Vegan Pumpkin Cake
Indulge in the irresistible flavors of fall with this easy and moist Vegan Pumpkin Cake, a perfect dessert for any occasion. This autumn-inspired treat combines warm spices like cinnamon, nutmeg, and ginger with the rich sweetness of canned pumpkin puree for a beautifully spiced cake that’s light, fluffy, and 100% plant-based. Made with simple pantry staples, including non-dairy almond milk and a splash of apple cider vinegar for a tender crumb, this cake is as easy to make as it is delicious. For an extra touch of decadence, top it with the optional creamy maple frosting made from powdered sugar, non-dairy butter, and maple syrup. Whether served as a cozy snack or a centerpiece dessert, this vegan pumpkin cake is sure to impress your guests and satisfy your sweet tooth. Perfect for Thanksgiving, Halloween, or any chilly evening that calls for a comforting treat, it’s a recipe you’ll return to again and again!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 cup Granulated sugar
- 0.5 cup Brown sugar
- 2 teaspoons Baking powder
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 2 teaspoons Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.5 teaspoon Ground ginger
- 1 cup Canned pumpkin puree
- 0.75 cup Unsweetened almond milk (or other non-dairy milk)
- 0.5 cup Vegetable oil
- 1 tablespoon Apple cider vinegar
- 2 teaspoons Vanilla extract
- 1.5 cups Powdered sugar (for optional frosting)
- 0.25 cup Non-dairy butter (for optional frosting)
- 1 tablespoon Maple syrup (for optional frosting)
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a 9-inch round or square cake pan and line the bottom with parchment paper for easy removal.
In a large mixing bowl, combine the all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Whisk until well combined.
In a separate bowl, mix the pumpkin puree, almond milk, vegetable oil, apple cider vinegar, and vanilla extract until smooth.
Add the wet ingredients into the dry ingredients and gently mix until just combined. Avoid overmixing to ensure your cake stays light and fluffy.
Pour the batter into the prepared pan and smooth the top with a spatula.
Bake in the preheated oven for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
If making the optional frosting, beat the powdered sugar, non-dairy butter, and maple syrup in a bowl until smooth and creamy. Spread the frosting on the cooled cake before serving.
Slice the cake into pieces and enjoy! Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Nutrition Facts
Calories |
4212 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 162.7 g | 209% | |
| Saturated Fat | 30.0 g | 150% | |
| Polyunsaturated Fat | 69.1 g | ||
| Cholesterol | 5 mg | 2% | |
| Sodium | 3907 mg | 170% | |
| Total Carbohydrate | 681.4 g | 248% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 475.2 g | ||
| Protein | 28.5 g | 57% | |
| Vitamin D | 1.9 mcg | 9% | |
| Calcium | 562 mg | 43% | |
| Iron | 16.4 mg | 91% | |
| Potassium | 1054 mg | 22% | |
*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.
