Vegan Pumpkin Cake

Squares of pumpkin cake with white frosting and chocolate shavings, one piece lifted out.

5 from 40 votes

This easy vegan pumpkin cake is moist, fluffy, and warmly spiced, with a sweet and tangy vegan cream cheese frosting. Bake it as a sheet cake or a layer cake for Thanksgiving and fall parties!

Prep Time15

Cook Time30

Total Time45

Course: Dessert

Cuisine: American

Diet: Vegan

Servings: pieces

Calories: 411kcal

Author: Toni Okamoto

Equipment

Ingredients

⅓ cup (35 g) flax meal
¾ cup (180 ml) water
1 cup (225 g) vegan butter room temperature
1 cup (210 g) brown sugar packed
1 teaspoon (5 ml) pure vanilla extract
1 (15-ounce / 425 g) can pumpkin puree not pumpkin pie filling
2 ½ cups (315 g) all-purpose flour
2 teaspoons (10 ml) ground cinnamon
2 teaspoons (10 ml) pumpkin pie spice
1 teaspoon (5 ml) salt
1 teaspoon (5 ml) baking powder
½ teaspoon (2.5 ml) baking soda
vegan cream cheese frosting store-bought or homemade, optional

Instructions

Preheat the oven to 350 degrees F (180 degrees C) and line a 9x13-inch baking pan with parchment paper, leaving an overhang on two sides.
In a small bowl, mix the flax meal and water. Set aside for 5 minutes to thicken.
In a large bowl, beat the vegan butter and brown sugar with an electric mixer or whisk until light and fluffy, about 2 minutes. Add the flax mixture, vanilla, and pumpkin puree and beat for 2 minutes until combined.
In a separate bowl, whisk the flour, cinnamon, pumpkin pie spice, salt, baking powder, and baking soda. Add the dry ingredients to the wet ingredients and mix until just combined.
Pour the batter into the prepared pan and smooth the top with a spatula.
Bake for 30 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. If needed, bake in 5-minute increments.
Use the parchment paper to lift the cake onto a cooling rack. Let it cool completely before frosting.

Video

Notes

Pillsbury cream cheese frosting is accidentally vegan and pairs perfectly with this cake. Stir a little pumpkin pie spice into the frosting for extra flavor.
For crunch, sprinkle crumbled Biscoff cookies or pepitas over the frosting.
Spoon and level the flour rather than scooping it, so the cake doesn't turn out dense.
Mix the batter until just combined. A few small lumps are fine.
If you use homemade pumpkin puree that is thinner than canned, strain it through a cheesecloth-lined sieve for 45 to 60 minutes first.
This recipe was tested as a 9x13-inch sheet cake. For round layers, divide the batter between two 8-inch or 9-inch round pans and start checking with a toothpick early, since the bake time will change.

Nutrition