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Vegan Pumpkin Cake

Published: August 21, 2017 | Last updated: November 2, 2018 10 Comments

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Vegan Pumpkin Cake is the ultimate fall comfort dessert! It's so easy, you only need one bowl and one spoon to make this cake | Imagelicious.com #vegan #cake #vegancake #pumpkin #pumpkinrecipe #fallbaking

Vegan Pumpkin Cake is the ultimate fall comfort dessert! It’s moist and spiced! Perfect with a cup of coffee or tea for breakfast or afternoon snack. Enjoy this cozy dessert and you won’t miss any butter or eggs in this recipe. It’s so easy, you only need one bowl and one spoon to make this cake.

Vegan Pumpkin Cake is the ultimate fall comfort dessert! It's moist and spiced! Perfect with a cup of coffee or tea for breakfast or autumn afternoon snack. Enjoy this cozy dessert and you won't miss any butter or eggs in this recipe. It's so easy, you only need one bowl and one spoon to make this cake | Imagelicious

This post contains amazon affiliate links which means if you make a purchase after following one of those links, I will receive a small commission.

Vegan Pumpkin Cake smells like autumn with its damp fallen leaves and rain puddles. It reminds me of cozy evenings in front of the fireplace wrapped in a big blanket with a good book.

The cake tastes like cinnamon and cloves and ginger and nutmeg, like your favourite coffee shop where you hide from the rain. It makes me remember those storybook moments that never happened and long for whispers from my childhood.

It’s still warm outside but I can already smell the autumn wind in the air. And I can’t wait to make this Vegan Pumpkin Cake again and again once the leaves start turning orange.

Vegan Pumpkin Cake is the ultimate fall comfort dessert! It's moist and spiced! Perfect with a cup of coffee or tea for breakfast or autumn afternoon snack. Enjoy this cozy dessert and you won't miss any butter or eggs in this recipe. It's so easy, you only need one bowl and one spoon to make this cake | Imagelicious

I love making vegan cakes, yet I am not vegan. I like the simplicity of the batter. I like the ease of preparation. I like the full, vibrant flavour and delicious texture.

I discovered vegan baking a few years ago. It was one cake and I made it a few dozen times. After I got comfortable with that recipe I started experimenting.

Can I reduce the amount of oil and still have the cake soft and moist? Can I reduce sugar? Can I add water, orange juice, fruit, peanut butter?

I’ve made so many different versions of these vegan cakes over the years and I have so many more ideas.

Try more of my Vegan Cakes:

  • Vegan Banana Cake,
  • Vegan Gingerbread Cake
  • Vegan Pumpkin Spice Cake (similar to the one I’m about to share but different)
  • Vegan Chocolate-Prune Cake

Why use pumpkin purée in a cake?

This Vegan Pumpkin Cake is sweet and spiced. You can’t taste the pumpkin much, I use it mostly to make the cake moist instead of eggs, buttermilk, and oil. There’s still oil in the cake but very little.
Vegan Pumpkin Cake is the ultimate fall comfort dessert! It's moist and spiced! Perfect with a cup of coffee or tea for breakfast or autumn afternoon snack. Enjoy this cozy dessert and you won't miss any butter or eggs in this recipe. It's so easy, you only need one bowl and one spoon to make this cake | Imagelicious

How to make Vegan Pumpkin Cake

Like most of my vegan cakes this one is really easy to make, just mix all the ingredients and bake. Technically you are supposed to mix all the wet ingredients in one bowl and dry in the other before combining them but I like mixing everything together at once.

Only one bowl to clean and one spoon to wash.

NOTE: Make sure to NOT over mix the batter. Once everything is in a bowl, mix just until the flour disappears. Do not try to mix everything until smooth. Over mixing will result in tough cake.

What to do with leftover canned pumpkin purée

I use canned pumpkin as it’s so much easier than making your own but if you prefer then you can definitely use homemade pumpkin puree.

If you do decide to use canned pumpkin like me and now you are stuck with an almost full can of pumpkin in your fridge then I have you covered!

  • for those long rainy and lazy weekends try my Vegan Pumpkin and Chili Pretzels
  • if you have only a few minutes to mix the batter then these Reese’s Pumpkin Cookies will fit the bill
  • and your brunch will not be complete without Pumpkin Ricotta Pancakes
  • breakfast will be amazing with Ricotta Pumpkin Waffles
  • and, of course, for the super indulgent treat, you must make my Pumpkin Cranberry Fudge!
  • finally, if you are a fan of Instant Pot like me, try my Instant Pot Pumpkin Pudding Cake

And to round up pumpkin flavoured breakfast treats you should also try Vegan and Gluten-Free Pumpkin Spice Cupcakes from The Fit Cookie (I know, technically cupcakes shouldn’t be eaten for breakfast but who could resist?), Spelt Pumpkin Waffles from My Wife Can Cook, Pumpkin Smoothie Bowl from Mid-Life Croissant, and the best way to finish breakfast Pumpkin Spice Latte from Champagne Tastes made with real pumpkin.

