vegan pumpkin cake

Lightly spiced vegan pumpkin coffee cake with a cinnamon swirl and generously topped with pecan crumble! Tender, moist and utterly delicious!

Vegan Pumpkin Coffee Cake

(200 grams) pumpkin puree (canned

(190 grams) dairy free milk,

(140 grams) light brown sugar (cane sugar

(85 grams) light-tasting vegetable oil,

(250 grams) plain / all-purpose flour

baking powder

baking soda

pumpkin spice ((note 3 for homemade blend))

(35 grams) dark brown sugar (or coconut sugar)

cinnamon

(65 grams) plain / all-purpose flour

(50 grams) pecans (chopped

(55 grams) vegan butter

(40 grams) granulated cane, brown or coconut sugar

Preheat the oven to 180°C (350°F). Grease or line a 20 cm (8 inch) round cake pan.

Add the pumpkin puree, milk, sugar and oil to a large mixing bowl and mix until combined. Add the rest of the ingredients and mix until there are no big lumps. Set aside.

To prepare the cake:

In a small mixing bowl, combine all the ingredients and mix until well combined.

To prepare the cinnamon sugar layer:

In a small mixing bowl, combine all the ingredients and mix until there are no more pockets of flour and butter and everything is roughly combined.

To prepare the crumb topping:

Spread half the cake batter into your cake tin and smooth the surface with a spatula or spoon. Sprinkle the cinnamon sugar on top. Dollop the remaining cake batter on top and smooth the surface. Sprinkle the crumble on top (there&#39;ll be a lot of crumble).

Bake the cake for 55-60 minutes or until a skewer can be inserted into the middle and there is no wet batter on it. If the cake is browning too quickly at any point, cover the cake tin with an oven-safe tray or aluminium foil.

Allow the cake to rest in the cake tin for at least 5 minutes. Remove the cake from the tin, dust with powdered sugar (if desired) and serve!

The cake can be kept at room temperature for 1 day or in an airtight container in the fridge for 3 days.

To assemble the cake:

This incredibly rich and moist chocolate pumpkin cake is full of decadent chocolate and wonderfully spiced with warming fall flavors for the ultimate vegan Halloween cake! Naturally eggless, dairy free, and perfect for all eaters, vegan or not!

Vegan Chocolate Pumpkin Cake

200 mL unsweetened dairy free milk, room temperature

tsp apple cider vinegar (to be mixed with dairy free milk milk)

all-purpose flour

cocoa powder

tsp baking powder

tsp baking soda

granulated sugar

salted vegan butter (I recommend Miyoko’s), room temperature

pumpkin puree, room temperature

tsp vanilla extract

mL unsweetened dairy free milk, room temperature

apple cider vinegar (to be mixed with dairy free milk milk)

tsp pumpkin spice blend

vegan chocolate buttercream

vegan chocolate ganache

Vegan buttercream pumpkins vanilla buttercream

Prep: 

Preheat the oven to 350F. Line three 8&#8243; cake pans with parchment paper. Measure out all ingredients. Mix the dairy free milk and apple cider vinegar together for the chocolate cake layer, then set aside. Repeat for the pumpkin cake layer, then set aside.

Make the chocolate cake layers

 In a medium bowl, whisk together the flour, cocoa powder, baking powder, and baking soda. Set aside. In a stand mixer with paddle attachment or a large bowl and a hand mixer, cream the vegan butter until fluffy, about 2-3 minutes. Add in the sugar, and cream together again until the sugar begins to slightly dissolve into the vegan butter, about 2-3 minutes. Scrape down the sides of the bowl and bottom of the bowl as needed. Then add in the pumpkin puree, and mix again on medium speed until combined. To the mixture, add in about half of the flour mixture, along with half of the buttermilk. Mix on medium speed until the flour starts to combine with the wet. Add in the remaining flour mixture and buttermilk, and mix again just until there are no more dry streaks. 

Bake the chocolate cake: 

Divide the batter into two of the baking pans, and place into the oven. Bake for 30-32 minutes, or until a toothpick comes out clean.

