Pumpkin Spice Cake Dairy and Egg Free
Indulge in the warm, cozy flavors of autumn with this Pumpkin Spice Cake that’s completely dairy-free and egg-free, making it perfect for vegans and those with dietary restrictions. Featuring a harmonious blend of aromatic spices like cinnamon, ginger, and nutmeg, this moist and tender cake gets its richness from pumpkin puree, unsweetened applesauce, and a touch of plant-based milk. With just 15 minutes of prep time and a short stint in the oven, this easy-to-make dessert is ideal for any fall gathering or weeknight treat. Serve it as-is, with a dusting of powdered sugar, or pair it with your favorite dairy-free frosting for an extra indulgent touch. Whether you're hosting friends or simply craving a seasonal dessert, this pumpkin spice cake is sure to become a new favorite in your recipe collection!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 cup Granulated sugar
- 0.5 cup Brown sugar
- 1 teaspoon Baking soda
- 1 teaspoon Baking powder
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground ginger
- 0.25 teaspoon Ground nutmeg
- 0.5 teaspoon Salt
- 1 cup Pumpkin puree (unsweetened)
- 0.5 cup Unsweetened applesauce
- 0.5 cup Vegetable oil (or melted coconut oil)
- 1 teaspoon Vanilla extract
- 0.5 cup Unsweetened almond milk (or any plant-based milk)
- 1 teaspoon Apple cider vinegar
Instructions
Preheat your oven to 350°F (175°C) and lightly grease a 9x9-inch baking pan or line it with parchment paper.
In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, baking powder, cinnamon, ginger, nutmeg, and salt until well combined.
In another medium-sized bowl, combine the pumpkin puree, applesauce, vegetable oil, vanilla extract, almond milk, and apple cider vinegar. Whisk until the wet ingredients are smooth and evenly mixed.
Gradually add the wet ingredients to the dry ingredients, stirring gently with a spatula or spoon until just combined. Be careful not to overmix as this can lead to a denser cake.
Pour the batter into the prepared pan and spread it evenly using a spatula.
Bake for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Optional: Dust the top of the cake with powdered sugar or frost with your favorite dairy-free icing before serving.
Slice and serve the cake. Enjoy!
Nutrition Facts
Calories |
3122 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.8 g | 157% | |
| Saturated Fat | 17.3 g | 86% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3011 mg | 131% | |
| Total Carbohydrate | 498.2 g | 181% | |
| Dietary Fiber | 16.0 g | 57% | |
| Total Sugars | 291.0 g | ||
| Protein | 29.3 g | 59% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 426 mg | 33% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 1564 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
