Best 3 Vegan Pumpkin Spice Cake Recipes
Discover the delightful flavors of fall with our tantalizing collection of vegan pumpkin spice cake recipes. Indulge in the warm, comforting aroma of cinnamon, ginger, and nutmeg, perfectly blended with the sweet, earthy taste of pumpkin. Each recipe offers a unique twist on this classic autumn treat, ensuring that there's a perfect cake for every palate. From moist and fluffy to decadent and dense, these recipes cater to diverse preferences and skill levels. So gather your ingredients, preheat your oven, and let the enticing scents of pumpkin spice fill your kitchen as you embark on a culinary adventure.
Let's cook with our recipes!
VEGAN PUMPKIN SPICE CAKE
This cake is beautifully moist and incredibly simple to make; it's also 100% vegan and nut free, so it's an all-around winner in my book. It can easily be cut into bars or squares, and you could even add icing on top for an extra something. I hope you enjoy this as much as I do!
Provided by SparkleMeSarah
Categories Fruits and Vegetables Vegetables Squash
Time 1h5m
Yield 12
Number Of Ingredients 15
Steps:
- Boil 1 cup water and mix with instant coffee in a measuring cup or mug. Set aside to cool.
- Preheat the oven to 350 degrees F (175 degrees C). Grease a rectangular 9x13-inch baking pan.
- Combine flour, sugar, mixed spice, baking powder, salt, cinnamon, nutmeg, and ginger in a bowl and mix well. Add cooled coffee, oil, and 3/4 cup water and mix until well combined. Fold in pumpkin puree and vanilla extract; mix well. Pour batter evenly into the prepared baking pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean or almost clean, as this cake can be quite sticky, about 30 minutes.
- Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert cake carefully onto a serving plate or cooling rack. Cool at least 15 minutes more before cutting.
Nutrition Facts : Calories 233.9 calories, Carbohydrate 23 g, Fat 14.4 g, Fiber 1 g, Protein 3.1 g, SaturatedFat 2.3 g, Sodium 265.7 mg, Sugar 0.4 g
VEGAN PUMPKIN SPICE CAKE WITH VANILLA MAPLE FROSTING AND SPICED
this is a beautiful cake for the fall season, you can use both pumpkin and squash or just one or the other. I am not Vegan and I must admit that most vegan food does not appeal to me, but this was both delish and beautiful, so pretty in-fact i hated to cut it up. It is a little work but well worth it, especially if your Vegan.
Provided by britt-tynesdelete
Categories Dessert
Time 2h30m
Yield 1 cake
Number Of Ingredients 31
Steps:
- Preheat the oven to 375 degrees and position rack in center of oven. Line two six-inch-diameter cake pans with 2-inch-high sides with parchment paper. Coat parchment paper and pan sides with nonstick spray. Whisk flour, baking soda, spices, salt, and sugar in a large bowl to blend well. Whisk pumpkin, oil, maple extract, vanilla extract, and cider together in small bowl to blend well, then whisk into the flour mixture until well blended. Whisk in cider vinegar and stir quickly (pale swirls will be in the batter, which is the baking soda reacting with the vinegar, which allows the cake to rise since there are no eggs). Transfer cake batter to prepared pan and bake cakes until tester inserted into center comes out clean, about 25-30 minutes. Cool cake completely in pan on rack, about 1 hour. Cut around sides of pan to loosen. Turn cake out onto platter; peel off parchment paper. Let cool completely, then place in the fridge to chill until very cold to make slicing easier (since cakes with no eggs crumble easier). When chilled, slice cakes horizontally in half so that you have 4 layers.
- To make spiced pepitas, heat oven to 375, line a baking sheet with foil, and spray with non-stick spray. Toss seeds with agave nectar, sugar, spices, and sea salt and mix until well combined. Spread out on prepared sheet, and bake for 10-15 minutes until seeds are fragrant and toasted. Remove pan from oven and let cool completley. Set aside until finished frosting the cake. You will only need some of these for the cake decorations, so you can snack on the rest!
- To make frosting, beat cream cheese in a large bowl until very fluffy and smooth, Then beat in remaining ingredients until well blended. To assemble cake, place a layer of cake on a plate, and spoon a heaping 1/2 cup frosting over, almost to the sides, then top with another layer and repeat. Top with another cake layer, another frosting layer, then the top cake layer. Spread the frosting over the top and the sides of the cake, and press spiced pepitas decoratively around the top of the cake, and a couple in the middle on the top. Place around the bottom of the cake as well. If you have leftover frosting, you can also pipe some of it decoratively on top of the cake. Chill the cake at least a few hours to set filling before serving.
- *if you would like a 4 layer 9 inch cake, double this entire recipe and bake in two 9 inch cake pans.
Nutrition Facts : Calories 2801.5, Fat 125.3, SaturatedFat 60.4, Sodium 6373, Carbohydrate 381.1, Fiber 44.2, Sugar 179.5, Protein 66.5
VEGAN CHOCOLATE GANACHE PUMPKIN SPICE CAKE
A rich and wonderfully moist cake, and yet delightfully healthy (minus the ganache :) ). The best part? It's so easy!!, yet looks so professional.The pumpkin doesn't factor in much flavor but gives richness and makes the cake soft and oh so melt-in-your-mouth. Feel free to adjust spices as needed, I'm a cinnamon fiend, or top with your favorite frosting (or even omit it for a breakfast cake).
Provided by The Easy Vegan
Categories Dessert
Time 45m
Yield 1 9x9 cake, 12-16 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350, grease or spray a 9x9 pan.
- Melt chocolate chips in a double boiler (or in the microwave for 30 sec. intervals, stirring after each 30 seconds until melted) in a medium bowl.
- Stir in pumpkin, vanilla, oil and flaxseed to the melted chocolate.
- Mix all dry ingredients (flour, cocoa powder, baking soda, baking powder, salt, cinnamon, nutmeg and cloves) until well combined, and stir in wet ingredients.
- Spread evenly into the pan (batter will be thick) and bake for 25 minutes or until toothpick inserted comes out clean. Let cool.
- Ganache: melt margarine and soymilk in a small bowl (either in the microwave or on a double boiler). Stir in chocolate chips and continue heating until melted and smooth.
- Spread over cake when cake is cooled, refrigerate cake if you want ganache to set (or dig in for melty chocolate-y heaven :D).
Nutrition Facts : Calories 177.3, Fat 10.4, SaturatedFat 3.4, Sodium 259.7, Carbohydrate 21.1, Fiber 2.4, Sugar 7.9, Protein 2.8
Tips:
- Use fresh pumpkin purée. Fresh pumpkin purée has a more intense flavor and a smoother texture than canned pumpkin purée. To make your own pumpkin purée, simply roast a pumpkin in the oven until it is tender, then scoop out the flesh and purée it in a food processor.
- Don't overmix the batter. Overmixing the batter will make the cake tough, so be careful not to overmix it. Mix the batter just until the ingredients are combined.
- Use a bundt pan. A bundt pan will give the cake a beautiful shape and help it to cook evenly.
- Serve the cake warm with a dusting of powdered sugar. This will make the cake even more delicious!
Conclusion:
This vegan pumpkin spice cake is a delicious and festive fall treat. It is perfect for Thanksgiving, Christmas, or any other special occasion. The cake is moist and flavorful, with a perfect balance of spices. It is also easy to make, and can be made ahead of time.
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