Irresistible Vegan Pumpkin Spice Cake with 10 Secret Tips

Name: Irresistible Vegan Pumpkin Spice Cake with 10 Secret Tips
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 480ml of dairy-free milk; 2 teaspoons of apple cider vinegar; 420g of self raising flour; 350g of caster sugar; 1 teaspoon of baking powder; 1 teaspoon of bicarbonate of soda; 1 & 1/2 tablespoons of ground cinnamon; 1 teaspoon of ground cloves; 2 teaspoons of ground nutmeg; 1/2 teaspoon of ground ginger; 120ml of sunflower oil; 100g of pumpkin puree; 400g of dairy-free block butter; 80g of dairy-free cream cheese; 360g of icing sugar; 1 teaspoon of ground cinnamon; Orange food gel; Cocoa powder; Vegan caramel sauce (optional)

Author: Emily Frost

Published: October 1, 2025

Updated: October 2, 2025

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There’s something magical about slicing into a perfect vegan pumpkin spice cake – that first whiff of cinnamon and nutmeg, the way the fork glides through impossibly moist layers, the way even dairy-loving guests go back for seconds. I’m Emily, a mom who turned our family’s dessert table vegan without sacrificing an ounce of flavor. After years of tweaking (and maybe a few frosting disasters), I’ve perfected this dairy-free showstopper that tastes like autumn in every bite. The secret? A triple-threat of pumpkin puree, spiced just right, and a frosting so creamy no one believes it’s plant-based. Trust me, this cake will make believers out of skeptics.

Table of Contents

Why You’ll Love This Vegan Pumpkin Spice Cake

Let me tell you why this cake has become my family’s most-requested dessert every fall – and why it’ll become yours too. I’ve packed all the cozy flavors of the season into one irresistible package that happens to be completely plant-based. Even my butter-loving uncle couldn’t tell the difference!

Moist like no tomorrow – The magic combo of pumpkin puree and sunflower oil creates a tender crumb that stays deliciously moist for days (if it lasts that long in your house). No sad, dry cake here!
Foolproof baking – Unlike finicky sponge cakes, this one’s practically bulletproof. The batter comes together in minutes, and those warm spices hide any little imperfections. Perfect for busy bakers.
Creamy dreamy frosting – My dairy-free buttercream will make you do a double take. Rich, silky, and spiked with just enough cinnamon – it’s the perfect partner for the spiced cake.
Fall in every bite – That warm blend of cinnamon, nutmeg, and cloves? It’s like wrapping yourself in your favorite sweater. The pumpkin adds earthy sweetness without being overpowering.
Crowd-pleasing magic – Whether it’s Thanksgiving or just a Tuesday, this cake turns heads. I’ve converted more dairy-lovers with this recipe than I can count!

The best part? You probably have most ingredients in your pantry already. No fancy vegan substitutes needed – just real, simple ingredients that work together beautifully. Go ahead – preheat that oven and get ready for your new favorite dessert.

Ingredients for Vegan Pumpkin Spice Cake

Okay, let’s talk ingredients – and I mean real ingredients, none of that “pumpkin pie filling” nonsense! After years of testing, I’ve learned every component matters in this cake. Here’s your shopping list:

480ml dairy-free milk – I swear by oat milk for its richness, but almond or soy work too
2 teaspoons apple cider vinegar – our magic “buttermilk” maker!
420g self-raising flour – sift it, please – no lumps allowed!
350g caster sugar – fine grains dissolve better
1 teaspoon baking powder – that extra lift is everything
1 teaspoon bicarbonate of soda – don’t confuse it with baking powder!

Now for the good stuff – the spices that’ll make your kitchen smell like heaven:

1½ tablespoons ground cinnamon – yes, tablespoons!
1 teaspoon ground cloves – just enough warmth
2 teaspoons ground nutmeg – freshly grated if you’re fancy
½ teaspoon ground ginger – subtle kick

And the wet ingredients that make this cake impossibly moist:

120ml sunflower oil – neutral taste lets spices shine
100g pumpkin puree – NOT pie filling (I’ll yell it from rooftops!)

