Everybody will love this easy Best Vegan Pumpkin Cake! It is absolutely delicious, so moist, full of pumpkin spices, fluffy, soft and tender! It is only 8 ingredients, oil-free, easy to make and topped with a super creamy vegan frosting!
VEGAN PUMPKIN CAKE
This easy vegan pumpkin cake recipe is absolutely delicious, in fact, the best pumpkin cake I’ve ever had! And if you are gluten-free, make this best vegan gluten-free pumpkin cake! Nobody would ever know it is oil-free. Simple, healthy ingredients and fast to make. Due to the popularity of my Best Vegan Pumpkin Bread, I really got an itch to turn it into a Vegan Pumpkin Cake recipe. I had to tweak it a bit to turn it into a cake texture so it is soft, fluffy and light. Hard to believe there is no oil in this cake because it is so moist. I love creating amazing oil-free vegan desserts. Like with these vegan pumpkin cookies and this best vegan pumpkin pie. You can learn all my secrets to oil-free baking in How to Cook and Bake Without Oil!
INGREDIENTS NEEDED
(Only 8 main ingredients needed. Full details and measurements on the recipe card below.)
- Whole Wheat Pastry flour: Unlike my pumpkin bread that uses spelt, I switched to pastry flour since I added applesauce to this cake. Applesauce gives lots of moisture (more than pumpkin) so the pastry flour absorbs the moisture better and yields the perfect balance of softness and moisture and fluffy texture. Spelt makes things extra moist, so it combined with the applesauce and pumpkin was more dense.
- Cornstarch: This is what replaces eggs, in addition, to making it fluffy and giving it the most perfect, firm texture.
- Baking soda: This makes the pumpkin cake rise and give it tenderness.
- Pumpkin spices with an extra bit of cloves: The best flavor ever comes from my perfect blend of pumpkin spices. You can use my recipe here Homemade Pumpkin Spice and it will be perfect, no need to add anything extra.
- Black pepper: Extra secret ingredient to the flavor and you don’t taste pepper, it’s just extra depth of flavor and enriches all of the pumpkin spices.
- Pure Maple Syrup
- Lite Coconut Milk: This cake is very low-fat, so the coconut milk adds moisture and lightness, but if you are allergic, you can try another creamy milk like cashew milk.
- Pumpkin
- Unsweetened applesauce: The combo of both applesauce and pumpkin makes this cake moist, soft and fluffy. The addition of the applesauce is what makes this a soft, cake texture.
HOW TO MAKE VEGAN PUMPKIN CAKE
Step 1: To a large bowl, add the syrup, applesauce, pumpkin and milk. Whisk until completely smooth. Set aside.
Step 2: To a separate medium bowl, add the dry ingredients.
Step 3: Add the wet ingredients to the dry and stir until smooth, being careful not to over-mix.
Step 4: Add to an 8×8 square baking dish and spread out evenly and smooth.
Step 5: Bake for 24 minutes or until a toothpick comes out clean.
Now, let’s make the frosting to top the vegan pumpkin cake!
PUMPKIN CAKE WITH FROSTING
I was very particular in the kind of frosting I wanted to put on this vegan pumpkin cake recipe. Now, honestly, this cake is so delicious, you don’t even need to add a frosting if you don’t want to. It’s plenty delicious, perfectly spiced and moist. But since it’s a cake, I added a frosting to it, looks better in pics anyways.
Since my favorite thing about fall cakes is the spices and deep flavors, I’m not crazy about frostings that are too sweet or strong in flavor. This is because I find that it competes too much with all the pumpkin spices. If you prefer a sweet icing or you hate coconut, or don’t want the fat, then another option is my Cream Cheese Glaze. Don’t make this expecting it to taste like traditional buttercream. It doesn’t! It is creamy and light, but very much coconut!
This frosting is super low sugar. It is just sweet enough to give it flavor, because I didn’t want it to take away from the best vegan pumpkin cake flavor. On it’s own, it tastes quite subtle, but it didn’t stop my daughter and mother-n-law from sticking their fingers in the bowl! Subtle or not, once on the cake, it is a delicious combo. If you prefer not to make a frosting, just a dusting of powdered sugar or the brand So Delicious carries Cocowhip that is also delicious on this cake! Just add a dollop right before serving.
Now, since this frosting is made from coconut cream, it is very soft. It is not a traditional buttercream that you can leave out for hours. So, it is best to serve the chilled coconut frosting on top of the cake right after serving.
I hope you all love this Vegan Pumpkin Cake recipe with Frosting as much as we did!
MORE VEGAN CAKE RECIPES
- Best Vegan Lemon Cake
- Vegan Funfetti Birthday Cake
- Easy Vegan Vanilla Cake (7 Ingredients!)
- Vegan Gingerbread Cake
- Vegan Gluten-free Vanilla Cake
- Vegan Vanilla Chocolate Chip Cake
- Vegan Almond Butter Cake
The Best Vegan Pumpkin Cake (Oil-free!)
Ingredients
- 1 3/4 cups (224g) whole wheat pastry flour (this is what makes the cake so soft)
- 2 tablespoons (16g) cornstarch
- 2 teaspoons baking soda
- 1/2 teaspoon fine salt
- 4 teaspoons pumpkin spice blend (I use and recommend MY blend, SEE NOTES below!)
- 3/4 cup (240g) pure maple syrup
- 1/2 cup (120g) unsweetened applesauce
- 1/2 cup (120g) canned pumpkin puree
- 1/4 cup (60g) canned "lite" coconut milk (shaken first) If allergic to coconut, use another creamy milk like cashew
COCONUT CREAM FROSTING
- 1 can Thai Kitchen full-fat coconut milk (chilled overnight or longer, you will only be using the thickened cream at the top of the can, so don't shake the can.)
- 2 tablespoons (40g) maple syrup
- 1 teaspoon regular molasses
- 1 teaspoon vanilla extract
- 2-4 tablespoons powdered sugar (optional for a sweeter frosting) DO NOT add more syrup or it will make it too runny
- Traditional Vanilla Buttercream Frosting if you don't like coconut cream
NOTE
- Of course, as always, I recommend highly to use a scale to prevent room for error. You don't need cups or to compare the weights to cups, just simply follow the weights listed, as this is exactly how the recipes are tested and made. Make sure to zero out before adding each ingredient.
- I use this scale.
Instructions
- If making the frosting, follow step 10 listed below before making the cake, as it requires chilling.
- If using the coconut frosting, you will have to store the leftovers in the fridge so the frosting doesn't melt. When ready to have another piece, let it soften back to room temperature if desired. IF NOT using the coconut frosting, store the cake covered well with foil at room temperature and it'll stay soft and moist.
- Preheat the oven to 350°F (177°C) and spray an 8x8 square baking dish with nonstick spray. Or cut two pieces of parchment paper to lie flat going in each direction.
- To a large bowl, add the syrup, applesauce, pumpkin and milk. Whisk until completely smooth. Set aside.
- To a medium bowl, combine the pastry flour, cornstarch, baking soda, pumpkin spices, black pepper and salt. Whisk very well.
- Slowly add the dry ingredients to the liquid and stir gently, folding until it all comes together into a moist, cohesive batter. Don’t over-mix, just until combined and smooth. It will be thick, but smooth, not stiff.
- Add the batter to the pan. Use the back of a spoon to smooth out the top flat and evenly out to the corners.
- Bake for 24 minutes or until a toothpick is completely clean from the center to the bottom of the pan. Ovens will vary, so yours may take longer.
- Cool 45 minutes before slicing. This is hard to wait, but the cake must finish cooling. If making the coconut frosting, cool completely. Otherwise, sprinkle with powdered sugar or eat plain, it's just as amazing without any topping
- FOR THE FROSTING: If you don't like coconut cream, you can simply add powdered sugar or a Cream Cheese Glaze or a traditional Buttercream Frosting. Otherwise, place the can of coconut milk into the fridge to chill overnight or 2 days for best results. Please note that there are many brands on the market and the quality of the coconut milk will determine the result of your frosting setting up. Some are not creamy enough and will be runny. This frosting will NOT stay firm like a buttercream at room temperature
- Do NOT shake the can first, as the water and cream will have hardened and separated and you will only be using the cream. Scoop out all the hardened cream at the top ONLY, discard the water. It should be very thick...if it is runny, it is not a good brand or can and won't work for the frosting. I always use Thai Kitchen for best results.
- Once the cake has completely cooled (otherwise, the frosting will melt), spread the chilled frosting on top and serve immediately. Since this is a coconut cream frosting, it will start to really soften sitting out soon at room temperature, so you will want to frost the cake right before eating.
- Add the coconut cream to a large bowl and beat until smooth and fluffy, about 5 minutes. Add the syrup, molasses, vanilla and optional sugar and beat again for a couple of minutes until light and fluffy. Now, this is not an very sweet frosting at all, it is subtle, so don't judge it until it's chilled and set on the cake! It is the perfect compliment to the spiced cake so it doesn't take away from the cake flavor.
