This is the BEST vegan pumpkin cake ever! Topped with a silky vegan cream cheese frosting, this pumpkin spice cake is full of cinnamon and fall flavors while being super moist, tender, and rich!

vegan pumpkin spice cake with slice taken from it

The best pumpkin cake I’ve ever had

I don’t think it’s a secret: I love all vegan pumpkin dessert. My middle name should be pumpkin spice for the simple fact that I get ready for all of the vegan fall recipes in basically July.

And this new vegan pumpkin cake just become my new favorite pumpkin recipe.

slice of vegan pumpkin cake with bite through it

This twist on a spice cake is full of fall flavors, super tender and soft, and deliciously sweet yet tangy, thanks to the dairy free cream cheese frosting.

And yet, this pumpkin cake is entirely vegan, eggless, dairy free, nut free, soy free, and can easily be made gluten free.

I KNOW, right?!

Get ready for the best pumpkin cake you’ve ever had as well!

vegan pumpkin cake

Vegan Pumpkin Spice Cake Ingredients

Here’s all that you need to make the best damn vegan pumpkin cake you’ll ever taste:

  • Flour: you can use gluten free 1:1 baking flour here or cake flour. I note in the recipe card below to use cornstarch or arrowroot powder if you’re not using cake flour! This yields an extra tender cake texture.
  • Pumpkin pie spice: or a blend of cinnamon, nutmeg, ginger, cardamom, and cloves!
  • Leavening agents: baking soda and baking powder
  • Vegan buttermilk: a mixture of dairy free milk (keep this vegan cake recipe entirely nut free with my oat milk) and apple cider vinegar.
  • Pumpkin puree
  • Unsweetened applesauce
  • Vanilla extract
vegan pumpkin cake

Then of course we have the super dreamy and smooth vegan cream cheese frosting with a kick of cinnamon for extra fall flavor!

How to make a vegan pumpkin cake with vegan cream cheese frosting

The vegan pumpkin cake

You just need one bowl to make this pumpkin spice cake!

  1. Whisk together the dry ingredients.
  2. Add in the wet ingredients and fold together using a rubber spatula.
  3. Divide the batter into cake pans.
  4. Bake!

With pumpkin, it’s a very dense ingredient, so the cakes take slightly longer to cool than any of my other vegan cake recipes.

I recommend allowing the cakes to cool in the pans first, then transfer them to a cooling rack to fully cool evenly. Only when the cakes are fully cool should you begin to frost! Otherwise, you’ll have cake layers slipping onto the floor!

whole pumpkin cake sliced

The vegan cream cheese frosting

This is my favorite touch to this pumpkin cake that I think just really sets it apart.

My biggest tips for making an ultra velvety smooth and sweet yet tangy vegan cream cheese frosting are these:

  • Bring the vegan butter and vegan cream cheese to room temperature: you should be able to easily dent the two with your index finger.
  • Sift the powdered sugar: this ensures that there are no clumps of sugar in your frosting, and the dairy free frosting is so creamy and smooth.
  • Use dairy free milk for an ultra velvety texture: this ties together the entire recipe
  • Add in cinnamon for an extra fall kick!
vegan cream cheese frosting with cinnamon

How to decorate vegan pumpkin cake

My absolute favorite part about make a vegan cake recipe is the decorating part.

For this vegan pumpkin cake, I decided to make little cream cheese frosting pumpkins out of the vegan frosting I made!

To do this, simply reserve a 1/2 cup of frosting prior to frosting your cake. Dye the frosting orange by mixing in turmeric and beet powder or your favorite plant based yellow and red food dyes.

Chill the frosting so that it becomes moldable, like clay. Then roll the frosting into oval shaped balls, like pumpkins! You can do varying sizes and shapes, because as we know, pumpkins come in all shapes and sizes!! 😉

Use chopped cinnamon sticks, chocolate chips, or actual twigs for the pumpkin stems!

vegan pumpkin cake

The best vegan pumpkin dessert recipe you’ll make this season!

Of course, I do love a classic vegan pumpkin pie. Don’t get me wrong.

But with how lush and tender this vegan pumpkin cake is, all while being super easy, I mean, you just cannot go wrong with cake.

This eggless pumpkin cake is

Super moist

Silky smooth + tender

Full of pumpkin spice flavor- Hellloooooo, FALL!

Sweet, yet slightly tangy thanks to the vegan cream cheese frosting

An absolute showstopper at any fall party, Thanksgiving table, or winter celebration!

Make it gluten free if needed and entirely nut free and soy free with the recipe below!

slices of pumpkin cake on cream plates

I hope you love this vegan pumpkin cake as much as I do! If you make it, let me know down below in the comments section, as well as giving it a rating so that others may find it.

