Vegan Pumpkin Spice Cake

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Vegan Pumpkin Spice Cake

This easy to make, super moist cake is DELICIOUS!! Spread with fluffy pumpkin spice frosting or serve without. 
My Notes:
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Meal Type: Dessert
Special: Freezer-Friendly, Kid-Friendly, Nut-Free, Seasonal (Cold Weather), Soy-Free
Tool: Mixer/Handmixer, Oven
Ingredient: Pumpkin
Servings: 2 8" layer cake with frosting
Calories: 365kcal
Ingredients
Dry Ingredients:
  • 2 1/2 cup(s) all-purpose flour
  • 1 3/4 cup(s) white sugar
  • 1 1/2 tablespoon(s) pumpkin pie spice
  • 1 teaspoon(s) baking soda
  • 1 teaspoon(s) baking powder
  • 1 teaspoon(s) salt
Wet Ingredients:
  • 1 1/2 cup(s) plant-based milk (such as soy or almond)
  • 1 cup(s) pumpkin puree (not pumpkin pie filling)
  • 1/2 cup(s) light oil (such as canola or vegetable)
  • 2 tablespoon(s) apple cider vinegar
  • 1 teaspoon(s) vanilla extract
Frosting:
  • 3 cup(s) powdered sugar
  • 1/2 cup(s) vegetable shortening
  • 1/2 cup(s) vegan butter
  • 2 teaspoon(s) apple cider vinegar
  • 1 1/2 teaspoon(s) pumpkin pie spice
  • 1/2 teaspoon(s) vanilla extract
  • 1 - 2 tablespoon(s) plant-based milk (such as soy or almond)
Instructions
  • Preheat your oven to 350 F (180C). Lightly grease two 8" round cake pans.
  • In a large bowl, whisk the dry ingredients together.
  • In a medium bowl, mix the wet ingredients together. Pour the wet ingredients into the dry and mix until the batter just comes together, don’t over mix. Divide the batter among the cake pans and give the pans a little wiggle to help flatten the batter. Bake for about 40 minutes until a toothpick inserted in the center comes out clean. Let cool completely before frosting.
  • To make the frosting, mix all the ingredients together with a hand or stand mixer until fluffy, adding 1 - 2 tablespoons plant-based milk to reach desired consistency. Frost your cake as desired. This time I kept it a little rustic by exposing the cake layers, but there is enough frosting to cover the whole cake if you prefer. I then added a little extra pizazz by grating a bit of fresh nutmeg on top.
Notes
Soy-Free: To keep this recipe soy-free, choose almond or oat milk rather than soy milk. 
Nutrition
Serving: 1serving (recipe makes 18 servings) | Calories: 365kcal | Carbohydrates: 54g | Protein: 2g | Fat: 16g | Saturated Fat: 3g | Sodium: 233mg | Potassium: 72mg | Fiber: 1g | Sugar: 40g | Vitamin A: 2358IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg
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