Make the pumpkin cake layer

While the chocolate cake is baking, make the pumpkin cake layer. In a medium bowl, whisk together the flour, spices, baking powder, and baking soda. Set aside. In a stand mixer with paddle attachment or a large bowl and a hand mixer, cream the vegan butter until fluffy, about 2-3 minutes. Add in the sugar, and cream together again until the sugar begins to slightly dissolve into the vegan butter, about 2-3 minutes. Scrape down the sides of the bowl and bottom of the bowl as needed. Then add in the pumpkin puree, and mix again on medium speed until combined. To the mixture, add in about half of the flour mixture, along with half of the buttermilk. Mix on medium speed until the flour starts to combine with the wet. Add in the remaining flour mixture and buttermilk, and mix again just until there are no more dry streaks.

Bake the pumpkin cake

 layer: Pour the batter into the remaining cake pan, and place into the oven to bake for 30-32 minutes, or until a toothpick comes out clean. 

Cool the cake layers

Once all the layers are baked, transfer them to a cooling rack to cool completely before frosting. There should be no warmth to the touch. 

Frost the cakes

When the cakes are ready to be assembled, make the chocolate buttercream frosting according to the directions. Stack the chocolate cake on the bottom, followed by chocolate frosting, then the pumpkin cake layer, followed by frosting, then finally the last chocolate cake layer. Frost the entirety of the cake. 

Decorate

Place the cake into the fridge for the frosting to set. You can top with vegan ganache and homemade vegan buttercream pumpkins as well! 

Slice and enjoy

Serve and enjoy! Store any leftovers in an airtight container and in the fridge for up to 7 days or in the freezer for up to 3 months.

These super fun and festive vegan mini pumpkin bundt cakes are topped with a ghoulish green vegan buttercream and decorated for the best vegan Halloween dessert! Gluten free option as well!

Super Easy Mini Pumpkin Bundt Cakes (Vegan!)

150 mL unsweetened dairy free milk, room temperature

sweet potato flour

cassava flour

tbsp arrowroot starch

spices

salted vegan butter (I recommend Flora Plant butter), room temperature

pumpkin puree

vanilla powder

vegan butter, softened

organic powdered sugar

2-4 tbsp unsweetened dairy free milk

vegan cream cheese, room temperature

vegan butter, room temperature

sugar

½ tbsp pumpkin spice

vegan buttercream

Vegan orange food coloring

Please read through all instructions before beginning.

Prep: Preheat the oven to 350F. Measure out all ingredients before beginning. The above recipe will make 1 ½ 4” cakes or 2 cakes using 4 mini bundt cakes. You can double the recipe for more servings. If you’re using the 4” cake pans, be sure to grease and line them with parchment paper (you’ll need 3 for the above recipe). If using a mini bundt cake pan, you’ll need to grease 4. Make the vegan buttermilk by combining the coconut milk and apple cider vinegar together. Set aside.  

Make the batter: In a medium bowl, whisk together the sweet potato flour, cassava flour, pumpkin spices, baking powder, and baking soda. Set aside. Then in a large bowl, use a hand mixer to cream together the vegan butter and granulated sugar until light and fluffy, about 2-3 minutes. Then add in the pumpkin puree, and cream together again. Slowly sift in the dry mixture and the vegan buttermilk in two intervals, using a rubber spatula to fold together between each interval.

Bake the pumpkin cakes: Divide the batter evenly into the cake pans and bake for 27-30 minutes (for the 4” cake pans) or 18-22 minutes (for the mini bundt cake pans), or until a toothpick comes out clean. Remove from the oven and allow the cakes to cool in their pans for 10 minutes before transferring to a cooling rack to cool completely.

Frost the cakes: Once the cakes have completely cooled, make the vegan cream cheese frosting first. In a large bowl, use a hand mixer to cream together the vegan cream cheese and vegan butter until light and fluffy, about 2-3 minutes. Then add in the powdered sugar and pumpkin spice, and mix on medium speed until fluffy. Spoon the frosting into a piping bag, and pipe the frosting onto the bottoms of two of the pumpkin cakes, using the remaining pumpkin cakes as toppers. Place the other bundt cake on top of the frosting, and chill the cakes for 20 minutes.

While the cakes are chilling: Make your pumpkin shaper. Use a leftover and clean dairy free yogurt container, and cut about a 3” wide strip off of the side. Then on the bottom of the strip, cut a curved “v” into the yogurt container strip. This will help shape your buttercream. 

