If you’re a pumpkin spice lover, this vegan pumpkin spice cake is going to be your new favorite fall dessert. With its warm, cozy spices and moist, fluffy texture, this cake makes the perfect centerpiece for any autumn gathering. Not to mention, it’s topped with a creamy, dreamy cashew frosting that gives the perfect balance of richness without the dairy.
But what makes this pumpkin spice cake special? It’s easy to make, uses simple vegan ingredients, and tastes like the best parts of fall in every bite. Whether you’re making it for a casual dinner or a fancy occasion, this cake is both delicious and easy to whip up. Plus, being vegan means it’s free from dairy, eggs, and other animal products—perfect for those who follow a plant-based diet or have dietary restrictions.
What Ingredients Do You Need for Vegan Pumpkin Spice Cake?
For this cake, you don’t need any fancy ingredients, and you probably have most of them in your pantry already. The key to the moistness and flavor of this cake lies in the combination of pumpkin puree and a medley of fall spices. Here’s what you’ll need:
- Flour – All-purpose flour works great, but you can also use a gluten-free blend if needed.
- Pumpkin puree – Make sure it’s unsweetened and not pumpkin pie filling.
- Coconut sugar – Adds a rich sweetness with a hint of caramel.
- Baking powder and baking soda – The perfect combination for a fluffy, well-risen cake.
- Cinnamon, nutmeg, ginger, and cloves – These classic fall spices are what give the cake its signature flavor.
- Almond milk – Or any other plant-based milk like soy or oat milk.
- Apple cider vinegar – This helps the cake rise and gives a slight tang to balance the sweetness.
- Coconut oil – Adds moisture and a subtle richness to the cake.
- Vanilla extract – Just a little bit for that extra layer of flavor.
Helpful Hint:
Always double-check your spices before using them in your baking. Old spices can lose their flavor, leaving your cake tasting flat. Fresh spices make all the difference!
How to Make Vegan Pumpkin Spice Cake
The great thing about this recipe is that it’s simple and straightforward. Even if you’re not an experienced baker, this cake is easy to pull together in no time. Here’s how you can make it:
- Preheat your oven: Start by preheating your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- Mix the wet ingredients: In a large bowl, whisk together the pumpkin puree, coconut sugar, melted coconut oil, almond milk, vanilla extract, and apple cider vinegar until well combined.
- Combine the dry ingredients: In a separate bowl, sift together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and cloves.
- Combine wet and dry ingredients: Gradually fold the dry ingredients into the wet mixture, stirring until just combined. Be careful not to overmix, or the cake could become dense.
- Bake the cake: Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely before frosting.
What Makes the Cashew Frosting So Delicious?
Now let’s talk about the cashew frosting. It’s silky, smooth, and so good you’ll want to eat it by the spoonful. Plus, it’s made with whole, natural ingredients, so you can feel good about slathering it onto your cake. Here’s what you’ll need to make it:
- Raw cashews – Soaked overnight to soften them.
- Maple syrup – Adds a natural sweetness.
- Coconut oil – Helps the frosting set and gives it a creamy texture.
- Lemon juice – For a hint of tang and balance.
- Vanilla extract – To add depth and flavor.
How to Make Cashew Frosting
- Soak the cashews: The night before, place your raw cashews in a bowl and cover them with water. Let them soak for at least 8 hours or overnight.
- Blend the frosting: Drain the cashews and place them in a high-speed blender or food processor. Add the maple syrup, coconut oil, lemon juice, and vanilla extract. Blend until smooth and creamy, scraping down the sides as needed.
- Chill the frosting: Transfer the frosting to a bowl and refrigerate for 30-60 minutes to let it firm up a bit before spreading it on the cake.
Cashew Frosting Tips and Tricks
| Issue | Solution |
|---|---|
| Frosting too thick | Add 1 tablespoon of plant-based milk at a time until you reach desired consistency. |
| Frosting too thin | Refrigerate for 30 minutes to firm up before using. |
| Not enough sweetness | Add 1-2 teaspoons of maple syrup for more sweetness. |
| Grainy texture | Blend longer or use a high-speed blender to achieve smooth consistency. |
| Short on time | Use hot water to soak cashews for 1 hour instead of overnight. |
Helpful Hint:
If you’re short on time, you can soak the cashews in hot water for 1 hour instead of overnight. This helps speed up the process without sacrificing the creamy texture of the frosting.
How to Decorate Your Vegan Pumpkin Spice Cake
Now that you’ve got your vegan pumpkin spice cake baked and your cashew frosting ready, it’s time to get creative with decorating! While this cake is delicious on its own, a little extra flair can take it to the next level. Here are some easy ways to decorate and make your cake look as good as it tastes.
