Introduction

This Vegan Pumpkin Spice Cake is a moist, flavorful treat perfect for autumn or any cozy occasion. Infused with warm spices and pumpkin puree, it’s layered with a creamy dairy-free frosting and decorated with adorable piped pumpkins. Whether you’re vegan or just love a good spice cake, this recipe is sure to impress.

A tall, round cake with smooth light beige frosting covers three visible layers, standing on a white cake stand. Around the sides of the cake, there are multiple small orange pumpkin shapes made of piped frosting with brown stems, each pumpkin featuring ridged lines. The top edge of the cake is decorated with large swirls of the same beige frosting in a circular pattern, with alternating dollops of small orange pumpkins topped by tiny brown points. The cake sits on a white marbled surface with small pumpkins and scattered autumn leaves around it, and there are bottles of milk blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

480ml dairy-free milk
2 teaspoons apple cider vinegar

420g self-raising flour
350g caster sugar

1 teaspoon baking powder
1 teaspoon bicarbonate of soda

1 ½ tablespoons ground cinnamon
1 teaspoon ground cloves
2 teaspoons ground nutmeg

½ teaspoon ground ginger
120ml sunflower oil
100g pumpkin puree

400g dairy-free block butter
80g dairy-free cream cheese
360g icing sugar

1 teaspoon ground cinnamon (for frosting)
Orange food gel
Cocoa powder

Vegan caramel sauce (optional)

Instructions

Step 1: Preheat your oven to 180°C fan and line three 8-inch loose base or push-up cake tins with greaseproof paper. If you only have one or two tins, bake the cakes separately and cover the unused batter until ready to use.
Step 2: In a bowl, combine the dairy-free milk with the apple cider vinegar and whisk well. Set aside for 10 minutes to curdle, creating a vegan ‘buttermilk’.

Step 3: In a large mixing bowl, sift together the flour, sugar, baking powder, bicarbonate of soda, cinnamon, cloves, nutmeg, and ginger. Mix well to combine.
Step 4: Add the sunflower oil and pumpkin puree to the ‘buttermilk’ and whisk until fully combined.
Step 5: Pour the wet ingredients into the dry ingredients and mix until just combined.

Step 6: Divide the batter evenly between the prepared cake tins. Tap the tins gently on the work surface to remove air bubbles.
Step 7: Bake cakes in the center of the preheated oven for 25-30 minutes. They’re done when a knife or skewer inserted comes out clean and the cakes feel springy to the touch.
Step 8: Place the cakes on a cooling rack and let them cool slightly before removing from the tins. Allow to cool completely before frosting. Store in a sealed container if not frosting immediately.

Step 9: For the frosting, whip the dairy-free butter and cream cheese in a large bowl until creamy. A stand mixer with a balloon whisk or a hand mixer works well.
Step 10: Sift in the icing sugar and cinnamon, then whip on high speed for about 5 minutes until light and fluffy.
Step 11: Place one cake layer on your serving plate. Spread or pipe some frosting evenly on top. Optionally, create a well in the center and fill with 1-2 tablespoons of vegan caramel sauce.

Step 12: Add the second cake layer, press down gently to adhere, then repeat with the third layer. Apply a thin crumb coat of frosting over the entire cake.
Step 13: Chill the cake in the fridge for 10-15 minutes to set the crumb coat.
Step 14: Remove the cake and apply a second, thicker coat of frosting. Smooth the edges with a cake scraper for a clean finish.

Step 15: Using white frosting in a piping bag fitted with a star tip, pipe swirls around the top edge of the cake.
Step 16: Divide remaining frosting into two bowls. Color one with orange food gel and cocoa powder for a deep orange, and mix cocoa powder into the other for a chocolate shade. Transfer each to piping bags with small round tips.
Step 17: Pipe little pumpkins around the cake using the orange frosting. Use the brown frosting to add stalks on top of each pumpkin. Pipe extra mini pumpkins on the top edge if desired.

Step 18: Slice and enjoy your beautifully spiced vegan pumpkin cake!

Tips & Variations

Use canned pumpkin puree for convenience, or roast and mash fresh pumpkin for a richer flavor.
If you don’t have dairy-free cream cheese, substitute with extra dairy-free butter for a firmer frosting.

Try adding chopped walnuts or pecans to the batter for extra texture.
For less sweetness, reduce caster sugar by 50g and adjust icing sugar in frosting accordingly.
To make mini cupcakes, bake the batter in muffin tins for 18-20 minutes and frost as desired.

Storage

Store the frosted cake in an airtight container in the refrigerator for up to 4 days. Bring to room temperature before serving for best texture and flavor. You can freeze unfrosted cake layers wrapped tightly for up to 2 months; thaw completely before frosting. Leftover frosting can be refrigerated up to a week or frozen for longer storage, then whipped again before use.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of dairy-free milk?

Yes, you can use regular milk if you’re not strictly vegan. It may slightly alter the taste but will still produce a delicious cake.

How do I know when the cake is fully baked?

Insert a knife or skewer into the center of the cake; if it comes out clean without wet batter, the cake is done. The surface should be springy to the touch.