Best Vegan Pumpkin Cake – With Chocolate Frosting

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

Slice of Vegan Pumpkin Cake with Chocolate Avocado Frosting with the whole cake in the background.

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. 

Try other delicious vegan cakes: Failsafe Vegan Chocolate Cake, Irresistible Apple Oat Cake or Vegan Banana Bread.

Key Ingredients 

FLOUR

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.

PUMPKIN PUREE 

You can use canned puree or homemade pumpkin puree.

You can substitute it with butternut squash puree

SUGAR

Brown sugar gives this cake a warm caramel-like flavor. 

You can substitute it with coconut sugar, demerara, cane sugar or icing sugar.

VEGETABLE OIL

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.

Read more about Vegan Buttermilk here.

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.

SPICES

CINNAMON – a classic combination with pumpkin

PUMPKIN PIE SPICE – provides nice, warm, fall flavor

VANILLA EXTRACT – always great addition to any cake

LEAVENING AGENTS

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

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.

Avocado Chocolate Frosting being spread on a Pumpkin Cake.

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

RECIPE

Vegan Pumpkin Cake

5.0 from 1 vote
Recipe by VegnFit Course: DessertCuisine: VeganDifficulty: Easy
Servings

12

servings
Prep time

10

minutes
Baking Time

35

minutes

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.

Cook Mode

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Ingredients

  • DRY INGREDIENTS
  • 2 cups all purpose flour

  • 2 tsp baking soda

  • 2 tbsp pumpkin pie spice 

  • 1 tsp cinnamon

  • 1/2 baking powder

  • 1/2 tsp salt

  • WET INGREDIENTS
  • 1 cup pumpkin puree

  • 1 cup brown sugar

  • 2/3 cup oil (neutral flavor like canola, sunflower, grape oil)

  • 1 tsp vanilla extract (optional)

  • Vegan Buttermilk – 1 cup soy milk (you can use soy vanilla for extra vanilla punch)
    2-3 tbsp lemon juice

Directions

  • Preheat oven to 350°F / 180°C.
  • In a large mixing bowl mix all dry ingredients.
  • Prepare vegan buttermilk, by mixing lemon juice into soy milk.
  • In a blender or another bowl mix wet ingredients (you can use an immersion blender too).
  • Gently combine wet and dry ingredients and pour the batter into 8-9 inch / 22cm cake form lined with parchment paper.
  • Bake for 35-40 minutes until the toothpick comes out clean.
  • Let the cake cool down completely and decorate the top of the cake with Chocolate Avocado Frosting.

Notes

  • Check the sections above for easy ingredients swaps and detailed preparation instructions.

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2 thoughts on “Best Vegan Pumpkin Cake – With Chocolate Frosting”

  1. You really don’t have to wait for fall to make this—it’s super delish and I keep pumpkin puree on hand all year round for this!

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