Name: Deliciously Moist Vegan Pumpkin Spice Cake for Autumn Bliss
Prep time: 15 min
Cook time: 30 min
Total time: 55 min
Ingredients: 1 cup dairy-free milk (substitute with almond, oat, or soy milk); 1 tbsp apple cider vinegar; 2 cups self-raising flour (or gluten-free flour blend); 1 cup caster sugar; 1 tbsp baking powder; 1 tsp bicarbonate of soda; 1 tbsp ground cinnamon; 1 tsp ground cloves; 1 tsp ground nutmeg; 1 tsp ground ginger; 1/2 cup sunflower oil (or unsweetened applesauce); 1 cup pumpkin puree; 1/2 cup dairy-free block butter; 1/2 cup dairy-free cream cheese; 2 cups icing sugar; 1 tsp ground cinnamon; 1 drop orange food gel (for decoration); 1 tbsp cocoa powder (for contrast); vegan caramel sauce (optional for drizzle)

Jump to Recipe Print Recipe

As the leaves begin to turn and a crispness fills the air, there’s something magical about welcoming autumn through our kitchens. This Irresistibly Moist Vegan Pumpkin Spice Cake captures that very essence, wrapping the warm aromas of cinnamon, cloves, and nutmeg into each delectable bite. Crafted for those who love to treat themselves without the guilt, this cake is not only quick to prepare in under 40 minutes but also delightfully festive—perfect for gatherings or those cozy afternoons when you just need a slice of comfort. Whether you’re a seasoned home-chef or someone exploring vegan baking for the first time, prepare to be amazed at how easy and satisfying this recipe can be. Curious to discover how to make this fall favorite? Let’s dive in!

Why is this cake a must-try?

Irresistible Flavor: Bursting with the warm spices of cinnamon and nutmeg, this cake brings the essence of autumn to your table.

Quick Preparation: With less than 40 minutes needed, you can whip up a comforting dessert in no time.

Vegan and Guilt-Free: This recipe ensures you can indulge without compromising your dietary choices, making it great for gatherings.

Customization Friendly: Feel free to experiment! Swap in gluten-free flour or add nuts and fruits for a personal touch. For a delicious accompaniment, serve with a scoop of vegan ice cream or warm spiced apple cider to elevate your experience, just like you would with a No-Bake Cheesecake or a Vegan Pasta Salad.

Crowd-Pleaser Appeal: Its moist, fluffy texture and layered frosting are sure to impress everyone, even non-vegan friends and family!

Vegan Pumpkin Spice Cake Ingredients

For the Cake
• Dairy-free milk – Provides moisture; substitute with almond, oat, or soy milk.
• Apple cider vinegar – Creates a vegan ‘buttermilk’ effect for added richness.
• Self-raising flour – Gives structure and helps the cake rise; swap for gluten-free flour blend for a gluten-free version.
• Caster sugar – Adds sweetness with a fine texture that blends easily.
• Baking powder – A key leavening agent ensuring fluffiness.
• Bicarbonate of soda – Works with vinegar to enhance rising.
• Ground cinnamon – Adds a warm spice flavor, integral to the Vegan Pumpkin Spice Cake.
• Ground cloves – Provides depth of flavor.
• Ground nutmeg – Offers aromatic quality and warmth.
• Ground ginger – Adds a hint of zest.
• Sunflower oil – Keeps the cake moist; use unsweetened applesauce for an oil-free option.
• Pumpkin puree – Infuses the cake with authentic pumpkin flavor and moisture.

For the Frosting
• Dairy-free block butter – A rich base for creamy frosting.
• Dairy-free cream cheese – Adds a tangy sweetness to the frosting.
• Icing sugar – Sweetens and thickens frosting for spreadability.
• Ground cinnamon – Enhances the flavor of the frosting.
• Orange food gel – For decorative purposes.
• Cocoa powder – Adds contrast to the frosting design.
• Vegan caramel sauce – Optional for a delicious drizzle topping.

Step‑by‑Step Instructions for Vegan Pumpkin Spice Cake

Step 1: Preheat and Prepare the Tins
Begin by preheating your oven to 180°C (350°F). While the oven heats, prepare three 8-inch round cake tins by lining the bottoms with greaseproof paper and lightly greasing the sides to prevent sticking. Once your tins are ready, you’re all set to start mixing the ingredients for your Vegan Pumpkin Spice Cake!

Step 2: Create the Vegan ‘Buttermilk’
In a medium-sized bowl, combine your dairy-free milk with apple cider vinegar. Whisk them together well and let the mixture sit for about 10 minutes until it curdles slightly, creating a silky vegan ‘buttermilk’ that will add richness to your cake batter. This step is crucial for achieving the moist texture that defines the Vegan Pumpkin Spice Cake.

Step 3: Combine Dry Ingredients
In a large mixing bowl, sift together the self-raising flour, caster sugar, baking powder, bicarbonate of soda, ground cinnamon, cloves, nutmeg, and ginger. Stir the dry ingredients until evenly blended, and take a moment to inhale the delightful autumn spices. They will elevate your Vegan Pumpkin Spice Cake to a comforting treat that warms the heart.

Step 4: Mix Wet Ingredients
In a separate bowl, mix the sunflower oil and pumpkin puree into the curdled ‘buttermilk’ and whisk until smooth. Once fully combined, this mixture will infuse your cake with that beloved pumpkin flavor. By incorporating these wet ingredients next, you will create a beautifully rich batter for the Vegan Pumpkin Spice Cake.

Step 5: Combine Wet and Dry Ingredients
Gently pour the wet mixture into the bowl filled with the dry ingredients. Using a spatula, stir the batter until just combined—be careful not to overmix, as this helps keep your Vegan Pumpkin Spice Cake light and fluffy. You should see a few lumps, which is perfectly okay as it will bake into a beautiful texture.

Step 6: Portion the Batter
Evenly divide the batter among the prepared cake tins. Smooth the tops with a spatula and gently tap the tins on the counter to release any air bubbles trapped in the batter. This simple step will ensure even baking, allowing all three layers to rise beautifully for your Vegan Pumpkin Spice Cake.

Step 7: Bake the Cake
Place the tins in the preheated oven and bake for 25-30 minutes. To check for doneness, insert a skewer into the center of a cake—if it comes out clean, your cake is done. Watch for a golden brown top; this visual cue means the Vegan Pumpkin Spice Cake is perfectly baked and ready to cool!

Step 8: Cool the Cake
Once baked, remove the tins from the oven and allow them to cool for 10 minutes. Afterward, carefully transfer the cakes to a wire cooling rack to cool completely. This step is essential to avoid sogginess, ensuring that your delightful Vegan Pumpkin Spice Cake has the perfect texture for frosting later.

Step 9: Prepare the Frosting
To make the frosting, beat together the dairy-free butter and cream cheese in a mixing bowl until smooth and creamy. Gradually add in the icing sugar and ground cinnamon, whipping the mixture for about 5 minutes until it’s light and fluffy. This well-crafted frosting is what will make your Vegan Pumpkin Spice Cake shine!

Step 10: Assemble the Cake
Once the cake layers are completely cool, place one layer on a cake stand or plate. Spread a generous layer of frosting on top, then layer the second cake on top and repeat. After stacking them, apply a crumb coat with a thin layer of frosting all around the cake, then chill it briefly in the fridge to set.

Step 11: Final Frosting Layer
After chilling, apply a final layer of frosting over the entire cake, smoothing it out as desired. This layer will give your Vegan Pumpkin Spice Cake a beautifully polished look. Feel free to get creative at this stage, either keeping it simple or preparing decorations with colored frosting.

Step 12: Decorate and Serve
Finish your Vegan Pumpkin Spice Cake with any additional decorations, such as piped frosting or a drizzle of vegan caramel sauce for an extra touch of indulgence. Slice into the cake and serve it to your eager guests, savoring the comforting flavors that make this cake a must-try for autumn!

Vegan Pumpkin Spice Cake Variations

Feel free to mix things up with these delightful twists to enhance your baking experience!

Gluten-Free: Use a gluten-free flour blend instead of self-raising flour for a delicious alternative. Ensure that the blend is a 1:1 substitute to maintain texture.
Oil-Free Option: Swap sunflower oil for unsweetened applesauce. This adds natural sweetness and keeps your cake moist, giving you a guilt-free indulgence.
Nutty Delight: Fold in chopped walnuts or pecans into the batter for that extra crunch. Adding nuts not only enhances texture but also introduces delightful earthy flavors.
Chocolate Twist: Mix cocoa powder into the batter for a rich, chocolatey version. This will balance beautifully with the warm spices, creating a unique dessert that’s perfect for any chocolate lover.
Natural Sweetener: Replace caster sugar with maple syrup. This will impart a unique depth of flavor and sweetness that pairs wonderfully with the pumpkin spice.
Spicy Kick: Incorporate a pinch of cayenne or chili powder for an unexpected, savory twist. It adds a fun heat that contrasts nicely with the sweetness of the cake.
Fruit Fusion: Toss in dried cranberries or fresh apple slices for an added fruitiness. This not only boosts flavor but also provides a juicy bite to each slice.
Layered Cake Magic: Try alternating layers with a vegan cream cheese frosting or a layer of No-Bake Cheesecake in between for a showstopper dessert that’s sure to impress.

With so many ways to customize this cake, you can celebrate autumn your way, making it a memorable treat for all occasions!

Make Ahead Options

These Irresistibly Moist Vegan Pumpkin Spice Cakes are perfect for busy home cooks looking to save time! You can prepare the cake layers up to 24 hours in advance; simply bake them, let them cool completely, and then wrap each layer tightly in plastic wrap before refrigerating. For even more convenience, the frosting can also be made a day in advance and stored in an airtight container in the fridge. When ready to serve, just frost and assemble the layers. This way, the cake will remain just as delicious and moist, ensuring you spend less time in the kitchen on those busy days while still impressing your guests!

