Vegan Pumpkin Spice Cake Recipe
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.
- 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
Scale
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
- 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.
- 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.
- 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.
- 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.
- Pour Batter into Pan: Transfer the batter into the prepared cake pan and smooth the top evenly with a spatula.
- 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.
- 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
Find it online: https://thedishspot.com/vegan-pumpkin-spice-cake-recipe/
