Vegan Pumpkin Spice Cake

This cake is soft, cozy, and full of warm spice.

It’s the kind of dessert that makes your kitchen smell amazing and feels like a hug in cake form.

I’ve made this so many times when I want something easy but still special—and it never lets me down.

Servings: 9 slices
Total Time: 45 minutes (10 prep + 35 bake)

Why I Love This Recipe

This recipe came from one of those “use what you have” days. I had a can of pumpkin and a craving for something sweet. I played around with spices and ended up with this simple cake that’s now a regular in my kitchen.

• It’s super soft and moist every time
• No eggs or dairy needed
• Comes together in one bowl
• Perfect balance of spice and sweetness
• Great for dessert or even breakfast with coffee

What You’ll Need

• 1 cup canned pumpkin puree
• 1 cup all-purpose flour
• 1/2 cup brown sugar
• 1/4 cup granulated sugar
• 1/3 cup vegetable oil
• 1/4 cup unsweetened almond milk
• 1 tsp vanilla extract
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 1/2 tsp pumpkin spice
• 1/2 tsp cinnamon

Tools Required

• Mixing bowl
• Whisk
• Spatula
• 8×8 baking pan
• Measuring cups and spoons

Pro Tips

• Don’t overmix the batter—just stir until combined
• Use pure pumpkin puree, not pumpkin pie filling
• Let the cake cool before slicing so it holds shape
• Add a simple glaze if you want extra sweetness

Substitutions and Variations

• Swap almond milk for oat or soy milk
• Use coconut sugar instead of brown sugar
• Add chopped nuts or vegan chocolate chips
• Make it gluten-free with a 1:1 flour blend

Make Ahead Tips

You can bake this a day ahead. It actually tastes even better the next day as the flavors settle.

Instructions

Step 1: Preheat and Prep

Preheat oven to 350°F. Lightly grease your 8×8 pan.

Step 2: Mix Wet Ingredients

In a bowl, whisk together 1 cup pumpkin puree, 1/3 cup vegetable oil, 1/4 cup almond milk, and 1 tsp vanilla extract until smooth.

Step 3: Add Sugars

Add 1/2 cup brown sugar and 1/4 cup granulated sugar to the wet mixture and whisk until fully combined.

Step 4: Add Dry Ingredients

Add 1 cup flour, 1 tsp baking soda, 1/2 tsp baking powder, 1/2 tsp salt, 1 1/2 tsp pumpkin spice, and 1/2 tsp cinnamon. Stir gently until just combined.

Step 5: Pour and Bake

Pour batter into prepared pan and spread evenly. Bake for 35 minutes.

Step 6: Cool and Slice

Let the cake cool for at least 15 minutes before slicing into 9 squares.

What to Serve With

• Hot coffee or chai tea
• Vegan whipped cream
• Maple glaze drizzle
• Fresh fruit on the side

Macros Information (Per Slice)

• Calories: ~210
• Carbs: 30g
• Fat: 9g
• Protein: 2g

Why This Recipe Works (Quick Science)

Pumpkin puree adds moisture and acts as a natural binder, replacing eggs. The baking soda and baking powder work together to give the cake lift, while the oil keeps it soft and tender.

Common Mistakes

• Overmixing the batter makes the cake dense
• Using pumpkin pie filling instead of puree changes flavor
• Skipping cooling time can make it crumbly when cutting

Leftovers and Storage

Store in an airtight container at room temp for 2 days or in the fridge for up to 5 days. You can also freeze slices for up to 2 months.

FAQ

Can I make this oil-free?
Yes, swap oil with applesauce, but texture will be slightly denser.

Can I double the recipe?
Yes, use a 9×13 pan and adjust bake time slightly.

Can I add frosting?
Absolutely. A simple vegan cream cheese frosting works great.

Final Thoughts

This vegan pumpkin spice cake is simple, reliable, and full of cozy flavor. It’s the kind of recipe you’ll come back to again and again. Give it a try, and when you do, share how it turned out or any fun twists you added.