This vegan pumpkin cake is three layers of moist, warmly spiced cake separated by a decadent vegan cream cheese frosting. It's the perfect holiday dessert, but it's simple enough to make for any occasion.
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When you think of fall, do you think of oatmeal raisin cookies, coffee cake and everything pumpkin? If so, you're going to love this homemade vegan pumpkin cake recipe.
It's so warm, cozy and comforting, and the vegan cream cheese frosting is the perfect creamy contrast to the warmly spiced cake. If you're looking for a pumpkin loaf cake, you can find that recipe here: vegan pumpkin bread.
Related Post: You might also like this vegan pumpkin pancakes recipe.
Reasons You'll Love This Recipe
- A vegan pumpkin cake is a wonderful treat for the fall season. It definitely satisfies that craving for all things warm and cozy.
- There's no common allergens in this cake; it's dairy-free, soy-free, eggless and nut-free, so it's the perfect choice for allergy sufferers. I like to make cakes like this for birthday parties - that way all guests can have a piece of cake regardless of their allergies. You can also make this cake gluten-free by swapping the all purpose flour for your favorite gluten-free blend.
- Whether it's a Thanksgiving feast, a birthday celebration, a fall-themed gathering, or just a casual dessert, vegan pumpkin cake fits right in.
- The pumpkin puree used in this cake creates an unusually moist and flavorful cake.
🎃Fresh Or Canned Pumpkin Puree?
When it comes to making a vegan pumpkin cake, one of the key ingredients is pumpkin puree. But the question is: should you use fresh or canned pumpkin puree? Both options have their merits.
Canned pumpkin puree is consistent in texture and moisture content. This ensures that your vegan pumpkin cake, turns out predictably every time. In addition, using canned pumpkin puree eliminates the need to roast, peel, and process fresh pumpkins, which is a major time-saver. And, most importantly, canned pumpkin puree is available year round, which can't be said for fresh pumpkins.
However, if you really want to make your own pumpkin puree out of fresh pumpkin, this is how you do it:
- Choose a small pie pumpkin or sugar pumpkin. These are specifically bred for baking and have a sweeter flavor than larger carving pumpkins.
- Preheat your oven to 375°F (190°C).
- Wash your pumpkin and cut it in half vertically. Scoop out the seeds and strings.
- Place the pumpkin halves, cut-side down, on a baking sheet lined with parchment paper.
- Roast the pumpkin in the preheated oven for about 45-60 minutes, or until the flesh is soft and can be easily pierced with a fork.
- Remove the pumpkin from the oven and let it cool slightly. Once cool enough to handle, scoop out the roasted flesh.
- Blend or process the pumpkin flesh in a food processor or blender until smooth. If the puree seems too watery, you can strain it through a fine-mesh sieve to remove excess moisture.
🛒How To Make Vegan Pumpkin Cake
- Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans or line them with parchment paper.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and all the spices (cinnamon, nutmeg, ginger, and cloves).
- In a separate bowl, combine the pumpkin puree, applesauce, vegetable oil, and vanilla extract. Mix well until smooth.
- In another bowl or measuring cup, mix the non-dairy milk and apple cider vinegar. Let it sit for a few minutes to curdle.
- Add the wet ingredients (pumpkin mixture and curdled non-dairy milk) to the dry ingredients. Mix until just combined. Be careful not to overmix.
- Divide your cake batter evenly among the prepared cake pans. Smooth the tops with a spatula.
- Bake in the preheated oven for about 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then, carefully transfer them to a wire rack to cool completely.
Frost The Cake
- Frost the cake generously between the layers. Using an offset spatula or a knife, frost the sides. If you want to, dust the top with dried coconut sprinkles.
❄️Storage Instructions
Short Term Storage
If you're planning to serve the cake within 1-2 days, you can store it at room temperature if the ambient temperature is not too warm. Place the cake in an airtight cake carrier or cover it with a large, inverted bowl to protect it from dust and to keep it fresh.
Medium Term Storage
- For slightly longer storage, you can refrigerate your vegan pumpkin cake. First, ensure that the cake is completely cooled before putting it in the fridge.
