If you’re on the hunt for a warm, cozy dessert that perfectly captures the essence of fall, this Vegan Pumpkin Spice Cake Recipe will quickly become one of your top favorites. It’s irresistibly moist, bursting with fragrant spices, and uses simple, wholesome ingredients that come together beautifully to create a cake that feels like a big, comforting hug in every bite. Whether you’re vegan or just love a good pumpkin treat, this recipe is as easy as it is delicious and will have your kitchen smelling like a spice market before you know it.
Ingredients You’ll Need
Getting the right ingredients is key to achieving that perfect balance of flavor, texture, and color in your Vegan Pumpkin Spice Cake Recipe. Each component plays an important role, from the fragrant spices that make this cake sing to the pumpkin puree that keeps it wonderfully moist and tender.
- All-purpose flour: The foundation that gives structure and a tender crumb to the cake.
- Granulated sugar: Adds sweetness and helps with the cake’s delicate rise.
- Brown sugar: Boosts moisture and brings a subtle caramel flavor that deepens the spice notes.
- Baking soda and baking powder: These leavening agents work together to create a light, fluffy texture.
- Ground cinnamon, nutmeg, ginger, cloves: The magical spice blend that makes this cake unmistakably pumpkin spice perfection.
- Salt: Balances the sweetness and enhances the flavors.
- Pumpkin puree: The star ingredient that adds moisture, color, and that classic autumn taste.
- Vegetable oil: Keeps the cake moist without overpowering the delicate flavors.
- Almond milk: A smooth, dairy-free liquid that helps bind the ingredients.
- Vanilla extract: Adds a warm, sweet note that complements the spices beautifully.
- Apple cider vinegar: Reacts with the baking soda to give the cake a wonderful rise and a light crumb.
How to Make Vegan Pumpkin Spice Cake Recipe
Step 1: Prep Your Oven and Pan
Begin by preheating your oven to 350°F (175°C). This ensures your cake bakes evenly right from the start. Grease a 9×13 inch baking dish or line it with parchment paper to prevent sticking and make clean-up a breeze.
Step 2: Mix the Dry Ingredients
In a spacious bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt. Taking the time to thoroughly combine the spices here ensures every bite bursts with warm autumn flavor.
Step 3: Whisk the Wet Ingredients
In a separate bowl, mix the pumpkin puree, vegetable oil, almond milk, vanilla extract, and apple cider vinegar. Whisking these together until smooth creates a luscious base that will keep your cake tender and moist.
Step 4: Combine Wet and Dry Mixtures
Pour the wet ingredients into the dry mixture and gently stir until just combined. Be careful not to overmix; a few small lumps are perfectly fine and actually help keep the cake light and fluffy.
Step 5: Bake Your Cake
Transfer the batter into your prepared baking dish, spreading it evenly for uniform baking. Slide it into the oven and bake for 25 to 30 minutes. A toothpick set in the center should come out clean when the cake is perfectly done.
Step 6: Cool and Serve
Once baked, let the cake cool in the pan set on a wire rack. This resting period allows the crumb to set and the flavors to deepen before you cut it into squares and dig in.
How to Serve Vegan Pumpkin Spice Cake Recipe
Garnishes
A simple dusting of powdered sugar or a drizzle of vegan cream cheese frosting elevates this cake to a showstopper. Freshly chopped walnuts or pecans add an inviting crunch and extra warmth with every bite.
Side Dishes
Pair slices of this hearty cake with a hot cup of spiced chai tea or your favorite coffee. For a complete fall dessert experience, add a scoop of vegan vanilla ice cream on the side for delightful contrast in temperature and texture.
Creative Ways to Present
Turn this beloved Vegan Pumpkin Spice Cake Recipe into layered mini cakes by slicing the baked sheet cake horizontally and stacking with layers of creamy frosting in between. Or designate it as a rustic base for autumn fruit compote, enhancing its naturally spiced profile.
Make Ahead and Storage
Storing Leftovers
Wrap any leftover cake tightly with plastic wrap or store it in an airtight container at room temperature for up to 3 days. This keeps the cake moist and prevents it from drying out while maintaining its wonderful flavor.
