Description
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!
Ingredients
Scale
- 1 can pumpkin puree (15oz)
- 1 cup light brown sugar, tightly packed (213g)
- 1/2 cup melted coconut oil
- 1/3 cup non-dairy milk
- 1 tbsp vanilla extract
- 2 cups all-purpose flour (or gluten-free baking flour) (272 grams)
- 1 tbsp pumpkin pie spice
- 1 tsp ground cinnamon
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1–2 cups vegan cream cheese frosting
- Crushed pecans, optional for topping
Instructions
- Preheat the oven to 350 degrees F. Line a 9×9–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!
Notes
- How to store: If you are using cream cheese frosting, store pumpkin cake inside a sealed container in the refrigerator and enjoy within 5 days. If you are using vanilla frosting, you can leave it at room temperature for 2-3 days. If you’d like to save it longterm, store in the freezer and enjoy within 3 months.
- Nutrition: The nutrition information below is for the cake without frosting.
Nutrition
- Serving Size: 1 slice
- Calories: 223
- Sugar: 16g
- Fat: 9.5g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 2g
