MOIST One Bowl Pumpkin Spice Latte Cake – No eggs, no dairy!
This ridiculously easy pumpkin spice latte cake is the most soft and MOIST pumpkin cake (using a FULL can of pumpkin) soaked in an irresistibly sweet espresso pumpkin spice syrup- it literally tastes like a pumpkin spice latte in cake form! Topped with the silkiest espresso ‘cream cheese’ frosting, you don’t even need any eggs nor dairy to make this cake- yep, it’s all vegan, and you’d never know!
Why you’ll love this pumpkin spice latte cake:
There is just so much to love about this cake- it honestly may even top my one bowl vegan pumpkin cake (which, as you know, I freaking love, as do so many other readers!).
And I just know you’re going to love it too. I mean, how could you not love a cross between a pumpkin spice latte in cake form?!
This cake was inspired by my friend, Ginny at In Bloom Bakery (not a vegan blog, but just really wonderful ideas), and I just had to make a vegan version for you. So here’s what you need to know:
- You only need 1 CAN of pumpkin puree: I’m serious- no leftover pumpkin here! I love when a recipe uses an entire can of pumpkin, and that’s what this recipe does. The cake is SO soft and moist because of it! When paired with all of those lovely warming spices- cinnamon, nutmeg, ginger, and cloves- it’s just autumn in cake form!
- This cake is incredibly easy: We’re talking just a whisk and bowl. You mix the leavening agents into the wet ingredients before you whisk in the flour, and it creates the most wonderfully leavened cake.
- The pumpkin spice espresso soak adds even MORE moisture to an already super moist cake! But don’t worry- it’s absolutely perfect in texture. Just extra soft, EXTRA tender, and quite literally melts in your mouth while also maintaining that beautifully bouncy cake texture.
- You really don’t need any eggs nor dairy: Yet the cake is just wonderfully rich, soft, and moist. The pumpkin puree acts as the egg replacement, so you don’t need any special ingredients, and the remaining ingredients are simple and easy to find. Honestly, this cake is proof you can have it all, and vegan!
Overview: how to make a vegan pumpkin spice latte cake:
For the full written instructions and ingredient measurements, see the bottom of this post in the recipe card. You can also hit the “jump to recipe” button at the top of this post! Here, we’ll go over a brief overview of the steps, along with providing visuals for a better understanding of the recipe.
To decorate:
Personally, I just went for swirling extra espresso soak that I had into the frosting swoops, but you can also make a quick batch of vegan caramel sauce or even decorate with some star anise!
A sprinkle of cinnamon sugar is always beautiful as well 🙂
Final tips for making this cake recipe:
Use room temperature ingredients: This is SO important to avoid a stodgy cake, and I’m specifically pointing to the maple syrup. Of course, many know to not use cold liquids in cakes, but we don’t often think that just 2 tablespoons of a super cold liquid could ruin the texture. Well, it can. So I recommend letting the maple syrup also coming to room temperature as well.
Let the pumpkin cake cool first! Pumpkin cakes take a LONG time to cool because pumpkin is such a dense ingredient. So give yourself ample time to cool this cake before frosting- otherwise, the frosting will just melt right off!
For dairy free cream cheese: I recommend either my homemade vegan cream cheese, Tofutti, or Kite Hill for the best results!
If you don’t want to make the vegan sweetened condensed milk: You can also use store bought- I love Nature’s Charm oat milk sweetened condensed milk or Let’s Do Organic! coconut sweetened condensed milk!
Want to save this recipe for later? Add it to your favorite recipe board on Pinterest!
If you make this recipe, please be sure to leave a comment and a rating ⭐️⭐️⭐️⭐️⭐️ below. This helps others to find the recipes! As always, I absolutely love to see your beautiful creations on Instagram and Pinterest, so be sure to tag me there as well!
