Easy Vegan Pumpkin Cake
This vegan pumpkin cake is super moist and delicious. It has the perfect amount of pumpkin spice ratio.
Servings: 9 x13 sheet cake
Calories: 357kcal
Ingredients
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 2 teaspoon baking powder
- 1 teaspoon salt
- 2 teaspoon pumpkin pie spice
- 1.5 teaspoon cinnamon
- ½ cup oil
- ½ cup applesauce
- 2 flax eggs 2 TB flax seeds + 4 TB water
- ¾ brown sugar
- ½ cup white sugar
- 1 15 oz can of pure pumpkin Not pumpkin pie filling
- 2 teaspoon vanilla extract
- 1 teaspoon white vinegar
Frosting
- ¼ cup vegan cream cheese
- ⅓ cup vegan butter soft
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon cinnamon
Instructions
- Preheat your oven to 350 degrees and grease a 9x13 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 9x13 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
Storage- This cake must be stored in an airtight container in the fridge due to the frosting of vegan cream cheese. When you're ready to serve, let it come to room temperature and then serve.
Freezing- 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.
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 your cake pan. You may also want to double the frosting for a layer cake.
Expert Tips and Tricks
- Use a tasty vegan cream cheese for the frosting. My favorite is Trader Joe's brand.
- If you like nuts in your desserts, you can add walnuts or pecans to this recipe.
- Golden flax seeds work best in this recipe, so you don't see the specks of flax. But either will work.
Nutrition
Serving: 1g | Calories: 357kcal | Carbohydrates: 48g | Protein: 4g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 14g | Trans Fat: 1g | Sodium: 392mg | Fiber: 2g | Sugar: 29g