When sweater weather hits and pumpkin spice takes over the world (again), it’s time to bake something that feels like a hug in cake form. Enter the Vegan Pumpkin Spice Cake —fluffy, warmly spiced, and decadently frosted. Whether you’re hosting a fall gathering or just want to impress your friends with your vegan dessert game, this show-stopping cake has your name written all over it.
With no dairy, no eggs, and no compromise on flavor, this cake proves that plant-based baking can be downright irresistible. Trust me, even your non-vegan friends will be asking for seconds.
Why You’ll Love This Vegan Pumpkin Spice Cake
- A rich, moist crumb bursting with autumn spices
- Completely egg-free and dairy-free (hello, dairy-free pumpkin cake)
- Perfect for celebrations or cozy nights in
- A fun and forgiving spiced cake recipe for bakers of all levels
What You’ll Need
For the Cake:
- 2 cups dairy-free milk
- 2 tsp apple cider vinegar
- 3⅓ cups self-raising flour
- 1¾ cups caster sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 1½ tbsp ground cinnamon
- 1 tsp ground cloves
- 2 tsp ground nutmeg
- ½ tsp ground ginger
- ½ cup sunflower oil
- ½ cup pumpkin puree
For the Frosting:
- 1¾ cups dairy-free block butter
- ⅓ cup dairy-free cream cheese
- 3 cups icing sugar
- 1 tsp ground cinnamon
- Orange food gel, cocoa powder, and vegan caramel sauce (optional) for decorating
How to Make the Cake
- Preheat oven to 350°F. Line three 8-inch cake tins with parchment.
- Mix dairy-free milk and vinegar, then let it sit for 10 minutes.
- In a large bowl, sift and whisk together flour, sugar, baking powder, soda, and spices.
- In the milk mixture, whisk in oil and pumpkin puree until smooth.
- Pour wet ingredients into dry. Stir until just combined—don’t overmix.
- Divide batter into the tins, tap gently to release air bubbles.
- Bake for 25–30 minutes or until a toothpick comes out clean.
- Cool in tins for 10 minutes, then on wire racks until fully cooled.
Frosting Time!
- Beat butter and cream cheese until smooth and creamy.
- Sift in powdered sugar and cinnamon. Beat for 5 minutes on high.
- Layer and frost cakes, adding vegan caramel between layers if desired.
- Apply a crumb coat, chill for 10–15 minutes, then frost the final layer.
- Decorate with white swirls, orange pumpkins (with food gel and cocoa), and brown stalks for an adorable fall finish.
Tips for Fall Vegan Baking Success
- Make sure your pumpkin puree is smooth and not watery.
- Self-raising flour gives it that perfect lift—if you don’t have it, add 2 tsp baking powder per cup of flour.
- The crumb coat helps keep crumbs out of your pretty final frosting.
- Use a piping bag for more control when decorating, or just have fun with it—no judgment here!
A Slice of My Story
This recipe was born out of a chilly afternoon and a craving for something sweet, seasonal, and shareable. My youngest had just declared he was “not into cake,” but after one bite, he changed his tune. Now this vegan pumpkin spice cake is our go-to for birthdays, potlucks, and even those just-because moments. It’s become one of those treats that disappears faster than you can say “save me a slice!”
What to Serve with This Vegan Dessert
- A mug of chai or spiced oat milk latte
- Fresh fruit like apple slices or figs
- A drizzle of warm vegan caramel over each slice
- Serve with toasted pecans or walnuts for extra crunch
How to Store Your Cake
- Store in a cake tin or an airtight container at room temperature for up to 2 days.
- Refrigerate for up to 5 days, but let it sit out before serving for the best flavor.
- Freeze unfrosted layers for up to 2 months. Thaw fully and frost when ready.
FAQs
Can I make this cake gluten-free?
Yes! Use a 1:1 gluten-free flour blend with added baking powder.
Can I use coconut oil instead of sunflower oil?
You can, but it may add a slight coconut flavor. Use refined coconut oil for a more neutral taste.
Do I have to use food coloring?
Not at all! The pumpkins are just for fun—go simple or decorate as wildly as you like.
What’s the best dairy-free cream cheese?
Any brand that stays firm when whipped. Violife and Kite Hill are both great picks.
A Cozy Fall Cake You Can Feel Good About
This Vegan Pumpkin Spice Cake is a seasonal superstar that blends comforting spices, tender crumb, and creamy frosting into one delightful dessert. Whether you’re planning a fall vegan baking spree or simply craving something sweet, this cake will fill your kitchen (and your heart) with joy. Happy baking!
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Vegan Pumpkin Spice Cake
- Total Time: 55 minutes (plus cooling and decorating time)
- Yield: 12–14 servings 1x
- Diet: Vegan
Description
This Vegan Pumpkin Spice Cake is a warm, cozy dessert that celebrates all the flavors of fall—without any dairy or eggs. Moist, spiced layers and a cinnamon cream cheese-style frosting make it a showstopper for gatherings, birthdays, or simply indulging in the season’s best.
Ingredients
For the Cake:
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2 cups dairy-free milk
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2 tsp apple cider vinegar
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3⅓ cups self-raising flour
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1¾ cups caster sugar
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1 tsp baking powder
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1 tsp baking soda
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1½ tbsp ground cinnamon
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1 tsp ground cloves
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2 tsp ground nutmeg
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½ tsp ground ginger
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½ cup sunflower oil
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½ cup pumpkin puree
For the Frosting:
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1¾ cups dairy-free block butter
-
⅓ cup dairy-free cream cheese
-
3 cups icing sugar
-
1 tsp ground cinnamon
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Optional: orange food gel, cocoa powder, vegan caramel sauce (for decorating)
Instructions
Make the Cake:
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Preheat oven to 350°F (175°C) and line three 8-inch cake tins with parchment.
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Stir vinegar into dairy-free milk and let sit for 10 minutes.
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In a large bowl, sift and whisk together flour, sugar, baking powder, baking soda, and spices.
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In a separate bowl, whisk oil and pumpkin puree into the milk mixture.
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Combine wet and dry ingredients. Stir gently until just combined.
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Divide batter evenly into tins. Tap to release air bubbles.
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Bake for 25–30 minutes, until a toothpick comes out clean.
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Cool 10 minutes in tins, then completely on wire racks.
Make the Frosting:
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Beat butter and cream cheese until smooth.
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Add sifted icing sugar and cinnamon. Beat on high for 5 minutes.
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Layer and frost the cakes. Add vegan caramel between layers if desired.
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Apply a crumb coat, chill briefly, then finish frosting.
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Decorate with piped designs, colored pumpkins, or caramel drizzle.
Notes
Blot pumpkin if it’s too watery for better texture.
If you don’t have self-raising flour, add 2 tsp baking powder per cup of all-purpose flour.
Let cake come to room temperature before serving if stored in fridge.
Optional food coloring and decorations add charm but aren’t essential.
Great for freezing—just frost after thawing.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American