Vegan Pumpkin Cake With Cream Cheese Frosting

Vegan Pumpkin Cake With Cream Cheese Frosting
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I couldn’t wait to share this scrumptious vegan pumpkin cake with cream cheese frosting recipe with you. Can you tell how excited I am for you to try this recipe out?

Well, for the most part; this pumpkin cake is absolutely delicious. I’m not exaggerating here. It tastes amazing – you’ll see:)

The cream cheese frosting is so easy to make and tastes equally amazing as well.

Oh, and by the way; you can also make this cake with regular ingredients if you’re not vegan. I’ll let you know in the recipe instructions when you can do so..

The Oats Adds Such An Amazing Texture

Let’s see here.. This pumpkin cake has all the fall flavor that it should have. And the texture? Super moist.

pumpkin cake with cream cheese frosting

It’s even more incredible with a small amount of oats scattered throughout. The oats adds a light chunky texture which I’m sure you’ll enjoy. On top of that, the oats adds a secretly nutritional value to this cake; which is always a very good thing.

But of course, you’re in control here. You can choose to leave out the oats (just a couple tablespoons needed) if you want to. The cake will still be so good.

The Third Time Around

This vegan pumpkin cake with cream cheese frosting recipe didn’t come out perfect the first time I made it. It actually took me three (or was it four?) times to get it perfected.

When it comes to recipe creating, I believe in working to make sure that the recipe is perfect; or close to it. Even if I have to keep making the same recipe over and over again to get it right.

I just believe in sharing the best version of a recipe with the world. And until it’s at that level, I usually keep it under wraps. This is where patience is indeed a virtue – but rushing is not.

The Best Flour to Use For This Vegan Pumpkin Cake With Cream Cheese Frosting

You can choose to use all-purpose flour or a blend of all-purpose + whole-wheat pastry flour for this cake. I tried it first with whole-wheat pastry flour, and it came out incredibly soft and moist.

You can usually change out all-purpose flour for whole-wheat pastry flour in a lot of dessert recipes. I usually use an organic whole-wheat pastry flour by Whole Foods, which is really good.

But any brand whole-wheat pastry flour will work for this recipe, as it will give the cake a light texture. On the other hand, just using regular all-purpose flour works just as good also.

So, This Cake is Really Easy to Make?

Oh, yes! This vegan pumpkin cake with cream cheese frosting recipe is incredibly easy to make. It’s perfect from a beginner to a novice baker level.

You only need one (large) bowl, and you don’t even need a hand mixer to make this cake. It’s easily made by hand for convenience and to help save on time. An easy no-fuss recipe..

*First, it’s a great practice to preheat your oven before baking a cake or other simple dessert recipe. This way, the batter is not sitting around until the oven is warmed up*

There’s really only a few steps involved in making this cake.

  1. Combine all of the dry ingredients in the bowl first.
  2. Add in the wet ingredients to the dry ones. Make sure that all of the flour is incorporated into the batter. A few small lumps is normal. Just make sure there are no large ones..
  3. Add the batter to the prepared baking pan and bake. Let the cake cool fully afterwards before frosting.

Vegan Pumpkin Cake With Cream Cheese Frosting Ingredients

Here are the ingredients that you need for this cake. You’re sure to have most of them on hand already, except maybe for the canned pumpkin puree.

Or you can always use homemade pumpkin puree if you prefer..

  • All-Purpose Flour
  • Whole-Wheat Pastry Flour (if using)
  • Oats (optional but highly recommended): I used quick cooking oats, but I’m sure rolled oats will work also.
  • Salt
  • Baking Powder
  • Baking Soda
  • Cinnamon
  • Ginger
  • Cane Sugar
  • Light Cooking Oil such as organic canola or vegetable oil. I stress organic, because it doesn’t contain pesticides or solvents.
  • Canned or Homemade Pumpkin Puree
  • Apple Cider Vinegar
  • Vanilla Extract
  • Milk (dairy-free or regular)

You can use ready-made frosting, or even better; you can make your own cream cheese frosting in minutes. Here are the ingredients you will need:

  • Powdered Sugar
  • Butter (softened)
  • Dairy-Free or Dairy Cream Cheese (softened)
  • Vanilla Extract
  • Dairy-Free or Dairy Milk

I also have this pumpkin, chocolate chip and oat muffin recipe that you’re sure to enjoy. These muffins are so easy to make, and most importantly – they’re absolutely yummy:)

I really hope you and your family enjoy your pumpkin cake. If you have any inquiries or feedback about this recipe, I would love to hear from you. Be blessed!

vegan pumpkin cake with cream cheese frosting

Vegan Pumpkin Cake With Cream Cheese Frosting

783f7eeab7a293629bed0dfefd26760d?s=30&d=mm&r=gHomecooknblog
This pumpkin cake is absolutely scrumptious, delicious and perfect for the whole family.
Prep Time 20 mins
Cook Time 38 mins
Total Time 58 mins
Course Dessert
Cuisine American
Servings 9 servings
Calories 161.74 kcal

Ingredients
  

  • 2 cups all-purpose flour or 1 1/2 cups all-purpose flour + 1/2 cup whole-wheat pastry flour
  • 2 tbsp oats (quick-cooking, or try rolled oats for a chunkier texture)
  • 1/2 tsp salt
  • 1 1/4 tsp baking powder
  • 1/2 tsp baking soda
  • 3/4 tsp cinnamon
  • 1/4 tsp ground ginger
  • 1/4 cup + 2 1/2 tbsp, and an extra 1 1/2 tsp cane sugar
  • 1 tbsp light oil
  • 3/4 cup canned pumpkin purée (or homemade pumpkin purée)
  • 1 tsp apple cider vinegar
  • 1/2 tsp vanilla extract
  • 1 1/4 cups and a 1/2 tbsp dairy-free or regular milk

Instructions
 

  • Preheat your oven to 350 degrees. Grease an 8×8 inch square baking pan and set aside.
    To a large mixing bowl, add all of the dry ingredients (flour – sugar). Combine thoroughly.
  • Add in the wet ingredients (oil – milk). Combine batter just until any large lumps are gone. Some small lumps will remain, which is normal..
  • Add the batter to the baking pan, smoothing the top. Bake from 35-38 minutes.
    *Check in the middle with a toothpick to make the cake is fully baked*
    Important: Let the cake cool fully before frosting it.
  • Cream Cheese Frosting Instructions:
    To a large mixing bowl, add 1 1/2 tbsp softened butter, 2 1/2 tbsp dairy-free or regular cream cheese, and 1/2 tsp vanilla extract.
    Mix (with a hand mixer) on medium-high speed for around 1 1/2 minutes. Add in 1 cup powdered sugar, and mix for another 1 – 1 1/2 minutes on medium-high speed until the frosting is completely smooth. All done!
Keyword cake recipe, cupcake recipe, dairy free, dessert recipe, vegan