This vegan pumpkin cake recipe makes the best pumpkin cake. It’s super easy to make, is moist, delicious, and makes a big sheet cake for sharing.
We are fully embracing pumpkin season; you can’t let pumpkin season end without having some delicious pumpkin cake. Unless perhaps you don’t like pumpkin flavor.
To be honest, I don’t really think I like pumpkin flavor per se as much as I like pumpkin spice-flavored things.
There is something, so Fall like with the spice added to pumpkin. It’s a fad for a reason.
This delicious cake is made with simple ingredients you likely already have on hand.
Now onto this delicious vegan pumpkin cake!
Vegan Pumpkin Cake Recipe Q&A
Can I use homemade pumpkin puree?
I’ve never used homemade in this particular recipe, but I don’t see why it wouldn’t work. Just make sure your own pumpkin puree isn’t too watery, and strain it if it is.
How do you make homemade pumpkin puree?
To make homemade pumpkin puree, you must make sure you buy the correct pumpkin.
The correct pumpkin is a pumpkin pie pumpkin, often called sugar pumpkins. You wouldn’t want to make a pumpkin pie with your regular cut-out pumpkins.
1. You’ll want to destem the pumpkin, cut it in half, remove the seeds and then place it on a greased baking sheet. Bake in a preheated oven of 350 degrees; face the pumpkin face up or down and bake for around 45 minutes; check to see if it’s fork tender, and bake longer if needed.
2. Remove the pumpkin skin, place the flesh of the pumpkin into a food processor, and process until smooth.
3. If your pumpkin is super watery, strain the pumpkin with cheesecloth. Store-bought pumpkin is less watery than homemade and can affect your recipe.
Can I make this pumpkin cake a layer cake?
If you don’t want to make this a sheet cake, you can use cake pans to make this a layered cake.
Make sure you either grease the cake pan generously or use parchment paper on the bottom of the pans and grease them to make sure they come out easily.
The cook times will vary depending on the size of the cake pan you use.
You may also want to double the frosting for a layer cake.
What if I don’t have pumpkin pie spice?
Pumpkin pie spice is super easy to make; you need to make sure you have the ingredients.
The ingredient for pumpkin pie spice are typically;
- cinnamon
- ginger
- nutmeg
- cloves
- allspice
- black pepper
There is a good recipe here if you need one. But it is also typically inexpensive and easy to find at any American grocery store.
Can I make this gluten-free?
If you want to sub a gluten-free flour (all-purpose) in a 1:1 ratio, it should work great. However, I have never tried making it gluten-free.
What ingredients do you need for this easy vegan pumpkin cake recipe?
Check out the recipe card at the bottom of this post for the full recipe.
Cake
- all purpose flour
- baking soda
- baking powder
- salt
- pumpkin pie spice
- cinnamon
- vegetable oil or melted coconut oil
- applesauce
- flax eggs (2 TB flax seeds + 4 TB water)
- brown sugar
- white sugar
- can of pure pumpkin (Not pumpkin pie filling)
- pure vanilla extract
- white vinegar (apple cider vinegar if that’s all you have)
Vegan cream cheese frosting;
- vegan cream cheese
- vegan butter, soft
- powdered sugar
- vanilla extract
- cinnamon
- non-dairy milk if it gets too thick (almond milk, soy milk, whichever you have on hand)
How do you make the best vegan pumpkin cake?
Preheat your oven to 350 degrees, grease a 9×13 glass pan, and set it aside.
Start with making your flax egg. Take a small cup and combine the 2 TB flax meal with 4 TB water stir until combined and set aside for 5 minutes to let it thicken.
Get the bowl of your stand mixer or just a large bowl.
Add your dry ingredients; flour, baking powder, baking soda, salt, cinnamon, pumpkin pie spice, brown sugar, and white sugar, and stir until combined.
Take a medium bowl and add all your wet ingredients; pumpkin, flax egg, oil, apple sauce, vinegar, and vanilla extract. Stir until combined.
Add your wet and dry ingredients with either your mixer paddle attachment or an electric hand mixer; mix until combined, but don’t over-mix.
This will be a thick cake batter.
Spread the cake batter evenly in the prepared 9×13 pan and cook for 30-37 minutes until a toothpick in the enter comes out clean.
Place the pan on a cooling rack and let the cake cool completely before frosting.
Make your frosting; take a medium bowl and combine the frosting ingredients whip with the mixer until the frosting is light and fluffy.
Frost the top of the cake in an even layer.
How do you serve this vegan pumpkin spice cake?
This is best served within three days of being made. You can serve this at room temperature or cold from the fridge, but the cake tastes moister when it’s at room temp.
How do you store vegan pumpkin sheet cake?
This cake has to be stored in the fridge in an airtight container due to the vegan cream cheese frosting.
When you’re ready to serve, let it come to room temperature and then serve.
Can you freeze the cake?
Cut the cake into slices and place them in a single file in an airtight freezer container for up to 3 months.
Let the frozen cake defrost on the counter before serving.
Want some other vegan pumpkin desserts?
Want some other vegan cake recipes?
Ingredients
- 2 cups all purpose flour
- 1 tsp baking soda
- 2 tsp baking powder
- 1 tsp salt
- 2 tsp pumpkin pie spice
- 1.5 tsp cinnamon
- 1/2 cup oil
- 1/2 cup applesauce
- 2 flax eggs 2 TB flax seeds + 4 TB water
- 3/4 brown sugar
- 1/2 cup white sugar
- 1 15 oz can of pure pumpkin Not pumpkin pie filling
- 2 tsp vanilla extract
- 1 tsp white vinegar
Frosting
- 1/4 cup vegan cream cheese
- 1/3 cup vegan butter soft
- 2 cups powdered sugar
- 1 tsp vanilla extract
- 1/4 tsp cinnamon
Instructions
- Preheat your oven to 350 degrees and grease a 9×13 glass pan, and set it aside.
- Start with making your flax egg. Take a small cup and combine the 2 TB flax meal with 4 TB water stir until combined and set aside for 5 minutes to let it thicken.
- Get the bowl of your stand mixer or just a large bowl. Add your dry ingredients; flour, baking powder, baking soda, salt, cinnamon, pumpkin pie spice, brown sugar, and white sugar, and stir until combined. Take a medium bowl and add all your wet ingredients; pumpkin, flax egg, oil, apple sauce, vinegar, and vanilla extract. Stir until combined.
- Add your wet and dry ingredients with either your mixer paddle attachment or a hand electric mixer; mix until combined well but don't over-mix.
- Spread evenly in the prepared 9×13 pan and cook for 30-37 minutes until a toothpick in the enter comes out clean. Place the pan on a cooling rack and cool completely before frosting.
- Make your frosting; take a medium bowl and combine the frosting ingredients whip with the mixer until the frosting is light and fluffy. Frost the cake in an even layer.
- Store the cake in the fridge in an airtight container; when you're ready to serve, let it come to room temperature and then serve.
Notes
Nutrition
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