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MOIST One Bowl Pumpkin Spice Latte Cake – No eggs, no dairy
- Prep Time: 15
- Cook Time: 32
- Total Time: 47 minutes
- Yield: 9–16 1x
- Category: Cake
- Method: Baking
- Cuisine: American
- Diet: Vegan
Description
This ridiculously easy pumpkin spice latte cake is the most soft and MOIST pumpkin cake soaked in an irresistibly sweet espresso pumpkin spice syrup- it literally tastes like a pumpkin spice latte in cake form! Topped with the silkiest espresso ‘cream cheese’ frosting, you don’t even need any eggs nor dairy to make this cake- yep, it’s all vegan, and you’d never know!
Ingredients
Pumpkin cake:
- 1/4 cup (60 mL) vegan buttermilk, room temperature
- 2 cups (250 g) all purpose flour or gluten free 1:1 baking flour*
- 1 tbsp pumpkin spice
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 1 can (425 g) pumpkin puree
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (110 g) light brown sugar
- 1/4 cup (57 g) vegan butter or coconut oil, melted
- 2 tbsp maple syrup
- 1 tsp vanilla extract
Espresso soak:
- 1/4 cup (60 mL) vegan heavy cream or cashew cream
- 1/4 cup (60 g) vegan sweetened condensed milk
- 2 tsp instant espresso powder
- 2 tsp pumpkin pie spice
Espresso cream cheese frosting:
- 1/2 batch vegan cream cheese frosting
- 2 tsp instant espresso powder
- any remaining espresso soak
Instructions
- Please read through all instructions before beginning.
- Prep: Preheat the oven to 350F. Line a 9×9 baking pan with parchment paper, and grease the edges. Measure out all ingredients for the pumpkin cake. For the buttermilk, follow the instructions to mix together the dairy free milk and apple cider vinegar, then set aside to curdle for 5-10 minutes.
- Make the batter: In a large bowl, whisk together the pumpkin puree, sugar, brown sugar, melted vegan butter, maple syrup, and vanilla extract. Add in the pumpkin spice, baking powder, baking soda, and sea salt and whisk together. Then add in flour, along with the vegan buttermilk, and gently whisk the flour into the wet until there are just no more dry clumps (be careful not to over-mix the batter).
- Bake the pumpkin cake: Pour the batter into the prepared pan, and place the pumpkin cake pan into the oven to bake for 27-32 minutes, or until a toothpick comes out clean. Remove the pan from the oven, and allow the bars to cool in the pan for 10 minutes. Then carefully transfer them to a cooling rack to cool completely before making the cream cheese frosting.
- While the cake is cooling: Whisk together the espresso soak ingredients until combined. Set aside.
- Soak the cake: Once the cake has been transferred to a cooling rack, poke many holes in the top of the cake with a fork or skewer. Pour the vegan espresso soak on top and brush to fill any crevices of the cake. Let the cake continue cooling and the espresso soak will soak into the cake. You don’t have to pour all of it in, as you can save 2-3 tbsp for the frosting.
- Make the vegan cream cheese frosting: Once the pumpkin cake is completely cool, you can begin to make the vegan cream cheese frosting. Start by creaming together the vegan cream cheese and vegan butter in a large bowl, using either a hand mixer or a stand mixer. Add in the powdered sugar in 1 cup increments, mixing as you go. Once the powdered sugar is fully incorporated, mix until light and fluffy, about 2-3 minutes. Then add in the instant espresso powder and any remaining espresso soak to the frosting. Mix until incorporated.
- Frost the pumpkin bars: Spoon the frosting onto the tops of the pumpkin cake. Spread it evenly until it reaches the edges of the cake. Slice and serve.
- Storage: Store any leftover slices in an airtight container for up to 5 days in the fridge or up to 2 months in the freezer.
Notes
See blog post for all tips & tricks!
Hello! Would this recipe all work if I used a store bought cream cheese frosting?
Hi Kay! Yes it will be 🙂 Enjoy!
Savršen😍