Author: I admit it, I have a slight addiction to all things pumpkin spice. Call me a millennial (I am one), call me a sucker for marketing (I am totally a sucker for marketing), call me a lover of this fall tradition (I totally love this tradition). Seriously, what's not to like about Vegan Pumpkin Spice Cake!? You better believe that's a fluffy spiced frosting on there too. Initiate drooling sequence.
Reasons why I love this Vegan Pumpkin Spice Cake:
- PUMPKIN SPICE!!!!!! (Duh).
- The pumpkin in the recipe makes this cake super moist, not too sweet, and it's balanced with the perfect amount of party in your mouth pumpkin pie spice goodness.
- If you're not the frosting type of person (who are you!?), it's great without as well and pairs marvellously with coffee if I do say so myself.
- I cut the sweetness of the frosting ever so slightly by adding a touch of apple cider vinegar. WAIT! Don't run away. I promise this is a brilliant addition that sounds all sorts of weird but tastes amazing. It gives it a slight cream cheese frosting feel. Sam cooking hack 101. Don't do it if you don't want to (but you'll want to).
- This is the perfect cake for Thanksgiving, tea time, to celebrate autumn, or just as an excuse to eat more pumpkin spice... as if you even need an excuse!
Every visitor I've had this week has happily walked away with a cake to take home. While my first test run of this cake was pretty great, I ended baking up 6 whole cakes. YES, 6! My house smells like pumpkin spice permanently I'm pretty sure (and I'm not mad about it).
Call me nitpicky but I test my recipes multiple times before posting them on It Doesn't Taste Like Chicken so that I know they will work perfectly for you. With this cake, it was a little tricky figuring out the perfect ratios of pumpkin but I finally nailed it. Woohoo!
To make Vegan Pumpkin Spice Cake:
In a large bowl, whisk the dry ingredients together. Then in a medium bowl, mix the wet ingredients together.
Pour the wet ingredients into the dry and mix until the batter just comes together, don't over mix.
Divide the batter among the cake pans and give the pans a little wiggle to help flatten the batter. Bake for about 40 minutes until a toothpick inserted in the centre comes out clean. Let cool completely before frosting.
To make the frosting, mix all the ingredients together with a hand or stand mixer until fluffy.
Frost your cake as desired. This time I kept it a little rustic by exposing the cake layers, but there is enough frosting to cover the whole cake if you prefer. I then added a little extra pizazz by grating a bit of fresh nutmeg on top.
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Vegan Pumpkin Spice Cake
Servings: 8" layer cake with frosting
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Ingredients
Dry Ingredients:
- 2 ½ cups all-purpose flour
- 1 ¾ cup white sugar
- 1 ½ tablespoons pumpkin pie spice
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
Wet Ingredients:
- 1 ½ cup plant-based milk, (such as soy or almond)
- 1 cup pumpkin puree, (not pumpkin pie filling)
- ½ cup light oil, (such as canola or vegetable)
- 2 tablespoons apple cider vinegar
- 1 teaspoon vanilla extract
Frosting:
- 3 cups powdered sugar
- ½ cup vegetable shortening
- ½ cup vegan butter
- 2 teaspoons apple cider vinegar
- 1 ½ teaspoons pumpkin pie spice
- ½ teaspoon vanilla extract
- 1 - 2 tablespoons plant-based milk, (such as soy or almond)
Instructions
- Preheat your oven to 350 F (180C). Lightly grease two 8" round cake pans.
- In a large bowl, whisk the dry ingredients together.
- In a medium bowl, mix the wet ingredients together. Pour the wet ingredients into the dry and mix until the batter just comes together, don’t over mix. Divide the batter among the cake pans and give the pans a little wiggle to help flatten the batter. Bake for about 40 minutes until a toothpick inserted in the center comes out clean. Let cool completely before frosting.
- To make the frosting, mix all the ingredients together with a hand or stand mixer until fluffy, adding 1 - 2 tablespoons plant-based milk to reach desired consistency. Frost your cake as desired. This time I kept it a little rustic by exposing the cake layers, but there is enough frosting to cover the whole cake if you prefer. I then added a little extra pizazz by grating a bit of fresh nutmeg on top.
Nutrition
⭐ Did You Make This Recipe?
I’d love if you left a rating and comment, it helps others find the recipe and makes my day! 💕Bon appetegan!
Sam.
Jaishree S. says
I made this today! I decided to add very little sugar to the cake, which was better for me. I also used gluten free flour. Loved the cake. My frosting was a bit melty so I think I will buy vegetable shortening for next time. Has anyone tried subbing coconut oil for vegetable shortening by any chance?
Sam Turnbull says
Glad you enjoyed! The coconut oil melts very easily so if you try that, make sure to keep everything very cold so that your frosting doesn't melt.
Jaishree Singh says
Thanks, Sam!
Diana Potyok says
Thanks for the tip on using gf flour! I always use melted coconut oil when a recipe calls for vegetable oil 😉
Patricia says
What brand or kinds of gluten free flour did you use?
