Easy Vegan Pumpkin Spice Cake Recipe to Try

If you’re looking for a cozy, moist, and flavorful dessert that captures the essence of autumn, this Vegan Pumpkin Spice Cake is your new best friend in the kitchen. Delight in a moist, flavorful Vegan Pumpkin Spice Cake that’s simple to bake and perfect for cozy autumn days. Made with humble ingredients, it’s an easy recipe that brings warmth with every bite and celebrates the comforting spices of the season, all while being completely plant-based and kind to the planet.

Why You’ll Love This Recipe

• Simple ingredients: Uses pantry staples and fresh pumpkin for an accessible, fuss-free dessert.
• Moist and tender texture: Balanced wet and dry ingredients create a perfectly soft crumb every time.
• Rich autumn flavors: Cinnamon, nutmeg, and cloves blend beautifully with pumpkin’s natural sweetness.
• Totally vegan: No eggs or dairy needed, making it suitable for a wide range of diets and allergies.
• Versatile and customizable: Easy to tweak to your taste, whether you want it spicier or sweeter.

Ingredients You’ll Need

Each component of this Vegan Pumpkin Spice Cake plays an important role in texture, flavor, and consistency, creating a wholesome and satisfying treat that’s gentle on your schedule as well as your palate.

• Pumpkin puree: Provides moisture, natural sweetness, and that unmistakable pumpkin flavor.
• All-purpose flour: Forms the cake’s structure and soft crumb.
• Sugar: Adds sweetness; brown sugar works wonderfully for extra depth.
• Plant-based milk: Keeps the batter moist while blending ingredients effortlessly.
• Vegetable oil: Enhances moisture and tenderness without heaviness.
• Baking soda & baking powder: Essential leavening agents for rise and fluffiness.
• Pumpkin pie spice: A blend of cinnamon, nutmeg, ginger, and cloves that defines the spice profile.
• Vanilla extract: A splash of warmth and flavor complexity.
• Apple cider vinegar: Reacts with baking soda to help the cake rise and tenderize.

Variations for Vegan Pumpkin Spice Cake

This recipe is wonderfully forgiving and easy to personalize. Whether you want to boost certain flavors, add texture, or accommodate dietary preferences, you can make this cake your own.

• Add nuts: Walnuts or pecans add delightful crunch and complement the spices beautifully.
• Use gluten-free flour: Swap all-purpose flour with your favorite gluten-free blend for a celiac-safe version.
• Incorporate chocolate chips: Vegan chocolate chips bring a sweet surprise in every bite.
• Make it maple-sweetened: Replace some or all sugar with pure maple syrup for a deeper autumnal flavor.
• Experiment with frosting: Try vegan cream cheese frosting or a simple powdered sugar glaze to dress it up.

How to Make Vegan Pumpkin Spice Cake

Step 1: Preheat and Prepare

Begin by preheating your oven to 350°F (175°C). Lightly grease a cake pan or line it with parchment paper to prevent sticking, setting the foundation for a flawless bake.

Step 2: Mix the Dry Ingredients

In a large bowl, combine the flour, sugar, baking powder, baking soda, and pumpkin pie spice. Whisk these dry ingredients together to ensure even distribution of the spices and leavening agents.

Step 3: Combine the Wet Ingredients

In another bowl, stir together the pumpkin puree, plant milk, vegetable oil, vanilla extract, and apple cider vinegar. Mixing the wet ingredients thoroughly helps create a smooth, cohesive batter.

Step 4: Bring Wet and Dry Together

Pour the wet mixture into the dry ingredients, gently folding them until just combined. Avoid overmixing to keep the cake light and tender.

Step 5: Bake the Cake

Transfer the batter to your prepared pan and bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean. The cake should spring back lightly when pressed.

Step 6: Cool and Serve

Allow the cake to cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely, which helps maintain its moist texture before slicing.

Pro Tips for Making Vegan Pumpkin Spice Cake

• Measure flour properly: Spoon flour into your measuring cup and level it off to avoid a dense cake.
• Use fresh pumpkin pie spice: Freshly mixed spices have much more vibrant flavor than pre-packaged blends.
• Don’t overmix: Stir ingredients just enough to combine for a light crumb.
• Check for doneness early: Oven times vary, so start testing the cake at 35 minutes to avoid drying out.
• Room temperature ingredients: Using room-temp pumpkin and plant milk helps the batter blend evenly.

How to Serve Vegan Pumpkin Spice Cake

Garnishes

Top your cake with a sprinkle of powdered sugar, a handful of chopped nuts, or a drizzle of maple syrup to add some visual appeal and extra flavor pops.

Side Dishes

Pair the cake with a warm cup of spiced tea, vegan whipped cream, or a scoop of dairy-free vanilla ice cream for an indulgent treat.

Creative Ways to Present

Consider layering the cake in a trifle dish with coconut whipped cream and pumpkin seeds, or cut into petite squares for a charming party platter.

Make Ahead and Storage

Storing Leftovers

Store your Vegan Pumpkin Spice Cake in an airtight container at room temperature for up to 3 days or in the fridge for up to a week to maintain freshness.

Freezing

This cake freezes beautifully. Wrap it tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the fridge before serving.

Reheating

For a warm slice, reheat leftovers in the microwave for 20-30 seconds or in a toaster oven until just warmed through, preserving its moisture and softness.

FAQs

Is this Vegan Pumpkin Spice Cake gluten-free?

The recipe as is contains gluten from all-purpose flour, but you can easily swap in a gluten-free flour blend to make it gluten-free without sacrificing texture.

Can I use canned pumpkin for this recipe?

Absolutely! Canned pumpkin puree works perfectly and is a convenient option when fresh pumpkin isn’t available.

How spicy is the cake?

The cake offers a warm, balanced spice profile—not too hot or overwhelming—so even those not usually fond of strong spices tend to enjoy it.

What’s the best plant-based milk to use?

Almond, soy, or oat milk are excellent choices; just pick the unsweetened, plain varieties to control sweetness and flavor.

Can I make this cake into cupcakes?

Yes! Simply pour batter into cupcake liners and bake for about 20-25 minutes, checking doneness with a toothpick.

Final Thoughts

This Vegan Pumpkin Spice Cake is a simple, delicious way to embrace the flavors of fall while keeping things plant-based and straightforward. Whether you’re a seasoned baker or just starting out, this recipe brings joy and comfort with every slice. Give it a try and share the warmth of the season with your friends and family!

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