This Vegan Pumpkin Spice Cake recipe is soft, packed with spices and delicious all while being eggless and dairy-free! It's the perfect Autumn cake for any celebration.
I love Fall baking! It's the best excuse to make all kinds of desserts from my Vegan Dutch Apple Pie Galette to my Vegan Maple Sweet Potato Cake. But, one of my favorite ways to ring in Fall baking season is by making this cake Vegan Pumpkin Spice Cake.
It is surprisingly simple to make, and its absolutely packed with spices and tastes like Autumn in cake form. But, if stacking a layer cake is too intimidating, make my Vegan Pumpkin Chai Cupcakes! You will not be disappointed.
Jump to:
Why You'll Love This Recipe
- This vegan cake recipe requires easy-to-find ingredients and uses simple methods.
- It's full of cinnamon and other warm spices and is packed with pumpkin.
- This Vegan Pumpkin Spice Cake is vegan, dairy-free and eggless, so anyone can enjoy it!
- The cake is tender and moist and the frosting is smooth and fluffy.
- And most importantly, it's absolutely delicious!
Ingredients
Pumpkin Purée: My favorite brand is Libby's. Just be sure to grab 100% pure pumpkin purée, not pumpkin pie mix!
Pumpkin Pie Spice: I love to keep pumpkin pie spice mix on hand because it is a one-stop shop for all the Fall flavors. If you don't have pumpkin pie spice, though, I will tell you a homemade spice mix to use below.
Non-Dairy Milk: I used oat milk, but any non-dairy milk will work.
Canola Oil: You can use any neutral oil like vegetable or grapeseed oil. But, do not use coconut oil! It does not bake the same as an oil that is liquid at room temperature.
Brown Sugar: Brown sugar adds the most delicious molasses flavor to this vegan pumpkin spice cake recipe that pairs so well with the spices.
White Vinegar: You won't taste this in the finished product. It helps activate the baking soda for a light and fluffy cake. You can also use apple cider vinegar or lemon juice!
What to Frost the Cake With
I have included my Vegan Vanilla Buttercream Frosting in this recipe because that's what I usually use to frost my Vegan Pumpkin Cake.
But, it would also be absolutely delicious with my Vegan Brown Sugar Buttercream Frosting, Vegan Maple Bourbon Buttercream Frosting or even Vegan Cream Cheese Frosting!
Step-by-Step Instructions
Step 1. First, in a large bowl, combine brown sugar, pumpkin purée, non-dairy milk, canola oil, vinegar and vanilla and whisk well.
Step 2. Now, add the flour, baking powder, baking soda, salt, and spices into the wet ingredients and whisk to form the batter.
Step 3. Divide the batter between prepared three 6-inch cake pans and bake in a 350* F oven for about 20 minutes, or until a toothpick inserted into a cake layer comes out clean.
Step 4. Allow the cake layers to cool completely before proceeding.
Step 5. Make the vegan vanilla frosting by creaming vegan butter until completely smooth. Then, add sifted powdered sugar and mix on low until combined. Finally, add vanilla and non-dairy milk and mix until light and fluffy.
Step 6. To stack the cake, place a vegan pumpkin cake layer upside down on a cake board or cake stand. Then, add about ½ cup of vanilla frosting on top.
Step 7. Spread the frosting out with a knife or an offset spatula.
Step 8. Top with another cake layer and repeat. After you've topped with cake with the final layer, frost the outside of the cake as desired with the same knife or offset spatula and serve.
Cake Size Options
This recipe will make three 6" cake layers or two 8" cake layers.
Recipe FAQs
To store, place the cake into a cake box or other large container and keep in the refrigerator for up to 4 days.
My favorite canned pumpkin purée brands are Libby's and Farmer's Market.
If you don't have a pre-made pumpkin pie spice, use this mix:
2 ½ teaspoons of cinnamon, 1 ½ teaspoons of ginger, ¼ teaspoon of allspice and ⅛ teaspoon each nutmeg and clove.
Or, apple pie spice makes a great swap!
Expert Tips
Freeze the cake layers for an hour before stacking. This will make the cakes more stable and make it easier if you are a beginner.
Be sure to use 100% pumpkin purée, not pumpkin pie filling!
Looking for More Pumpkin Recipes?
