This is the pumpkin cake of my dreams. I have a few pumpkin cake recipes on this blog but I think this is my favorite. It’s everything I wanted in a pumpkin cake so if you’re not a fan of pie, this might be the cake for you too! It’s almost like my whoopie pie recipe but it’s easier and more tender I think.
This cake like a lot of others on my blog uses the “reverse creaming” method which means the fat is added to the dry ingredients first which coats them and prevents them from absorbing moisture and forming gluten which can make cakes tough. It also takes out the possibility of over-mixing the batter which can happen quickly resulting in a flatter and denser cake.
This cake has no special egg replacers so most of the ingredients will be in your pantry or fridge. It uses a bit of vegan sour cream or yogurt for tenderness and if the sour cream is a bit thick, I thin it out with a bit of vegan milk or cream before measuring. It also uses a full 15 oz can of pumpkin and all the warm autumnal spices. You can use a pumpkin pie spice blend if you don’t want to add the spices separately.
I baked this in a large rectangular baking pan but it could be made as a layer cake or two smaller square cakes. Of course you’ll have to adjust baking times if using different sized baking pans. The frosting is a basic vanilla buttercream but make sure the cake is completely cooled before icing the cake. I hope you enjoy this tender delicious pumpkin cake and that it becomes a favorite of yours too!
Vegan Frosted Pumpkin Cake
16
servings15
minutes40
minutesThe vegan pumpkin cake of your dreams.
Ingredients
3 cups all purpose flour
1/4 cup cornstarch
1 tablespoon baking powder
1 1/2 teaspoons baking soda
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 Kosher salt
1 cup vegetable oil
1/3 cup vegan sour cream or yogurt (see notes)
1 1/2 cups vegan cane sugar
1 15 oz can pumpkin puree (not pumpkin pie filling)
1/2 cup vegan milk
1 tablespoon fresh lemon juice
2 teaspoons vanilla extract
- Vanilla Frosting
1/2 cup vegetable shortening
1/2 cup vegan butter, softened
2 1/4 cups confectioners sugar, sifted to remove lumps
1/2 teaspoon vanilla extract or paste
1-2 tablespoons vegan milk or cream
Directions
- 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.
- Vanilla 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.
Recipe Video
Notes
- I used Tofutti brand sour cream but sometimes it can be too thick so I thin it out slightly with some vegan milk or cream before measuring it out. Vegan yogurt will work as well.
- Some additions could be chopped nuts or chocolate chips if you’d like.
- I added a sprinkle of cinnamon sugar on top but some chopped and toasted nuts would be great too.
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