Simple Pumpkin Cake Vegan Recipe – Fall Dessert Perfection
The best part of fall? Freshly baked pumpkin Cake vegan ! Get the ultimate recipe for a sweet, decadent cake that everyone will love.
Get ready to fall in love with autumn flavors! This incredibly moist and fluffy pumpkin cake Vegan is packed with warm spices and rich pumpkin goodness. Did you know that pumpkins are actually berries? This delightful cake transforms this nutritious “berry” into pure dessert magic.
Perfect for cozy evenings, holiday gatherings, or whenever you crave something comforting and sweet. Unlike my popular vegan chocolate cake, this recipe brings seasonal warmth to your kitchen with minimal effort and maximum flavor.
What is Pumpkin Cake Vegan?
Ever wondered why we call it pumpkin cake when it’s really more like autumn happiness in cake form? This plant-based wonder captures all the cozy vibes of fall without any animal products. Legend has it that early American settlers created similar cakes to use up their pumpkin harvest – talk about resourceful!
As they say, “the way to a person’s heart is through their stomach,” and this cake definitely proves that point. Ready to create some kitchen magic? Let’s dive into this foolproof recipe that’ll have everyone asking for seconds!
Why You’ll Love This Pumpkin Cake Vegan
Incredibly Moist and Flavorful
This cake delivers the perfect texture every single time. The pumpkin puree creates natural moisture while warm spices like cinnamon, nutmeg, and cloves dance on your taste buds. Each bite melts in your mouth with rich, autumnal flavors that remind you of crisp leaves and cozy sweaters.
Budget-Friendly Home Baking
Making this cake at home costs a fraction of buying specialty vegan desserts from bakeries. With simple pantry staples and affordable ingredients, you’ll create a show-stopping dessert that feeds a crowd. Compare this to my vegan carrot cake recipe, and you’ll see how versatile plant-based baking can be!
Customizable Toppings and Add-ins
Crown your cake with cream cheese frosting, caramel drizzle, or chopped pecans. Add chocolate chips, dried cranberries, or even a swirl of maple syrup to make it uniquely yours. The possibilities are endless, making this recipe perfect for any occasion.
Ready to transform your kitchen into a fall paradise? This recipe is calling your name!
How to Make Pumpkin Cake Vegan
Quick Overview
This recipe takes just 15 minutes to prep and 35-40 minutes to bake. The secret to its success lies in:
- Simple one-bowl mixing method
- Perfect balance of wet and dry ingredients
- Foolproof measurements that work every time
- Rich, moist texture that stays fresh for days
Total Time: 55 minutes
Prep Time: 15 minutes
Bake Time: 35-40 minutes
Servings: 12 slices
Key Ingredients for Pumpkin Cake Vegan
Dry Ingredients:
- 2 cups all-purpose flour
- 1½ cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon ground cloves
- ½ teaspoon salt
Wet Ingredients:
- 1½ cups pumpkin puree (not pumpkin pie filling)
- ½ cup vegetable oil or melted coconut oil
- ½ cup unsweetened applesauce
- ¼ cup non-dairy milk (almond, oat, or soy)
- 2 teaspoons vanilla extract
- 1 tablespoon apple cider vinegar
Step-by-Step Instructions
Step 1: Prepare Your Baking Setup
Preheat oven to 350°F (175°C). Grease a 9×13 inch pan or two 8-inch round pans with oil or vegan butter. Lightly dust with flour, tapping out excess. This prevents sticking and ensures easy removal.
Step 2: Mix Dry Ingredients
In a large mixing bowl, whisk together flour, sugar, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt. Make sure there are no lumps and spices are evenly distributed throughout the flour mixture.
Step 3: Combine Wet Ingredients
In a separate bowl, mix pumpkin puree, oil, applesauce, non-dairy milk, vanilla extract, and apple cider vinegar. Whisk until completely smooth and well combined. The mixture should be uniform in color.
Step 4: Create the Batter
Pour wet ingredients into dry ingredients. Gently fold together using a large spoon or spatula until just combined. Don’t overmix – a few small lumps are perfectly fine. Overmixing leads to tough, dense cake.
Step 5: Bake to Perfection
Pour batter into prepared pan(s) and smooth the top gently. Bake for 35-40 minutes, or until a toothpick inserted in center comes out clean or with just a few moist crumbs. The top should spring back when lightly touched.
