Vegan Pumpkin Spice Cake

A moist, spiced autumn cake with creamy frosting and caramel swirls—fully vegan and irresistibly delicious.

This Vegan Pumpkin Spice Cake is a fall dessert dream come true. Infused with warm spices and pure pumpkin, this triple-layer cake is as fluffy and moist as it is flavorful. Each layer is slathered in luscious vegan cream cheese frosting and optional vegan caramel, then decorated with adorable piped pumpkins for a festive touch. Whether you’re celebrating a holiday or simply want something sweet and seasonal, this cake is a must-bake.

Why You’ll Love This Recipe

• Perfectly Spiced: Features cinnamon, nutmeg, cloves, and ginger for bold autumn flavor.
• Incredibly Moist: Thanks to pumpkin puree and vegan buttermilk.
• Vegan-Friendly: 100% dairy-free and egg-free, using plant-based ingredients only.
• Showstopper Look: Layered, frosted, and decorated with charming mini pumpkins.
• Versatile: Great for Thanksgiving, Halloween, or cozy gatherings.

Ingredients

For the Cake:

• 480ml dairy-free milk
• 2 tsp apple cider vinegar
• 420g self-raising flour
• 350g caster sugar
• 1 tsp baking powder
• 1 tsp bicarbonate of soda
• 1½ tbsp ground cinnamon
• 1 tsp ground cloves
• 2 tsp ground nutmeg
• ½ tsp ground ginger
• 120ml sunflower oil
• 100g pumpkin puree

For the Frosting:

• 400g dairy-free block butter
• 80g dairy-free cream cheese
• 360g icing sugar
• 1 tsp ground cinnamon
• Orange food gel
• Cocoa powder
• Vegan caramel sauce (optional)

Instructions

Cake:

1. Preheat oven to 180°C (fan). Line three 8-inch cake tins with parchment paper.
2. Combine dairy-free milk and vinegar, whisk, and let sit for 10 minutes to create vegan buttermilk.
3. In a large bowl, sift together flour, sugar, baking powder, bicarb, and spices.
4. In a separate bowl, whisk oil and pumpkin into the buttermilk.
5. Pour wet ingredients into the dry and mix until just combined.
6. Divide batter equally into tins, smooth tops, and tap gently to release air.
7. Bake 25–30 minutes or until a skewer comes out clean.
8. Cool on wire racks, then store in an airtight container until ready to frost.

Frosting:

1. Beat butter and cream cheese until fluffy.
2. Sift in icing sugar and cinnamon, then whip for 5 minutes until creamy.
3. Frost between each cake layer, optionally filling the center with caramel.
4. Apply a thin crumb coat and chill for 15 minutes.
5. Apply the final thick layer of frosting, smoothing with a cake scraper.

Decorating:

1. Reserve some white frosting for piping swirls on top.
2. Color remaining frosting orange and brown using gel and cocoa.
3. Pipe pumpkins around the cake with orange frosting; add brown stalks.

Tips / Storage / FAQs

Tips:

• Tap cake pans before baking to remove air bubbles.
• Use pumpkin puree, not pie filling.
• Keep frosting firm by chilling it briefly if it becomes too soft.

Storage:

• Store frosted cake in the fridge up to 3 days in a sealed container.
• Bring to room temperature 15 minutes before serving.
• Unfrosted layers can be kept at room temp for 2 days or frozen.

FAQs:
Can I make this gluten-free? Yes, use a 1:1 gluten-free flour substitute with added binder.
Can I skip the caramel? Absolutely, the cake is still delicious without it.
What’s the best vegan butter to use? Naturli Vegan Block and Flora Plant-Based work well.

Final Thoughts

This Vegan Pumpkin Spice Cake is more than a seasonal treat—it’s a celebration of everything autumn. With rich spices, creamy frosting, and a soft, tender crumb, it’s sure to become your go-to pumpkin dessert. Whether you’re baking for a crowd or treating yourself, every bite feels like a warm hug.

📖 Recipe