Vegan Pumpkin Spice Cake Recipe

Introduction

This Vegan Pumpkin Spice Cake is a delightful treat perfect for the cozy autumn season. Moist and fragrant with warm spices, it’s an easy-to-make dessert that everyone can enjoy, no eggs or dairy needed.

Ingredients

• 2 cups all-purpose flour
• 1 cup pumpkin puree
• 1 cup brown sugar
• 1/2 cup vegetable oil
• 1 cup almond milk
• 1 tablespoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch cake pan to prevent sticking.
2. Step 2: In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves until evenly combined.
3. Step 3: In a separate bowl, mix the pumpkin puree, brown sugar, vegetable oil, and almond milk until the mixture is smooth.
4. Step 4: Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix.
5. Step 5: Pour the batter into the prepared cake pan and smooth the top with a spatula.
6. Step 6: Bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean.
7. Step 7: Allow the cake to cool completely in the pan before slicing and serving.

Tips & Variations

• For extra flavor, add 1/2 cup chopped walnuts or vegan chocolate chips to the batter.
• Use canned pumpkin puree for convenience, but fresh homemade puree can enhance the taste.
• Substitute almond milk with any other plant-based milk like oat or soy milk.
• If you prefer a sweeter cake, sprinkle a little powdered sugar or vegan frosting on top before serving.

Storage

Store the cake covered at room temperature for up to 2 days, or refrigerate for up to one week. To reheat, warm slices gently in the microwave for 15-20 seconds or until warm.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, fresh pumpkin can be cooked and pureed to substitute canned pumpkin puree. Make sure it is smooth and drained of excess moisture for best results.

Is this cake gluten-free?

No, this recipe uses all-purpose flour, which contains gluten. To make it gluten-free, you can substitute with a gluten-free flour blend suitable for baking.

Vegan Pumpkin Spice Cake Recipe

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★★★★★

4.7 from 100 reviews

This Vegan Pumpkin Spice Cake is a moist, flavorful dessert perfect for autumn or any time you crave a warm, spiced treat. Made without eggs or dairy, it uses pumpkin puree, warm spices, and almond milk to create a tender crumb and rich taste that everyone can enjoy.

• Author: Windy
• Prep Time: 15 minutes
• Cook Time: 40-45 minutes
• Total Time: 55-60 minutes
• Yield: 8–10 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegan

Ingredients

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Dry Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 tablespoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves

Wet Ingredients

• 1 cup pumpkin puree
• 1 cup brown sugar
• 1/2 cup vegetable oil
• 1 cup almond milk

Instructions

1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch cake pan to prevent the cake from sticking.
2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, and ground cloves until fully combined.
3. Combine Wet Ingredients: In a separate bowl, mix the pumpkin puree, brown sugar, vegetable oil, and almond milk until the mixture is smooth and homogenous.
4. Combine Wet and Dry: Pour the wet mixture into the dry ingredients and stir gently until just combined. Be careful not to overmix to keep the cake tender.
5. Pour Batter into Pan: Transfer the batter into the prepared cake pan and smooth the top evenly with a spatula.
6. Bake the Cake: Place the pan in the preheated oven and bake for 40 to 45 minutes. Check doneness by inserting a toothpick in the center—if it comes out clean, the cake is ready.
7. Cool: Remove the cake from the oven and allow it to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. This ensures the cake sets properly and is easier to slice.

Notes

• Ensure the pumpkin puree is pure and unsweetened for the best flavor balance.
• You can substitute almond milk with any other plant-based milk if preferred.
• For added texture, consider folding in chopped nuts or vegan chocolate chips into the batter before baking.
• If you want to make cupcakes instead, bake for about 20-25 minutes and adjust accordingly.
• Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.

Keywords: vegan pumpkin cake, pumpkin spice cake, dairy-free cake, egg-free cake, autumn dessert, vegan dessert, easy pumpkin cake