Super moist, perfectly spiced Vegan Pumpkin Cake is soft, fluffy and just delightful. It smells great, tastes even better and it’s very easy to bake.
Pumpkin puree gives this cake a beautiful orange color. Thanks to cinnamon and pumpkin spice we can enjoy lovely warm flavors everyone loves so much.
Why do we love Vegan Pumpkin Cake?
- Simple ingredients
- No fuss preparation
- Moist and soft
- Full of warm spices
- Paired with rich chocolate frosting
- Allergy friendly
- Egg-free, Dairy-Free
Vegan Pumpkin Cake is a perfect comfort dessert. It will give you this warm cozy feeling you get when you’re wrapped in a blanket and drinking hot tea.
Table of Contents
Using all purpose flour results in a fluffy cake and delicate texture.
If you want to make a healthier version you can swap half the amount with whole wheat pastry flour.
You can use canned puree or homemade pumpkin puree.
You can substitute it with butternut squash puree.
Brown sugar gives this cake a warm caramel-like flavor.
You can substitute it with coconut sugar, demerara, cane sugar or icing sugar.
Neutral oil like sunflower, canola or grapeseed oil are the best choice. I like to use canola oil as it’s one of the healthiest oils you can find, and it’s good to use in high temperatures.
You can also try olive oil, but it has a specific flavor you might taste in a cake.
VEGAN BUTTERMILK: SOY MILK + LEMON JUICE
Soy milk and lemon juice make nice and thick Vegan Buttermilk, that’s a perfect cake ingredient. It adds the moisture and helps leavening agents to raise the cake.
You can swap soy with almond milk or oat milk, but the buttermilk will not become as thick.
If you don’t have lemon, you can substitute it with apple cider vinegar or other delicate white vinegar.
CINNAMON – a classic combination with pumpkin
PUMPKIN PIE SPICE – provides nice, warm, fall flavor
VANILLA EXTRACT – always great addition to any cake
We use both baking powder and a little bit of baking soda.
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How To Make Best Vegan Pumpkin Cake
DRY AND WET INGREDIENTS
In a large bowl mix all the dry ingredients: flour, baking powder and baking soda, spices and salt.
Add lemon juice to the soy milk, mix with a spoon and wait a few minutes for buttermilk to thicken.
Blend wet ingredients in a standing blender or with an immersion blender in a separate bowl.
MIX THE BATTER
Mix gently wet and dry ingredients just to combine them. Do not overmix. Cake batter will be liquid, but thick.
Pour batter into an 8-9 inch / 22cm springform pan lined with parchment paper. You can also use a loaf pan.
Bake for 35-40 minutes in the oven preheated to 350°F / 180°C.
Check with a toothpick if the cake is well baked.
DECORATE WITH FROSTING
Let the pumpkin cake cool down completely on a cooking rack. Decorate it with super delicious and easy Chocolate Avocado Frosting.
Questions & Answers
How To Store Vegan Pumpkin Cake?
It will be ok on the countertop at room temperature for up to 2 days. If you want to store it longer, it’s better to keep it in the fridge, as this cake is quite moist.
What If I Have Fresh Pumpkin, But No Puree?
Follow this recipe to make delicious pumpkin puree in the oven (recipe is for butternut squash, but the process is the same.
You can also cube the pumpkin and cook it in water for 15minutes, drain and blend. You will need 1 ½ cup pumpkin to make 1 cup puree.
What Else Can I Add?
- Chocolate chips into the batter
- Chocolate Avocado Frosting
- Powdered sugar instead of frosting