Vegan Pumpkin Spice Cake: A Moist and Flavorful Fall Dessert

If there’s one dessert that screams “fall,” it’s a Vegan Pumpkin Spice Cake. The warm spices, the earthy pumpkin flavor, and the creamy dairy-free frosting make this cake the perfect treat for cozy autumn days. Plus, it’s completely vegan and incredibly easy to make.

I first made this cake on a rainy Sunday afternoon when the smell of cinnamon and nutmeg filled the house. It was one of those days when you just need something comforting to share with your family. The cake was a hit — soft, moist, and perfectly spiced. It quickly became one of my family’s favorites, and I’m so excited to share it with you!

Whether you’re a seasoned baker or a beginner, this cake is easy to put together. It’s the perfect dessert for any fall occasion: Thanksgiving, Halloween, or just a chilly evening spent baking with loved ones.

Why You’ll Love This Vegan Pumpkin Spice Cake

This Vegan Pumpkin Spice Cake is everything fall should be. It’s:

• Moist and fluffy: Thanks to the combination of pumpkin puree and dairy-free milk.
• Full of warm spices: With cinnamon, nutmeg, cloves, and ginger.
• Simple to make: Perfect for bakers of all skill levels.
• Vegan and dairy-free: No eggs or dairy, but full of flavor.
• Decorated with creamy vegan frosting: A fluffy cream cheese frosting with a touch of cinnamon.

I love making this cake because it’s the kind of dessert that everyone can enjoy. It’s great for friends, family, and even for your non-vegan guests who will be wowed by how delicious it is.

Ingredients You’ll Need for the Vegan Pumpkin Spice Cake

Here’s the list of ingredients for both the cake and the frosting. You’ll find these ingredients easy to get at your local grocery store, and some you might already have in your pantry!

For the Cake:

• 480ml of dairy-free milk (I usually go for oat or almond milk)
• 2 teaspoons of apple cider vinegar
• 420g of self-raising flour
• 350g of caster sugar
• 1 teaspoon of baking powder
• 1 teaspoon of bicarbonate of soda
• 1 & 1/2 tablespoons of ground cinnamon
• 1 teaspoon of ground cloves
• 2 teaspoons of ground nutmeg
• 1/2 teaspoon of ground ginger
• 120ml of sunflower oil
• 100g of pumpkin puree

For the Frosting:

• 400g of dairy-free block butter
• 80g of dairy-free cream cheese
• 360g of icing sugar
• 1 teaspoon of ground cinnamon
• Orange food gel (for coloring)
• Cocoa powder (for decoration)
• Vegan caramel sauce (optional, for extra sweetness)

How to Make the Vegan Pumpkin Spice Cake

Now, let’s dive into making this cake! The method is straightforward and doesn’t require any fancy equipment — just a mixing bowl, whisk, and a few cake tins. Here’s how I make this cake step-by-step.

Step 1: Preheat and Prepare the Cake Tins

Preheat your oven to 180°C fan (350°F). While it’s heating, line three 8-inch loose-base or push-up cake tins with greaseproof paper. If you don’t have three tins, you can bake the cakes separately — just cover the unused batter until you’re ready to use it.

Step 2: Make the Vegan Buttermilk

1. In a bowl, combine the dairy-free milk and apple cider vinegar. Whisk them together until they’re fully combined.
2. Set the bowl aside for about 10 minutes. This will give the milk time to curdle and create a vegan buttermilk.

Step 3: Mix the Dry Ingredients

1. In a large mixing bowl, sift the self-raising flour, caster sugar, baking powder, bicarbonate of soda, ground cinnamon, ground cloves, ground nutmeg, and ground ginger.
2. Stir the dry ingredients until they’re well combined. I like to do this step to ensure even distribution of the spices and baking agents.

And Step 4: Combine Wet and Dry Ingredients

1. Add the sunflower oil and pumpkin puree to the vegan buttermilk, and whisk everything together until it’s smooth.
2. Pour the wet ingredients into the dry ingredients. Use a spatula to gently mix them together until fully combined. Be careful not to overmix — just mix until there are no lumps.