As always, I absolutely love to see your beautiful creations on Instagram and Pinterest, so be sure to tag me there!

Happy pumpkin cake baking!

slice of vegan pumpkin cake

More vegan pumpkin desserts you’ll love!

Vegan Pumpkin Pie Bars

Classic Vegan Pumpkin Pie (Paleo + GF options!)

Vegan Pumpkin Bread

Paleo Vegan Marbled Pumpkin Bread

Vegan Pumpkin Muffins

Healthy Vegan Pumpkin Pancakes

Protein Packed Vegan Pumpkin Smoothie

Want to save this recipe for later? Add it to your favorite recipe board on Pinterest!

pinterest image for vegan pumpkin cake
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vegan pumpkin spice cake with slice taken from it

Vegan Pumpkin Cake with Vegan Cream Cheese Frosting

  • Author: thebananadiaries
  • Prep Time: 40
  • Cook Time: 35
  • Total Time: 1 hour 15 minutes
  • Yield: 16 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan


This is the BEST vegan pumpkin cake ever! Topped with a silky vegan cream cheese frosting, this pumpkin spice cake is full of cinnamon and fall flavors while being super moist, tender, and rich!



Vegan Pumpkin Cake:

  • 3 1/4 cups cake flour, all-purpose flour or gluten free 1-to-1 baking flour, sifted (do NOT skip- add in 1 tsp arrowroot powder if using all-purpose flour or gluten free 1-to-1 baking flour, see Note)
  • 1 1/4 cup granulated sugar or coconut sugar
  • 1 tbsp pumpkin spice
  • 2 tsp baking powder
  • 1 tsp ground cinnamon
  • 1 tsp baking soda
  • 1 1/2 cup unsweetened dairy free milk, room temperature
  • 2 tsp apple cider vinegar (to be mixed with coconut/almond milk)*
  • 1 cup pumpkin puree
  • 1/3 cup applesauce, room temperature
  • 2 tbsp vanilla extract

Vegan Cream Cheese Frosting:

  • 1 cup vegan butter, softened
  • 1 cup vegan cream cheese, softened
  • 3 cups powdered sugar
  • 1 tbsp maple syrup
  • 2 tbsp dairy free milk
  • 1 tbsp ground cinnamon


  1. Prepare the vegan buttermilk first: whisk together the dairy free milk and apple cider vinegar. Set aside for 5-7 minutes to curdle. You’ll start with the dry ingredients while this is setting.
  2. Preheat the oven to 350F and line three 8″ cake pans with olive oil and parchment paper.
  3. In a large bowl, whisk together the flour, sugar, pumpkin spice, baking powder, cinnamon, and baking soda.
  4. Add in the vegan buttermilk mixture, pumpkin puree, applesauce, and vanilla extract. Use a rubber spatula to fold together the wet ingredients into the dry until there are no dry clumps left.
  5. Divide the batter into the three cake pans evenly and place the cake pans into the oven to bake for 32-35 minutes, or until the toothpick comes out clean.
  6. Remove the cake pans from the oven and let cool in the pan for 10 minutes. Then transfer the pumpkin cake layers to a cooling rack to fully cool before frosting. This should take between 35-40 minutes.
  7. Once the cakes are cooled, you can prepare the vegan cream cheese frosting. Beat together the vegan butter and vegan cream cheese until fluffy. You can use a hand mixer or a stand mixer.
  8. Sift in the powdered sugar and continue to beat. Add in the cinnamon, maple syrup and dairy free milk while beating the vegan cream cheese frosting. The frosting should be fluffy and smooth.
  9. When ready to frost your cake, reserve about 1/2 cup frosting for making the pumpkins. If making the pumpkins, add in turmeric powder and beet powder or your favorite vegan orange food coloring, and mix the food coloring into the frosting. Place the frosting into the fridge while you frost the rest of the cake. Then layer the frosting onto each cake layer and use a bench scraper to smooth the edges.
  10. Place the cake into the fridge to set while you make the pumpkins. Roll the frosting into small oval balls, like a pumpkin, and place onto parchment paper. Place them back into the fridge to set for 10 minutes. When ready to serve, remove the pumpkins and the cake from the fridge and place the pumpkins on top. You can use cinnamon sticks, chocolate chips, or twigs for the pumpkin stems. Decorate and serve!


Vegan buttermilk: do not skip this step! Before beginning the cake baking process, mix together the dairy free milk and the apple cider vinegar. Let the mixture sit for 5-7 minutes to curdle.

Keywords: vegan pumpkin cake, pumpkin cake, pumpkin spice cake, vegan pumpkin spice cake, vegan cream cheese frosting, cream cheese frosting

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