Print

Easy Vegan Pumpkin Cake — Perfect for Fall Baking

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A soft, spiced vegan pumpkin cake layered with tangy dairy-free cream cheese frosting — cozy, moist, and perfect for fall.

Ingredients

Scale

Cake

  • 2 ½ cups all-purpose flour

  • 1 tbsp pumpkin pie spice

  • 1 tsp baking soda

  • 1 ½ tsp baking powder

  • ½ tsp salt

  • 1 ½ cups pumpkin puree

  • ¾ cup brown sugar

  • ½ cup cane sugar

  • ¾ cup neutral oil (canola, avocado, or melted coconut)

  • 1 cup non-dairy milk

  • 1 tbsp apple cider vinegar

  • 2 tsp vanilla extract

Frosting

  • 8 oz vegan cream cheese

  • ½ cup vegan butter

  • 3 ½ cups powdered sugar

  • 1 tsp vanilla extract

Instructions

  • Preheat oven to 350°F. Grease and line two 8-inch cake pans.

  • In a large bowl, whisk together dry ingredients.

  • In another bowl, whisk pumpkin puree, sugars, oil, milk, vinegar, and vanilla until smooth.

  • Combine wet and dry ingredients. Mix until just combined.

  • Divide batter into pans and bake 30–35 minutes.

  • Cool completely before frosting.

  • To make frosting: beat cream cheese and butter until smooth. Add powdered sugar gradually. Mix in vanilla.

  • Frost cooled cake and decorate as desired.

Notes

  • Store in fridge for up to 5 days.

  • Make ahead: Bake layers and freeze for later.

  • Substitute 1:1 gluten-free flour for GF version.

Find it online: https://thefoodaunt.com/easy-vegan-pumpkin-cake-perfect-for-fall-baking/