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

Scale

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

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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.