Right before you’re ready to fully frost the cakes, make the buttercream: Follow the directions for making the vegan buttercream, adding in vegan orange food color until you reach the desired color for your pumpkins. 

Frost the assembled pumpkin cakes: Pipe the orange frosting around one pumpkin cake evenly. Then use your yogurt container pumpkin shaper, and place it at the base of the pumpkin. Pull up to the top of the container, and scrape off the buttercream. Repeat for the remainder of the pumpkin, forming the pumpkin shape. I like to then chill my pumpkins for 20 minutes before smoothing out the pumpkin. You can use the scraper again.

Top with a pumpkin stem and serve! I carefully cut the stems off of mini pumpkins (be very careful!) and placed them on top!

These are the most adorable ever! Can't wait to make them with the kids!

This is truly the best ever vegan gluten-free pumpkin cake! Not only that, but it is oil-free and the texture is perfection! It is also only 8 ingredients and topped with a delicious vanilla buttercream frosting with fresh pumpkin spices!

Vegan Gluten-free Pumpkin Cake (Oil-free!)

(48 grams) cornstarch

pumpkin spice (I use my homemade

fine sea salt

+ 1 tablespoon (180 grams) pure maple syrup

(40 grams) regular molasses, not blackstrap (see post info)

(120 grams) pumpkin puree

vanilla nutmeg

scale.

Preheat the oven to 400°F (204°C). Yes, this cake is different and is baked at 400°F instead of the traditional 350°F. It makes a difference!

Lightly spray an 8x8 baking dish (I used stone) with nonstick spray. The cake releases easily and beautifully this way. Otherwise, the cake will stick badly without it.

To a large bowl, add the oat flour, cornstarch, baking powder, pumpkin spice and salt. Whisk well.

In a separate medium bowl, combine the milk, syrup, molasses and pumpkin until completely smooth. Pour over the dry ingredients and whisk gently just until smooth and combined. Do not overmix. Oat-based batters can cause dense results if they are overmixed.

Pour the batter into the dish and give it a good shake side to side to even out the top.

Bake for just 23 minutes or until a toothpick is clean from the center. Each cake I tested was perfect at this time. A couple of dry crumbs are ok, but there should be no wet batter.

Cool 1 hour before frosting (if using) or decorating with powdered sugar/spices. Slice and serve. Gluten-free cakes need to be completely cooled so that they finish cooking, or they can have an unbaked texture if sliced too early. So be patient!

To decorate the cake to make it extra fancy, I topped it with my vegan vanilla buttercream frosting, freshly grated nutmeg and freshly ground cinnamon and it was just divine! But if you want to skip the frosting, a good dusting of powdered sugar, fresh nutmeg and cinnamon is still just as delicious! Or you could add my simple cream cheese glaze! Store this cake at room temperature sealed well, so it stays moist. It keeps well for up to 3 days.

This crowd-pleasing vegan pumpkin cake (sheet cake or layered cake) is moist, fluffy, and perfectly spiced, with a rich, sweet, &amp; tangy vegan cream cheese frosting. The ultimate fall cake!

Vegan Pumpkin Cake

flax meal

water

brown sugar

pure vanilla extract

flour

pumpkin spice

salt

Storebought of homemade vegan cream cheese frosting* ((optional))

Preheat the oven to 350 degrees F and prepare a 9x13-inch baking pan by lining it with parchment paper.

In a small bowl, mix the flax meal and water. Set aside for 5 minutes.

In a large bowl, using an electric mixer or a whisk, mix the vegan butter and sugar. Mix until light and fluffy for about 2 minutes. Add the flax mixture, vanilla, and pumpkin puree and beat for 2 minutes until incorporated.

In a large bowl, mix all the dry ingredients and add them to the bowl with the wet ingredients. Mix until just combined and do not overmix.

Pour the batter into the prepared baking pan and smooth top with a spatula.

Bake for 30 minutes. Insert a fork into the cake. If it comes out clean, the cake is ready. If not, bake for 5 minute increments.

When ready, using the parchment paper, lift the cake and place it on a cooling rack. Allow it to cool completely before frosting.

