Vegan Pumpkin Cake with Ginger Frosting

Whip up a delicious Vegan Pumpkin Spice Cake with Ginger Frosting. Easy-to-follow 1-bowl recipe for a moist, tasty dessert everyone will love.

Craving a taste of fall? This Vegan Pumpkin Cake is just what you need. Moist, flavorful, and topped with a creamy ginger frosting, it's the perfect treat for any occasion.

I love that it's a tasty, easy, 1-bowl recipe with no unusual ingredients. Super simple, super easy, super tasty.

You'll love how moist, flavorful and delicious this eggless and dairy free cake is!

You can make it with canned pumpkin, the inside of a jack-o-lantern or even try butternut squash.

This recipe combines the cozy essence of pumpkin with a blend of aromatic spices, resulting in a dessert that's as comforting as it is delicious.

If you love pumpkin, be sure to also try Pumpkin Banana Muffins, Pumpkin Bars, or Pumpkin Snickerdoodles!

Vegan Cake

If you've tried any of my other popular vegan cake recipes, you'll love this one too!

As ever, they're undetectably vegan, easy to make and taste moist and delicious. 

You don't need any unusual ingredients (no chia, banana, or flax), just typical kitchen ingredients that all come together into a beautifully-spiced, moist vegan pumpkin cake with ginger frosting. 

This is a great vegan cake for Halloween, Thanksgiving, Christmas or any time.

Because pumpkin is pretty awesome all year, right? Thought so.

Ingredients

• Dairy-Free Milk: Opt for soy, almond, or any other non-dairy milk to create a moist and flavorful batter. These alternatives work well for lactose-intolerant individuals or those following a vegan diet.
• Apple Cider Vinegar or Lemon Juice: This acidic ingredient helps to activate the leavening agents in the batter, resulting in a light and fluffy texture. Lemon juice can be used as a substitute if apple cider vinegar is not available.
• Canned Pumpkin Puree: Adds moisture and richness to the cake while infusing it with the earthy flavor of pumpkin. Freshly roasted and pureed pumpkin can be used as a substitute if canned puree is not available.
• Coconut Oil: Provides richness and moisture to the cake batter. Melted vegan butter or vegetable oil can be used as alternatives if coconut oil is not preferred.
• All-Purpose Flour: Forms the base of the cake batter, providing structure and texture. Gluten-free flour blends can be used as a substitute for those with gluten sensitivities.
• Brown Sugar: Adds sweetness and moisture to the cake, enhancing its flavor and tenderness. Granulated sugar or coconut sugar can be used as alternatives if brown sugar is not available.
• Spices (Cinnamon, Ginger, Allspice, Nutmeg): Infuse the cake with warm, aromatic flavors that complement the pumpkin. Adjust the spice levels according to personal preference.
• Baking Powder and Baking Soda: Act as leavening agents, helping the cake to rise and achieve a light, fluffy texture.
• Salt: Balances the sweetness of the cake batter and enhances the overall flavor profile.

For the Vegan Ginger Buttercream Frosting
Vegan butter
Powdered icing sugar
Vanilla extract
Ground ginger
Vegan milk

Variations

• Gluten-Free Option: Use a gluten-free flour blend in place of all-purpose flour for a gluten-free version of this cake.
• Nut-Free Option: Omit the almond milk and use soy milk or another nut-free alternative. Ensure that all ingredients are free from traces of nuts to accommodate nut allergies.
• Pumpkin Spice Cupcakes: Instead of baking a cake, portion the batter into cupcake liners and bake for a shorter time to make pumpkin spice cupcakes.
• Cream Cheese Frosting: Swap the ginger frosting for a tangy cream cheese frosting for a different flavor profile.
• Fruity: Try it with Apple Frosting

Serving Suggestions

• Serve slices of Vegan Pumpkin Cake with a dollop of dairy-free whipped cream or coconut cream, or yogurt.
• Pair with a warm cup of spiced chai tea or pumpkin spice latte for the ultimate autumn indulgence.
• Garnish with a sprinkle of ground cinnamon or a drizzle of maple syrup for added sweetness.

Tips

You can use canned pumpkin, or else puree the inside flesh and stringy bits of a carving pumpkin. You can also puree cooked butternut squash.

Instead of all the spices, you can use 1 ½ tablespoons of pumpkin spice blend.

You can use either apple cider vinegar or lemon juice to create 'buttermilk'. It may curdle slightly when the vinegar is mixed with the milk, but this is fine.

In the USA, use organic sugar and double-check that it's vegan. In most other countries, sugar is usually vegan.

Don't overmix the batter when the dry ingredients are sifted into wet. You don't want any streaks of flour, but gently mix and don't beat it vigorously. Otherwise, it won't be so light and fluffy.

If you want your cake to look a bit more 'perfect', you can trim the domed tops of your cakes before frosting them. This makes them more evenly shaped when you slice into the cake. However, I don't tend to do that as it's a bit wasteful. But if you're making a special occasion cake you may want to trim them!

Storage and Freezing

This vegan cake is freezable: you can freeze the un-frosted cakes for up to 1 month. Wrap them well and freeze them. Then let them defrost and add your favorite frosting. 

The frosted cake is best stored on the kitchen counter for up to 5 days. You don’t need to tightly wrap it, but a cake tin will ensure the cut edges don’t dry out and keep it clean.

