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Pumpkin Spice Cake

5 from 2 votes
Prep Time 20 mins
Cook Time 20 mins
Course Dessert
Cuisine American
Servings 1 6 inch cake


  • 1 ½ Cups All Purpose Flour
  • 2 teaspoon Baking Powder
  • ¼ teaspoon Baking Soda
  • ½ tsp Salt
  • 2 teaspoon Cinnamon
  • 1 ½ tsp Ginger
  • ½ teaspoon Allspice
  • teaspoon Cloves
  • 1 Cup Sugar
  • Cup Canola Oil
  • ½ Cup Unsweetened Plant Milk I used So Delicious Coconut Milk
  • ½ Cup Canned Pumpkin Puree Not pumpkin pie filling!
  • 1 tablespoon Molasses
  • 1 ½ teaspoon Lemon Juice or White Vinegar
  • 1 teaspoon Vanilla


  • Prepare 3 6" cake pans. I grease the pans with walk shortening and line the bottom of the pan with a parchment circle for easy cake removal. This recipe can also make cupcakes or 2 8" cake rounds.
  • Preheat oven to 375* F.
  • Into a large mixing bowl, combine sugar, Pumpkin, molasses, plant milk, canola oil, lemon juice or vinegar and vanilla. Whisk well to combine.
  • Fit a sifter on top of the bowl with the wet ingredients, being sure not to get the sifter dip into the liquid.
  • Into the sifter, measure first all the spices, then flour, then salt, then baking powder and baking soda. Sift into the wet ingredients and whisk to combine.
  • Divide the batter evenly between the pans and gently spread it out. Or fill lined muffin pans ⅔ of the way full.
  • Bake in a 375* oven for 20 minutes or until a toothpick inserted into the center of the cakes or cupcakes comes out clean.
  • Allow to cool in the pans for 30 minutes, then remove from the pans onto a cooling rack. Cool COMPLETELY before decorating- there is nothing worse than melting buttercream.
Keyword Autumn Baking, cake, Fall Baking, Pumpkin Cake, Pumpkin Recipes, Pumpkin Spice, Spice Recipes