This easy vegan pumpkin cake recipe is moist, fluffy, and topped with homemade cream cheese frosting! The one bowl recipe is dairy-free, egg-free, and gluten-free friendly. It's made with canned pumpkin puree, brown sugar, coconut oil, and pumpkin pie spice. Enjoy this seasonal holiday cake for Christmas, Thanksgiving, parties, and more!

pumpkin puree (15 ounces)

coconut oil

non-dairy milk

tbsp vanilla extract

tbsp pumpkin pie spice

vegan cream cheese frosting

pecans,

Preheat the oven to 350 degrees F. Line a 9&#215;9–inch square baking dish with parchment paper.

In a large mixing bowl, add pumpkin puree, light brown sugar, coconut oil, almond milk, and vanilla extract. Whisk together.

Add flour, pumpkin pie spice, cinnamon, baking soda, baking powder, and salt to the bowl. Fold the dry ingredients into the wet ingredients just until evenly incorporated; do not over-mix.

Pour the batter into the baking dish. Bake for 45-55 minutes, or until an inserted toothpick comes out nearly clean.

Remove pumpkin cake from the oven and set aside to cool.

Once the cake has cooled completely, create the vegan cream cheese frosting and frost the cake. Slice into 16 squares. Enjoy!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1705699953/tvblsgdmcbhzdpihd9k0.mp4

This easy vegan pumpkin cake recipe is moist, fluffy, and topped with homemade cream cheese frosting! It’s made with one bowl and pantry staples like pumpkin puree, brown sugar, and coconut oil. The recipe is also dairy-free, eggless, and gluten-free friendly. Flavored with pumpkin pie spice, cinnamon, and vanilla, this dessert is a delicious seasonal holiday cake idea!

This Pumpkin Mug Cake (Vegan) is incredibly delicious and total cozy vibes! It’s vegan and made with very easy pantry ingredients in under 5 minutes start to finish. It has an incredible pumpkin spice flavour that’s so addictive!

Pumpkin Mug Cake (Vegan)

milk (any vegan milk works)

sugar ( I use cane sugar, you can use brown or coconut too)

all purpose flour ( or gluten-free flour mix*)

sea salt

vanilla extract (optional)

In a mug, add in the oil, milk, sugar and pumpkin puree. Whisk together for about 15 seconds. Add in the flour, baking powder, pumpkin spice, sea salt and optional vanilla extract.

Stir to combine for about 30 more seconds to ensure it’s all incorporated, ensuring you get the bottoms too.

Place in your microwave for 80 to 85 seconds. It&#039;s okay if it&#039;s slightly undercooked on top because it&#039;ll continue to cook while it cools. It&#039;s better for it to be slightly undercooked than overcooked. Remove and let cool for about 5 minutes. Trust me!

If making in your oven, preheat oven to 350°F/180°C and bake in about a 3.5-inch ramekin (ensure it&#039;s oven safe) for 25 to 30 minutes. Remove and allow to cool for about 3 to 5 minutes. Enjoy! Top it with my Vegan Cream Cheese Frosting!

I did half white sugar, half coconut sugar, and half white flour, half oat flour.
I microwaved for just 60 seconds because I always like my mug cakes a bit underdone. However, the result was still quite cakey and thick. Great flavor, though, and a great fall treat! (although I'm eating it in March lol) Next time I would add some chocolate chips :)

This is pure deliciousness! ✨ I add some chocolate chip for the little extra! 😉

This is hands down the best mug cake I have ever eaten and I have eaten my share of mug cakes.  Not only is it vegan, so I don't feel so bad eating it, but the taste and texture are wonderful!!!!!  I wish I could give it 10 stars!!!!!

Another delicious recipe! Perfect consistency and warm fall flavor.

I’ve made and LOVED two of your other mug cake recipes. Since then I’ve purchased an air fryer. I don’t have a microwave. How would I adjust the cooking temp and time for an air fryer?

Just simply wonderful and easy. I added two TBSP of semi sweet choc chips and it was delicious!!!

Delicious!! Exactly what I hoped for! So perfect when you just need a little warm, sweet bite! Another one of your recipes to add to my regular routine!

Delicious!! Made it right away. Thanks for sharing 🎃🧡

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The most viewed vegan pumpkin cake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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Top 7 vegan pumpkin cake recipes from across the web

The most viewed vegan pumpkin cake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Pumpkin Coffee Cake

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Vegan Pumpkin Cake

Vegan Pumpkin Cake

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The most viewed vegan pumpkin cake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine