Perfectly moist and utterly delicious vegan pumpkin cake with a cinnamon buttercream frosting. Packed with holiday spices and ideal for any special occasion!
Ooooh this vegan pumpkin cake you guys! Soooo good.
It sort of reminded us of carrot cake. Or a spice cake.
It’s deliciously spiced in the same way that a carrot cake usually is, with the cinnamon and the nutmeg and it’s also sweetened with brown sugar.
This pumpkin cake adds in some ground ginger and cloves too, so it’s really a treat.
So if you like carrot cake, or spice cake, then you’ll love this too!
But try our vegan carrot cake too of course! And our vegan pumpkin cupcakes are based on this recipe and just as good!
How To Make Vegan Pumpkin Cake
You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
- Sift all purpose flour into a mixing bowl and add light brown sugar, white granulated sugar, baking soda, baking powder, salt, cinnamon, nutmeg, ground ginger and ground cloves.
- Prepare a flax egg by adding 1 tablespoon of ground flaxseed to a bowl with 3 tablespoons of hot water. Let it sit for a minute to become gloopy.
- Then add the flax egg, pumpkin purée, canola oil, apple cider vinegar and vanilla extract.
- Mix into a thick batter. Don’t overmix.
- Divide the batter evenly between two prepared cake pans (sprayed with non-stick spray and lined with circles of parchment paper on the bottom).
- Place into the oven and bake at 350°F for 30 minutes or until a toothpick inserted into the center of one of the cakes comes out clean.
- Let the cakes cool in the pans for a few minutes before removing them from the cake pans and transferring to a wire cooling rack to cool completely before frosting.
The Frosting
When it came to the frosting, I had a look around the web to see what a good pairing usually is and I saw a lot of recipes using a brown butter frosting.
So, naively I set out to try and make one using vegan butter. And oh my what an utter disaster. You don’t even want to know how badly that turned out.
So it seems browning butter really needs actual butter! Hahaha! Who knew (probably everyone). Apparently it’s the milk proteins in the butter that brown, and there ain’t any of those in the vegan varieties!
So then I decided on a cinnamon buttercream frosting and that was just perfect.
There’s cinnamon and other spices in the pumpkin cake and so the pairing with a cinnamon flavored frosting did the job fabulously well.
And then I sprinkled it with some extra cinnamon and tossed some crushed walnuts on top and the result was utterly divine.
Canned Pumpkin or Fresh?
I searched high and low in our small town for some canned pumpkin because when you’re making pumpkin desserts, canned pumpkin purée is the business!
Sadly though it seems canned pumpkin isn’t a ‘thing’ around here. I guess pumpkin desserts aren’t really a thing around here either. Maybe folks here don’t realize how good they are!
So I had to do things the old fashioned way and make pumpkin purée from scratch! Was pretty easy really, just bought some ready peeled and chopped pumpkin cubes and baked them on a parchment lined baking tray at 350°F (180°C) for 30 minutes. No spices or oils, just plain.
And when baked, you just let it cool and then puree it in a food processor! The baking part gets rid of any excess moisture so you don’t end up with pumpkin puree that is too ‘wet’. But if you do, you can just stand the pumpkin purée in a strainer so any excess water runs off.
So it was really too easy. Probably still better to use canned though if you can get it, saves time!
Storing and Freezing
Keep it covered at room temperature where it will stay fresh for 2-3 days, or keep it covered in the fridge where it will stay fresh for up to a week.
It’s also freezer friendly for up to 3 months.
More Delicious Vegan Cakes
- Vegan Carrot Cake
- Vegan Gingerbread Cake
- Amazing Vegan Chocolate Cake
- Vegan Red Velvet Cake
- Vegan Vanilla Cake
- Vegan Banana Cake
Did you make this recipe? Be sure to leave a comment and rating below!
