When I first started baking during the cozy autumn season, the scent of cinnamon and nutmeg always filled my kitchen. One evening, I decided to experiment with pumpkin purée, hoping to create something warm, moist, and comforting. That’s how my Vegan Pumpkin Spice Cake was born—a soft, spiced creation that brings together the best flavors of fall. The first bite reminded me of a crisp afternoon walk among golden leaves, with a mug of hot chocolate in hand. From that day, this recipe became a tradition I look forward to every year.
You’ll love this recipe because it’s not only incredibly moist and flavorful but also entirely dairy-free. The texture is rich and soft, while the combination of spices—cinnamon, nutmeg, and cloves—creates an irresistible warmth in every bite. The creamy frosting, made with vegan butter and cream cheese, adds a silky sweetness that balances the spice perfectly. Whether you’re serving it for a holiday dinner or a casual tea break, this cake will win everyone over.
This Vegan Pumpkin Spice Cake is also very versatile. You can bake it as a single-layer cake, a loaf, or even as cupcakes for individual portions. It pairs beautifully with a drizzle of vegan caramel sauce or a sprinkle of cocoa powder for a deeper taste. You can even tint the frosting with a touch of orange food gel for a seasonal look. The best part? It stays moist for days, so you can make it ahead and enjoy it whenever you like.
What makes this recipe even more appealing is that it’s budget-friendly. Most of the ingredients—like self-raising flour, caster sugar, and spices—are pantry staples. The pumpkin purée adds natural sweetness, meaning you don’t need extra flavor enhancers. Plus, it uses simple dairy-free alternatives that are easy to find. You don’t need fancy equipment either—just a bowl, a whisk, and an oven. It’s the kind of cake that proves vegan baking can be simple, affordable, and absolutely delicious.
Ingredients for Vegan Pumpkin Spice Cake:
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480 ml dairy-free milk
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2 teaspoons apple cider vinegar
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420 g self-raising flour
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350 g caster sugar
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1 teaspoon baking powder
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1 teaspoon bicarbonate of soda
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1 ½ tablespoons ground cinnamon
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1 teaspoon ground cloves
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2 teaspoons ground nutmeg
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½ teaspoon ground ginger
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120 ml sunflower oil
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100 g pumpkin purée
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400 g dairy-free block butter
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80 g dairy-free cream cheese
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360 g icing sugar
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1 teaspoon ground cinnamon
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Orange food gel (optional)
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Cocoa powder (optional)
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Vegan caramel sauce (optional)
Making my Vegan Pumpkin Spice Cake is a wonderful experience, especially when the warm scent of spices fills the air. The process is simple and relaxing, and the result is a soft, tender cake layered with creamy frosting. I always say this recipe is proof that vegan baking can be both easy and indulgent.
How to Make This Recipe
Start by preheating your oven to 180°C (350°F). Prepare two 8-inch round cake pans by lightly greasing them with dairy-free butter and lining the bases with parchment paper. This small step helps the cakes release cleanly after baking.
In a large mixing bowl, pour in the dairy-free milk. Add the apple cider vinegar and let it sit for about five minutes. This creates a vegan “buttermilk” that helps the cake turn out fluffy and moist. Meanwhile, in another bowl, combine the self-raising flour, caster sugar, baking powder, bicarbonate of soda, ground cinnamon, cloves, nutmeg, and ginger. Use a whisk to blend the dry ingredients evenly so the spices spread throughout the batter.
Next, pour the sunflower oil and pumpkin purée into the milk mixture. Stir gently until smooth. Slowly add the dry ingredients into the wet mixture, folding them together with a spatula. Mix until just combined—overmixing can make the cake dense. The batter should be thick yet pourable.
Divide the mixture evenly between the two prepared cake pans. Tap the pans lightly on the counter to release any trapped air bubbles. Bake for about 25–30 minutes, or until a toothpick inserted into the center comes out clean. Once baked, remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, carefully transfer them onto a wire rack to cool completely before frosting.
Step-by-Step Instructions for Making the Frosting
In a large bowl, beat the dairy-free block butter with an electric mixer until light and creamy. Add the vegan cream cheese and continue mixing until smooth. Gradually sift in the icing sugar and ground cinnamon, beating slowly at first to prevent a sugar cloud. Once all the sugar is incorporated, whip on high speed for two minutes until fluffy. If you’d like a touch of color, mix in a drop of orange food gel. For a deeper contrast, you can dust the top with cocoa powder after frosting.
When the cakes are completely cool, spread a layer of frosting over the first cake and place the second one on top. Cover the top and sides evenly with the remaining frosting. If you prefer, drizzle a little vegan caramel sauce over the top—it gives a beautiful glossy finish and adds extra sweetness.
Quick and Easy
This recipe doesn’t require complicated tools or advanced baking skills. It’s perfect for beginners and can be made in under an hour of active work. The simple ingredients and easy steps make it an excellent choice for last-minute gatherings or weekday treats.
