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    Home » Desserts » Vegan Pumpkin Cake

    Vegan Pumpkin Cake

    Published: Oct 14, 2020 by Marlena Luna · This post may contain affiliate links. · 25 Comments

    Jump to Recipe Pin SaveSaved!
    A slice of vegan pumpkin cake topped with frosting.

    Vegan pumpkin cake is made with simple ingredients and easily comes together in one bowl. This soft, moist cake is filled with fall flavor from the pumpkin puree, pumpkin pie spice, and warm cinnamon. Top this spiced cake with my cream cheese frosting for a delicious holiday dessert.

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

    This vegan recipe is 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!

    Labeled ingredients to make vegan pumpkin cake.

    Notes and Substitutes

    • Pumpkin Puree Any brand of pumpkin puree will work as long as the contents are thick, and 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, that coconut sugar will darken the color of the cake. 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. But if you don't mind a slight coconut flavor, you can use unrefined coconut oil. You can also use any neutral oil of your choice.

    Instructions

    Vegan pumpkin cake is made with simple ingredients and can be mixed in ONE 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

    These tips will help you perfectly bake and frost your cake.

    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 and 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.

    Tip: 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.

    Serving Suggestion

    Enjoy this spiced pumpkin cake as a simple fall-flavored 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 store-bought vegan cream cheese instead of cashews. Just choose a nut-free brand. Or, you can always purchase a ready-made vegan frosting.

    Is this cake soft and moist even without eggs?

    Yes! The pumpkin puree is 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.

    More Vegan Pumpkin Recipes

    • Vegan Pumpkin Pie
    • Vegan Pumpkin Scones
    • Vegan Pumpkin Oatmeal Cookies
    • Vegan Pumpkin Banana Bread
    • Vegan Pumpkin Cheesecake Bars
    • Vegan Pumpkin Dinner Rolls

    We'd love to hear from you!

    If you enjoyed this vegan recipe, please leave a 5-star rating in the recipe card and share your thoughts in the comments below.

    Also, if you snap a photo, share it with us! We love to see your creations!! You can find us on Pinterest, Facebook, and Instagram.

    Or, get the links to new recipes delivered straight to your inbox by signing up for our newsletter.  

    See ya there!

    Recipe

    A slice of vegan pumpkin cake topped with cashew frosting.

    Vegan Pumpkin Cake

    prep time: 15 minutes minutes
    cook time: 25 minutes minutes
    total time: 40 minutes minutes
    servings: 9 slices
    Vegan pumpkin cake is made with simple ingredients and easily comes together. This soft, moist cake is filled with fall flavor from the pumpkin puree, pumpkin pie spice, and warm cinnamon. It's then topped with a cream cheese frosting for a delicious holiday-worthy dessert.
    4.74 stars (49 reviews)
    Print Pin SaveSaved!

    Ingredients

    Dry Ingredients

    • 2 cups all-purpose flour, sifted
    • ⅔ cup cane sugar, or coconut sugar, (see notes)
    • 2 teaspoons baking powder
    • ½ teaspoon baking soda
    • ½ teaspoon Himalayan pink salt
    • 2 teaspoon pumpkin spice
    • 1 teaspoon ground cinnamon

    Wet Ingredients

    • 1 cup pumpkin puree
    • ½ cup non-dairy milk
    • ¼ cup refined coconut oil, melted
    • 1 teaspoon vanilla extract

    Optional Ingredients

    • one batch vegan cashew cream cheese frosting
    • or one batch vanilla frosting
    Prevent your screen from going dark

    Instructions

    • Preheat your oven to 325ºF and oil an 11x7-inch or 9x9-inch baking dish.
    • In a large bowl, mix the dry ingredients.
      2 cups all-purpose flour,⅔ cup cane sugar,2 teaspoons baking powder,½ teaspoon baking soda,½ teaspoon Himalayan pink salt,2 teaspoon pumpkin spice,1 teaspoon ground cinnamon
    • Pour the wet ingredients into the bowl of dry.
    • Gently mix until the batter starts to come together. Then, use a spatula to gently fold the ingredients together until the batter is just combined with no dry flour patches. The batter will be thick.
    • Spread the batter into the prepared baking dish.
    • Bake at 325ºF for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
    • Allow the cake to cool completely before frosting it.
    • Store frosted cakes in the refrigerator for up to 5 days. Unfrosted cakes can be left at room temperature or placed in the fridge.

    Notes

    • The cane sugar can be replaced with any granulated sugar or coconut sugar. Keep in mind the coconut sugar will darken the color of the cake.
      Also, I suggest powdering the sugar in a blender or equivalent for a softer cake texture, but it is not required.
    • The batter will be thick and airy after mixing. If it seems too thick add 1 to 2 Tablespoon more non-dairy milk.
    • For a watery pumpkin puree, place it in a sieve to strain out the excess liquid, then measure.

      Nutrition

      Serving: 1slice | Calories: 179kcal | Carbohydrates: 39g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 192mg | Fiber: 1g | Sugar: 17g

      **Nutritional info is provided as an estimate based on the ingredients I used and for convenience and as a courtesy only.**

      course: Desserts
      cuisine: American
      author: Marlena Luna
      Did you make this recipe?Please consider Leaving a Review!

