin purée, oil, plant milk, and vanilla.
  4. Combine the wet ingredients into the dry ingredients and mix until no dry streaks remain.
  5. Pour the batter into the prepared cake pan and bake for 35-40 minutes, testing with a toothpick for doneness.
  6. Let the cake cool for at least 20 minutes before frosting or slicing.

Notes

Serve with coffee for a delicious pairing. Frosting is essential with this cake for maximum flavor!

  • Author: nevaeh-hall
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Vegan
  • Diet: Vegan

Nutrition

  • Serving Size: 1 slice
  • Calories: 300
  • Sugar: 12g
  • Sodium: 300mg
  • Fat: 10g
  • Saturated Fat: 1g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 3g
  • Protein: 4g
  • Cholesterol: 0mg

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