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4.97 from 58 votes

Vegan Pumpkin Spice Cake

This easy to make, super moist cake is the perfect dessert for Thanksgiving or to welcome the autumn season. Spread with fluffy pumpkin spice frosting or serve without. 
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 2 8" layer cake with frosting
Author: Sam Turnbull

Ingredients

Dry Ingredients:

Wet Ingredients:

Frosting:

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

Serving: 1serving (recipe makes 18 servings) | Calories: 365kcal | Carbohydrates: 54g | Protein: 2g | Fat: 16g | Saturated Fat: 3g | Sodium: 233mg | Potassium: 72mg | Fiber: 1g | Sugar: 40g | Vitamin A: 2358IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg

Find it online:

https://itdoesnttastelikechicken.com/vegan-pumpkin-spice-cake/