Step 5: Bake the Cake Layers

1. Divide the batter evenly between the cake tins.
2. Tap the tins gently on the counter to remove any air bubbles.
3. Pop the cakes into the preheated oven and bake for about 25-30 minutes. You’ll know the cakes are done when a knife or skewer inserted comes out clean and they spring back to the touch.

And Step 6: Cool the Cakes

Once the cakes are baked, place them on a cooling rack and allow them to cool slightly before removing them from the tins. Let them cool completely before frosting. If you’re in a hurry, you can put them in the fridge for 15-20 minutes to speed up the process.

How to Make the Vegan Frosting

Now for the frosting — the part that brings this whole cake together!

Step 1: Whip the Butter and Cream Cheese

1. In a large mixing bowl, add the dairy-free butter and cream cheese. Whip them together until creamy. I use a stand mixer with the balloon whisk attachment, but a hand mixer works just fine too.
2. Sift in the icing sugar and ground cinnamon, and beat everything on high speed for around 5 minutes until the frosting is light and fluffy.

And Step 2: Color the Frosting

1. Separate the frosting into three bowls. Color one with orange food gel for the pumpkins. Add a little cocoa powder to the second bowl to create a brown color for the pumpkin stems. Keep the third bowl of frosting white for the crumb coat and piping.

Step 3: Frost the Cake

1. Once the cakes are completely cool, place the first layer on a serving plate or cake stand.
2. Spread a thin layer of white frosting on top of the first layer. Add a tablespoon of vegan caramel sauce in the center (optional) and spread it out before placing the next cake layer on top.
3. Repeat the same process with the second and third layers. After adding all three layers, coat the entire cake with a thin layer of frosting. This is called the crumb coat. Refrigerate the cake for 10-15 minutes to allow the crumb coat to set.

And Step 4: Final Coat and Decoration

1. Apply a thicker coat of frosting over the crumb coat and smooth the edges with a cake scraper.
2. Use the orange frosting to pipe little pumpkins around the cake, and the brown frosting to pipe stalks on top of each pumpkin.
3. For extra decoration, you can pipe mini pumpkins along the top edge of the cake.

Vegan Pumpkin Spice Cake FAQ

Can I Use Coconut Milk Instead of Other Dairy-Free Milks?

Yes, you can use coconut milk instead of almond or oat milk. It adds a subtle coconut flavor, which pairs beautifully with the spices in the cake.

How Do I Store Leftover Cake?

If you have any leftover cake, store it in an airtight container at room temperature for up to 3 days. You can also freeze the cake layers for up to a month if you wrap them tightly in plastic wrap.

Can I Make This Cake Gluten-Free?

Yes, you can make this cake gluten-free by using a 1:1 gluten-free flour blend in place of regular flour. Just make sure the flour you use has a good binder, like xanthan gum.

Related Recipes You’ll Love

Looking for more vegan fall treats? Check out these delicious desserts that pair perfectly with the Vegan Pumpkin Spice Cake:

• Pumpkin Dump Cake Recipe
  For another delicious pumpkin dessert, try this easy pumpkin dump cake that’s perfect for fall.
• Mini Tiramisu Cups
  If you’re a fan of mini desserts, these mini tiramisu cups are a great non-pumpkin option to enjoy after your vegan pumpkin spice cake.
• Maple Glazed Apple Blondies
  Pair your pumpkin spice cake with maple glazed apple blondies for an extra layer of autumn flavor.

Save This Recipe on Pinterest!

Don’t forget to save this recipe on Pinterest for future baking inspiration!

Final Thoughts

This Vegan Pumpkin Spice Cake is the perfect fall dessert. Whether you’re vegan or not, it’s a cake everyone can enjoy. The warm spices, the creamy frosting, and the rich pumpkin flavor make this cake a crowd-pleaser for any fall celebration.

So, grab your ingredients, preheat your oven, and get baking! And if you try this recipe, I’d love to hear how it turns out. Drop a comment below or tag me on Instagram. Happy baking!

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