If you tried this Vegan Pumpkin Spice Cake recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting today!
📖 Recipe
Vegan Pumpkin Spice Cake
Equipment
- 1 Stand Mixer with Paddle Attachment Or a handmixer
- 1 Large Bowl
- 1 Medium Bowl
- 1 Whisk
- 1 Spatula
- 3 6" Round Cake Pans or 2 8" Cake Pans
- Parchment Paper
Ingredients
- 1 ½ Cups All-Purpose Flour
- 2 teaspoon Baking Powder
- ¼ teaspoon Baking Soda
- ½ tsp Kosher Salt half this amount if using table salt
- 4 ¾ teaspoon Pumpkin Pie Spice
- 1 Cup Light Brown Sugar, tightly packed
- ½ Cup Canned Pumpkin Purée Not pumpkin pie filling
- ½ Cup Non-Dairy Milk
- ⅓ Cup Canola Oil
- 1 ½ teaspoon White Vinegar
- 1 teaspoon Vanilla Extract
For the Frosting
- 16 tablespoon Vegan Butter see note
- 4 Cups Powdered Sugar, sifted
- 2 teaspoon Vanilla Extract
- 2 tablespoon Non-Dairy Milk
Instructions
To Make the Cake
- Prepare three 6" round cake pans by greasing the pans with shortening and inserting a parchment circle into the bottom of each pan. This recipe can also make two 8" cake rounds.
- Preheat oven to 350* F.
- In a medium bowl, combine the flour, baking powder, baking soda, salt and pumpkin pie spice. Whisk to combine.1 ½ Cups All-Purpose Flour, 2 teaspoon Baking Powder, ¼ teaspoon Baking Soda, ½ teaspoon Kosher Salt, 4 ¾ teaspoon Pumpkin Pie Spice
- In a large mixing bowl, combine brown sugar, pumpkin purée, non-dairy milk, canola oil, vinegar and vanilla. Whisk well to combine.1 Cup Light Brown Sugar, tightly packed, ½ Cup Canned Pumpkin Purée, ½ Cup Non-Dairy Milk, ⅓ Cup Canola Oil, 1 ½ teaspoon White Vinegar, 1 teaspoon Vanilla Extract
- Add the dry ingredients into to wet ingredients and whisk to form the batter. See note.
- Divide the batter evenly between the pans and gently spread it out with a spatula or knife.
- Bake in a 350* oven for 18-20 minutes or until a toothpick inserted into the center of the cakes comes out clean.
- Allow to cool in the pans for 30 minutes, then remove from the pans onto a parchment-lined sheet tray to cool completely, about 2 hours.
Make the Frosting
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a hand mixer, cream the vegan butter until its completely smooth. Then, add the powdered sugar and mix on low until it comes together.16 tablespoon Vegan Butter, 4 Cups Powdered Sugar, sifted
- Add the vanilla and non-dairy milk and mix on low until combined, then turn the speed to medium and mix until its light and fluffy, about 30 seconds to 1 minute.2 teaspoon Vanilla Extract, 2 tablespoon Non-Dairy Milk
Stack the Cake
- Place a cake upside-down onto a cake board or cake stand. Top the layer with about ½ cup of frosting and use a butter knife or an offset spatula to spread it out. Top with another upside-down cake layer and repeat.
- Use the same butterknife or offset spatula to frost the outside of the cake. Serve!
Notes
- 2 ½ teaspoon Cinnamon
- 1 ½ teaspoon Ginger
- ¼ teaspoon Allspice
- ⅛ teaspoon Nutmeg
- ⅛ teaspoon Cloves
Stephen Chase Wathen says
Hi looks great will try to make this not sure if I can was wondering how to order something for a catering event for the Don Jacobs house, myself or my Grandpa who's been a season ticket holder of UK since he graduated in the 50s. Thanks. That old fashioned looks awesome too.
Megan Calipari says
Hi! I live in Boston, and unfortunately I am unable to ship at present. Thanks so much for reaching out though!
Melissa Gelfand says
Do you have a cookbook? if not "why?" I need your cookbook...
Shannon says
This cake is the best! I’ve made it several times and it’s fabulous. Thank you!
Megan Calipari says
Thank you! This one is my fave too!