Customizable
You can adjust this recipe to your liking. Add chopped walnuts or pecans for a bit of crunch, or fold in small chocolate chips for a richer flavor. If you prefer cupcakes, divide the batter into cupcake liners and reduce the baking time to 18–20 minutes. For a festive twist, sprinkle pumpkin seeds on top of the frosting.
Crowd-Pleasing
Everyone who tastes this cake falls in love with it. The balance of spices, sweetness, and creaminess makes it a hit at any celebration. It’s also completely vegan, so it suits a variety of diets. Whether served at Thanksgiving, Christmas, or a simple tea party, this cake brings smiles all around.
FAQs
1. Can I use homemade pumpkin purée instead of canned?
Yes, absolutely. Homemade pumpkin purée works wonderfully in this recipe. Just make sure it’s smooth and thick, not watery. If it’s too thin, drain some liquid before adding it to the batter.2. Can I make this cake gluten-free?
Yes, you can use a 1:1 gluten-free self-raising flour blend. Ensure the mix already contains xanthan gum for structure. The texture will still be moist and soft, though slightly denser.3. How can I store this cake?
You can store the frosted cake in an airtight container at room temperature for up to 2 days or refrigerate it for up to 5 days. If chilled, let it come to room temperature before serving for the best texture.4. Can I freeze the cake?
Yes, the unfrosted cake layers freeze very well. Wrap each layer tightly in plastic wrap and store in the freezer for up to 2 months. When ready to use, thaw overnight in the fridge and frost once fully defrosted.5. Can I reduce the sugar?
You can reduce the caster sugar slightly, but not too much, as it helps keep the texture light and moist. A reduction of about 15–20% works without affecting the structure.6. What can I use instead of sunflower oil?
Any neutral-flavored oil such as vegetable or light olive oil works fine. Avoid coconut oil unless it’s melted and cooled, as it can change the texture.7. My cake sank in the middle—what happened?
This usually happens if the oven door is opened too early or if the batter was overmixed. Ensure your oven is preheated and avoid opening it until the cake has set.8. Can I make the frosting less sweet?
Yes, reduce the icing sugar slightly or add a few drops of lemon juice to balance the sweetness. This trick keeps the frosting creamy but less sugary.9. How do I know when the cake is perfectly baked?
The top should be golden, slightly springy, and a toothpick inserted in the center should come out clean or with just a few crumbs.10. Can I skip the caramel sauce?
Of course. The cake is delicious on its own. The caramel sauce is just an optional touch for extra richness.
Vegan Pumpkin Spice Cake
This Vegan Pumpkin Spice Cake is soft, fluffy, and full of warm autumn spices. Each slice combines the cozy flavors of cinnamon, nutmeg, and cloves with a light cream cheese frosting that melts perfectly on the tongue. It’s an ideal dessert for fall gatherings, holidays, or any time you crave a comforting homemade treat.
- Total Time: 40 minutes
- Yield: 10–12 servings 1x
Ingredients
Scale-
480 ml dairy-free milk
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2 teaspoons apple cider vinegar
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420 g self-raising flour
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350 g caster sugar
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1 teaspoon baking powder
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1 teaspoon bicarbonate of soda
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1 ½ tablespoons ground cinnamon
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1 teaspoon ground cloves
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2 teaspoons ground nutmeg
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½ teaspoon ground ginger
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120 ml sunflower oil
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100 g pumpkin purée
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400 g dairy-free block butter
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80 g dairy-free cream cheese
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360 g icing sugar
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1 teaspoon ground cinnamon
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Orange food gel (optional)
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Cocoa powder (optional)
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Vegan caramel sauce (optional)
Instructions
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Preheat the oven to 180°C (350°F). Grease and line two 8-inch round cake pans.
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In a bowl, mix dairy-free milk and apple cider vinegar. Let it sit for 5 minutes to curdle.
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In another large bowl, whisk together flour, sugar, baking powder, bicarbonate of soda, cinnamon, cloves, nutmeg, and ginger.
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Add sunflower oil and pumpkin purée to the milk mixture and stir gently.
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Gradually fold the dry ingredients into the wet mixture until smooth. Avoid overmixing.
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Divide the batter evenly between the pans and bake for 25–30 minutes or until a toothpick comes out clean.
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Let cakes cool for 10 minutes in the pans, then transfer to a wire rack to cool completely.
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For the frosting, beat dairy-free butter until fluffy. Add vegan cream cheese and mix until smooth.
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Sift in icing sugar and cinnamon gradually, beating until creamy. Add a drop of orange food gel if desired.
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Frost one cake layer, stack the second layer, and cover the entire cake with frosting.
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Finish with a dusting of cocoa powder or drizzle of vegan caramel sauce.
Notes
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Ensure the pumpkin purée is thick, not watery.
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Let the cakes cool fully before frosting to prevent melting.
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Store leftovers in an airtight container or refrigerate for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes