Vegan Pumpkin Cake

Vegan Pumpkin Cake Recipe

By Loving It Vegan

🔪Prep Time: 15 minutes

👩‍🍳Cook Time: 30 minutes


For the Pumpkin Cake:

2 cups All Purpose Flour (250g)

1 cup Light Brown Sugar (200g)

1/2 cup White Granulated Sugar (100g)

1 tsp Baking Soda

1 tsp Baking Powder

1/2 tsp Salt

2 tsp Cinnamon

1/2 tsp Nutmeg

1/2 tsp Ground Ginger

1/2 tsp Ground Cloves

1 and 1/2 cups Pumpkin Purée (337g)

1 tsp Vanilla Extract

1/4 cup Canola Oil (60ml) or other vegetable oil

1 Tbsp Apple Cider Vinegar

1 Flax Egg 1 Tbsp Ground Flaxseed Meal + 3 Tbsp Hot Water

For the Cinnamon Buttercream Frosting:

1/2 cup Vegan Butter (112g)

3 and 3/4 cups Powdered Sugar (450g)

1 tsp Vanilla Extract

2 Tbsp Soy Milk or other non-dairy milk

1 tsp Cinnamon

For Decoration:


Crushed Walnuts


1Preheat the oven to 350°F (180°C). Spray two 7 inch cake pans (*see notes) with non-stick spray and cut out circles of parchment paper line the bottoms.

2Sift the flour into a mixing bowl and add the sugar, baking soda, baking powder, salt, cinnamon, nutmeg, ginger and cloves.

3Prepare your flax egg by adding 1 Tbsp ground flaxseed meal to a bowl and then adding in 3 Tbsp of Hot Water and allowing to sit for a minute to become gloopy.

4Add the flax egg, pumpkin purée, vanilla, oil and vinegar to the mixing bowl and mix into a batter. Don't overmix.

5Divide the batter equally between the prepared cake pans.

6Place into the oven and bake for 25-30 minutes or until a toothpick inserted into the center of the cakes comes out clean.

7Transfer to a wire cooling rack and allow to cool completely before frosting.

8Prepare your frosting by adding the vegan butter, powdered sugar, vanilla and soy milk to the bowl of an electric mixer. Starting at slow speed, gradually increase the speed until the frosting is thick and smooth. If your frosting is too thick, add in soy milk a drop at a time until it reaches the right consistency.

9Add the cinnamon last and mix on low until just mixed in.

10When your cakes are completely cooled, frost them and then sprinkle cinnamon and crushed walnuts on top.

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