Name: Decadent Vegan Pumpkin Cake with Creamy Spice Frosting
Prep time: 15 min
Cook time: 35 min
Total time: 65 min
Ingredients: 2 cups Cassava Flour (Can substitute with almond flour.); 1/2 cup Cacao Powder (Unsweetened cocoa powder can be used.); 2 teaspoons Pumpkin Pie Spice (Can mix with cinnamon, nutmeg, and ginger.); 1 cup Coconut Sugar (Brown sugar is a non-Paleo option.); 1 tablespoon Baking Powder (Ensure it is gluten-free.); 1 teaspoon Baking Soda; 1/2 teaspoon Espresso Powder (Optional for enhancing chocolate flavor.); 1/2 teaspoon Sea Salt; 1 cup Unsweetened Applesauce (Can substitute with mashed bananas.); 1 cup Dairy-Free Milk (Almond, oat, or coconut milk can be chosen.); 1 cup Pumpkin Puree (Homemade or canned.); 1 tablespoon Apple Cider Vinegar; 1 teaspoon Vanilla Extract; 1 cup Dairy-Free Butter or Coconut Oil (Can use any dairy-free margarine.); 3-4 cups Powdered Sugar (For a Paleo version, use powdered coconut sugar.); 1 teaspoon Turmeric (Optional for coloring.); 1 teaspoon Beet Powder (Optional for coloring.)

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As I poured the velvety pumpkin puree into the mixing bowl, a wave of nostalgia wrapped around me, transporting me back to countless autumn afternoons spent in my grandmother’s kitchen. This Vegan Pumpkin Cake, with its irresistible blend of gluten-free and Paleo ingredients, captures the essence of those cherished moments. Not only is it an inviting centerpiece for any special occasion, but it’s also incredibly quick to whip up, making it perfect for those of us who value both flavor and efficiency. Topped with a dreamy dairy-free pumpkin spice buttercream, this cake is a delightful twist on traditional desserts that even non-vegans will adore. Curious to discover just how simple it is to create this fall-inspired wonder? Let’s dive into the recipe!

Why is this Vegan Pumpkin Cake a must-try?

Deliciously Decadent: This cake brings together the rich essence of chocolate and the warm spices of pumpkin, creating a decadent treat that will impress everyone at the table.

Easy to Make: With straightforward procedures, even baking novices can achieve fantastic results.

Diet-Friendly Options: Gluten-free, Paleo, and completely vegan, this cake caters to a wide variety of dietary preferences, so no one misses out on dessert!

Versatile Presentation: Shape and frost as you like—make mini cakes, cupcakes, or layer them for a stunning presentation.

Memorable Flavor: The combination of creamy pumpkin spice buttercream and moist chocolate base guarantees a delightful experience that can be enjoyed at Halloween or any special occasion.

Serve it alongside a scoop of dairy-free ice cream for an extra indulgent touch!

Vegan Pumpkin Cake Ingredients

• For the Cake

Cassava Flour – Provides structure and a gluten-free base; substitute with almond flour for a different texture.
Cacao Powder – Adds rich chocolate flavor; you can swap it out for unsweetened cocoa powder.
Pumpkin Pie Spice – Infuses warm flavors typical of fall baking; can be replaced with a mix of cinnamon, nutmeg, and ginger.
Coconut Sugar – This sweetener adds a deep flavor profile; use brown sugar for a non-Paleo option.
Baking Powder – A crucial leavening agent for the cake; ensure it’s gluten-free.
Baking Soda – Helps the cake rise and gives it a light texture.
Espresso Powder (optional) – Enhances the chocolate flavor; omit if not preferred.
Sea Salt – Balances sweetness and brings out flavors.
Unsweetened Applesauce – Acts as a binder and moisture source; can be swapped with mashed bananas if desired.
Dairy-Free Milk – Adds moisture; choose almond, oat, or coconut milk.
Pumpkin Puree – The star of this cake for flavor and moisture; use homemade or canned.
Apple Cider Vinegar – Activates baking soda for leavening.
Vanilla Extract – Enhances the cake’s aromatic flavor.

• For the Frosting

Dairy-Free Butter or Coconut Oil – The base for the creamy buttercream; any dairy-free margarine can be used.
Powdered Sugar – Sweetens the frosting; for a Paleo-friendly version, use powdered coconut sugar.
Turmeric and Beet Powder (optional) – Natural dyes to achieve desired frosting colors.

This Vegan Pumpkin Cake is a delightful treat that is perfect for any occasion!

Step‑by‑Step Instructions for Vegan Pumpkin Cake

Step 1: Preheat the Oven
Begin by preheating your oven to 350°F (175°C). While the oven warms up, grease three 6-inch round cake pans with a light coating of vegetable oil or non-stick spray, and cut out rounds of parchment paper to fit the bottoms. This ensures your Vegan Pumpkin Cake will release easily once baked.

Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together 2 cups of cassava flour, 1/2 cup of cacao powder, 2 teaspoons of pumpkin pie spice, 1 cup of coconut sugar, 1 tablespoon of baking powder, 1 teaspoon of baking soda, 1/2 teaspoon of espresso powder (if using), and 1/2 teaspoon of sea salt. Ensure there are no lumps, as this will provide the best texture for your cake.

Step 3: Combine the Wet Ingredients
In a separate bowl, mix 1 cup of unsweetened applesauce, 1 cup of dairy-free milk, 1 cup of pumpkin puree, 1 tablespoon of apple cider vinegar, and 1 teaspoon of vanilla extract. Whisk these ingredients until well combined and smooth. This wet mixture is vital for the moisture and flavor of your Vegan Pumpkin Cake.

Step 4: Combine Dry and Wet Ingredients
Gradually pour the wet mixture into the bowl of dry ingredients, stirring gently with a spatula or wooden spoon. Mix until everything is thoroughly combined and no dry streaks remain. The batter will have a thick but pourable consistency, ensuring a moist Vegan Pumpkin Cake when baked.

Step 5: Divide and Bake
Carefully divide the batter evenly among the prepared cake pans, smoothing the tops with a spatula. Place them in the preheated oven and bake for 30-35 minutes. Your cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs attached.

Step 6: Cool the Cakes
Once the cakes are baked to perfection, remove them from the oven and let them cool in the pans for about 15 minutes. After that, gently remove the cakes from the pans and transfer them to a wire rack to cool completely. This is an essential step to ensure your Vegan Pumpkin Cake retains its texture and shape.

Step 7: Prepare the Frosting
While the cakes are cooling, prepare the pumpkin spice buttercream. In a mixing bowl, beat together 1 cup of dairy-free butter or coconut oil with 3-4 cups of powdered sugar, adding in spices to taste. Adjust the consistency with a splash of dairy-free milk, if necessary, until you achieve a creamy and spreadable frosting.

Step 8: Frost and Decorate
Once the cake layers are completely cool, use a serrated knife to level the tops if necessary. Place one layer on a serving plate and spread a layer of frosting on top. Add the second layer and repeat. Finish by frosting the top and sides of the Vegan Pumpkin Cake, shaping it as desired for an impressive presentation.

What to Serve with Vegan Pumpkin Cake

Experience a symphony of flavors that brings your dessert table to life when paired with the right accompaniments.

Coconut Whipped Cream:
A light and airy topping that adds a sweet, creamy element to balance the cake’s richness and spice.
Dairy-Free Ice Cream:
Serve with a scoop of rich dairy-free ice cream for an indulgent contrast that melts beautifully with every bite.
Spiced Chai Latte:
The warm spices of a chai latte enhance the cake’s flavors, making it the perfect cozy beverage for enjoying a slice.
Maple Syrup Drizzle:
A drizzle of pure maple syrup elevates the sweet notes, creating a delectable harmony between the cake and sweet syrup.
Fresh Berries:
Bright, tart berries like raspberries or blackberries cut through the cake’s richness, adding a refreshing burst of flavor.
Chilled Apple Cider:
The crispness of chilled apple cider complements the pumpkin flavor while refreshing your palate with every sip.

For the ultimate experience, consider mixing and matching these delightful accompaniments to craft your perfect vegan pumpkin cake moment!

Vegan Pumpkin Cake Variations

Feel free to explore these delightful twists and substitutions to make this cake your very own!

Frosting Flavors: Try using chocolate ganache or vanilla frosting for a different flavor profile. Each icing adds its own magic to the cake; mix it up for endless delight!
Mini Cakes: Consider baking mini cakes or cupcakes instead of a large cake for easier serving. These bite-sized treats are perfect for parties and will make everyone smile!
Nutty Crunch: Enhance texture by adding chopped nuts or dairy-free chocolate chips to the batter. The added crunch will surprise and excite in each bite, making the cake even more enjoyable.
Fruity Twist: Mix in shredded apples or mashed bananas for added flavor and moisture. The fruitiness complements the pumpkin beautifully, enhancing the cake’s overall freshness.
Spice Up the Frosting: Experiment with the frosting by adding maple syrup for sweetness or a splash of orange juice for brightness. A hint of zest can elevate your cake to another level!
Plant-Based Milk Alternatives: While almond milk is a popular choice, swap it for oat or coconut milk for a different flavor and creamy texture that pairs perfectly with pumpkin.
Gluten-Free Flour Blends: If you’re not a fan of cassava flour, try a store-bought gluten-free flour blend for a convenient option that works as a 1:1 substitute.
Cooling Treat: Serve your cake with a scoop of dairy-free ice cream on the side for an indulgent dessert experience. It enhances the cake’s richness beautifully and is sure to impress your guests!