Vegan Pumpkin Cake
Ingredients
For the Pumpkin Cake:
- 2 cups All Purpose Flour (250g)
- 1 cup Light Brown Sugar (200g)
- ½ cup White Granulated Sugar (100g)
- 1 tsp Baking Soda
- 1 tsp Baking Powder
- ½ tsp Salt
- 2 tsp Cinnamon
- ½ tsp Nutmeg
- ½ tsp Ground Ginger
- ½ tsp Ground Cloves
- 1 Flax Egg 1 Tbsp Ground Flaxseed Meal + 3 Tbsp Hot Water
- 1 ½ cups Pumpkin Purée (337g)
- ¼ cup Canola Oil (60ml) or Vegetable Oil
- 1 Tbsp Apple Cider Vinegar
- 1 tsp Vanilla Extract
For the Cinnamon Buttercream Frosting:
- ½ cup Vegan Butter (112g)
- 3 ¾ cups Powdered Sugar (450g)
- 1 tsp Vanilla Extract
- 2 Tbsp Soy Milk or other non-dairy milk
- 1 tsp Cinnamon
For Decoration:
- Cinnamon
- Crushed Walnuts
Instructions
- Preheat the oven to 350°F (180°C). Spray two 7 inch cake pans (*see notes) with non-stick spray and cut out circles of parchment paper line the bottoms.
- Sift the flour into a mixing bowl and add the light brown sugar, white granulated sugar, baking soda, baking powder, salt, cinnamon, nutmeg, ginger and cloves.
- Prepare your flax egg by adding 1 Tbsp ground flaxseed meal to a bowl and then adding in 3 Tbsp of Hot Water and allowing to sit for a minute to become gloopy.
- Add the flax egg, pumpkin purée, oil, vinegar and vanilla to the mixing bowl and mix into a batter. Don't overmix.
- Divide the batter equally between the prepared cake pans.
- Place into the oven and bake for 30 minutes or until a toothpick inserted into the center of the cakes comes out clean.
- Transfer to a wire cooling rack and allow to cool completely before frosting.
- Prepare your frosting by adding the vegan butter, powdered sugar, vanilla and soy milk to the bowl of an electric mixer. Starting at slow speed, gradually increase the speed until the frosting is thick and smooth. If your frosting is too thick, add in soy milk a drop at a time until it reaches the right consistency.
- Add the cinnamon last and mix on low until just mixed in.
- When your cakes are completely cooled, frost them and then sprinkle cinnamon and crushed walnuts on top.
Notes
- Measure your flour correctly. Either weigh it out on a food scale for the most accurate results or use the spoon and level method. Spoon the flour into your measuring cup and then level off the top with a knife. Don’t scoop it and don’t pack it into the cup.
- Pumpkin purée. I used homemade pumpkin purée. I baked peeled and chopped pumpkin in the oven (plain, no oils or spices) for 30 minutes at 350°F (180°C) until soft and cooked and then pureed it in the food processor. If you do it this way and your purée is a bit ‘wet’ then stand it in a strainer so any excess water can run off.
- Cake Sizes: This cake can be adapted for different cake sizes as follows:
- Three 6-inch round cake pans – bake for 25 minutes.
- Two 8-inch round cake pans – bake for 25-30 minutes.
- One 9-inch round cake pan – bake for 30-35 minutes.
- 9×9 square cake pan – bake for 35 minutes.
- 9×13 sheet cake – bake for 25 minutes.
- Storing and freezing: Keep it covered at room temperature where it will stay fresh for 2-3 days, or keep it covered in the fridge where it will stay fresh for up to a week. It’s also freezer friendly for up to 3 months.
- Nutritional information is for 1 slice of 10 with a generous amount of cinnamon buttercream frosting. It excludes crushed walnuts.
Erbivorul says
this is delicious! I did the same cake (perfect texture!) but decorated with a mix of coconut cream (the solid part of a can) and vegan cream cheese 😀 thanks a lot for sharing!
Alison Andrews says
Awesome! Thanks for the great review!
Barbara Jo says
This recipe sounds like a winner. I am excited to try it. Thank you for sharing.
A quick comment to your brown butter dilema.
Miyoko’s cultured butter browns. It’s great. I love the idea of a brown butter frosting with this cake.
I will probably use the cinnamon one the first time as my family are big fans of cinnamon. But I am game to try the brown butter one, too. Thanks again. ♡
Alison Andrews says
Hi Barbara, oh that’s awesome news about Miyoko’s butter! Thanks for sharing! 🙂
Kelly Crew says
If I was to make with 8 inch tins as don’t have 7 inch tins how much do I need to increase the ingredients in the recipe by ?
Alison Andrews says
Hi Kelly, if you increase it by half that would be perfect for 8-inch. 🙂
Michelle says
This recipe looks fab. I’m in England and was wondering what type of sugar I should use for the brown and white, is it caster, granulated or Medera?
Alison Andrews says
Hi Michelle, granulated white sugar and light brown sugar.
Alyssa says
Hi! I want to make this recipe but I only want one layer with a 9-inch pan? Should I halve the ingredients?
Alison Andrews says
Hi Alyssa, you can make it as is for a single layer 9-inch cake. 🙂
Julia says
What could I replace the vegan butter with :)?
Alison Andrews says
Hi Julia, I don’t think there is a good replacement for vegan butter in frosting, although some report that coconut oil can also work.
Karen says
First class recipe, thank you very much for sharing. I’m the only vegan in our clinic, and they were bowled over!
Alison Andrews says
Awesome! Thanks for sharing Karen!
Tess says
Can I add grated carrot to make it a hybrid carrot-pumpkin cake? Would I need to change any of the other ingredients proportions?
Alison Andrews says
You could try it, you would probably need to replace some of the pumpkin with the carrot.
Lu says
Thanks for this recipe! I made it for my birthday and it was a hit! I used one egg replaced instead of a flax egg too.
Alison Andrews says
Awesome! Thanks for sharing Lu!
Elliot says
Could you replace the flax egg with something else like applesauce? Thank you!
Alison Andrews says
Sure, 3 Tbsp of applesauce will replace the flax egg. 🙂
Joan says
I just made this cake for my vegan daughter’s birthday lunch this Saturday. The layers did not come out even, but kept the shape that they went in with, so not smooth on the top. I am wondering if it was either the Near egg substitute or the GF Jules gluten-free flour that caused the cakes not to settle, but keep the shape of the batter. I was careful to measure the ingredients exactly. I’d like to try again tomorrow. I could possibly pick up flax and certainly have regular flour, which is not a problem. In the meantime, it smells absolutely delicious and the cakes are cooling now. I will definitely leave a rating once we have it for her birthday. Thank you!
Alison Andrews says
Hi Joan, how did they taste? There can be some variety in brands of gluten-free flour. I would try it again exactly as written and see how it goes. Also just be careful with your flour measure, either weigh it or use the spoon and level method (spoon it into a measuring cup and then level off the top with a knife). All the best! 🙂
Tsvetty says
This looks amazing! Do you think rice flour will work instead as I’m on the low FODMAP diet?
Alison Andrews says
Hi there, no, rice flour definitely doesn’t work well in cakes as I have found from previous attempts! If it’s gluten-free that you’re looking for then a gluten-free all purpose blend is the best bet.
Paulina says
I made it as muffins! It’s so great, and the smell… I love this recipe, I used my own pumpkin puree, it’s really easy to make. You should all try it! ♥️♥️♥️????????????
Alison Andrews says
Awesome! Thanks Paulina!
Denise says
I made this for a Halloween party last year that had some vegan attendees. While I’m not vegan, I wanted to make sure I brought a dessert that everyone could enjoy. I didn’t have the smaller size cake pans, so I used my bundt pan and it was perfect! Everyone loved it and I now find myself coming back to this recipe repeatedly throughout the year! Thank you for this!
Alison Andrews says
Awesome! Thanks for sharing Denise!
Dulce says
I love this recipe and have been using it since last year. However, I’d love to make cupcakes or this, would the recipe have to be changed in any way?
Alison Andrews says
Hi Dulce, so glad you like the recipe. You can make this as cupcakes, nothing needs to change except the baking time is shortened to 25 minutes. We have also made some vegan pumpkin cupcakes if you’d like to check out that recipe though. 🙂
Holly says
I don’t usually read all the blog part of recipes, but I am glad I read yours! I’ve been planning on experimenting with trying to brown plant butter and you have saved me time, money and wasted ingredients!
