Print

Vegan Pumpkin Cake with Maple Cinnamon Frosting Recipe

Print Recipe

★★★★★

4.7 from 63 reviews

This Vegan Pumpkin Cake is a moist, spiced dessert perfect for fall and holiday celebrations. Made with pumpkin puree, warm spices, and a light maple cinnamon frosting, it’s entirely plant-based without compromising on flavor or texture. The cake layers are tender and fluffy, and the frosting adds a rich, sweet touch enhanced by maple syrup. It’s ideal for serving to vegan guests or anyone who enjoys a wholesome, cozy dessert.

Ingredients

Scale

Wet Ingredients

  • 15 ounces (425g) pumpkin puree (canned or homemade, not pumpkin pie filling)
  • 1 1/2 cups (375g) dairy-free milk (room temperature)
  • 2/3 cup (145g) neutral flavored oil (or use 1/3 cup (85g) oil and 1/3 cup (75g) melted vegan butter)
  • 1 tablespoon apple cider vinegar (or lemon juice, optional)
  • 1 teaspoon vanilla extract

Dry Ingredients

  • 3 cups (375g) all-purpose plain flour (spooned and leveled; note for gluten-free option)
  • 3 teaspoons pumpkin pie spice (see homemade blend note)
  • 1/2 teaspoon ground cinnamon (or more pumpkin pie spice)
  • 3 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt (optional)
  • 1 cup (200g) packed light brown sugar (or more granulated sugar)
  • 1/2 cup (100g) granulated sugar

Frosting Ingredients

  • 1 cup (225g) vegan block butter (room temperature)
  • 3–4 cups (300g-400g) powdered sugar / icing sugar (or to taste)
  • 3/4 teaspoons ground cinnamon
  • 2–3 tablespoons (40-60g) maple syrup (to taste)

Optional

  • Biscoff pumpkins (for decoration)

Instructions

  1. Preheat and prepare pans: Preheat your oven to 355°F (180°C). Grease or line two 8-inch (20 cm) round cake pans with parchment paper to prevent sticking and ensure easy cake removal.
  2. Mix wet ingredients: In a large mixing bowl, whisk together the pumpkin puree, dairy-free milk, oil (or oil and melted vegan butter), apple cider vinegar (if using), and vanilla extract until fully combined and smooth.
  3. Add spices and leaveners: To the wet mixture, add the pumpkin pie spice, ground cinnamon, baking powder, and baking soda. Stir to combine evenly with the wet ingredients.
  4. Incorporate flour and salt: Add the flour and salt to the bowl, mixing gently until just combined. Avoid overmixing; some lumps are okay as long as there are no dry patches of flour, to keep the cake tender and light.
  5. Divide batter between pans: Evenly distribute the batter into the prepared cake pans, smoothing the tops for even baking.
  6. Bake the cakes: Place the pans in the preheated oven and bake for 33 to 38 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
  7. Cool the cakes: Let the cakes cool in their pans for 15 to 20 minutes, then transfer them to a wire cooling rack. Allow them to cool completely before frosting.
  8. Prepare the frosting: Place the vegan block butter in a large bowl. Using an electric mixer or a stand mixer with paddle or whisk attachment, beat until pale and fluffy. Gradually add the powdered sugar and cinnamon, mixing on low speed to combine, then increase speed to high and beat until the frosting is light and fluffy.
  9. Add maple syrup and chill: Stir in the maple syrup gradually to reach desired sweetness and consistency. Chill the frosting until ready to use for easier spreading and piping.
  10. Level the cakes: If the cake layers have domes, trim them off with a serrated knife to create flat surfaces for stacking.
  11. Assemble the cake: Place one cake layer on a serving plate. Spread or pipe approximately ¾ cup of the frosting evenly over this layer, then place the second cake layer on top.
  12. Frost the cake: Spread the remaining frosting over the entire cake, ensuring a smooth or decorative finish according to preference.
  13. Decorate: Optionally, top the cake with Biscoff pumpkins or other desired decorations for a festive touch.
  14. Storage instructions: Store the cake in an airtight container. In cool climates, room temperature storage is fine until serving. In warm climates, refrigerate the cake and allow it to come to room temperature for about 1 hour before serving. Leftovers keep well refrigerated for up to 5 days or frozen for up to 1 month.

Notes

  • Note 1: For a gluten-free option, substitute the all-purpose flour with a gluten-free baking flour blend that measures cup-for-cup.
  • Note 2: Homemade pumpkin pie spice can be made using 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground allspice, and 1/4 teaspoon ground cloves.
  • Note 3: Avoid using pumpkin pie filling as it contains added sugars and spices which will affect the cake’s flavor and texture.
  • Note 4: Biscoff pumpkins are optional decorative cookies shaped like pumpkins with a caramelized flavor, adding a festive autumn look.
  • Make sure the dairy-free milk and vegan butter are at room temperature for smooth batter and frosting.
  • Do not overmix the batter to maintain a light, tender crumb.
  • The apple cider vinegar or lemon juice helps the cake rise and adds a slight tang to balance sweetness.

Keywords: vegan pumpkin cake, dairy-free pumpkin cake, vegan dessert, maple cinnamon frosting, fall dessert, pumpkin spice cake

Find it online: https://lucabites.com/vegan-pumpkin-cake-with-maple-cinnamon-frosting-recipe/