Pumpkin Cake Vegan Recipe for Moist and Easy Desserts

There’s something truly magical about baking with pumpkin. Its natural sweetness and silky texture lend a comforting warmth to any dessert, but it shines especially bright in a moist, fragrant cake.

If you’re searching for a vegan pumpkin cake recipe that’s as soft, flavorful, and inviting as its classic counterpart, you’re in the right place! Whether you’re a seasoned vegan baker or simply craving a cozy, plant-based treat, this recipe is designed for success.

Pumpkin cake is a celebration of autumnal flavors, but honestly, it deserves to be enjoyed all year round. Infused with cinnamon, ginger, and nutmeg, this cake pairs beautifully with a creamy vegan frosting or a dusting of powdered sugar.

Best of all, it’s easy to make and uses everyday pantry staples.

So preheat your oven and get ready to fall in love with this show-stopping vegan pumpkin cake—perfect for gatherings, holidays, or simply a slice of comfort with your afternoon tea.

Why You’ll Love This Recipe

• Easy to make: No fancy techniques required—just mix, pour, and bake.
• Moist and tender: Pumpkin puree keeps the crumb soft and luscious, even without eggs or dairy.
• Full of flavor: Warm spices like cinnamon and nutmeg create a cozy, nostalgic taste that’s perfect for any season.
• Allergy-friendly: This cake is dairy-free, egg-free, and can easily be made nut-free and soy-free.
• Versatile: Enjoy it plain, with vegan cream cheese frosting, or as cupcakes for parties.
• Great for meal prep: Stays moist for days—ideal for snacking or lunchbox treats.

Ingredients

Below you’ll find a comprehensive list of everything you’ll need. For extra clarity, here’s a table with measurements followed by a bulleted ingredient list.

• 1 1/2 cups unsweetened pumpkin puree
• 2 cups all-purpose flour (can sub up to 1/2 cup whole wheat)
• 3/4 cup brown sugar
• 1/4 cup granulated sugar or coconut sugar
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp ground ginger
• 1/4 tsp ground cloves (optional)
• 1/2 cup plant milk (oat, soy, almond, etc.)
• 1/3 cup neutral oil (canola, sunflower, or melted coconut oil)
• 1 tsp apple cider vinegar
• 2 tsp vanilla extract
• Optional: 1/2 cup chopped walnuts, pecans, or vegan chocolate chips

Equipment

• Mixing bowls (1 large, 1 medium)
• Whisk
• Spatula or wooden spoon
• Measuring cups and spoons
• 9-inch (23cm) round or square cake pan (or 12-cup muffin tin for cupcakes)
• Parchment paper (optional, for lining pan)
• Oven
• Cooling rack

Instructions

1. Preheat your oven to 350°F (175°C).

   Grease a 9-inch (23cm) round or square cake pan. For easier removal, line the bottom with parchment paper.

2. Mix the wet ingredients.

   In a large mixing bowl, whisk together the pumpkin puree, plant milk, oil, vanilla extract, and apple cider vinegar until smooth and well combined.

3. Combine the dry ingredients.

   In a separate medium bowl, whisk together the flour, brown sugar, granulated sugar, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves (if using).

4. Incorporate dry into wet.

   Gradually add the dry mixture to the wet mixture, stirring gently with a spatula or wooden spoon. Mix just until no flour streaks remain—avoid over-mixing for the most tender crumb.

5. Add optional mix-ins.

   If desired, fold in chopped nuts or vegan chocolate chips for extra texture and flavor.

6. Pour and smooth the batter.

   Transfer the batter to your prepared pan. Use a spatula to smooth the top for even baking.

7. Bake.

   Bake for 32-38 minutes, or until the top is golden and a toothpick inserted in the center comes out clean or with a few moist crumbs. If making cupcakes, check after 20-22 minutes.

8. Cool completely.

   Let the cake cool in the pan for 15 minutes, then run a knife around the edges and invert onto a wire rack to cool fully before frosting or serving.

9. Frost or serve plain.

   Once cooled, frost with your favorite vegan cream cheese frosting or dust with powdered sugar. Enjoy!

Tips & Variations

• Don’t overmix your batter! Gentle mixing preserves the cake’s soft crumb and prevents toughness.

• For a spicier flavor, increase the cinnamon or add a pinch of cardamom.
• Swap all-purpose flour with up to 1/2 cup whole wheat flour for added fiber and a heartier texture.
• Nut-free version: Omit nuts or use seeds (like pumpkin or sunflower) for crunch.
• Soy-free? Use oat or almond milk instead of soy milk.
• For a gluten-free pumpkin cake, use a 1:1 gluten-free baking flour blend (check for xanthan gum).
• Cupcake variation: Scoop batter into a lined muffin tin, filling each cup 2/3 full. Bake for about 20-22 minutes.
• Try adding a swirl of vegan caramel or chocolate chips before baking for an extra treat.

• “This cake freezes beautifully! Just wrap slices tightly and thaw overnight in the fridge for a quick treat any time.”

Nutrition Facts

Here’s a general nutrition breakdown for one slice (1/10 of cake, unfrosted). Exact values may vary with brands and mix-ins.

For lower sugar, reduce the brown sugar by 2-3 tablespoons, or use coconut sugar. To boost protein, add a tablespoon of ground flaxseed.

Serving Suggestions

• Classic: Frost with tangy vegan cream cheese frosting and a sprinkle of cinnamon.
• Simple: Dust with powdered sugar for a beautiful, understated presentation.
• Festive: Serve with a scoop of dairy-free vanilla ice cream and a drizzle of maple syrup.
• For brunch: Pair slices with coffee or chai for a cozy morning treat.
• Party-perfect: Bake as cupcakes and top with candied pumpkin seeds or edible flowers.
• Holiday table: Serve alongside other vegan favorites like Vegetarian Date Cake or Vegan Peanut Brittle for a dessert spread everyone will love.
• With a savory twist: Try pairing with a warming soup like Low Calorie Vegetable Soup for a balanced, comforting meal.

Conclusion

Vegan baking doesn’t have to be complicated or require specialty ingredients. This vegan pumpkin cake recipe proves that you can achieve a moist, flavorful, and crowd-pleasing dessert using simple, plant-based pantry staples.

It’s the kind of cake that brings people together—whether you’re sharing it at a festive gathering or just enjoying a quiet moment with a cup of tea.

Embrace the endless possibilities of vegan baking! If you’re looking for more inspiration, try branching out with our Veg Recipes for Slow Cooker, or explore the world of homemade loaves with this Vegan Bread Machine Recipe.

No matter how you serve it, this pumpkin cake is sure to become a favorite in your home. Happy baking, and don’t forget to share your creations in the comments below!

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