Vegan Pumpkin Spice Cake Recipe: Easy Homemade Dessert
An incredibly moist and flavorful Vegan Pumpkin Spice Cake that is easy to make at home. Featuring a perfect blend of cinnamon, nutmeg, and ginger, this plant-based dessert is the ideal comforting treat for fall and holidays, proving vegan baking can be rich and delicious.
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 tablespoon 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.
- 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 glaze.
Notes
Use pure pumpkin puree, not pie filling. Do not overmix the batter. Apple cider vinegar is essential for leavening when combined with baking soda.