Feel free to get creative, and don’t hesitate to check out my recipes for Vegan Caramelized Onion, Vegan Tofu Cauliflower, and Blueberry Cream Cake for more inspiration as you experiment with your very own Vegan Pumpkin Cake!

How to Store and Freeze Vegan Pumpkin Cake

Room Temperature: Keep leftover cake in an airtight container at room temperature for up to 3 days, ensuring it stays moist and delicious.
Fridge: If you want to extend freshness, store the cake in the fridge for up to 1 week. Just make sure it’s covered properly to prevent drying out.
Freezer: For longer storage, freeze the cake wrapped tightly in plastic wrap and then in aluminum foil for up to 3 months. Thaw in the fridge overnight before serving.
Reheating: If you prefer warm slices, gently reheat individual pieces in the microwave for 10-15 seconds or in a preheated oven at 350°F for about 5-10 minutes. Enjoy your Vegan Pumpkin Cake comfortably warm!

Make Ahead Options

These Vegan Pumpkin Cakes are perfect for meal prep enthusiasts! You can bake the cake layers up to 3 days in advance and store them in an airtight container at room temperature to preserve their moistness. For the pumpkin spice buttercream, prepare it up to 24 hours ahead and refrigerate, ensuring to stir it well before frosting, as this helps maintain its creamy consistency. Additionally, you can level the cake layers and even frost them a few hours before serving to save precious time on busy days. When you’re ready to serve, simply let the frosted cake sit at room temperature for about 30 minutes for optimal flavor and texture, and you’ll have a stunning, delicious cake without the last-minute rush!

Expert Tips for Vegan Pumpkin Cake

Level with Ease: Use a serrated knife to carefully trim the tops of your cake layers, ensuring even stacking and a polished final presentation.
Frosting Fix: If your pumpkin spice buttercream is too runny, pop it into the refrigerator for 15-30 minutes to thicken it up before applying to the cake.
Baking Checks: Keep an eye on your cake in the oven; every oven is different. Start checking doneness a few minutes early to avoid overbaking your Vegan Pumpkin Cake.
Moisture Control: If you use homemade pumpkin puree, be mindful of its moisture content. You may need to adjust the amount of dairy-free milk for the best consistency.
Customizable Flavors: Experiment with different spices in the frosting, like nutmeg or clove, for a personalized touch that enhances the festive flavors of fall!

Vegan Pumpkin Cake Recipe FAQs

How do I select the perfect pumpkin for this Vegan Pumpkin Cake?
Absolutely! For the best flavor, choose a small, sugar pumpkin or a pie pumpkin, which is sweeter and less watery than regular pumpkins. Look for ones that are firm, heavy for their size, and free from any blemishes or soft spots. A fresh pumpkin should feel solid, with a smooth, unblemished skin.

How should I store leftover Vegan Pumpkin Cake?
Very! Keep any leftover cake in an airtight container at room temperature for up to 3 days to maintain its moistness. Alternatively, for longer storage, refrigerate it for up to a week. Make sure to wrap it well to prevent it from drying out.

Can I freeze my Vegan Pumpkin Cake?
Absolutely! To freeze, wrap the cooled cake tightly in plastic wrap, followed by aluminum foil. It can be safely frozen for up to 3 months. When you’re ready to enjoy, thaw the cake in the refrigerator overnight. For a quick addition of warmth, pop individual slices in the microwave for 10-15 seconds.

What if my cake sinks in the middle?
Don’t worry! If your Vegan Pumpkin Cake sinks in the middle, it may be due to overmixing or too much leavening agent. To troubleshoot, ensure that you mix until just combined, and check the freshness of your baking powder and baking soda. Additionally, make sure you follow the baking times accurately and test doneness with a toothpick in the center.

Can I use alternative sweeteners in the frosting?
Of course! If you’re looking for an alternative sweetener, you can use maple syrup or a sugar substitute like stevia. Keep in mind that liquid sweeteners may make the frosting runny, so adjust the powdered sugar accordingly to get the desired creamy consistency.

Is this Vegan Pumpkin Cake suitable for kids and pets?
Very! This cake is child-friendly and safe for most pets, but check the ingredients if your pet has specific dietary restrictions. As for kids, parents can feel good about serving this cake—it’s free from dairy and gluten, ensuring it’s a healthier dessert option. Always keep an eye on any decorations or toppings that may include allergens.

Vegan Pumpkin Cake Recipe FAQs