This vegan pumpkin cake is an autumn dream—soft, fluffy, and bursting with flavor! You’ll love the warm spices and the delightful maple cinnamon frosting that takes it to the next level.
- Wet ingredients for pumpkin cake:
- 15 ounces (425g) pumpkin puree (canned or homemade, not pumpkin pie filling)
- 1 ½ cups (375g) dairy-free milk
- ⅔ cup (165g) neutral flavored oil
- 1 cup (190g) packed light brown sugar (or more granulated sugar)
- ½ cup (100g) granulated sugar
- 1 tablespoon apple cider vinegar or lemon juice (optional)
- 1 teaspoon vanilla extract (optional)
- Dry ingredients for pumpkin cake:
- 3 cups (375g) all-purpose plain flour
- 3 teaspoons pumpkin pie spice (or a homemade blend)
- ½ teaspoon ground cinnamon (or more pumpkin pie spice)
- 3 teaspoons baking powder
- 1 teaspoon baking soda
- Pinch of salt (optional)
- Maple cinnamon frosting and decorations:
- 1 cup (225g) vegan block butter (room temperature)
- 3-4 cups (300g-400g) powdered sugar (or to taste)
- ¾ teaspoons ground cinnamon
- 2-3 tablespoons (40-60g) maple syrup (to taste)
- Biscoff pumpkins (optional)
- Preheat your oven to 355°F (180°C) and grease or line 2 x 8-inch (20 cm) round cake pans with parchment paper.
- Make the pumpkin cake by whisking the wet ingredients in a large bowl until combined. Add the spices, baking powder, baking soda, flour, and salt. Mix until just combined; don’t overmix.
- Divide the batter between your cake pans and bake for about 33-38 minutes until a toothpick comes out clean.
- Let the cakes cool in their pans for 15-20 minutes, then transfer them to a cooling rack to cool completely before decorating.
- Prepare the maple cinnamon frosting by beating the butter until pale, then adding powdered sugar, cinnamon, and gradually maple syrup. Chill the frosting until needed.
- If your cakes have domes, level them with a serrated knife. Place one cake layer on a plate, frost it, then place the second layer on top.
- Frost the entire cake, add decorations like biscoff pumpkins, and store at room temperature if it's cool. If it's warm, store it in the fridge. Leftovers keep well in the fridge for up to 5 days or in the freezer for a month. Enjoy!
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