clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
a slice of vegan pumpkin cake with vegan cream cheese frosting on a plate

Vegan Pumpkin Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Kaylie Grace
  • Prep Time: 1 hour
  • Cook Time: 30 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 12 slices 1x
  • Category: Dessert
  • Method: Bake
  • Cuisine: American
  • Diet: Vegan


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!


  • 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
  • 12 cups vegan cream cheese frosting
  • Crushed pecans, optional for topping


  1. Preheat the oven to 350 degrees F. Line a 9×9–inch square baking dish with parchment paper.
  2. In a large mixing bowl, add pumpkin puree, light brown sugar, coconut oil, almond milk, and vanilla extract. Whisk together.
  3. 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.
  4. Pour the batter into the baking dish. Bake for 45-55 minutes, or until an inserted toothpick comes out nearly clean.
  5. Remove pumpkin cake from the oven and set aside to cool.
  6. Once the cake has cooled completely, create the vegan cream cheese frosting and frost the cake. Slice into 16 squares. Enjoy!


  • 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.


  • Serving Size: 1 slice
  • Calories: 223
  • Sugar: 16g
  • Fat: 9.5g
  • Carbohydrates: 34g
  • Fiber: 2g
  • Protein: 2g