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Pumpkin cake is one of my favorite things to make in the fall and my vegan version is moist, full of warm pumpkin spices, and topped with a thick layer of frosting. You can use my vegan buttercream or try my ermine frosting recipe if you want something less sweet and more silky. Both are delicious with this cake.

This cake is great because it uses a whole standard 15 oz sized can of pumpkin purée (no awkward leftovers), has plenty of pumpkin flavor without needing any special egg replacers and it’s easy to make in a 9 × 13-inch pan and is just as welcome at Thanksgiving as it is for a fall weekend baking project.

This is how the dry mixture should look with the fat added.

My recipe uses a reverse-creaming method that helps create a tender crumb, and vegan sour cream or yogurt adds extra moisture. I tend to use whatever I have on hand and have tested it with both and it’s come out great every time.

Why you’ll love this vegan pumpkin cake:

Plenty of pumpkin flavor. A full 15-ounce can of pumpkin purée gives this cake its characteristic flavor and moist texture.
Warm fall spices. Cinnamon, ginger, nutmeg, and cloves bring just the right amount of spice.
A tender crumb. The reverse-creaming method helps keep the cake soft and delicate.
Two frosting options. Choose rich vanilla buttercream or smooth, less-sweet ermine frosting.
Easy to make. Everything comes together in one main mixing bowl, and the cake bakes in a standard 9 × 13-inch pan.

Why I Use the Reverse-Creaming Method

Reverse creaming is a little different from the traditional method of creaming butter and sugar together. Instead, the fat is mixed into the dry ingredients first, coating the flour before the remaining ingredients are added.

This method helps limit gluten development, which can make cakes tough if the batter is overmixed. It also makes the batter straightforward to prepare without worrying as much about over-mixing it.

For my recipe, the vegetable oil and vegan sour cream or yogurt are mixed into the dry ingredients until the mixture resembles large crumbs. The pumpkin and remaining wet ingredients are then added to complete the batter.

Choose Your Frosting

Vegan Buttercream Frosting

Vegan buttercream is the classic choice, with a rich, sweet flavor and a thicker consistency that’s easy to spread or pipe onto the cake. It’s a great option if you love traditional American style frosting.

Vegan Ermine Frosting

Ermine (commonly pronounced “er-min,” like vermin without the V) frosting is a little different. It’s made with a cooked flour and milk base, which gives it a silky, fluffy texture that’s less sweet than traditional buttercream. It’s a nice alternative if you want a lighter frosting that still feels rich and creamy. It’s the kind of frosting a lot of traditional bakeries or diners use to frost cakes.

Frequently Asked Questions

A 1:1 all purpose gluten free baking mix in the same amount should work although I have not tested it.

Absolutely. Use 1 tablespoon of pumpkin pie spice in place of the cinnamon, ginger, nutmeg, and cloves listed in the recipe.

Yes. Bake the cake a day ahead, let it cool completely, and cover it well. You can frost it once it’s cool or the next day. Store the finished cake covered in the refrigerator.

Ermine frosting is generally less sweet than traditional buttercream because it uses granulated sugar in a cooked milk-and-flour base rather than a large quantity of powdered sugar. It has a smooth, light texture that works particularly well with this spiced cake.

Store the frosted cake in a covered container in the refrigerator. Let slices sit out briefly before serving for a softer cake and frosting texture. You can also freeze portions well wrapped.

This vegan frosted pumpkin cake is the ultimate fall dessert that’s moist, fluffy, and full of cozy spices. It’s easy enough for beginners but impressive enough for holiday tables. Give it a try and let me know how it turns out in the comments!

Vegan Frosted Pumpkin Cake

Recipe by Kreg

5.0 from 6 votes

Course: Desserts, Holiday, RecipesCuisine: American

Servings

servings

Prep time

minutes

Cooking time

minutes

This easy vegan pumpkin cake is moist, tender, and full of warm pumpkin spice, topped with your choice of vegan buttercream or fluffy ermine frosting.