I found a large tub of pumpkin puree in my freezer and I’m planning on making this recipe with it. I’ll probably bake it in a 13×9, so my roommates can grab a chunk and eat it on the run. I’ll give a star rating after I bake this.
Alison Andrews says
So glad it was helpful Holly! Hope the cake works out great!
Michelle Hatcher says
Love this receipe. Non vegan friends and family referred this cake over non vegan options.
Alison Andrews says
Fantastic! Thanks so much Michelle! 🙂
Kristen says
Hi Alison,
This cake was such a hit at Thanksgiving, that I’m making it again for Christmas! Wondering if I double the recipe will it make a fluffier, just as moist cake using my 9 inch pans?
Alison Andrews says
Hi Kristen! So glad it was a hit before! Yes, for 9-inch I would double it, just be really precise with your measures and either weigh the flour on a food scale or use the spoon and level method for measuring and it will be super fluffy and just as moist! All the best! 🙂
Kristen says
Thank you for your quick reply! I will definitely do the spoon/ level method with the flour! My Grammy taught me that many years ago!
Brenda says
I made this for a church dinner. I baked it in a 9×13 glass pan. Even my brother who knows I’m gluten and dairy free told me that this was great. My mom loved it. My dad ate it too. Along with others who never knew. NOTE: I made it with oat flour (gluten free) and used guar gum because that’s what is in my kitchen. And, I used an egg because I’m not vegan, with all due respect for those who are. Otherwise, I followed the recipe. I’m making it again for family now. I’m thinking of using replacing the powdered sugar with brown sugar in the buttercream frosting. No idea how that will turn out.
Brenda says
Allison, Thank you for this fabulous pumpkin recipe!! I’m sharing back with you my frosting experiment. Your Buttercream Frosting inspired me!! I’m sure the process can be improved. This is my first take on it. Have fun using it, if you – or other’s – so desire.
Brenda’s Buttercream Brown Sugar frosting
1 stick Butter (almond)
1 cup Brown Sugar, divided
1 cup Powered Sugar, divided
1 teaspoon real Vanilla (homemade)
2 teaspoons Almond Milk
1/2 – 3/4 cup chopped Pecans
1-2 teaspoons Ground Cinnamon
I took 1 stick Butter. Softened it in the microwave for 29 seconds. Lol, 30 was the intent but I pulled a second early. Into the partially melted / softened butter I stirred about 3/4 cup Brown Sugar. And stirred, even beat it by hand until it began to cream together. It was grainy of course. I stirred in Vanilla and 1/2 cup Powered Sugar and beat it well. Next, I stirred in Pecans. Then, gasp, I microwaved it for 15 more seconds!! Immediately I added the other 1/4 cup Brown Sugar and beat it well. Then I added Almond Milk, stirred. Added remaining 1/2 cup Powered Sugar, stirred. Last I stirred in 1-2 teaspoons Ground Cinnamon. The flavor was great. I’m hoping standing time will finish taking care of the bit of grainy that remained. In retrospect, I’m wondering if I had microwaved it an additional.5 seconds both times I used the microwave if that would have cured the grainy texture. Of course microwaves are different!! I’m currently in a temporary apartment in transition between homes. To be honest I have no idea at the moment what the wattage is on this particular microwave. And, I’m riding in a car. Another thought, an electric mixer beating this frosting may have also solved the grainy texture had I tried. If you have a glass bowl with your mixer it just might be the fix needed. The frosting is currently sitting in the refrigerator. I’ll pull it out tonight to return to room temperature for ease of frosting the cake for tomorrow. I’ll try to return and give honest feedback from family who sometimes cringe at my GF/DF baked goods, but are lovingly supportive.
Alison Andrews says
So glad you liked the cake recipe! And thanks for sharing your frosting. 🙂
Alison Andrews says
So glad it worked out well! Thanks for sharing Brenda!