Vegan Pumpkin Cake With Pumpkin Cream Cheese Frosting Recipe

If you’re anything like me, you know that nothing quite captures the cozy spirit of fall like a slice of pumpkin cake. This Vegan Pumpkin Cake With Pumpkin Cream Cheese Frosting Recipe is my ultimate go-to whenever I want a moist, perfectly spiced treat that’s also completely plant-based. It combines the rich, tender crumb of pumpkin-infused cake with a luscious, tangy pumpkin cream cheese frosting that feels indulgent but is made with wholesome ingredients. Trust me, this cake will have you savoring every bite, sharing smiles, and maybe even sneaking seconds when no one’s looking!

Ingredients You’ll Need

The magic of this Vegan Pumpkin Cake With Pumpkin Cream Cheese Frosting Recipe lies in its straightforward, pantry-friendly ingredients. Each one plays a crucial role in creating the perfect texture, flavor, and color that make this cake unforgettable.

• All-purpose flour (360 g): The foundation of our cake, providing structure and softness.
• Baking powder (3 tsp): Gives the cake a gentle rise for a light crumb.
• Baking soda (1 tsp): Works with acidic ingredients to help the cake lift and soften.
• Pumpkin spice mix (1 tbsp): Infuses the batter with warm, fragrant spices — cinnamon, nutmeg, and cloves combine beautifully here.
• Sea salt (½ tsp): Balances the sweetness and enhances the flavors.
• Soy milk (300 ml): Creates vegan “buttermilk” when combined with apple cider vinegar, adding moistness and tenderness.
• Apple cider vinegar (3 tsp): Reacts with baking soda to give our cake a light texture.
• Canned pumpkin puree (300 g): Not pumpkin pie filling—this brings that rich, natural pumpkin goodness and moisture.
• Granulated sugar (150 g): Sweetens without overwhelming the spice notes.
• Light brown sugar (150 g): Adds a subtle caramel depth and keeps the cake moist.
• Olive oil (120 ml): A heart-healthy fat that ensures a tender crumb—plus it complements the pumpkin flavors.
• Vanilla extract (1 tbsp): Rounds out the flavor profile with warmth and sweetness.
• Homemade pumpkin butter (100 g + 120 g): Intensifies pumpkin flavor and sweetens the frosting and truffles naturally.
• Vegan butter (200 g): Essential for creamy, fluffy frosting texture.
• Vegan cream cheese (200 g): Brings tang and creaminess to the pumpkin cream cheese frosting.
• Powdered sugar (60 g): Adds sweetness and smoothness to the frosting.
• Biscoff cookies (200 g): Crumbled into truffles, they add spiced crunch and a fun contrast.
• Biscoff spread (200 g): Whipped into the filling layer, adding a luscious caramel spice to the middle.

How to Make Vegan Pumpkin Cake With Pumpkin Cream Cheese Frosting Recipe

Step 1: Prepare Your Pans and Oven

Start by preheating your oven to fan-forced 160°C/320°F or conventional 180°C/356°F. Lightly grease the sides and bottom of your cake tins (two 8-inch or three 6-inch) and line them with parchment paper. This will ensure your cakes slide out perfectly after baking.

Step 2: Combine Dry Ingredients

Sift together the all-purpose flour, baking powder, baking soda, pumpkin spice mix, and sea salt in a large bowl. Mixing these well upfront distributes the leavening agents and spices evenly, so every bite’s consistent with flavor and rise.

Step 3: Make Vegan Buttermilk

In a jug, mix soy milk with apple cider vinegar and set aside for a few minutes. This little trick mimics buttermilk, giving the cake batter extra tenderness and a slight tang.

Step 4: Mix Wet Ingredients

In a large bowl, whisk the canned pumpkin puree, granulated sugar, brown sugar, olive oil, and vanilla extract until smooth and combined. Then add your vegan buttermilk and whisk again. This mixture forms the flavorful, moist base of your cake.

Step 5: Bring It All Together

Add the dry ingredients to the wet mixture in two parts, folding gently after each to avoid overmixing. Overmixing can toughen the cake, so just fold until combined for a tender crumb.

Step 6: Bake the Cake Layers

Divide the batter evenly into your lined pans and bake for 35-40 minutes (if using 8-inch pans) or 25-30 minutes (for 6-inch pans). Check doneness with a toothpick; it should come out mostly clean with just a few crumbs clinging. If not, bake a bit longer and watch closely to avoid overbaking.

Step 7: Cool Completely

Let the cakes cool in their tins for 15 minutes before turning them out onto a rack to cool fully. Once cold, gently peel off the parchment so your layers are perfectly ready for frosting.

Step 8: Whisk the Frosting

Using a hand whisk or stand mixer with a whisk attachment, beat vegan butter and cream cheese until light and fluffy. Slowly add in the homemade pumpkin butter, mixing until incorporated, then gradually whisk in the powdered sugar until smooth and luscious. This will be the star of your frosting.

Step 9: Create Pumpkin Truffles

Pulse biscoff cookies in a food processor until finely ground. Add pumpkin butter and process until the mixture forms a dough. Divide into 15 balls, roll them, and gently press toothpick lines to mimic pumpkin ridges. Top each with a halved pecan half for an adorable finish.

Step 10: Assemble Your Masterpiece

Place your first cake layer on a turntable. Pipe a ring of frosting around the edge to create a dam. Whip biscoff spread until fluffy and fill the center within the frosting dam, smoothing gently with a spatula. Add the next cake layer and use remaining frosting to cover the top and sides, smoothing with a scraper for a neat finish. Garnish with your pumpkin truffles to wow your guests.

How to Serve Vegan Pumpkin Cake With Pumpkin Cream Cheese Frosting Recipe

Garnishes

The pumpkin truffles are not only adorable but add a delightful textural contrast to the soft cake. You can also sprinkle chopped pecans or a dusting of cinnamon on top to elevate the presentation and flavor. A few edible autumn leaves or a light drizzle of maple syrup can make it even more special.

Side Dishes

This cake pairs beautifully with a scoop of vegan vanilla ice cream or a dollop of coconut whipped cream to balance the spice and sweetness. A warm cup of chai tea or coffee is also an excellent companion that complements the pumpkin and spice notes perfectly.

Creative Ways to Present

For celebrations, you could turn this cake into mini layered cupcakes using the same frosting and truffles on top. Or, slice it into squares for a dessert platter, mixing in fresh fruit or candied ginger. If you want to impress, drizzle warm vegan caramel sauce across each serving for a stunning and delicious touch.

Make Ahead and Storage

Storing Leftovers

Place any leftover cake in an airtight container and store it in the refrigerator. It will stay fresh and moist for up to 4 days. Bringing it to room temperature before serving helps restore its delightful texture and flavor.

Freezing

You can freeze the cake layers and pumpkin truffles separately for up to 3 months. Wrap them tightly in plastic wrap and foil to avoid freezer burn. Thaw them overnight in the refrigerator and assemble with fresh frosting for best results.

Reheating

If you like your cake slightly warm, gently reheat slices in the microwave for about 15 seconds or until just warmed through. Avoid overheating, which can dry out the cake. Warm slices paired with a scoop of non-dairy ice cream are heavenly.

FAQs

Can I substitute soy milk with other plant milks?

Absolutely! Almond, oat, or cashew milk work well too, just ensure they are unsweetened to keep the cake’s flavor balanced.

What if I don’t have homemade pumpkin butter? Can I skip it?

Homemade pumpkin butter adds deep pumpkin flavor and natural sweetness, but if unavailable, store-bought pumpkin butter or even a thick pumpkin puree mixed with maple syrup can be a good backup.

Is this recipe nut-free?

The cake itself is nut-free but the pumpkin truffles use pecan halves for decoration. You can omit these or replace with seeds to keep it nut-free.

Can I use gluten-free flour instead of all-purpose flour?

Yes, a gluten-free baking blend can be used but may slightly affect texture. Adding a binding agent like xanthan gum can help maintain structure.

How can I make this recipe oil-free?

Replacing olive oil with unsweetened applesauce is a great option to reduce fat and keep the cake moist. Use the same quantity in place of oil.

Final Thoughts

This Vegan Pumpkin Cake With Pumpkin Cream Cheese Frosting Recipe truly feels like a warm hug on a plate. It’s perfect for sharing with friends, celebrating cozy fall moments, or simply indulging in a plant-based treat that surprises with its richness and depth. I can’t wait for you to try it and make it your own—the flavors are just fantastic and sure to become a staple in your baking repertoire.

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