- Place in the fridge to further chill and set until ready to frost the cake. Ideally, overnight is best. After you spread the frosting on the cake, you can place it back in the fridge to briefly chill or in the freezer for no more than 20 minutes. You don't want to chill the cake too long or it'll change the soft texture of the cake.
Notes
Nutrition
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Can I just process the WW flour with an S blade for a bit to make it pastry consistency? I hate to purchase an entire bag for this one recipe until I know I love it. Thanks
Hi Elizabeth! Pastry flour isn’t different because of it being finely ground, it is milled from a lower protein (less gluten) soft wheat, whereas regular wheat flour is milled from hard wheat. So, I don’t think blending it will make a difference. You are of course welcome to try it, but my guess is the cake will be much tougher. Whole wheat has more protein (gluten), which yields a tougher texture, which is reserved more for breads. Since the cake is low fat, higher protein flours don’t perform as well, which is why I always use pastry or spelt for my gluten cakes. Hope that makes sense. I do have other recipes that also use pastry flour that I can direct you too if you like.
Looks great! I need it to be GF however. I have regular “cup to cup” flour, also almond, and various other ones…do you have a best suggestion? Or should I just try one and post!
I plan on posting a gluten-free version when I get a chance Karen, just can’t promise when that will be due to my schedule, hopefully next week! But you can try the cup to cup flour, but I can’t guarantee it will yield the same results, as I’ve not tested it myself or used that flour. I’ve personally found gluten-free store blends to not work as well as my written amounts, but you can always try and see!
I am allergic to Maple syrup so do you have suggestion for what I could use instead. This sounds delicious and I would like to make it.
Thank you,
Donna
You can use agave! It should yield similar results, although the depth of flavor will change a bit, but the spices should make up for it.
I will try for this coming Thanksgiving. ( Canada) Where can I find your gluten free blends. What pumpkin brand do you use.
Thanks,
Ruth
Hi Ruth, I don’t have a gluten-free version for this cake yet, hope to in the next few days, I’m trying! 🙂
Of course I am never sick of pumpkin! I made the recipe as directed except cut the maple syrup in half.
You are right- it is the BEST pumpkin cake I have had, and I have tried so many.
I plan to make this often, yes even in the summer. Did I mention that I love pumpkin!
Hi Luci, thank you as always for making all my recipes as soon as they post, you are such a blessing! So happy this was the best pumpkin cake you’ve ever had, yay!
I’d love a GF, maple sugar free pumpkin cake/muffin!!
Hi Heather, I always use maple syrup or coconut sugar for my desserts, I don’t use dates (if that is what you are looking for) so I know you can find date sweetened desserts online though, I just personally don’t use them!
I made this pumpkin cake recipe and wowww! If you guys loved her pumpkin bread then you will totally LOVE this cake. It’s moist and puffy and fluffy and full of flavor and that ICING 🤤. I could bathe in it. I made if for a bunch of non-vegans and they loved it.
This cake is so good, I’m making it again this week!!
You are such a sweetheart Estee, thank you so much for making it and testing it before I posted it! I’m so happy you all loved it so much!!
How long will this cake stay fresh?
I’m going to make this for Thanksgiving and wondering how far in advance I can make it without it “going bad”!
Hi Kristan! The loaf is best within the first 2 days, since it tastes fresh and moist. I probably wouldn’t make it more than 2 days in advance. Good thing is it is a super fast and easy prep recipe, so it can be whipped up quickly!
I had to try this cake out as my family loves the Pumpkin Bread. This cake is amazing, it is moist and full of flavor even without the frosting. I made a powdered coconut sugar for the top which was a nice topper for the cake. I doubled the recipe and took it to our local Plant Based meet up group potluck and everyone really liked it. I am sure I will be making it again. Thanks Brandi for another great recipe.
Thank you so much Lori for taking the time to leave this amazing review! I love the powdered coconut sugar idea too! Definitely trying that!
I can’t believe how good this is! I usually only eat chocolate, but I have lots of pumpkins right now, so I had to try it. I didn’t expect it to be so moist, I don’t know why. I made the sauce instead of icing, which was delish!! I can’t wait to make this for Thanksgiving. It’s a perfect recipe!!
Woohoo, love hearing that Kathi!! Thank you for making it and the awesome feedback!
I plan on making this today, but I don’t have any applesauce. Could I sub it for mashed banana?
I’m really not sure if it would produce the same results. Bananas tend to make things dense and of course it will change the flavor and texture a bit since it’s not acidic like applesauce. You can always try it and see, I just can’t guarantee an outcome if I’ve not tried it personally.
