Ultra Moist Pumpkin Cake
I’m not into complicated, fussy, layer cakes that dirty 10 bowls, only to create a cake that’s so huge it goes stale before it’s finished. I’m all about one layer, one bowl, no mixer, smear some frosting on it, and dig in. That’s this cake. It’s the same recipe that I used when I created the Soft Vegan Pumpkin Bread, which was just barely adapted from the Vegan Chocolate Chip Pumpkin Muffins. And now, I turned it into a cake. The recipe that keeps on giving.
The vegan pumpkin cake is so soft and moist, comforting, and if you didn’t know it, you’d think it was made with eggs and butter. But it’s not, and you won’t miss them one bit. Certain ingredients like pumpkin, bananas, and avocado are great in vegan baking because they’re thick, creamy, fluffy, or fatty, and are great for replacing eggs and butter. Because there’s no butter in the cake, you need to replace the fat from another source. I used Nutiva Coconut Oil from iHerb.com.
Since bland pumpkin desserts aren’t worth eating, all my pumpkin recipes are nicely spiced without being over-powering, and this cake is no exception. It’s pleasantly spiced with pumpkin pie spice, cinnamon, nutmeg, cloves, and has molasses and vanilla for extra depth. If you’re more sensitive to cinnamon or a certain spice, dial them down, to taste. The spices in the cake are complemented by the pumpkin spice buttercream frosting. I wanted to eat this by the spoonful. And did. I used the Sugarfree Coffeemeate in the frosting because that’s what I use in my coffee. I’m a person who likes a little coffee with my cream, and this is my dream creamer. It’s only available September through December, and I’ve been hoarding it.
It was splendid in the frosting. It added extra creaminess and boosted the overall pumpkin flavor. It helped the frosting to not set up ‘crunchy’, which can happen with buttercream frosting that’s been exposed to air. It does firm up, but not in a crunchy way. Crunchy cake is never good. The cake is supremely soft, moist, springy, and bouncey. There’s just enough satisfying density, without being overly heavy, a curse that tends to plague vegan baked goods. I love it when I can keep a recipe vegan and on the healthier side as cakes go, without making any sacrifices in taste. It’s some of the best pumpkin cake I’ve ever tried, vegan or otherwise.
What’s in the Vegan Pumpkin Cake?
To make the vegan pumpkin cake itself, you’ll need:
Pumpkin puree Granulated and brown sugar Coconut oil Vanilla almond milk Molasses Vanilla extract Spices All-purpose flour Baking powder
And for the frosting, you’ll need:
Unsalted butter (sub vegan butter, if desired) Confectioners’ sugar Pumpkin spice coffee creamer (or milk)
How to Make Vegan Pumpkin Cake
The cake is very fast and simple to make. Just combine all the ingredients (except flour and baking powder) in one bowl, and whisk together in mere seconds, before being turned out into a pan and baking. While the cake cools, you can make the pumpkin spice frosting. See my notes in the “Tips” section below on how to make the frosting vegan as well. Then, simply slap on the frosting and dig in!
Can I Substitute the Coconut Oil?
The bread doesn’t taste like coconut, and even if you don’t like coconut, I recommend using it. It adds a subtle, very understated flavor you can’t put your finger on. Substitute with canola or vegetable oil if you must.
Can I Double This Recipe?
I’ve never doubled this recipe, but I imagine you can do so without issue. Bake the cake in a 9×13-inch dish.
Tips for Making This Easy Pumpkin Cake
Although the cake is vegan, the frosting is not vegan because I made it with Coffeemate’s seasonal Pumpkin Spice Latte non-dairy creamer. If you want to keep the frosting vegan, use vegan-friendly butter and milk alternatives. Easy swaps. Note that this recipe calls for pure pumpkin puree and NOT canned pumpkin pie filling. They’re two different products! I personally am comfortable storing buttercream-frosted items at room temp, but if you prefer to store in the fridge, that’s fine, but note the fridge will dry the cake out more quickly.
More Vegan Fall Recipes:
Pumpkin Oatmeal Chocolate Chip Cookies— (Vegan if you substitute the butter for margarine). These pumpkin oatmeal cookies are bursting with chocolate chips in every bite! They’re thick, hearty, perfectly chewy, and not at all cakey. Tried this recipe? Leave a review! Consider leaving a 5 star rating if you’ve made and loved one of my recipes!
Pumpkin Chocolate Chip Cookies— (Vegan if you substitute the butter for margarine). Between the molasses, pumpkin pie spice, and pumpkin pie spice extract that I used, these pumpkin chocolate chip cookies beautifully showcase the flavors of fall! Soft Vegan Pumpkin Bread — If you want to make a believer out of anyone who doubts that vegan baked goods can taste amazing, this recipe will change their mind!
Chocolate Chip Vegan Pumpkin Muffins — These vegan pumpkin muffins are studded with mini semi-sweet chocolate chips. Plus, they’re packed with five different warming spices, which makes then extra flavorful!
Vegan Apple Cinnamon Muffins— These apple cinnamon muffins are studded with BIG chunks of apple! They’re so easy to make and are perfect for a quick snack or breakfast to-go.
Sweet Potato Muffins — The muffins are super soft and tender in the interior with slight chewiness around the edges. They’re springy, moist, fluffy, light, and accidentally vegan but you’d never guess it.
I was selected for this opportunity by Clever Girls Collective, however all content and opinions expressed here are my own.