Cook Mode

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Ingredients

US Metric

Pumpkin Cake
3 cups 375 g all purpose flour
1/4 cup 32 g cornstarch
1 tablespoon 1 tablespoon baking powder
1 1/2 teaspoons 1 1/2 teaspoons baking soda
1 tablespoon 1 tablespoon pumpkin pie spice or 2 teaspoons cinnamon, 1/2 teaspoon ground ginger, 1/2 teaspoon nutmeg and 1/4 teaspoon ground cloves
1 teaspoon 1 teaspoon Kosher salt
1 cup 235 ml vegetable oil
1/3 cup 80 ml vegan sour cream or yogurt (see notes)
1 1/2 cups 300 g vegan cane sugar
1 15 oz 1 15 oz can pumpkin puree (not pumpkin pie filling)
1/2 cup 120 ml vegan milk
1 tablespoon 1 tablespoon fresh lemon juice or vinegar
2 teaspoons 2 teaspoons vanilla extract
Buttercream Frosting
1/2 cup 105 g vegetable shortening
1/2 cup 115 g vegan butter, softened
2 1/4 cups 270 g confectioners sugar, sifted to remove lumps
1/2 teaspoon 1/2 teaspoon vanilla extract or paste
1-2 tablespoons 1-2 tablespoons vegan milk or cream
Ermine Frosting
1 cup 235 ml full-fat oat or soy milk
3/4 cup 150 g granulated sugar
1/4 cup 31 g all-purpose flour
3/4 cup 160 g vegan butter sticks, softened (see notes)
1 teaspoon 1 teaspoon vanilla extract

Directions

Pumpkin Cake
Preheat oven to 350°. Prepare a 9×13 oblong baking pan by greasing it with vegan butter, shortening or cooking spray and flouring it completely with 1-2 tablespoons of flour and tapping out the excess.
In a large mixing bowl or using a stand mixer, add all of the dry ingredients (except the sugar) into the bowl and whisk or mix to combine for about 30 seconds. Add the vegetable oil and vegan sour cream or yogurt and mix to coat all of the flour mixture until it resembles large crumbs.
Add the lemon juice and vanilla to the vegan milk then add that along with the sugar and pumpkin to the bowl and mix well for a few minutes until combined making sure to scrape down the sides of the bowl once or twice.
Pour the batter into the prepared pan, smooth the top and rap the pan on the counter a few times to remove any large air bubbles. Bake for 35-40 minutes until a cake tester comes out clean and the top springs back lightly when pressed gently. All ovens vary so check around the 30 minute mark. I bake using convection so things bake faster. Cool completely.
Buttercream Frosting
Add the vegan shortening and room temperature vegan butter into a mixing bowl and mix with a hand or stand mixer (I used the whisk attachment) until combined (about a minute). Add the sifted confectioners sugar and vanilla and mix well. Add the milk or cream one tablespoon at a time until the frosting is light and fluffy. Sometimes you might need a bit more sugar or milk to get to the right consistency so be patient and add a little of one or the other until it’s how you like it. Adding vegan milk or cream will reduce any graininess in the frosting but you don’t want it looking “split” like the fat has separated from the sugar. Sifting the sugar will also eliminate any lumps in the frosting.
Using an offset spatula, spread the frosting on top of the cooled cake and cut into slices and serve. Cake can be stored in the fridge or leftovers can also be frozen if wrapped well.
Ermine Frosting
Make the flour paste. In a small saucepan, whisk the flour and sugar together dry first. Add just a splash of the plant milk and whisk into a smooth paste with no dry clumps. Then slowly pour in the rest of the milk, whisking constantly. Put the pan on medium heat and cook, whisking the whole time, until the mixture thickens to a pudding-like consistency, about 5 to 7 minutes. Don’t rush it. Remove from heat, transfer to a heat safe bowl, and press plastic wrap directly onto the surface. Refrigerate until completely cool, at least 1 hour. Do not skip this step as using a warm paste in the next step will break your frosting. See the notes for guidance on avoiding getting lumps in the paste.
In a stand mixer or with a hand mixer, beat the softened vegan butter on medium-high speed for 3 to 4 minutes until light and fluffy. Make sure to scrape down the sides of the bowl once or twice. With the mixer on medium, add the cooled flour paste one spoonful at a time. Once all the paste is incorporated, increase speed to high and beat for 2 to 3 more minutes until the frosting is silky, light, and holds soft peaks. Finally, add the vanilla extract and beat for another 30 seconds. Add frosting to cake and spread evenly over the top.

Notes

I’ve used both vegan sour cream and yogurt and both have worked great.
I prefer adding the spices separately as some keep a jar of pumpkin pie spice for years as they don’t use it enough and they may not be as potent and fresh as other spices you use more often.
Some additions could be chopped nuts or chocolate chips if you’d like.
I sometimes add a sprinkle of cinnamon sugar on top but some chopped and toasted nuts would be great too.
For the ermine frosting, to avoid lumps in the flour paste, the flour should be fully dispersed before any heat touches it to keep the paste smooth. For a truly foolproof version, start with cold milk, add the flour and sugar mixture gradually, and hit it with a hand mixer or immersion blender for 10 to 15 seconds before the pan ever gets near the stove if you still see lumps. Then cook as usual, whisking constantly, until thickened. If lumps do happen, you can strain it through a fine mesh strainer, or hit it with an immersion blender, which is what most bakeries would do. Just try to make sure the paste is fully smooth and completely cool before it goes near the butter.