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5 from 1 vote

Vegan Pumpkin Spice Cake

Easy and delicious vegan pumpkin spice cake that is perfect for the holidays.
Prep Time10 minutes
Cook Time35 minutes
Servings: 12
Calories: 288kcal
Author: Lindsay Reynolds

Ingredients

For the Cake:

  • 1/4 cup vegan butter
  • 1/4 cup oil (any neutral flavor oil will work like safflower oil or melted coconut oil)
  • 1 1/3 cup cane juice crystals (or granulated sugar)
  • 1 cup canned pureed 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 tablespoon cornstarch
  • 1 teaspoon cinnamon
  • 1/4 teaspoon powdered ginger (optional)
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon coriander (optional)

For the Frosting:

  • 1 cup powdered sugar
  • 1/4 cup vegan butter
  • 1/4 teaspoon clear vanilla flavor
  • 1/4-1/2 teaspoon almond milk
  • 1/4 teaspoon cinnamon

Instructions

  • Preheat oven to 350 degrees F.
  • Mix vegan butter, oil, sugar, pumpkin, almond milk, water, lemon juice, and salt in a large mixing bowl.
  • Sift together flour, baking powder, cornstarch, and spices (cinnamon, ginger, nutmeg, coriander) in a separate bowl.
  • Mix wet and dry ingredients with wire whisk, then pour batter into an oiled 9 x 13 pan. Bake at 350 degrees Fahrenheit for 35 minutes, or until toothpick comes out clean.
  • Mix frosting ingredients together either by hand with a fork or whisk or with a mixer. Frost cake once it is cool.

Notes

This post may contain affiliate links. As an Amazon associate, I earn from qualifying purchases.

Nutrition

Calories: 288kcal | Carbohydrates: 49g | Protein: 2g | Fat: 11g | Saturated Fat: 2g | Sodium: 275mg | Potassium: 69mg | Fiber: 1g | Sugar: 33g | Vitamin A: 3535IU | Vitamin C: 1.3mg | Calcium: 26mg | Iron: 1.1mg