Vegan Pumpkin Cake

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Vegan pumpkin cake is soft, moist, fluffy, and made in 1-bowl! This easy-to-make recipe is filled with real pumpkin puree and warming pumpkin spice for an abundance of fall flavor! Top this spiced pumpkin cake with my cashew cream cheese frosting for a decadent vegan holiday dessert.

A slice of frosted vegan pumpkin cake on a plate with a fork.

Since this is a vegan recipe, it's made without eggs or dairy, of course.

But don't let that fool you! This pumpkin cake is perfectly soft, super moist, and packed with pumpkin flavor. No one would ever know it was vegan.

And the cream cheese frosting adds just the right amount of sweet and tangy flavor to the top of the cake.

This truly is the best vegan pumpkin cake out there!

Ingredients

Vegan pumpkin cake is made with common pantry staples. No weird ingredients!

Notes and Substitutes

Pumpkin Puree. Any brand of pumpkin puree will work as long as the contents are thick, not runny. If your pumpkin puree is watery, place it in a sieve to strain out the excess liquid, then measure.
Cane sugar can be replaced with any granulated sugar or even coconut sugar. Keep in mind, the coconut sugar will darken the color though. Also, for an ideal soft cake texture, I recommend powdering the sugar in a blender or equivalent, but it's not required.
Refined coconut oil has a neutral flavor so there is no worry about the cake tasting like coconut. You can also use any neutral oil of choice.

Instructions

Vegan pumpkin cake is made with simple ingredients and can be whipped up in 1-bowl. It doesn't get much easier than that!

Process steps for making pumpkin cake batter.

Step 1. Add the dry ingredients to a large bowl. Mix until combined.

Step 2. Add the wet ingredients to the bowl.

Step 3. Using a wooden spoon or rubber spatula, gently mix/fold the ingredients together just until the batter is well combined. The batter will be thick and airy after mixing.

Step 4. Spread the batter into your prepared baking dish and bake!

Baker's Tips

Freshly baked vegan pumpkin cake in a rectangle cake pan.

Baking the Cake

Bake this cake low and slow for the softest, most moist vegan spiced pumpkin cake.

Low and slow baking is when you lower the oven temperature and slow down the baking time. That means the cake will need to bake slightly longer (25-30 minutes) at a lower temperature (325ºF).

This method also produces an ideal taste, texture, and helps prevent an unwanted domed top.

Collage of a hand frosting a cake and the cake fully frosted.

Cream Cheese Frosting

My cashew-based cream cheese frosting is my favorite topping to slather over this vegan pumpkin cake. It's rich and creamy with a subtle sweetness and slight tang.

This frosting has been my go-to for cakes and cupcakes. And because this recipe is made with cashews, it uses a lot less sugar than traditional cream cheese frostings.

The linked frosting recipe also includes a vanilla-flavored option. So, if you’re not a fan of tangy cream cheese frosting, you can still enjoy my cashew frosting.

Note --The linked cashew frosting recipe is made for a two-layered cake. You can cut the recipe in half or use it to frost 2 cakes.

Close up of a slice of pumpkin cake with frosting.

Enjoy this spiced pumpkin cake as a simple fall-flavored evening dessert. Or, bring it to your next Thanksgiving dinner. It's perfect for holiday parties too!

Everyone will be raving about this cake and asking for the recipe.

A slice of vegan pumpkin cake with a bite removed.

FAQ's

Can pumpkin cake be made ahead of time?

Absolutely! Make the cake in advance and store it covered on the counter for up to 1 day or in the fridge for up to 3-5 days. I recommend waiting until the day of the event to frost the cake.

Is there a nut-free frosting option?

Yes! The cream cheese frosting from my carrot cake uses storebought vegan cream cheese instead of cashews. Just choose a brand that's nut-free. Or, you can always purchase a ready-made vegan frosting.

Is this cake soft and moist even without eggs?

Yes! The pumpkin puree is actually a great egg replacement. It adds moisture to the pumpkin cake and binds the ingredients together. So, there's no need for eggs in this cake!

A bite of vegan pumpkin cake with frosting on a fork.

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