For that luscious frosting that fools everyone:

400g dairy-free block butter – must be block style, not spreadable
80g dairy-free cream cheese – gives that tangy edge
360g icing sugar – sifted unless you enjoy sugar clouds
1 teaspoon ground cinnamon – because more spice is always right
Orange food gel – for piping those cute pumpkin designs
Cocoa powder – just a pinch for the stems
Vegan caramel sauce (optional) – because why not?

A quick tip from my many kitchen experiments – measure everything before you start mixing. Trust me, scrambling for the bicarbonate of soda with batter-covered hands is no fun. Been there, done that!

Equipment You’ll Need

Now, let’s talk tools – but don’t worry, you won’t need any fancy gadgets for this vegan pumpkin spice cake. Just the basics from your kitchen will do the trick. Though I will confess, one particular item changed my baking game forever (more on that in a sec).

Three 8-inch round cake tins – the holy trinity for perfect layers! If you only have two, you can bake in batches – just keep the remaining batter chilled.
Mixing bowls – one big one for dry ingredients, another for wet. I like to use my grandma’s old yellow Pyrex – it’s seen more cake batters than I can count!
Electric hand mixer or stand mixer – this is my game-changer for the frosting. You can mix by hand, but your arms will feel like you’ve run a marathon.
Rubber spatula – for scraping every last bit of that delicious batter (no waste here!).
Wire cooling rack – crucial for preventing soggy bottoms. I learned this the hard way with my first cake that steamed itself into mush.
Piping bag and tips – optional but fun for those pumpkin decorations. A ziplock bag with the corner snipped off works in a pinch!
Kitchen scale – I know, I know, but weighing ingredients makes all the difference for consistent results. Though if you must use cups, just fluff your flour first.

Pro tip from my many baking adventures: line those cake tins with parchment circles. The first time I skipped this step, I ended up with a cake that looked like it lost a fight with the pan. Now I keep pre-cut circles in my baking drawer – total lifesaver!

How to Make Vegan Pumpkin Spice Cake

Preparing the Cake Batter

First things first – let’s make that batter! Start by combining your dairy-free milk and apple cider vinegar in a bowl. Trust me, this isn’t just for show – it creates a “buttermilk” effect that gives the cake its incredible tenderness. Let it sit for about 10 minutes while you prep everything else. You’ll see it curdle slightly – that’s exactly what you want!

Next, sift your dry ingredients into a large mixing bowl. I know sifting feels like an extra step, but it’s worth it for that smooth, lump-free batter. Whisk everything together – the flour, sugar, baking powder, bicarbonate of soda, and all those gorgeous spices. Your kitchen should already smell amazing at this point.

Now, add the sunflower oil and pumpkin puree to your milk mixture. Give it a good stir, then pour it into the dry ingredients. Here’s the key – fold gently with a spatula until just combined. Overmixing is the enemy of fluffy cake, so stop as soon as you don’t see any dry flour. A few lumps are totally fine!

Baking and Cooling

Time to get baking! Divide your batter evenly between your prepared cake tins. I like to use a kitchen scale for this – it ensures perfectly even layers. Give each tin a gentle tap on the counter to release any air bubbles. This little trick prevents those pesky holes in your finished cake.

Pop them into your preheated oven and set your timer for 25 minutes. But – and this is important – start checking at the 20-minute mark. Ovens can be sneaky! The cakes are done when a toothpick inserted in the center comes out with just a few moist crumbs. If it’s wet, give it a few more minutes.

Once they’re out, let them cool in the tins for about 10 minutes, then transfer to a wire rack. I know it’s tempting to frost them right away, but patience is key here. Cool cakes are much easier to handle and won’t melt your frosting. Trust me, I learned this the messy way!