- Place the cake on a cake stand or plate and cover it with plastic wrap or aluminum foil. Make sure to cover it well to prevent the cake from drying out.
Long Term Storage
- Before freezing, wrap the cake tightly with plastic wrap to prevent freezer burn. You can also double-wrap it with aluminum foil for added protection.
- Alternatively, you can freeze individual slices by wrapping them separately in plastic wrap and placing them in an airtight container or resealable freezer bags.
- To thaw the cake, transfer it (or individual slices) to the refrigerator and let it thaw slowly overnight. This gradual thawing helps preserve the cake's texture.
🙋Frequently Asked Questions
Pumpkin puree is a smooth and thick mixture made from cooked, blended, and strained pumpkin flesh. It's commonly used in baking and cooking to add a rich, earthy flavor and moisture to dishes. Pumpkin puree is often associated with fall and holiday recipes, and it serves as a versatile ingredient in both sweet and savory dishes.
Yes, you can freeze pumpkin puree. To freeze, scoop the puree into airtight containers or ice cube trays for smaller portions. Seal tightly, leaving a bit of space for expansion, and label with the date. Thaw frozen pumpkin puree in the refrigerator or gently heat it when ready to use in recipes like soups, stews, and baked goods.
Yes, cake batter can be frozen for later use. Prepare the batter according to the recipe, and then transfer it to a freezer-safe container or resealable plastic bag. Seal tightly and label with the date and type of batter. When you're ready to use it, allow the frozen batter to thaw in the refrigerator, then give it a gentle mix before baking as directed in the recipe.
love pumpkins?
Vegan Pumpkin Chocolate Muffins
These muffins taste as good as they look, and they're 100% dairy free.
Craving More Easy Vegan Recipes?
📖 Recipe
Vegan Pumpkin Cake
Ingredients
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 ½ teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- 1 can 15 oz pumpkin puree
- ½ cup unsweetened applesauce
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup unsweetened non-dairy milk such as almond or soy milk
- 1 tablespoon apple cider vinegar
For The Vegan Cream Cheese Frosting
- 1 recipe vegan cream cheese frosting
- 3 tablespoons shredded coconut *optional
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans or line them with parchment paper.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and all the spices (cinnamon, nutmeg, ginger, and cloves).
- In a separate bowl, combine the pumpkin puree, applesauce, vegetable oil, and vanilla extract. Mix well until smooth.
- In another bowl or measuring cup, mix the non-dairy milk and apple cider vinegar. Let it sit for a few minutes to curdle.
- Add the wet ingredients (pumpkin mixture and curdled non-dairy milk) to the dry ingredients. Mix until just combined. Be careful not to overmix.
- Divide the batter evenly among the prepared cake pans. Smooth the tops with a spatula.
- Bake in the preheated oven for about 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then, carefully transfer them to a wire rack to cool completely.
Frost The Cake
- Using the vegan cream cheese recipe linked to in the ingredients section, make a batch of vegan cream cheese frosting.
- Once the cake has fully cooled, place it on a cake stand or a serving platter. Frost generously between each layer. Using an offset spatula (or a clean knife) cover the sides and top evenly with the frosting.
- Dust with optional shredded coconut.
Notes
❄️Storage Instructions
Short Term Storage
If you're planning to serve the cake within 1-2 days, you can store it at room temperature if the ambient temperature is not too warm. Place the cake in an airtight cake carrier or cover it with a large, inverted bowl to protect it from dust and to keep it fresh.Medium Term Storage
- For slightly longer storage, you can refrigerate your vegan pumpkin cake. First, ensure that the cake is completely cooled before putting it in the fridge.
- Place the cake on a cake stand or plate and cover it with plastic wrap or aluminum foil. Make sure to cover it well to prevent the cake from drying out.
Long Term Storage
- Before freezing, wrap the cake tightly with plastic wrap to prevent freezer burn. You can also double-wrap it with aluminum foil for added protection.
- Alternatively, you can freeze individual slices by wrapping them separately in plastic wrap and placing them in an airtight container or resealable freezer bags.
- To thaw the cake, transfer it (or individual slices) to the refrigerator and let it thaw slowly overnight. This gradual thawing helps preserve the cake's texture.
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