You can store un-frosted cake layers, well wrapped, on the kitchen counter for up to 5 days. If you need to keep them longer than that, freeze them. 

Vegan Cake Recipes

If you love this vegan pumpkin cake, you'll love my other easy recipes!

Vegan Victoria Sponge cake. It’s light, fluffy and delicious.

Something zingy? Go for my Vegan Lemon Cake

Looking for a classic? My Vegan Carrot Cake 

Vegan Chocolate Cake - try my hugely popular vegan chocolate layer cake.

This Vegan Vanilla Cake is light, tasty and easy to make.

What about vegan cupcakes? Try these!

Vegan Vanilla Cupcakes
Bright red Vegan Red Velvet Cupcakes
Classic Vegan Chocolate Cupcakes

Recipes using Pumpkin Puree

Do you have more pumpkin to use up?

If you’re anything like me then you’re also always on the lookout for ways to reduce food waste (and save money!).

So here are some recipe ideas on how to use up pumpkin puree from this cake recipe.

Iced Pumpkin Cookies  
Baked Pumpkin Donuts with Chocolate Glaze
Pumpkin Bark
Pumpkin Cupcakes with Avocado Buttercream Icing
Hazelnut Pumpkin Oatmeal Cookies

📖 Recipe

Vegan Pumpkin Cake with Ginger Frosting

Kate Hackworthy | Veggie Desserts

This really is the BEST vegan pumpkin cake. It's a tasty, easy, 1-bowl recipe with no unusual ingredients.

5 from 10 votes

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Course Dessert

Cuisine American

Servings 12

Calories 403 kcal

Equipment

• mixing bowl
• Wooden spoon
• Fine Mesh Strainer
• 9” round cake pan
• Oven

Ingredients

 

• 2 cups (500ml) dairy free milk soy, almond etc…
• 2 teaspoon apple cider vinegar or lemon juice
• 1 ½ teaspoon vanilla extract
• 1 cup (225g) canned pumpkin puree
• ½ cup (100g) coconut oil melted and cooled slightly
• 2 ½ cups (300g) all-purpose flour plain flour
• 1 ¼ cups (250g) brown sugar
• 1 teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon ground allspice
• ¼ teaspoon ground nutmeg
• 2 teaspoon baking powder
• ½ teaspoon baking soda bicarb of soda
• ¼ teaspoon salt

For the ginger frosting

• ⅓ cup (75g) vegan butter softened
• 2 cups (250g) powdered icing sugar
• ½ teaspoon vanilla extract
• ¼ teaspoon ground ginger
• 1 teaspoon vegan milk

Instructions

 

• Preheat the oven to 325F/170C. Grease and line 2 x 9” cake pans.
• In a large bowl, lightly whisk the milk, vinegar (or lemon juice), and vanilla together. Allow to sit for 2 minutes, then whisk in the pumpkin puree and melted coconut oil.
• Sift in the flour, sugar, baking powder, baking soda, spices and salt. Gently stir to combine, but don’t overmix.
• Spoon the batter into the cake pans until nearly full. Bake for 25 minutes or until risen and firm to the touch. Leave to cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely before adding the frosting.

For the frosting:

• In a large bowl, beat the butter with an electric mixer until smooth, then beat in the vanilla and ginger syrup. Sift in the icing sugar and milk and beat until thick and smooth. If necessary, add a little milk or icing sugar to get the right consistency. Frost over the completely cooled cake.

Notes

NOTE:
You can use canned pumpkin puree, or make your own by scraping out the flesh from the inside of a pumpkin and the stringy innards. Pick out any seeds and save for another recipe. Use a hand blender to puree the pumpkin. Measure out 150g / ½ cup of the pureed pumpkin and use that for the recipe.

Tips

• You can use either apple cider vinegar or lemon juice to create 'buttermilk'. It may curdle slightly when the vinegar is mixed with the milk, but this is fine.
• In the USA, use organic sugar and double-check that it's vegan. In most other countries, sugar is usually vegan.
• Don't overmix the batter when the dry ingredients are sifted into wet. You don't want any streaks of flour, but gently mix and don't beat it vigorously. Otherwise, it won't be so light and fluffy.
• If you want your cake to look a bit more 'perfect', you can trim the domed tops of your cakes before frosting them. This makes them more evenly shaped when you slice into the cake. However, I don't tend to do that as it's a bit wasteful. But if you're making a special occasion cake you may want to trim them!

Storage and Freezing

• This vegan cake is freezable: you can freeze the un-frosted cakes for up to 1 month. Wrap them well and freeze them. Then let them defrost and add your favorite frosting. 
• The frosted cake is best stored on the kitchen counter for up to 5 days. You don’t need to tightly wrap it, but a cake tin will ensure the cut edges don’t dry out and keep it clean.
• You can store un-frosted cake layers, well wrapped, on the kitchen counter for up to 5 days. If you need to keep them longer than that, freeze them. 

 

Nutrition

Calories: 403kcalCarbohydrates: 66gProtein: 4gFat: 14gSaturated Fat: 9gSodium: 164mgPotassium: 223mgFiber: 2gSugar: 44gVitamin A: 3572IUVitamin C: 4mgCalcium: 114mgIron: 2mg

The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.

Tried this recipe?Mention @kateveggiedesserts or tag #veggiedesserts! I love seeing your recreations.