Pumpkin Spice Cake

Tender pumpkin spice cake with lush vegan cream cheese frosting, is a perfect way to celebrate the first day of autumn.

Last week it was sooo hot and humid, but this week it actually feels like fall. Yah! Twenty degrees cooler, and a light rain is misting the trees outside my window. Perfect.

I have always loved this season. The scent of warm spices in the kitchen, but also the woodsy spiciness in a bouquet of colorful leaves.

For as long as I can remember, I would bring home all different shapes and hues of autumn leaves for our home. I still do, but now I also decorate my Blow-Away-Soon with a crisp, bright handful.

Ok, I just filled a mug with warm chai tea. I also cut a slice of pumpkin spice cake, that I made yesterday, and I am ready to eat, drink, and talk about cake. Let’s get started.

Vegan Dairy & Egg Options for Pumpkin Spice Cake + Frosting

Right below is the perfect canvas for your autumn treat. You can layer on a little frosting (if you really want to be good), or a lot (let’s be realistic… it is cream cheese frosting). ha

You can dust it with confectioner’s sugar, dollop of pumpkin butter, or eat it as is. (This last option is what I prefer, but my husband loves it best with frosting or coconut whipped cream.)

Let’s talk about the cream cheese frosting though. It really is vegan, but it really doesn’t taste vegan. Should I say things like that? haha

The cake is super, super easy to put together. The frosting does take more effort. Also know that it needs to stay cold. Still tastes amazing, when it’s not chilled, but it does lose its structure.

Here is a firmer Vegan Cream Cheese Frosting option

The photo below is right from the fridge. The very first photo, in this post, was taken 20-25 minutes after I frosted the cake. Like I said, still yummy but now more of a thick glaze.

Granted, this one was taken on a day that was almost 100 degrees F + the sun was blazing through the windows. I was melting too. Ugh

As I mentioned, this cake is so easy to make. Really the only area I would advise you on, is your choice of pumpkin purée.

I have tried organic and homemade (both of which I love and use in other recipes), but neither work consistently good in pumpkin pies or cakes.

Sure they still taste great, but they honestly do not compare to a can of Libby’s 100% pure pumpkin – not pie filling. (Note: This is not an ad. I’m just sharing what I have experienced.)

For the pumpkin pie spice, I tend to use Trader Joe’s. Their ingredients are wonderful!

I also love homemade versions though, and here are a couple that you can make. You can adjust the ingredients and measurement to suit your tastes.

Homemade Blends for Pumpkin Spice Cake

This recipe is from the Kitchn: How to make Pumpkin Pie Spice

Pumpkin Spice Blend by Cookie and Kate

And this last one has 240 five star ratings. I bet it would taste great in this pumpkin spice cake: Pumpkin Spice

That’s it. Don’t be intimidated by the recipe length. It includes the vegan cream cheese frosting. Enjoy!

Pumpkin Spice Cake with Vegan Cream Cheese Frosting

Print Recipe

Serves: 9 large or 16 smaller Cooking Time: 1 hour plus prep

Ingredients

Vegan Cream Cheese Frosting
1/2 cup (4 ounces) vegan cream cheese, at room temperature
1/4 cup (4 tablespoons) vegan butter, very slightly softened
1/2 teaspoon pure vanilla extract
2 cups, more as needed, confectioners sugar (I used a little over 2)
2 tablespoons cornstarch
Pumpkin Spice Cake:
1/3 cup plain non-dairy milk
1/2 tablespoon white vinegar
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 to 2 teaspoons pumpkin pie spice (I used 2)
1/2 to 1 teaspoon ground cinnamon (I used 1/2)
1/4 teaspoon salt
2/3 cup pumpkin purée*
1 to 1 1/4 cup granulated sugar (I used 1)**
1/4 cup neutral taste oil or melted non-dairy butter
3 tablespoons unsweetened applesauce
3 tablespoons egg replacement
1 teaspoon vanilla extract

Instructions

Cream Cheese Frosting: (makes about 1 1/2 cups)

Beat the butter until creamed. Add the cream cheese and beat for just 1 minute longer

Add the vanilla, 1 cup of sugar, and the cornstarch. Beat on low speed for 1 minute, scrapping down the sides. Beat in another cup of sugar, just until incorporated. (Add 1/4 cup more, if it's too runny.)

Place the bowl in the freezer for 15 minutes. Remove from freezer and stir. Place back in the freezer for an additional 15 minutes. Stir and scoop into a lidded container. Store in refrigerator, until cake is ready to be frosted.

Pumpkin Cake: To make vegan buttermilk, mix milk and vinegar in a small glass; set aside for 10 minutes.

Preheat the oven to 325F.

Lightly coat a 9 x 9 inch baking pan with non-stick spray. OR- line with parchment paper, if you will be removing the cake from the pan. Cut the paper with a little overhang to lift the cake out of pan.

In a medium bowl, whisk the flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt; set aside.

In a large bowl, on medium speed, beat the pumpkin puree, sugar, buttermilk, oil, applesauce, egg replacement, and vanilla extract for 3 minutes.

Add flour and beat on low speed for 1-2 minutes, scrapping down sides, just until mixed and smooth. Don't over mix. .

Scrape the batter into the prepared pan and smooth the top.Bake 40-45 minutes, or until a toothpick inserted in the middle comes out clean.

Remove pan to a cooling rack for 20 minutes. Lift the cake out, by the parchment paper, and place on the rack. OR cool cake in the pan if storing in it.

Once the cake is completely cooled, remove the frosting from the fridge and stir. Frost the cake. Store leftovers, covered, in the fridge for up to a week.