Vegan Pumpkin Cake

Who says you need butter, eggs, or milk to enjoy a rich and flavorful cake? This vegan pumpkin cake is the perfect dessert for fall — or any time of year when you’re craving something warm, fluffy, and spiced just right. Packed with pumpkin puree, warming spices like cinnamon and nutmeg, and topped with a luscious dairy-free frosting, it’s a guaranteed crowd-pleaser. Whether you’re vegan or simply plant-curious, this is one cake recipe you won’t want to miss.

Why You’ll Love This Vegan Pumpkin Cake

Plant-based goodness – 100% vegan, dairy-free, and egg-free.
Incredibly moist – Thanks to the natural moisture in pumpkin puree.
Easy to make – No complex steps or hard-to-find ingredients.
Perfect for fall – Bursting with autumn spices and holiday vibes.
Great for all occasions – Birthdays, potlucks, or just a cozy weekend treat.

Ingredients for Vegan Pumpkin Cake

Main Cake Ingredients

1 ¾ cups all-purpose flour
1 cup pumpkin puree (not pumpkin pie filling)
¾ cup brown sugar
½ cup plant-based milk (like almond or oat milk)
⅓ cup vegetable oil or melted coconut oil
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
½ tsp nutmeg
¼ tsp ground ginger
¼ tsp salt
1 tsp vanilla extract

Optional Add-ins

½ cup chopped walnuts or pecans
½ cup raisins or vegan chocolate chips

How to Make Vegan Pumpkin Cake – Step-by-Step

1. Preheat and Prep

Preheat your oven to 350°F (175°C). Lightly grease an 8×8-inch cake pan or line it with parchment paper for easy removal.

2. Mix Wet Ingredients

In a large bowl, whisk together the pumpkin puree, brown sugar, plant milk, oil, and vanilla extract until well combined and smooth.

3. Combine Dry Ingredients

In another bowl, sift together the flour, baking soda, baking powder, spices (cinnamon, nutmeg, ginger), and salt.

4. Mix Everything Together

Gradually add the dry ingredients to the wet mixture, stirring just until combined. Avoid over-mixing, which can make the cake dense. Fold in any optional add-ins like nuts or chocolate chips.

5. Bake

Pour the batter into the prepared pan and spread evenly. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.

6. Let It Cool

Allow the cake to cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely before frosting.

Vegan Frosting Ideas

1. Vegan Cream Cheese Frosting

Whip together 8 oz of vegan cream cheese, 1/4 cup of vegan butter, 2 cups of powdered sugar, and 1 tsp of vanilla extract until smooth. This tangy frosting perfectly complements the sweetness of the cake.

2. Maple Glaze

Mix 1 cup powdered sugar with 2–3 tablespoons maple syrup and a splash of almond milk for a drizzle-worthy topping.

Tips for the Best Plant-Based Pumpkin Cake

Use fresh spices: Ground spices lose potency over time. For the richest flavor, make sure yours are fresh!
Don’t over-mix the batter: Stir gently until ingredients are just combined to keep the cake light.
Let it cool fully before frosting: Warm cakes will melt your frosting and make decorating difficult.
Store properly: Keep it in an airtight container in the fridge for up to 5 days or freeze slices for later.

Nutrition Information (Per Serving Estimate)

Calories: 240
Total Fat: 9g
Carbohydrates: 38g
Sugar: 20g
Protein: 2g
Fiber: 2g

Serving Suggestions

Top with toasted pecans or coconut flakes for crunch.
Enjoy with a cup of chai or pumpkin spice latte.
Add a dollop of coconut whipped cream for a decadent finish.

Expert Notes on Ingredient Substitutions

If you’re out of specific ingredients, here are a few simple swaps:

No brown sugar? Use coconut sugar or white sugar and add a splash of molasses.
Oil-free? Replace oil with applesauce; the cake will be slightly denser but still delicious.
Gluten-free? Use an all-purpose gluten-free baking blend; add ½ tsp xanthan gum if not already included.

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FAQ About Vegan Pumpkin Cake

Is canned pumpkin the same as pumpkin puree?

Yes, as long as the label says “100% pure pumpkin” and not “pumpkin pie mix,” you’re good to go. Avoid versions with added sugars and spices.

Can I freeze vegan pumpkin cake?

Absolutely. Slice the cooled, unfrosted cake and store in an airtight container for up to 2 months. Thaw at room temperature or warm in the oven.

What can I use instead of oil?

Unsweetened applesauce or mashed bananas make great oil replacements. Use a 1:1 ratio in most cases.

Can I make this gluten-free?

Yes, substitute the all-purpose flour with a gluten-free baking mix. Add ½ tsp xanthan gum if it’s not already included.

Conclusion: The Ultimate Vegan Fall Dessert

This vegan pumpkin cake isn’t just another vegan dessert — it’s a celebration of fall flavors, compassion, and wholesome ingredients. Whether you’re baking it for a seasonal gathering or just craving something cozy, this cake delivers moist texture, warm spices, and a rich, satisfying bite. Ready to impress your friends, family, or just treat yourself?

Whip up this easy recipe today and enjoy a slice of plant-powered sweetness!

Don’t forget to share your results on social media and tag us, or check out our full collection of vegan dessert recipes for more inspiration.