Easy Vegan Pumpkin Cake

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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.

One slice of vegan pumpkin cake with frosting on a white plate on a brown background.

We are fully embracing pumpkin season; you can't let the pumpkin season end without having some delicious pumpkin cake. Unless perhaps you don't like pumpkin flavor. If you're looking for some other delicious vegan pumpkin recipes, check out these Easy Vegan Pumpkin Cookies or these Vegan Pumpkin Pie Bars.

To be honest, I don't 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. I have a super easy and equally delicious recipe if you're looking for a Classic Vegan Pumpkin Pie.

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Reasons to love this recipe
Ingredients and Substitutions
How to make the best vegan pumpkin cake
Expert Tips and Tricks
Recipe FAQS
Want some other vegan cake recipes?
Easy Vegan Pumpkin Cake

Reasons to love this recipe

This delicious cake is made with simple ingredients you likely already have on hand.
It's an easy recipe.
Has the perfect amount of pumpkin spice.
It's a sheet cake, so you have plenty to share.

Ingredients and Substitutions

Vegan pumpkin cake ingredients either in original containers or in small bowls with black writing labels on a marble background.

All purpose flour- this is the best flour for this recipe. 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.
Pumpkin pie spice- You can make your own pumpkin spice mix or buy some.
Cinnamon- I wouldn't leave this out it brings a lot of flavor.
Vegetable oil or melted coconut oil- you can use any mild oil here or even vegan butter melted.
Applesauce- Leave this in; it helps with flavor, lack of egg, and texture.
Flax eggs (2 TB flax seeds + 4 TB water)- Use golden flax seeds; this way, you don't see the little specks in the cake.
Brown sugar and white sugar- I like the combination of the two sugars here. I would leave them as they are.
Pure pumpkin- not pumpkin pie filling. 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.
Pure vanilla extract- this helps with the flavor.
White vinegar- apple cider vinegar, if that's all you have.

Vegan cream cheese frosting;

Vegan cream cheese- My favorite brand is Trader Joe's if you have one local or can use any vegan cream cheese.
Vegan butter, soft- this works best in this recipe; I wouldn't substitute it for anything else.
Powdered sugar- This is necessary for the frosting flavor and consistency.
Cinnamon- you can leave this out, but it has a very subtle flavor and compliments it well.
Non-dairy milk if it gets too thick, almond milk, soy milk, whichever you have on hand

Check out the recipe card at the bottom of this post for full ingredient and quantity information.

How to make the best vegan pumpkin cake

A glass 9x13 pan sprayed with cooking oil on a marble background.

Step 1- Preheat your oven to 350 degrees, grease a 9x13 glass pan, and set it aside.

Close up shot of a flax seed egg in a 1 tablespoon measuring spoon pouring into a small glass bowl of flax egg.

Step 2- Start with making your flax egg. Combine the 2 TB flax meal with 4 TB water in a small cup. Stir until combined and set aside for 5 minutes to let it thicken.

Vegan pumpkin cake dry ingredients in a large pyrex glass bowl.

Step 3- 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.

Vegan wet ingredients in a large pyrex glass bowl.

Step 4- Take a medium bowl and add all your wet ingredients: pumpkin, flax egg, oil, apple sauce, vinegar, and vanilla extract. Stir until combined.

Vegan pumpkin cake batter all mixed up in a glass bowl.

Step 5- 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.

Vegan pumpkin cake batter in a 9x13 pan precooked.

Step 6- Spread the cake batter evenly in the prepared 9x13 pan and cook for 30-37 minutes until a toothpick in the enter comes out clean.

Vegan pumpkin cake cooked in a 9x13 pan.

Step 7- Place the pan on a cooling rack and let the cake cool completely before frosting.

vegan cinnamon cream cheese frosting all whipped up in a metal mixing bowl.

Step 8- Make your frosting; take a medium bowl and combine the frosting ingredients. Whip with the mixer until the frosting is light and fluffy.

Vegan pumpkin cake in a 9x13 pan with frosting covering it.

Step 9- Frost the top of the cake in an even layer.

Expert Tips and Tricks

Use a tasty vegan cream cheese for the frosting. My favorite is Trader Joe's brand.
Add walnuts or pecans to this recipe if you like nuts in your desserts.
Golden flax seeds work best in this recipe, so you don't see the specks of flax. But either will work.
If you like a chocolate-pumpkin combo, add chocolate chips to this cake.

vegan pumpkin cake slices on white small plates on a brown background with mini candy pumpkins.

Recipe FAQS

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.

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 cooking 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 ingredients 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.

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.

Want some other vegan cake recipes?

If you loved this recipe, then give it a 5-star rating and leave a comment! I love to chat with you all. Please feel free to share on social media and tag #courtneyshomestead. I would love to see you over on Instagram or Facebook.