Jaishree says
Hi, Patricia. I used Trader Joe's brand of gluten-free flour.
lesley says
Thank you for the recipe. It turned out great! It was nice and moist. The cake was great with or without the frosting. I had 9 in rounds so it took about 35 minutes. I only used 1/2 t of the apple cider vinegar in the frosting because I was nervous about adding too much but it still was very good and I can see how a little more would make it taste more like a cream cheese. This one is a keeper!
Sam Turnbull says
So happy you enjoyed it lesley!
Elena says
This cake turned out perfect- so light for a pumpkin cake and very easy to make for someone who struggles with dense vegan cakes! I added Sam’s pumpkin spice syrup to the frosting and TJ’s pumpkin butter to the cake and it was a hit!
Sam Turnbull says
Amazing! Love it 🙂
Lisa says
The cake tastes ok, but a little dense, (as usual with vegan cakes) I'm a NOT a fan of the ACV in the icing! Bleck!! Thought I would try it and no! So, I added some more spices, a little black strap molasses, and its tolerable now.
I would try the cake again, but not the icing.
L says
Hi.
When you say vegetable shortening. Do you mean Crisco or what did you use / recommend?
Sam Turnbull says
Crisco will work perfectly. Enjoy!
Connie Moultroup says
This is in the oven as I write this. If it tastes anything like it smells...I will have thought I died and went to heaven!!! Thank you a million and a half times!!!!
Hilary says
This cake is SO FREAKING GOOD, wow. I’m about to write the recipe out in my favourite book because I’m 100% certain I will be making this cake many times a year for the rest of my life LOL. I haven’t finished the first cake and am already thinking about what I could make it for next. So moist. So much flavour. And the vegan cream cheese icing has changed my life forever. Thank you so much for blessing us with this recipe.
Sam Turnbull says
Haha, you're most welcome Hilary!!
Ginny says
I made this in a 9 by 13 pan because later cakes do not agree with me and it was delicious! I’m not a huge pumpkin fan and this was just the right amount of pumpkin-y. Delicious and easy!
Sam Turnbull says
Wonderful! Thrilled you loved it so much, Ginny 🙂
Christine Lepkowski says
I am so excited to try this, especially with the colder weather coming. I love baking and I can tell this will be amazing. I can't wait to have my family taste this!
Denise says
Swapped out the oil with applesauce and it was perfect. Did not make the frosting as we are trying to be as oil free as possible. It is a little sweet, but another amazing recipe Sam.. Thank you!!
Karen says
These were a mistake 😉 I added two Grated apples and made them as muffins. THEY ARE SO DELICIOUS. They won't last long in my house. Easy, moist, delicious. I'll be making these again and again.
Sanch says
Any replacement for non dairy milk? Normal milk or curd would work?
BeeH says
I made this cake for the second time but since I make it in cake pan I added 20 more minutes. It was delicious I added walnuts and raisins because I did nott frost it. . I have a question.... this cake is the easiest cake I have ever made and is wonderfully moist and delicious!!!... is there any way that I can replace some of the flavorings to make for example a birthday cake or orange cake or vanilla?
Sam Turnbull says
So happy you love it, BeeH! You can try my other cake recipes here (they are just as easy and delicious). 🙂
SweetSavoryMe says
Re. BeeH comment, when you say you made it in a cake pan, what do you mean? One rectangular pan as opposed to the two round cake pans?
BeeH says
Make this cake.. Delicious and suuuuuuper easy. I made it in one cake pan and it was a success. I added 20 more minutes. No frosting.. It wad delicious without it. I wish I can post a Pic.. I am making it again and added walnuts... We'll see...
Angie says
I followed this recipe to the tee and it turned out amazing. It's perfectly moist, not too sweet, and decadent. The frosting was delicious as well, I enjoyed that splash of apple cider vinegar, it gave the frosting a distinct taste. I know I'm saving this recipe and making it again.
Sam Turnbull says
Wonderful!!! So happy you loved it, Angie 🙂
Lori says
Hello, I’m wondering what size can of pumpkin to use?
Sam Turnbull says
I beleive 1 15oz can of pumpkin has about 2 cups in it so you will have some leftover.
Meagan says
I’ve been using this recipe seasonally for years and it is so damn amazing! everyone including non vegans love it, with and without frosting! i always make cupcakes because i find them easier, and i love gifting these to people. they are always devoured, sometimes they even disappear while i’m waiting for them to cool so i can frost them
Sam Turnbull says
Haha! Awesome! So happy they are a fave for you, Meagan 🙂
Linda says
Hi. This looks delicious. If I make the cake the day before is it best to store in the fridge or at room temperature?
Sam Turnbull says
I always think baked goods stay best stored at room temperature. Enjoy!
April says
Sorry if this has already been asked, but if I wanted to make cupcakes instead of layer cake, would temp and/or cook time vary drastically? Thanks in advance! 🙂
Sam Turnbull says
Hi April, the temperature would be the same but the cooking time would be less. Keep an eye on them and when the cupcakes start to look done, use the toothpick test to check if they are cooked. ENjoy!
ky_bakes says
Do You think I could sub spelt flour?
Sam Turnbull says
Using alternative flours is not my speciality, but you could try checking out this article which may be helpful. My guess is a 1 to 1 ratio would not yield good results.