Best Vegan Pumpkin Spice Cake: Easy Comfort Food Dessert
This recipe delivers the Best Vegan Pumpkin Spice Cake, a moist, fluffy, and deeply aromatic comfort food dessert. Perfectly spiced with cinnamon and ginger, this easy-to-make plant-based cake is ideal for fall gatherings or a cozy evening treat.
Equipment
- Two 9-inch round cake pans
- Large mixing bowls
- Whisk or hand mixer
Ingredients
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 1/2 tablespoons pumpkin pie spice
- 1 teaspoon salt
- 1 3/4 cups granulated sugar
- 1 can (15 oz) pure pumpkin puree
- 1/2 cup vegetable oil
- 1/2 cup plant-based milk (oat or soy)
- 1 tablespoon apple cider vinegar
- 2 teaspoons vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together flour, baking soda, baking powder, pumpkin pie spice, and salt.
- In a separate bowl, whisk together sugar, pumpkin puree, oil, plant-based milk, apple cider vinegar, and vanilla extract until smooth.
- Add the wet ingredients to the dry ingredients and mix on low speed until just combined. Do not overmix the batter.
- Pour the batter evenly into the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pans for 10 minutes, then invert onto a wire rack to cool completely before frosting with a vegan cream cheese frosting or maple glaze.
Notes
Ensure apple cider vinegar is used to react with the baking soda for proper lift. Do not overmix the batter. Use a full-fat plant milk for richness.