If you’re a fan of cozy autumn flavors, this Vegan Pumpkin Spice Cake is the ultimate seasonal treat! Rich with warm spices and creamy vegan cream cheese frosting, this cake is perfect for celebrating fall. With hints of cinnamon, nutmeg, cloves, and ginger, each bite bursts with comforting flavors that make it feel like you’re wrapped in a warm blanket. Plus, it’s completely dairy-free, so everyone can enjoy a slice!
This cake is not only delicious but also surprisingly easy to make. The vegan ‘buttermilk’ gives it an extra tender crumb, while the pumpkin puree adds moistness and a subtle flavor that blends beautifully with the spices. And the best part? You don’t need any fancy ingredients—just a few pantry staples and plant-based options to whip up this autumn masterpiece.
Decorating this cake with mini piped pumpkins gives it a festive look, perfect for any fall gathering or holiday table. Ready to dive into this vegan pumpkin spice goodness? Let’s get started!
Vegan Pumpkin Spice Cake Recipe
Indulge in the best of autumn with this moist and perfectly spiced vegan pumpkin cake, topped with creamy, cinnamon-infused frosting.
Ingredients
Cake Layers:
- 480ml dairy-free milk
- 2 tsp apple cider vinegar
- 420g self-raising flour
- 350g caster sugar
- 1 tsp baking powder
- 1 tsp bicarbonate of soda
- 1½ tbsp ground cinnamon
- 1 tsp ground cloves
- 2 tsp ground nutmeg
- ½ tsp ground ginger
- 120ml sunflower oil
- 100g pumpkin puree
Cream Cheese Frosting:
- 400g dairy-free block butter
- 80g dairy-free cream cheese
- 360g icing sugar
- 1 tsp ground cinnamon
Decorations:
- Orange food gel
- Cocoa powder
- Vegan caramel sauce (optional)
Instructions
Step 1: Prepare the Cake Batte
1. Preheat your oven to 180°C (fan) and line three 8-inch loose-base cake tins with greaseproof paper. If you only have one tin, bake each layer separately and cover any unused batter to keep it fresh.
2. In a bowl, mix the dairy-free milk with apple cider vinegar and whisk until combined. Let it sit for 10 minutes to create vegan ‘buttermilk.’
3. In a large mixing bowl, sift together flour, caster sugar, baking powder, bicarbonate of soda, cinnamon, cloves, nutmeg, and ginger. Mix well.
4. Add the sunflower oil and pumpkin puree to the ‘buttermilk’ mixture and whisk until smooth.
5. Pour the wet ingredients into the dry ingredients and gently mix until just combined.
6. Divide the batter evenly among the lined tins. Tap the tins on the counter to release air bubbles.
7. Bake in the center of the oven for 25-30 minutes or until a skewer inserted comes out clean and the cakes spring back when touched.
Step 2: Cool the Cakes
1. Allow the cakes to cool in their tins for a few minutes, then transfer to a wire rack to cool completely.
2. Once cool, store them in a sealed container until ready to frost to keep them moist.
Step 3: Make the Frosting
1. In a large bowl, beat the dairy-free butter and cream cheese with a mixer until smooth and creamy.
2. Sift in the icing sugar and cinnamon, then whip on high speed for around 5 minutes until fluffy.
Step 4: Assemble and Frost
1. Place one cake layer on a serving plate and spread a generous amount of frosting over the top. If you like, make a well in the center of the frosting and fill it with 1-2 tbsp of vegan caramel sauce.
2. Add the second cake layer, pressing gently, and repeat with the frosting and caramel filling (optional). Top with the third cake layer.
3. Apply a thin layer of frosting all over the cake to create a crumb coat. Chill in the fridge for 10-15 minutes.
Step 5: Decorate the Cake
1. After the crumb coat is set, add a final, thicker layer of frosting, smoothing it with a cake scraper.
2. Divide the leftover frosting into two bowls. Color one bowl with a dab of orange food gel and a touch of cocoa powder for a rich pumpkin color. Add cocoa powder to the second bowl to make a brown frosting.
3. Transfer the orange frosting to a piping bag with a small round tip and the brown frosting to a piping bag with the tip snipped off.
4. Pipe small orange pumpkins on the cake, using the brown frosting to create stems. Pipe any remaining pumpkins on the top of the cake for extra decoration.
Step 6: Serve and Enjoy
1. Slice and serve at room temperature for the best texture. This cake is best enjoyed within three days.
Notes
- Storage: Keep this cake in a sealed container in the fridge for up to 3 days. Let it sit at room temperature for 15 minutes before serving.
- Butter Choice: For the best results, use a high-quality vegan butter like Naturli Vegan Block or Flora Plant-Based Butter.
Enjoy this autumn-inspired treat that’s as delicious as it is festive!