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      Comments

        4.74 from 49 votes (49 ratings without comment)

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      1. Priscilla

        November 24, 2022 at 5:57 am

        Hi, can I use canned pure pumpkin for this recipe instead of pumpkin puree?

        Reply
        • Marlena Luna

          November 24, 2022 at 9:15 am

          Yes, as long as it is blended or thoroughly mashed before adding it to the cake. The pumpkin needs to be pureed for a smooth cake. Enjoy!

          Reply
      2. Michele

        October 14, 2022 at 6:08 am

        Would unrefined coconut oil work as well?

        Reply
        • Marlena Luna

          October 14, 2022 at 8:54 am

          Yes, unrefined coconut oil is perfect for this cake if you don't mind a slight coconut flavor to the cake.

          Reply
      3. CC

        September 21, 2022 at 7:07 am

        Made this last evening to celebrate son’s bday, everyone agrees it’s a keeper. I replace the coconut oil with grape seed oil.

        Reply
        • Marlena Luna

          September 24, 2022 at 8:32 am

          That's great to hear! I'm glad everyone loved the cake! Thanks for your wonderful feedback!

          Reply
      4. Martine Walker

        August 30, 2022 at 11:06 am

        Can I use melted vegan butter in place of the coconut oil?

        Reply
        • Marlena Luna

          August 31, 2022 at 8:55 am

          Yes, melted vegan butter can be used instead. I suggest reducing the salt in the recipe if the butter is salted. Enjoy!

          Reply
      5. Carol

        November 25, 2021 at 8:09 am

        Anyone try this recipe with GF flour?

        Reply
        • Marlena Luna

          November 25, 2021 at 8:40 am

          This recipe works well with a 1:1 ratio all-purpose GF flour. Enjoy!

          Reply
      6. PARUL

        November 25, 2020 at 12:54 pm

        Thank you Marlena

        Reply
      7. Parul B.

        November 24, 2020 at 2:12 pm

        HI,
        This recipe looks interesting and would like to try tomorrow. Can I use buckwheat flour or whole wheat flour following the same proportion of the ingredients in this recipe?

        Thanks

        Reply
        • Marlena Luna

          November 24, 2020 at 3:47 pm

          Whole wheat flour and buckwheat flour absorb more liquid than all purpose flour. I don’t recommend replacing more than 1/2 of the all purpose flour.

          Reply
      8. Halle

        November 22, 2020 at 3:49 pm

        And also can I use cake flour instead?

        Reply
        • Marlena Luna

          November 22, 2020 at 4:22 pm

          Yes, but you may need to add about 1/4-1/2 cup extra cake flour. Or for a more accurate measurement , you can also weigh out 9oz. of cake flour. Enjoy!

          Reply
      9. Anqoinette

        October 11, 2020 at 12:15 pm

        Hi. Can you use coconut sugar? And will I have it powder that?

        Reply
        • Marlena Luna

          October 11, 2020 at 2:12 pm

          Yes, you can use coconut sugar. There is no need to powder it, but you can if you’d like to.

          Reply
      10. Samia Ahmed

        December 23, 2019 at 1:50 am

        Hey, Marlena. I love pumpkin. I am doing a vegan diet and facing a lot of problems. I am being confused about what to cook cause I don't want to compromise with my taste bud. After seeing such positive comments, I tried your recipe. Your recipe is fantastic. I really liked the taste.

        Thanks for an awesome recipe!!

        Reply
        • Marlena Luna

          December 23, 2019 at 9:49 am

          Yay! I’m so glad you enjoyed the cake, Samia!

          Reply
          • Allison

            September 28, 2020 at 12:26 pm

            This cake was really delicious - the perfect sweetness level, not super dense and thick like other pumpkin cakes, and was light and fluffy. I was concerned looking at the batter pictures that it would be too thick and would come out dense but when I made it, the batter seemed slightly thinner than the pictures here. This recipe did not disappoint and everyone loved it! I multiplied the recipe by 1.5 and made a 2 layer 8 inch cake. Will definitely make again :)

            Reply
      11. Melissa Weimer

        December 04, 2019 at 2:38 am

        I really love the vegan pumpkin cake. I have made the cake by following your recipe. I wish I could send you the pic..It looks amazing. It was delicious.

        Thanks for sharing the recipe!!!

        Reply
        • Marlena Luna

          December 05, 2019 at 10:50 pm

          That’s great to hear, Melissa!

          Reply
      12. Farzana Tunni

        November 27, 2019 at 3:51 am

        Thanks, Marlena for this awesome and delicious recipe. Vegan Pumpkin Cake is one of my favorite cake. It is very yummy and healthy too,
        After switching to veganism, I have faced many problems like what to eat or what to not. Especially some foods taste are not satisfactory. I have made the Pumpkin cake by following your recipe. It tastes awesome. I really loved it a lot!!
        Thanks for sharing the recipe!!

        Reply
        • Halle

          November 22, 2020 at 3:43 pm

          Does it have to be Himalayan pink salt?

          Reply
          • Marlena Luna

            November 22, 2020 at 4:11 pm

            Nope. Any salt will do.

            Reply

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      Marlena Luna in a pink sweater holding a coffee mug.

      Hi, I’m Marlena the recipe creator behind Where You Get Your Protein! I love spending time in the kitchen cookin’ up delicious vegan comfort foods! Most of the ingredients I use are easy-to-find or pantry staples. Stick around and enjoy some amazing vegan food!

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