Vegan Pumpkin Cake
User Reviews
5.0
120 reviews
Excellent
Vegan Pumpkin Cake
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This crowd-pleasing vegan pumpkin cake (sheet cake or layered cake) is moist, fluffy, and perfectly spiced, with a rich, sweet, & tangy vegan cream cheese frosting. The ultimate fall cake!
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Ingredients
- ⅓ cup of flax meal
- ¾ cup of water
- 1 cup of vegan butter, room temperature
- 1 cup of packed brown sugar
- 1 teaspoon of pure vanilla extract
- 1 (15-ounce) can of pumpkin puree
- 2 ½ cups of flour
- 2 teaspoons of ground cinnamon
- 2 teaspoons of Pumpkin Spice
- 1 teaspoon of salt
- 1 teaspoon of baking powder
- ½ teaspoon of baking soda
- Storebought of homemade vegan cream cheese frosting* (optional)
Instructions
- Preheat the oven to 350 degrees F and prepare a 9x13-inch baking pan by lining it with parchment paper.
- In a small bowl, mix the flax meal and water. Set aside for 5 minutes.
- In a large bowl, using an electric mixer or a whisk, mix the vegan butter and sugar. Mix until light and fluffy for about 2 minutes. Add the flax mixture, vanilla, and pumpkin puree and beat for 2 minutes until incorporated.
- In a large bowl, mix all the dry ingredients and add them to the bowl with the wet ingredients. Mix until just combined and do not overmix.
- Pour the batter into the prepared baking pan and smooth top with a spatula.
- Bake for 30 minutes. Insert a fork into the cake. If it comes out clean, the cake is ready. If not, bake for 5 minute increments.
- When ready, using the parchment paper, lift the cake and place it on a cooling rack. Allow it to cool completely before frosting.
Equipments used:
Notes
- Pillsbury cream cheese frosting is accidentally vegan and pairs perfectly with this cake. It’s also recommended you stir in some pumpkin spice into the frosting. If you want some crunch, it’s also tasty with crumbled biscoff cookies or pepitas sprinkled over the frosting.
- Pillsbury cream cheese frosting is accidentally vegan and pairs perfectly with this cake. It’s also recommended you stir in some pumpkin spice into the frosting. If you want some crunch, it’s also tasty with crumbled biscoff cookies or pepitas sprinkled over the frosting.
- Measure the flour correctly: To avoid using too much flour and ending up with dense bakes, first fluff it up in its bag, then spoon it into the measuring cup before using the back of a knife to level the top.
- Avoid over-mixing the batter: Over-mixing can overwork the gluten in the flour and lead to a dense, rubbery cake. Mix it until ‘just’ combined – a few tiny lumps are fine.
- When using homemade pumpkin puree: If it’s thinner than canned pumpkin, first strain it through a cheesecloth-lined sieve for around 45-60 minutes or until it’s thick enough for this vegan pumpkin muffins recipe.
Nutrition Information
Show Details
Calories
440kcal
(22%)
Carbohydrates
57g
(19%)
Protein
5g
(10%)
Fat
22g
(34%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
8g
Monounsaturated Fat
10g
Trans Fat
4g
Sodium
533mg
(22%)
Potassium
225mg
(6%)
Fiber
4g
(16%)
Sugar
26g
(52%)
Vitamin A
7356IU
(147%)
Vitamin C
2mg
(2%)
Calcium
88mg
(9%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 9pieces
Amount Per Serving
Calories 440 kcal
% Daily Value*
| Calories | 440kcal | 22% |
| Carbohydrates | 57g | 19% |
| Protein | 5g | 10% |
| Fat | 22g | 34% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 4g | 200% |
| Sodium | 533mg | 22% |
| Potassium | 225mg | 5% |
| Fiber | 4g | 16% |
| Sugar | 26g | 52% |
| Vitamin A | 7356IU | 147% |
| Vitamin C | 2mg | 2% |
| Calcium | 88mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
120 reviews
Excellent
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