Step 1

Preheat oven to 350°F/180°C. Prepare a 9x13 sheet pan (with sides) by greasing & flouring or lining with parchment paper.

Step 2

In a bowl, sift together the flour, baking powder, baking soda, sea salt, cinnamon and pumpkin pie spice. Set aside.

Step 3

In the bowl of a stand mixer or with a hand mixer in a larger bowl, add the pumpkin puree, sugar, oil vanilla extract and milk. Mix together for at least 3 minutes on medium speed until all the ingredients are fully incorporated and mixed together.

Step 4

Add half the dry ingredients in, mixed for about 30 seconds on medium, then add the other half, mixing for another 30 seconds, scraping down the sides as needed. Mix for about no more than 2 more minutes on medium speed until everything is fully incorporated.

Step 5

Pour the batter into your sheet pan. Using your spatula, smooth out the top, and tap the tap twice on a counter to remove any air bubbles.

Step 6

Bake for 25 to 30 minutes until the centre is fully cooked through.

Step 7

Remove from oven and allow to cool fully in the pan on a wire rack before adding the frosting.

Step 8

Spread as much or as little vegan cream cheese frosting as you'd like on the full sheet cake. Place in your fridge for the frosting to fully thicken up. Slice, and enjoy!