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Pumpkin Spice Cake

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


  • 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)


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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{ 15 comments… add one }

  • Meaghan November 25, 2012, 1:12 pm

    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 November 25, 2012, 7:44 pm

      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. :)

  • Mrs. Herb November 28, 2012, 8:51 pm

    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 November 28, 2012, 9:53 pm

      Hehehe. You know it, Mrs. Herb! ;)

  • Zoe Lee May 16, 2013, 10:51 pm

    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 May 16, 2013, 11:22 pm

      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. :)

  • Sarah December 28, 2013, 11:29 am

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

  • Leah R February 5, 2014, 9:57 pm

    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 February 5, 2014, 11:23 pm

      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 February 6, 2014, 11:49 pm

        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 October 10, 2014, 2:23 am

          Good day can i use butter without earth balances margarine?

          • Lindsay October 17, 2014, 6:30 pm

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

  • Nickie October 29, 2014, 10:09 am

    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 November 3, 2014, 3:05 pm

      I”m so glad you liked it, Nickie!

  • Matt Killeen December 16, 2014, 8:00 pm

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


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