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–+ servings
Vegan pumpkin cake on a cake stand.

Vegan Pumpkin Cake

Keri Bevan
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 occassion.
5 from 52 votes
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 16 servings
Calories 260 kcal

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

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.

Nutrition

Calories: 260kcalCarbohydrates: 35gProtein: 3gFat: 13gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 3gTrans Fat: 0.05gCholesterol: 14mgSodium: 237mgPotassium: 57mgFiber: 1gSugar: 22gVitamin A: 224IUVitamin C: 0.1mgCalcium: 62mgIron: 1mg
Keyword vegan pumpkin cake
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