Vegan Pumpkin Cake

Name: Vegan Pumpkin Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: ⅓ cup of flax meal; ¾ cup of water; 1 cup of vegan butter, (room temperature); 1 cup of packed brown sugar; 1 teaspoon of pure vanilla extract; 1 (15-ounce) can of pumpkin puree; 2 ½ cups of flour; 2 teaspoons of ground cinnamon; 2 teaspoons of pumpkin spice; 1 teaspoon of salt; 1 teaspoon of baking powder; ½ teaspoon of baking soda; Storebought of homemade vegan cream cheese frosting* ((optional))

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This crowd-pleasing vegan pumpkin cake (sheet cake or layered cake) is moist, fluffy, and perfectly spiced, with a rich, sweet, & tangy vegan cream cheese frosting. The ultimate fall cake!

completed Vegan Pumpkin Cake against a white surface

Cozy Vegan Pumpkin Sheet Cake with Cream Cheese Frosting
The Ingredients and Substitutions
Optional Add-ins or Variations
How to Make Vegan Pumpkin Cake
FAQs
Pro Recipe Tips
Storage Instructions
Vegan Pumpkin Cake Recipe

Cozy Vegan Pumpkin Sheet Cake with Cream Cheese Frosting

Practically the day it turns to fall, we’re pulling out cans of pumpkin puree from the pantry and turning our kitchen into a factory of cozy vegan pumpkin chocolate chip cookies, easy pumpkin brownies, pumpkin coffee cake, and vegan pumpkin chocolate chip muffins. Got an event or gathering coming up, though? This vegan pumpkin cake is a must-try!

This vegan pumpkin sheet cake will be a new favorite for the season. Not only is it perfectly fluffy, soft, and super moist (thank you, pumpkin), but it’s loaded with cozy fall flavors like pumpkin spice, cinnamon, and brown sugar, topped with a decadent sweet and tangy vegan cream cheese frosting. Children, adults, vegans, and non-vegans alike will love this one.

Since we made it as a sheet cake, it’s also so easy to pull together with just a couple of bowls and minimal effort. Plus, it’s super portable and, best of all, really easy to slice and share at potlucks, parties, over the holidays, and any special occasion. We’ve also included conversions for making a round cake, though – just in case.

There are several other ways you can adapt the recipe to your liking, too. Including using different flours, making it gluten-free, swapping out the vegan frosting, and experimenting with your favorite mix-ins – like walnuts and/or vegan chocolate chips. Best of all, it can be made ahead and even frozen for later – perfect for a low-fuss holiday!

The Ingredients and Substitutions

ingredients for Vegan Pumpkin Cake measured out against a white surface

Optional Add-ins or Variations

Add up to 1 cup of any add-ins below (unless otherwise specified).

Dried fruit (Like raisins, cranberries, or chopped dates)
Chopped pecans, walnuts, or pumpkin seeds (alone or with other mix-ins)
Vegan chocolate chips (Use regular OR sugar-free chocolate chips)
Finely chopped apples/pears (sweet or tart, crisp apples)
Unsweetened shredded coconut (just a few tbsps will add extra flavor and texture)
Orange zest (use the zest from one orange for a subtle, bright, citrusy flavor)

Optional Decorations

Along with the luscious vegan buttercream frosting, why not add…

A drizzle of regular or this 4-ingredient vegan date caramel sauce
Melted biscoff
Crumbled biscoff cookies
Crushed walnuts, pecans, or pepitas
Piped pumpkins or pumpkin sugar decorations
Fall inspired sprinkles

How to Make Vegan Pumpkin Cake

process shot of mixing flaxseed mixture in a bowl

process shot post mixing ingredients together in a bowl

Step 1: First, preheat the oven to 350F/180C and line a 9×13-inch baking pan with parchment paper. Leave an overhang on at least 2 sides for easier removal. Then, combine the flax meal and water in a small bowl, mix well, and set aside.

Step 2: Meanwhile, in a large bowl or mixer, cream the (room temperature) vegan butter and sugar until light and fluffy (about 2 minutes).

You can use a hand-held mixer, a mixer bowl, or a whisk.

process shot showing addition of additional ingredients in bowl

process shot of mixing ingredients together in bowl

Step 3: Then, add the flax mixture, vanilla extract, and pumpkin puree and beat for about 2 minutes until well incorporated. Next, combine the vegan butter, sugar, and pumpkin puree in a bowl and cream with an electric mixer.

Step 4: Mix in all the dry ingredients (flour, leavening agents, salt, pumpkin spice, and cinnamon), being careful to only mix until combined but not over-mix the batter.

process shot showing unbaked batter in a baking pan

Step 5: Pour the batter into the prepared pan, smooth the top with a spatula, then bake it in the center of the oven for 30 minutes, or until a toothpick (or fork) inserted into the middle comes out clean – or with a few moist crumbs.

Step 6: Finally, remove the pumpkin spice cake from the oven, remove the cake from the baking pan, and leave it to cool on a wire cooling rack until completely cooled before, optionally, topping it with vegan cream cheese frosting. Slice and enjoy!

If it’s not ready at 30 minutes, bake it in 5-minute increments until it is.

For more flavor, add pumpkin spice/cinnamon to the frosting and/or sprinkle it over the top.

FAQs

Can I prepare the batter ahead?

You can prepare the pumpkin spice cake batter 1-2 days in advance, but you’ll need to leave out the leavening agents. When you want to pick up where you left off, bring the batter back to room temp for 20-30 minutes, stir in the leavening agents, and bake. Add a few minutes to the baking time if necessary.

Can I use homemade pumpkin puree?

You can make this pumpkin cake with canned pumpkin or homemade pumpkin puree. Since homemade puree can be thinner and more watery, though, you may need to strain it through a cheesecloth-lined strainer first (for about 45-60 minutes or until it’s the same consistency as canned pumpkin).

Can I make a round pumpkin cake?

Divide the batter between two 8-inch or 9-inch round cake pans (it may fit in one 9-inch cake pan, but we haven’t tried) and adjust the baking time accordingly.

Pro Recipe Tips

Measure the flour correctly: To avoid using too much flour and ending up with dense bakes, first fluff it up in its bag, then spoon it into the measuring cup before using the back of a knife to level the top.
Avoid over-mixing the batter: Over-mixing can overwork the gluten in the flour and lead to a dense, rubbery cake. Mix it until ‘just’ combined – a few tiny lumps are fine.
When using homemade pumpkin puree: If it’s thinner than canned pumpkin, first strain it through a cheesecloth-lined sieve for around 45-60 minutes or until it’s thick enough for this vegan pumpkin muffins recipe.
Leave the pumpkin sheet cake to cool completely: Otherwise, the vegan frosting (if adding some) will melt and create a massive mess.

Storage Instructions

The un-frosted vegan pumpkin spice cake will store at room temperature, loosely covered, for 2-3 days. If frosted, store it in an airtight container in the fridge for 5-7 days.

You can also freeze the vegan pumpkin cake, whole or sliced. It’s best (but not necessary) to do so unfrosted and wrap the cake in plastic wrap. However, you could also flash freeze frosted slices until solid, then wrap them and transfer them to a Ziplock/Stasher for up to 3 months.

Leave it to thaw in the refrigerator overnight or at room temperature for several hours.