Freezing
This cake freezes beautifully when wrapped well in layers of plastic wrap and foil or placed in a freezer-safe container. Freeze for up to 3 months, then thaw overnight in the refrigerator before enjoying.
Reheating
To bring back that just-baked warmth, gently microwave individual slices for about 15-20 seconds. Alternatively, warm pieces in a low oven (around 300°F) for 10 minutes, wrapped in foil, for an evenly heated treat.
FAQs
Can I substitute the almond milk with another plant-based milk?
Yes! Oat, soy, or coconut milk all work wonderfully in this recipe. Just choose what you prefer or have on hand for the best flavor combination.
Is it possible to make this cake gluten-free?
Absolutely. Using a gluten-free all-purpose blend that includes xanthan gum can replace the flour. Just make sure the blend is one designed for baking to keep the amazing texture.
Do I have to use apple cider vinegar?
The apple cider vinegar is important for reacting with the baking soda to help the cake rise and develop its tender crumb. If you don’t have it, white vinegar or lemon juice can be swapped in the same amount.
Can I add nuts or chocolate chips to the batter?
Yes, fold in chopped nuts like walnuts or pecans for texture, or vegan chocolate chips for bursts of sweetness. Just add them right after combining wet and dry ingredients.
How long does this Vegan Pumpkin Spice Cake Recipe stay fresh?
When stored properly at room temperature in an airtight container, the cake will stay fresh and delicious for up to 3 days. Refrigeration can extend its shelf life but may dry it out, so warm before serving.
Final Thoughts
This Vegan Pumpkin Spice Cake Recipe is a delightful way to embrace fall flavors in the coziest, most satisfying way possible. It’s a recipe I come back to again and again, not just because it’s easy, but because it feels like sharing a little piece of warmth and comfort with everyone at the table. I can’t wait for you to try it and make it your own favorite autumn treat!
Print
Vegan Pumpkin Spice Cake Recipe
- Prep Time: 0h 15m
- Cook Time: 0h 30m
- Total Time: 0h 45m
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Description
This Vegan Pumpkin Spice Cake is a moist and flavorful autumn dessert perfectly spiced with cinnamon, nutmeg, ginger, and cloves. Made without any animal products, it’s sweetened with a combination of granulated and brown sugars, and enriched with pumpkin puree and almond milk for a tender crumb. Ideal for fall gatherings or a cozy treat, this cake is easy to prepare and baked to perfection in a single pan.
Ingredients
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup pumpkin puree
- 1/2 cup vegetable oil
- 1/3 cup almond milk
- 1 teaspoon vanilla extract
- 1 tablespoon apple cider vinegar
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish or line it with parchment paper to prevent sticking and ensure easy removal of the cake.
- Mix Dry Ingredients: In a large mixing bowl, combine all-purpose flour, granulated sugar, brown sugar, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt. Stir thoroughly to make sure all the spices and leavening agents are evenly distributed throughout the flour mixture.
- Combine Wet Ingredients: In a separate bowl, whisk together pumpkin puree, vegetable oil, almond milk, vanilla extract, and apple cider vinegar until the mixture is smooth and well blended, which will help achieve a uniform cake batter.
- Combine Wet and Dry Mixtures: Pour the wet ingredient mixture into the bowl with the dry ingredients. Gently stir just until everything is combined and no large pockets of flour remain. Do not overmix to avoid a dense cake texture.
- Transfer Batter to Pan: Pour the batter evenly into the prepared baking dish. Use a spatula to spread it out if necessary, ensuring an even layer for consistent baking.
- Bake the Cake: Place the baking dish in the preheated oven and bake for 25 to 30 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs but no raw batter.
- Cool and Serve: Remove the cake from the oven and allow it to cool in the pan on a wire rack for at least 15-20 minutes. Once cooled, cut into squares and serve.
Notes
- Make sure not to overmix the batter to keep the cake tender and fluffy.
- The apple cider vinegar reacts with the baking soda to help the cake rise and adds a subtle tanginess.
- You can substitute almond milk with any other plant-based milk of your choice.
- For an extra touch, consider frosting with vegan cream cheese frosting or a simple dusting of powdered sugar.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
