Vegan Pumpkin Cake with Ginger Frosting

This really is the BEST vegan pumpkin cake. It's a tasty, easy, 1-bowl recipe with no unusual ingredients. You'll love how moist, flavorful and delicious this vegan cake topped with ginger frosting is! Make it with canned pumpkin, the inside of a jack-o-lantern or even try butternut squash. Dairy-free and eggless pumpkin cake.

Vegan Pumpkin Cake Recipe

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 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 for vegan pumpkin cake

Canned pumpkin (or use the inside of a pumpkin or pureed cooked butternut squash.
Vegan milk (soy, almond etc… all work well)
Apple cider vinegar (or lemon juice)
Vanilla extract
Coconut oil
Flour
Sugar
Cinnamon
Ginger
Allspice
Nutmeg
Baking powder
Baking soda (bicarbonate of soda)

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

Vegan Pumpkin Spice Cake

If you're new to making vegan cakes, you might be thinking that they'll be somehow inferior, dry or difficult to make. 

WRONG!

I've been perfecting making the BEST vegan cake recipes for years now. And thousands of readers agree!

Now, I've made the perfect Fall cake, combining pumpkin and spices. Topped with an easy ginger frosting. It's bliss. 

The spices evoke the classic Pumpkin Spice Latte - those lovely wintery flavors of ginger, cinnamon, nutmeg and allspice are just so incredible together.

The cake is moist, soft, spiced and tasty. 

Easy Cake Recipe

This cake is just so easy to make! Seriously, trust me.

You simply whisk the milk, vinegar (or lemon juice) and vanilla together in a mixing bowl then set it aside for a few minutes to curdle slightly into 'buttermilk'. 

Then just whisk in the melted coconut oil and pumpkin puree, sift in the flour, sugar and spices and stir!

Pour it into the pans and bake. See? So easy!

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.

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

Get the Recipe

Vegan Pumpkin Cake with Ginger Frosting

This really is the BEST vegan pumpkin cake. It's a tasty, easy, 1-bowl recipe with no unusual ingredients. You'll love how moist, flavorful and delicious this vegan cake topped with ginger frosting is! Make it with canned pumpkin, the inside of a jack-o-lantern or even try butternut squash. Dairy-free and eggless pumpkin cake.

5 from 5 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Servings: 12

403 kcal

Author: Kate Hackworthy | Veggie Desserts

Ingredients

• 2 cups (500ml) dairy free milk soy, almond etc…
• 2 tsp apple cider vinegar or lemon juice
• 1 ½ tsp vanilla extract
• 1 cup (225g) canned pumpkin puree
• 1/2 cup (100g) coconut oil melted and cooled slightly
• 2 1/2 cups (300g) all-purpose flour plain flour
• 1 1/4 cups (250g) brown sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground nutmeg
• 2 tsp baking powder
• 1/2 tsp baking soda bicarb of soda
• 1/4 tsp salt

For the ginger frosting

• 1/3 cup (75g) vegan butter softened
• 2 cups (250g) powdered icing sugar
• ½ tsp vanilla extract
• ¼ tsp ground ginger
• 1 tsp 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.

Recipe Tips

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 Information

Calories: 403kcal Carbohydrates: 66g Protein: 4g Fat: 14g Saturated Fat: 9g Sodium: 164mg Potassium: 223mg Fiber: 2g Sugar: 44g Vitamin A: 3572IU Vitamin C: 4mg Calcium: 114mg Iron: 2mg

Tried this recipe?Mention @kateveggiedesserts or tag #veggiedesserts!

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.