Vegan Pumpkin Spice Cake
A moist and warmly spiced vegan pumpkin spice cake perfect for fall. Made without eggs or dairy, it delivers rich flavor and a soft texture that’s ideal for autumn gatherings or cozy nights in.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 65 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Ingredients
- 2 cups all-purpose flour
- 1 cup pumpkin puree
- 1 cup brown sugar
- 1/2 cup vegetable oil
- 1 cup almond milk
- 1 tablespoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch cake pan.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
- In another bowl, mix pumpkin puree, brown sugar, oil, almond milk, and vanilla extract until smooth.
- Combine wet ingredients with dry ingredients and stir until just combined.
- Pour batter into the prepared pan and smooth the top.
- Bake for 45 minutes or until a toothpick inserted in the center comes out clean.
- Allow cake to cool before serving or frosting.
Notes
- Use sunflower seed butter for a nut-free variation.
- Add chopped walnuts or pecans for crunch.
- Top with vegan cream cheese frosting or dust with powdered sugar.
- Ensure spices are fresh for the best flavor.
Find it online: https://www.recipebyelena.com/vegan-pumpkin-spice-cake/