Simple Yet Elegant: Swirl the Frosting
After your cake has cooled completely, spread the cashew frosting over the top and sides of the cake. Use an offset spatula or the back of a spoon to create rustic swirls in the frosting. Don’t worry about being too perfect—those natural swoops and waves give the cake a homemade, inviting feel.
Top with Chopped Nuts or Seeds
A great way to add some texture and crunch is to sprinkle the top of the cake with chopped nuts or seeds. Pecans, walnuts, or even pumpkin seeds are excellent options that pair well with the warm spices in the cake. For extra color, you could even toss in some dried cranberries or golden raisins.
Spice Dusting
If you want to keep things super simple but still visually appealing, try dusting the top of the frosted cake with a light sprinkle of cinnamon or nutmeg. You can use a fine-mesh sieve to evenly distribute the spice, giving the cake a lovely, autumnal touch.
Helpful Hint:
For an even more festive look, try using a stencil when dusting your spices. You can create a beautiful pattern or even use holiday-themed stencils to give your cake a personalized touch for special occasions.
Serving Suggestions for Vegan Pumpkin Spice Cake
This cake is versatile and can be enjoyed in a variety of ways. Whether you’re serving it for a holiday gathering or enjoying it with a cup of coffee on a cozy afternoon, it’s sure to be a hit. Here are a few ideas for how to serve it.
Pair with a Warm Beverage
Pumpkin spice and warm drinks go hand-in-hand. Serve slices of this cake with a cup of hot chai, spiced cider, or your favorite dairy-free latte. The spices in the cake will enhance the flavors in the drink, making for the ultimate fall treat.
Serve with Vegan Whipped Cream or Ice Cream
For those with an extra sweet tooth, pair the cake with a scoop of vegan vanilla ice cream or a dollop of coconut whipped cream. The contrast between the warm spices of the cake and the cool creaminess of the ice cream or whipped cream is heavenly.
Enjoy as a Snack Cake
While this cake can certainly hold its own as a showstopper dessert, it’s also casual enough to enjoy as a snack cake. Because it’s not overly sweet, you can serve it in the morning with a cup of coffee or as a mid-afternoon pick-me-up.
Why Vegan Pumpkin Spice Cake is Perfect for Fall Gatherings
If you’re looking for a cake that will wow your guests while also catering to a range of dietary needs, this vegan pumpkin spice cake is your go-to. Here are a few reasons why this cake is ideal for your next fall celebration.
It’s Dairy-Free and Egg-Free
One of the biggest benefits of this cake is that it’s completely vegan, meaning it’s free of dairy and eggs. This makes it a great option for guests with dietary restrictions or allergies, while still being indulgent and satisfying. You won’t have to worry about anyone missing out on dessert at your event.
It’s Easy to Make in Advance
When you’re hosting a gathering, the last thing you want is a complicated dessert that needs to be prepared last minute. Luckily, this cake can be made a day or two ahead of time. Just bake the cake, let it cool, and store it in an airtight container. When you’re ready to serve, frost it and add your decorations. The flavors actually improve after the cake sits for a bit, making it an even better option for prep-ahead hosts.
It Embraces the Flavors of Fall
Pumpkin, cinnamon, nutmeg, ginger—these are the quintessential flavors of autumn. Whether it’s Thanksgiving, a cozy dinner party, or a casual get-together, this cake perfectly captures the spirit of the season.
Helpful Hint:
If you’re hosting a larger group, consider making two cakes and stacking them for a layer cake effect. Double the frosting recipe and use it between the layers. It will look impressive and serve more guests!
Storing and Freezing Vegan Pumpkin Spice Cake
If you’re lucky enough to have leftovers, or if you want to make the cake ahead of time and store it, here’s how to keep your vegan pumpkin spice cake fresh.
Storing the Cake
Once your cake has been frosted, it can be stored in an airtight container at room temperature for up to two days. If you live in a particularly warm climate, it’s best to keep the cake in the fridge to prevent the cashew frosting from becoming too soft. If refrigerated, the cake will stay fresh for about four to five days. Just be sure to let it come to room temperature before serving for the best texture and flavor.
Freezing the Cake
If you’d like to freeze the cake for later, wrap it tightly in plastic wrap (unfrosted) and store it in a freezer-safe container. It will keep in the freezer for up to three months. When you’re ready to enjoy, thaw the cake in the fridge overnight, then bring it to room temperature before frosting and serving.
FAQs
Wrapping Up
This vegan pumpkin spice cake with cashew frosting offers everything you could want in a fall dessert. It’s moist, flavorful, and full of those cozy spices that make autumn baking so special. Plus, the cashew frosting adds a creamy, rich element that ties everything together without the need for dairy. Whether you’re making it for a holiday gathering or simply satisfying your pumpkin cravings, this cake is a delicious, easy-to-make option that will please vegans and non-vegans alike.