Making the Dairy-Free Frosting

While your cakes cool, let’s make that dreamy frosting. Start by whipping your dairy-free butter and cream cheese together until they’re smooth and creamy. This can take a few minutes, but it’s worth it for that perfect texture. Pro tip – make sure both are at room temperature first, or you’ll end up with lumpy frosting (been there!).

Gradually add your sifted icing sugar and cinnamon, beating well after each addition. I like to do this in 3 batches to avoid a sugar cloud explosion in my kitchen. Once everything’s incorporated, whip it on high for about 5 minutes. You’ll know it’s ready when it’s light, fluffy, and holds its shape.

Assembling and Decorating

Now for the fun part – assembling your masterpiece! Place your first cake layer on a plate or stand. Spread a generous amount of frosting on top – I like to use about 1/3 cup for each layer. Add your second layer, more frosting, then the third. If you’re feeling fancy, you can add a drizzle of vegan caramel sauce between the layers. Yum!

Next, apply a thin crumb coat all over the cake. This seals in any crumbs and gives you a smooth base for the final layer of frosting. Pop it in the fridge for 10-15 minutes to set. Once it’s chilled, apply your final coat of frosting. Use a spatula or bench scraper for that smooth, professional look.

For decoration, I love piping little pumpkins using orange food gel-tinted frosting and cocoa powder for the stems. But honestly, this cake is so pretty it doesn’t need much. A simple cinnamon dusting looks elegant too. Now step back and admire your work – you’ve just made a vegan masterpiece!

Tips for Perfect Vegan Pumpkin Spice Cake

After baking more vegan pumpkin spice cakes than I can count (some glorious, some… well, let’s call them learning experiences), I’ve gathered all my hard-earned secrets to guarantee your cake turns out perfect every time. These little tricks make all the difference between “good” and “oh-my-goodness-can-I-have-the-recipe” amazing!

Room temp is your friend – Take that dairy-free butter and cream cheese out at least an hour before making frosting. Cold ingredients = lumpy frosting disaster (ask me how I know).
Pumpkin puree pro tip – If your puree looks watery, blot it with paper towels first. Too much moisture makes dense cake. I learned this after one sad, sunken cake that shall not be named.
Spice it right – Fresh spices make all the difference! If your cinnamon smells like dust, it’s time for a new bottle. I keep mine in the freezer to stay fresh longer.
The chill factor – That crumb coat step isn’t optional! Chilling the cake for 15 minutes before final frosting stops crumbs from ruining your smooth finish. Patience pays off here.
Slice like a pro – For clean cuts, dip your knife in hot water and wipe between slices. My first attempt looked like a pumpkin explosion – tasty but messy!
Baking time varies – Ovens lie! Start checking at 20 minutes even if the recipe says 25. My current oven runs hot and bakes it in 22 minutes flat.
Freeze for later – Wrap unfrosted layers tightly and freeze for up to 3 months. Thaw at room temp before frosting – perfect for last-minute guests or sudden pumpkin cravings (we’ve all been there).

One last golden rule from my kitchen to yours: always taste the frosting before decorating. You know, for quality control. I may or may not have “controlled” half a batch once while my kids weren’t looking. No regrets!

Variations and Substitutions

One of the things I love most about this vegan pumpkin spice cake is how versatile it is. Over the years, I’ve experimented with all sorts of tweaks to suit different diets and tastes. Here are my favorite swaps – tried, tested, and approved by my family (and yes, even my picky toddler).