I’m so excited to try this! But I’m having trouble finding pastry flour. Is it the same as cake flour? If not, would cake flour be a good substitute if I can’t find pastry flour? I have a couple other stores I’m going to check this week to see what I can find first. Thanks!
Hi Jen, I’m so sorry I’m just seeing this! No, it’s not the same as cake flour. Cake flour has less gluten and very, very tender and it would likely fall apart using cake flour. Do you have a Sprouts? They carry it. Or otherwise, you can easily find it online. Here it is on Amazon: https://amzn.to/2Ogh6ZP
I am looking for a smash cake recipe for my daughters upcoming first birthday and this sounds perfect! Low sugar and pumpkin is what Im looking for. Do you think if i baked this in a 6 inch spring cake pan it will work fluff wise?
Hi Amanda! Hmmm, I am not too sure that would work very well. This makes a substantial size square 8 inch cake and trying to bake all that batter in a 6 inch cake will likely turn out mushy, not well cooked throughout. I’d still to an 8 inch pan!
Good morning!
I saw this today, and in your notes you mentioned a gluten-free version to come, have you been able to do that? I know, it’s not a pumpkin time of year, but I have some in the freezer from last year, I was hoping to use for a cake…anyway, hoping and longing as I am not supposed to use wheat or gluten anymore per my medical team…thanks!
Stay well and healthy! Blessings to you and though I don’t get to try all the recipes, I love reading them.
Hi Chrissie! I tested it so many times last year and it still wasn’t perfect enough for the result I wanted, so I put it off since pumpkin season passed, so I haven’t gotten back to it. I plan on getting back to it very soon! It is on my to do list.
Brandi, you forgot time out in the steps how to stop eating the batter so you can actually bake them. 🤣 This is perfect and better than anything I could buy in a store. It makes me happy that they are whole wheat! I’m pretty sure 95% of the food we eat comes from your book and website.
hahaha, too funny Dora, so glad you loved this pumpkin cake! Aww, that’s so great to hear!
Hello ^-^ Do you think it would be ok if I used 112 grams cake flour and 112 grams all purpose flour?
Or 112 grams cake flour, and 112 grams whole wheat flour?
I can’t find whole wheat pastry flour in my stores, and it is unable to be sent to me. 🙁
Thank you very much. ^-^
Hi Brooklyn! Yes, I would try a sub of the all purpose and cake flour. I wouldn’t do half though as I think half cake flour may make it too soft and tender. I’d try 1 cup all-purpose and 3/4 cup cake flour and try that. Hopefully it won’t make it too soft. But I wouldn’t use whole wheat, it’s too strong of a flavor and really high in protein.
HI There! Do you think I could make this in a bundt pan? I’m trying to make apumpkin-shaped cake by doublibg the recipe and putting two bundt cakes together. Thank you!
I’ve never tried it but you can certainly try it! Bundt cakes can be quite finicky but since this cake texture is so good, I am assuming it would be fine. I just can’t tell you the bake time since it’s a totally different kind of pan. Just look for a clean toothpick.
Any chance you got around to making this cake GF. IT looks so wonderful I want to try it!
Hi Kim! Yesss, you are in luck, because after trialing this cake a billion times over the past year, I finally perfected it this week, haha! Posting it tomorrow or Monday so make sure you’re subscribed to my emails!
Ok well for those of us making living outside the US (us deprived folks), I have to make a few adjustments. I don’t have canned pumpkin or whole wheat pastry flour in my country. I only have molasses since I brought a jar from the States a while back! I think I’ll cook some pumpkin and let it drain all night to get thicker, mix ww flour with unbleached white and then I’ll let you know how it goes!!!!!:)
I made this and the gluten-free version for a bake-off/taste test. Both were moist and turned out perfectly. I was out of whole wheat pastry flour so I substituted all-purpose flour in this recipe and that worked fine.
I followed your proportions for the pumpkin pie spices for this recipe and it was *very* spice-forward. Super-strong to the point of being too much for me, and I usually like a lot of these kinds of spices. I didn’t make any frosting and perhaps that would have cut it a bit.
Glad you enjoyed it Barb! Yes, I love a lot of spice and flavor because that’s how my mom baked pumpkin cake growing up, but if you prefer it more mild, definitely reduce it! And yes, leaving out the frosting would definitely make a difference, too!
Is there anything different to do when using homemade pumpkin puree from a fresh pumpkin?
I have never used fresh before so I don’t know how it compares to canned, the moisture level and all that. I would just use the same weight amount I have given and hopefully it turns out the same!