Vegan Yumminess

Pumpkin Spice Cake

by 26 Comments


It is the eve of Thanksgiving, and I’m tired. There’s a house to clean (it’s a disaster right now), laundry to fold, a baby to bathe, and potatoes to boil.

But, I’m tired. Is that allowed? On Thanksgiving, I mean?

In order to keep myself from feeling guilty for not wanting to go “all out” this year, I must pose a question: What makes a happy Thanksgiving?

Is it volunteering in the soup kitchen? Eating a lavish feast with family and close friends? Perusing the newspaper for Black Friday steals?

Or is it just what the name implies–giving thanks to a God who has done great things for us? I tend to believe the latter. But in most cases, we as a human family tend to get caught up in the food, fine china, decorations, and shopping of Thanksgiving.

This year, however, is going to be different for our little family. This year, we’re just thanking God quietly at home, and I like that.

But thanking God quietly doesn’t mean that we’re going hungry this Thanksgiving. Jonathan and I enjoyed a marvelous early Thanksgiving feast with his parents last Sunday. And today, my little sis Emily and I threw together this pumpkin spice cake. We’ve taken the time to bake only this treasured item because every good woman knows that dessert is the most important part of any holiday meal. And with that, I present to you, Vegan Pumpkin Spice Cake. The best vegan pumpkin cake out there. Guaranteed.

Vegan Pumpkin Spice Cake

Print recipe
Vegan Pumpkin Spice Cake

Ingredients

  • 1/4 cup earth balance margarine (or other vegan margarine, melted))
  • 1/4 cup sunflower oil
  • 1 1/3 cup pure cane sugar
  • 1 tablespoon cornstarch
  • 1 cup canned pumpkin
  • 2/3 cups almond milk
  • 1/4 cup water
  • 1 tablespoon lemon juice
  • 1 teaspoon salt
  • 1 3/4 cup unbleached pastry flour (sifted)
  • 3 tablespoons Ener-G baking powder (sifted with flour; or use 2 teaspoons baking soda with 1 teaspoon baking powder)
  • 1 teaspoon cinnamon
  • 1/4 teaspoon powdered ginger
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon coriander
  • 1 cup powdered sugar (for frosting)
  • 1/4 cup earth balance margarine (or other vegan margarine for frosting)
  • 1/4 teaspoon clear vanilla flavor (for frosting)
  • 1/4-1/2 teaspoon almond milk (for frosting)
  • 1/4 teaspoon cinnamon (for frosting)

Directions

Step 1
Preheat oven to 350 degrees F.
Step 2
Mix margarine, oil, sugar, cornstarch, pumpkin, almond milk, water, lemon juice, and salt in a large mixing bowl.
Step 3
Mix and sift flour and baking powder in separate bowl. Add spices to dry ingredients.
Step 4
Mix wet and dry ingredients with wire whisk, then pour batter into prepared 9 x 13 pan. Bake at 350 degrees F for 35 minutes, or until toothpick comes out clean.
Step 5
Mix frosting ingredients together either by hand or with a mixer. Frost cake once it is cool.
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  • Meaghan

    I’ve been looking for a good pumpkin cake recipe and this looks perfect! One question though. Would it be alright if I used all purpose flour instead of pastry?

    • Lindsay

      Hi Meaghan! Yes, you can most definitely use all purpose flour. I would just make sure that it is sifted. 🙂 Hope it turns out well for you. 🙂

  • Love this… “Because every good woman knows that dessert is the most important part of any holiday meal”!

    Hope you had a great Thanksgiving!

    • Lindsay

      Hehehe. You know it, Mrs. Herb! 😉

  • Zoe Lee

    I’ve personally never tried pumpkin cake, so i can’t compare. Here where i live, in Australia pumpkin is never really used in any desserts. I haven’t even heard of pumpkin cake or pumpkin puddings until earlier this year. However this is one of the most amazing things i’ve ever tasted! Thank you so much for the recipe!

    • Lindsay

      Yay! I’m so glad you liked it, Zoe! My husband Jonathan’s gandmother was Australian, and Jonathan still has relatives there. I hear it is a beeeeaautiful country. Thanks for stopping by. 🙂

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  • Sarah

    I made this over the holidays and it was fantastic – and it makes a lot of cake! Really foolproof recipe. Thank you!

  • Leah R

    I just made this — it did not rise. I doubted this recipe’s lack of baking powder. I think it should have been in it?

    • Lindsay

      Aw, Sorry it didn’t rise for you, Leah! Yes, the recipe recommends using EnerG baking powder (which is an aluminum free variety). However, the recipe also states that you can use a mixture of traditional baking powder plus baking soda that would be the leavening agent, if you don’t have EnerG.

      • Leah R

        I used Ener-G egg replacing powder which I thought was what you meant. I did not know there was any other kind of Ener-G powder. Well shoot. Of course I doubled it too…. oh well.

        • Fatimalyn

          Good day can i use butter without earth balances margarine?

          • Lindsay

            You’re welcome to try using real butter with this recipe, but I haven’t tried it myself. 🙂

  • Nickie

    New favorite cake recipe, hands down!! It’s soooo gooood it has helped me break the vegan barrier and get people to see veganism in a whole new, very delicious light! Nobody can believe it’s egg and dairy free. Thanks!

    • Lindsay

      I”m so glad you liked it, Nickie!

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  • Matt Killeen

    My wife made this last night and it was delicious.
    Both of us thank you for another great vegan recipe!

  • Pia

    Thanks for the awesome recipe. I want to make it for my husbands bday, just had a question- can i use a mixture of whole wheat and all purpose flour for this recipe? Thanks alot. Pia

    • Lindsay

      Sure thing, Pia. The texture might be ever so slightly different, but the recipe will still work.

  • Pia

    One more question- can I 1/2 the recipe? If yes, what size cake pan should I use? Thanks.

    • Lindsay

      Hi Pia, I’d probably use a square 9 X 9 dish? I think?

  • Mickey B

    Hi there! This looks amazing and I want to try it so badly. I think I can do almond milk if really necessary, but usually the only non-dairy milk I keep around is soy, because that’s what most of my recipes call for! Do you think that would make a big difference? If it would, I’ll totally just spend the extra two bucks for almond instead 🙂 This is getting made on Sunday. I am so excited!

  • Celeste

    Is there some other way to make the frosting that doesn’t include powdered sugar? Powdered sugar isn’t 100% vegan as it’s refined using bone char. :/

    • Lindsay

      You know, you’re right Celeste. I’m sure there’s a way to get unbleached powdered sugar, but I’m honestly not sure what resources are out there that do not use bone char. I’m going to have to do some more research and get back to you on that. In the meantime, if you hear of something, I’d love to know about it, as I think we’re all seeking to make this world a more compassionate place.

  • Liza Archer

    I have made this twice now. The first time I didn’t read the instructions and just piled in 3 Tbsp of regular baking powder and guess what? It worked great! I brought it into work and it was a hit. I had many requests for this recipe and one co-worker said that if this is vegan, I’m going vegan! Thanks for a great fall recipe!