Maple syrup for sugar – Want a deeper, richer sweetness? Swap out half the sugar for pure maple syrup. Just reduce the dairy-free milk by 2 tablespoons to balance the extra liquid. The cake will be slightly denser but oh-so-flavorful.
Gluten-free flour blend – For my gluten-free friends, use a 1:1 gluten-free flour blend. My go-to is Bob’s Red Mill. The texture will be a bit more crumbly, but still delicious. Add ¼ teaspoon xanthan gum if your blend doesn’t include it.
Different oils – Out of sunflower oil? Melted coconut oil works beautifully, though it’ll add a subtle coconut flavor. Neutral oils like grapeseed or canola are great too. Just avoid olive oil – its strong taste can overpower the spices.
Fresh pumpkin – Feeling adventurous? Roast and puree your own pumpkin! Just make sure it’s as thick as canned puree. I learned this the hard way when my cake turned into a pumpkin puddle (still tasty, though!).
Spice swaps – Not a fan of cloves? Use allspice instead. You can also add a pinch of cardamom for a unique twist. My husband swears by adding a dash of black pepper for extra warmth – sounds weird, but it works!
Frosting alternatives – If you’re not into cream cheese frosting, try a simple dairy-free buttercream with just butter and powdered sugar. Or go wild with a coconut whipped cream topping – just know it won’t hold up as well for piping designs.

A word of caution: while I’m all for creativity, some changes can really affect the texture. For example, using liquid sweeteners instead of sugar makes the cake denser, and swapping whole wheat flour can make it heavier. If you’re new to vegan baking, I’d suggest sticking to the original recipe first, then experimenting once you’ve nailed it.

Oh, and if you’re wondering about egg substitutes – don’t! This recipe is already egg-free, so no need to mess with flax eggs or applesauce. Sometimes, keeping it simple is the best move. Happy baking!

Serving and Storing Vegan Pumpkin Spice Cake

Okay, let’s talk about the best part – enjoying your masterpiece! After all that baking, you want every slice to be perfect. Here’s everything I’ve learned about serving and storing this vegan pumpkin spice cake over countless family gatherings and last-minute dessert emergencies.

For serving: Always let your frosted cake come to room temperature before slicing. I know it’s tempting to dive right in, but the flavors really wake up when they’re not ice-cold. That cinnamon and nutmeg will sing! Use a sharp knife dipped in hot water for clean slices – my first few attempts looked like abstract art until I figured this trick out.

Storing at room temp: If you’re serving within 24 hours (let’s be real, it rarely lasts that long in my house), just cover it loosely with a cake dome or inverted bowl. The frosting acts as a natural preservative. I’ve left it out overnight many times with no issues – though you might find a slice mysteriously missing by morning!

Refrigerator storage: For longer keeping (up to 3 days), pop it in an airtight container in the fridge. The cold makes the cake firmer, so take it out about 30 minutes before serving to let it soften. Pro tip – place a piece of bread on the cut side to keep it moist. The cake will absorb the bread’s moisture instead of drying out.

Freezing like a pro: Here’s my secret weapon – freeze the unfrosted layers individually! Wrap each cooled cake layer tightly in plastic wrap, then foil. They’ll keep beautifully for up to 3 months. When pumpkin cravings strike (or surprise guests arrive), just thaw at room temp for an hour, whip up some fresh frosting, and you’ve got an impressive dessert in no time. I always keep a few layers in my freezer – it’s saved my bacon more than once!

One last storage tip from my many kitchen experiments: If you’ve already frosted the cake, you can freeze whole – just know the frosting texture changes slightly when thawed. It’s still delicious, just not quite as fluffy. My kids never complain though – they’re too busy licking their plates!

Frequently Asked Questions

I’ve gotten so many great questions about this vegan pumpkin spice cake over the years – let’s tackle the most common ones! These are the things people always ask me at family gatherings (usually while reaching for seconds).

Can I use canned pumpkin instead of fresh?

Absolutely! I actually prefer canned pumpkin puree (not pie filling – that’s different!) because it’s consistently thick. Just make sure it’s 100% pumpkin with no added spices or sweeteners. I’ve used both Libby’s and store brands with great results. Fresh pumpkin can vary in moisture content, so if you go that route, roast and puree it first, then strain out excess liquid through cheesecloth.

How do I make this cake gluten-free?

Easy peasy! Swap the self-raising flour for a gluten-free 1:1 baking blend (I love Bob’s Red Mill). Add 1½ teaspoons baking powder and ¼ teaspoon xanthan gum if your blend doesn’t include it. The texture will be slightly more delicate, so handle the layers gently when assembling. My gluten-free version gets rave reviews every Thanksgiving!