Step 6: Cool and Serve
Let cake cool in pan for 10 minutes, then turn out onto wire racks. Cool completely before frosting or serving. This prevents frosting from melting and ensures clean slices.
What to Serve Pumpkin Cake Vegan With
This versatile cake pairs beautifully with numerous accompaniments:
Hot Beverages: Serve alongside spiced chai tea, pumpkin spice latte, or rich hot chocolate for the ultimate autumn experience.
Creamy Toppings: Dollop with coconut whipped cream, vegan vanilla ice cream, or homemade cashew cream for extra indulgence.
Fresh Fruits: Balance the richness with fresh berries, sliced apples, or caramelized pears that complement the warm spices perfectly.
Savory Pairings: Surprisingly delicious with sharp vegan cheese and nuts for an elegant dessert board presentation.
Top Tips for Perfecting Pumpkin Cake Vegan
Choose the Right Pumpkin
Always use plain pumpkin puree, not pumpkin pie filling which contains added spices and sugar. Canned pumpkin works perfectly and provides consistent results year-round.
Don’t Overmix the Batter
Gentle folding is key to tender cake. Mix just until ingredients are combined – visible flour streaks should disappear, but don’t worry about perfect smoothness.
Test for Doneness Properly
Start checking at 30 minutes with a toothpick. The cake is done when the toothpick comes out clean or with just a few moist crumbs clinging to it.
Room Temperature Ingredients
Let your non-dairy milk and other refrigerated ingredients come to room temperature for better mixing and even baking.
Substitution Success
Replace applesauce with mashed banana for extra sweetness, or use coconut oil instead of vegetable oil for subtle coconut flavor.
Storing and Reheating Tips
Short-term Storage: Cover cake tightly and store at room temperature for up to 3 days. The moisture from pumpkin keeps it fresh longer than many cakes.
Refrigeration: For longer storage, wrap well and refrigerate for up to 1 week. Bring to room temperature before serving for best flavor and texture.
Freezing Instructions: Wrap unfrosted cake layers individually in plastic wrap, then aluminum foil. Freeze for up to 3 months. Thaw overnight in refrigerator.
Reheating Method: Warm individual slices in microwave for 10-15 seconds or in 300°F oven for 5 minutes to restore that fresh-baked taste.
Nutrition Information
| Nutrient | Per Slice (1/12 of cake) |
|---|---|
| Calories | 285 |
| Total Fat | 8g |
| Saturated Fat | 1g |
| Sodium | 295mg |
| Total Carbs | 52g |
| Dietary Fiber | 2g |
| Sugars | 35g |
| Protein | 4g |
| Vitamin A | 184% DV |
| Iron | 8% DV |
Values are approximate and may vary based on specific ingredients used
Frequently Asked Questions
Can I make this cake gluten-free?
Yes! Substitute the all-purpose flour with a 1:1 gluten-free flour blend that contains xanthan gum. The texture will be nearly identical to the original recipe.
What’s the best vegan frosting for pumpkin cake?
Cream cheese frosting made with vegan cream cheese is classic. Cinnamon buttercream or maple glaze also work beautifully with the pumpkin flavors.
Can I reduce the sugar in this recipe?
You can reduce sugar by up to ¼ cup without significantly affecting texture. For more reduction, try substituting with applesauce or mashed banana.
How do I know when the cake is perfectly done?
The cake should spring back when lightly touched, pull slightly from pan edges, and a toothpick should come out with just a few moist crumbs.
Can I make this as cupcakes instead?
Absolutely! Divide batter among 18 cupcake liners and bake for 18-22 minutes at the same temperature.
What if I don’t have pumpkin puree?
You can make your own by roasting sugar pumpkin and pureeing the flesh, or substitute with equal amounts of sweet potato puree or butternut squash puree.
Final Thoughts
This pumpkin cake Vegan proves that plant-based desserts can be every bit as delicious and satisfying as traditional recipes. The combination of warm spices, natural pumpkin sweetness, and incredibly moist texture makes this cake a winner for vegans and non-vegans alike.
Whether you’re hosting a fall gathering, celebrating Thanksgiving, or simply craving something sweet and seasonal, this recipe delivers consistent, impressive results. The best part? It’s so easy that even beginning bakers can achieve professional-looking results.
Don’t forget to share your beautiful cake creations on social media – this photogenic dessert is sure to earn you plenty of compliments! Happy baking!