Expert Tips for Baking Vegan Pumpkin Spice Cake

Room Temperature Ingredients: Ensure dairy-free milk and butter are at room temperature for smooth blending, which results in a fluffier Vegan Pumpkin Spice Cake.

Gentle Mixing: Avoid overmixing when combining wet and dry ingredients to prevent a dense cake; stop mixing as soon as you no longer see dry flour.

Early Doneness Check: To avoid overbaking, check for doneness early by inserting a skewer into the center; it should come out clean or with a few moist crumbs.

Crumb Coat Chilling: Chill the cake after applying the crumb coating to prevent crumbs from appearing in your final layer of frosting for a cleaner finish.

Personalized Flavor: Feel free to customize your Vegan Pumpkin Spice Cake by adding nuts, fruits, or spices to adjust flavors to your taste preferences for a unique touch.

How to Store and Freeze Vegan Pumpkin Spice Cake

Fridge: Store leftover cake in an airtight container in the fridge for up to 3 days. This keeps it fresh and delicious, allowing you to enjoy a slice whenever the craving strikes.

Freezer: Wrap individual slices or the whole cake in plastic wrap and aluminum foil to freeze for up to 2 months. This ensures that each slice remains moist and ready for a cozy treat.

Thawing: To enjoy frozen cake, thaw it in the fridge overnight or at room temperature for a few hours. This rewards you with the same delightful flavor and texture as when it was freshly baked.

Reheating: For a warm treat, gently heat individual slices in the microwave for about 10-15 seconds. This adds a lovely warmth, perfect for enhancing the aroma of the vegan pumpkin spice cake!

What to Serve with Irresistibly Moist Vegan Pumpkin Spice Cake

As you savor the warmth of this delightful autumn cake, consider these perfect pairings that will elevate your dessert experience.

Vegan Vanilla Ice Cream: The creamy sweetness of ice cream contrasts beautifully with the spiced flavors, providing a delightful melt-in-your-mouth moment.
Spiced Apple Cider: A warm, fragrant cup of apple cider enhances the autumn vibe, balancing the sweetness of the cake with its spiced undertones.
Chai Tea: The soothing, aromatic spices in chai complement the cake’s flavors, making for a cozy pairing perfect for a quiet afternoon.
Candied Pecans: Adding a crunchy texture, the sweet pecans not only enhance the visual appeal but also bring a nutty richness to every bite.
Fresh Whipped Coconut Cream: Light and fluffy, this alternative to traditional whipped cream provides a tropical touch that’s both refreshing and indulgent.
Pumpkin Spice Latte: Capture the essence of fall with this classic drink; its creamy texture and spice will echo the flavors of the cake, creating a wonderful harmony.
Cranberry Sauce: The tartness of cranberry sauce balances the rich sweetness of the cake, offering a refreshing contrast that excites the palate.
Maple Syrup Drizzle: A drizzle of maple syrup adds a naturally sweet touch that complements the warm spices and enhances the overall dessert experience.
Roasted Apples: Warm, cinnamon-spiced roasted apples provide a soft, sweet element that pairs perfectly with the cake’s fluffy texture and spiced flavor.

Enjoy your culinary adventure as you blend flavors and textures with this irresistible cake!

Vegan Pumpkin Spice Cake Recipe FAQs

What type of dairy-free milk works best for this cake?
Absolutely! I recommend using unsweetened almond, oat, or soy milk for the best results. These alternatives provide moisture without altering the flavor significantly. Be cautious of sweetened varieties, as they can affect the cake’s overall sweetness.

How should I store leftover Vegan Pumpkin Spice Cake?
To keep your cake fresh, store it in an airtight container in the fridge for up to 3 days. This helps maintain its delightful moisture and flavor. When you’re ready to enjoy, just slice off a piece and dig in—it’s still wonderfully tasty!

Can I freeze the Vegan Pumpkin Spice Cake?
Yes, definitely! Wrap individual slices or the whole unfrosted cake tightly in plastic wrap, then in aluminum foil to prevent freezer burn. It can be stored in the freezer for up to 2 months. When you’re ready for a slice, simply thaw it in the fridge overnight or at room temperature for a few hours.

What if my cake turns out dense?
If your Vegan Pumpkin Spice Cake is dense, it may have been overmixed during the batter preparation. It’s best to mix until just combined, leaving some lumps for a fluffy texture. Also, ensure your leavening agents, like baking powder and bicarbonate of soda, are fresh for optimal rising.

Are there any allergens I should consider with this recipe?
Very! This recipe is naturally vegan and contains no animal products, making it suitable for a variety of dietary restrictions. However, if you’re making this for guests with nut allergies, be cautious with alternative milk and consider using oat milk instead of almond. Always check ingredient labels for potential allergens.