My frosting turned out runny – what went wrong?

Ah, the classic frosting frustration! Usually this happens if your dairy-free butter was too soft or the cream cheese was too warm. Next time, chill your mixing bowl for 10 minutes before starting, and make sure your ingredients are cool but not cold. If it’s already runny, pop the whole bowl in the fridge for 15 minutes, then whip again. In emergencies, add a bit more powdered sugar – but go slow, or it’ll get too sweet!

Can I make cupcakes instead of a layer cake?

You bet! This batter makes about 24 perfect cupcakes. Fill liners ⅔ full and bake at the same temperature for 18-22 minutes. They’re adorable with a swirl of frosting and a sprinkle of cinnamon. My kids love when I pipe little pumpkin faces on top for Halloween!

Why did my cake sink in the middle?

Oh no! This usually means either: 1) Your baking powder/soda was old (check expiration dates!), 2) You opened the oven door too early (resist the urge to peek before 20 minutes!), or 3) The batter was overmixed. Next time, gently fold just until combined – a few lumps are totally fine. Don’t worry though – sunken cake still tastes amazing, especially buried under frosting!

Can I make this ahead of time?

Absolutely! The unfrosted layers freeze beautifully for up to 3 months (wrap them tight!). Baked layers will keep at room temp for a day if well-wrapped. You can even make the frosting 2 days ahead – just store it in the fridge, then rewhip before using. Truth be told, the flavors actually deepen overnight – it’s one of those rare cakes that might be better on day two!

Got more questions? Drop them in the comments below – I love helping troubleshoot baking adventures! And remember – even the “failures” usually still taste delicious. My family happily eats all my kitchen experiments (well, most of them anyway).

Nutritional Information

Now let’s talk numbers – but remember, these are just estimates! Actual values can vary based on specific ingredient brands and how generously you frost your vegan pumpkin spice cake (no judgment here – I’ve been known to go heavy on the frosting myself). Here’s the breakdown per slice, based on cutting the cake into 12 generous portions:

Calories: 350 – totally worth every one!
Sugar: 25g – mostly from natural pumpkin sweetness
Sodium: 200mg – not bad for such a flavorful cake
Fat: 12g – the good kind from sunflower oil
Saturated Fat: 3g – thank you, plant-based butter
Carbohydrates: 55g – perfect energy boost
Fiber: 2g – pumpkin power!
Protein: 4g – surprise nutrient bonus
Cholesterol: 0mg – vegan win

Important note: These values don’t include optional additions like caramel sauce – because let’s be honest, if you’re adding that, you’re not counting calories anymore! Also, if you use different milk or butter alternatives, your numbers might shift slightly. My philosophy? Enjoy your cake, savor each bite, and don’t stress about the details. Life’s too short for that!

One last thing – if you’re watching specific nutrients, you can always tweak the recipe. Use less frosting, swap some sugar for monk fruit blend, or reduce the oil slightly (though I can’t promise the same moist magic). But personally? I say bake it as written first, then adjust if needed. You deserve the full experience!

Tried This Recipe? Rate It Below and Tag Us!

Nothing makes my day more than seeing your beautiful vegan pumpkin spice cakes come to life! Did your family go crazy for it like mine does? Run into any hilarious baking mishaps? (Trust me, I’ve had plenty to laugh about over the years.) Drop a rating below and share your creations with me on Instagram @FrostyRecipes – I’ll feature my favorites in my stories! Whether it turned out picture-perfect or slightly lopsided (those taste the best anyway), I want to hear all about your baking adventure. Happy baking, friends!

Emily Frost

Hi, I’m Emily Frost — mom of two, home cook, and the creator of Frosty Recipes! Here you’ll find easy, family-friendly meals from Wendy’s copycat favorites to cozy dinners, sweet desserts, and everything in between.

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