Vegan Pumpkin Cake is the ultimate fall comfort dessert! It's moist and spiced! Perfect with a cup of coffee or tea for breakfast or autumn afternoon snack. Enjoy this cozy dessert and you won't miss any butter or eggs in this recipe. It's so easy, you only need one bowl and one spoon to make this cake | Imagelicious

Vegan Pumpkin Cake is the ultimate fall comfort dessert! It's moist and spiced! Perfect with a cup of coffee or tea for breakfast or autumn afternoon snack. Enjoy this cozy dessert and you won't miss any butter or eggs in this recipe. It's so easy, you only need one bowl and one spoon to make this cake | Imagelicious
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4.50 from 4 votes

Vegan Pumpkin Cake

Vegan Pumpkin Cake is the ultimate fall comfort dessert! It's moist and spiced! Perfect with a cup of coffee or tea for breakfast or autumn afternoon snack. Enjoy this cozy dessert and you won't miss any butter or eggs in this recipe. It's so easy, you only need one bowl and one spoon to make this cake | Imagelicious
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings 10
Calories 184kcal
Author Julia

Ingredients

  • 1/2 cup pumpkin puree
  • 3/4 cup brown sugar
  • 1/4 cup olive oil
  • 3/4 cup water
  • 1.5 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1.5 teaspoon baking powder
  • 2 teaspoon pumpkin pie spice
  • icing sugar and more pumpkin spice for dusting on top (optional)

Instructions

  • Preheat the oven to 350F.
  • Oil and flour 8-inch cake or pie plate.
  • In a large bowl combine pumpkin puree, brown sugar, oil, and water. Mix well until smooth.
  • Add flour, baking powder, salt, pumpkin spice and mix just until flour disappears. 
    Make sure to NOT over mix. Mix only just until flour disappears. Over mixing will result in tough cake.
  • Pour the batter into the prepared cake pan.
  • Bake for 50-55 minutes or until a toothpick inserted in the middle of the cake comes out clean.

Video

Notes

This cake is spiced but not a lot, for more intense pumpkin spice flavour add another teaspoon of pumpkin spices.

Nutrition

Calories: 184kcal | Carbohydrates: 32g | Protein: 2g | Fat: 5g | Sodium: 65mg | Potassium: 127mg | Sugar: 16g | Vitamin A: 1905IU | Vitamin C: 0.6mg | Calcium: 48mg | Iron: 1.3mg
Tried this recipe?Leave me a comment with a star rating!
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Nutrition Facts
Vegan Pumpkin Cake
Amount Per Serving
Calories 184 Calories from Fat 45
% Daily Value*
Fat 5g8%
Sodium 65mg3%
Potassium 127mg4%
Carbohydrates 32g11%
Sugar 16g18%
Protein 2g4%
Vitamin A 1905IU38%
Vitamin C 0.6mg1%
Calcium 48mg5%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.
Vegan Pumpkin Cake is the ultimate fall comfort dessert! It's moist and spiced! Perfect with a cup of coffee or tea for breakfast or autumn afternoon snack. Enjoy this cozy dessert and you won't miss any butter or eggs in this recipe. It's so easy, you only need one bowl and one spoon to make this cake | Imagelicious
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Filed Under: Breakfast, Dessert, Fall, Vegan, Video Tagged With: Cake, Pumpkin

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Comments

  1. Lindsey says

    July 12, 2020 at 6:09 pm

    5 stars
    I’ve made this recipe a couple times because my husband and I really like it. I appreciate that it’s a one bowl recipe using shelf stable ingredients I usually have on hand. Sifted powdered sugar on top is so good. Thanks for sharing the recipe!

    Reply
    • Julia says

      July 31, 2020 at 3:13 pm

      I love this recipe in the fall also. Thank you!

      Reply
  2. Marcie says

    October 27, 2018 at 8:33 pm

    4 stars
    The cake wasn’t fluffy and quite dense. Thoughts?

    Reply
    • Julia says

      October 27, 2018 at 8:47 pm

      Did you follow the recipe exactly or make any substitutions? If no substitutions were made then my guess would be that you over-mixed it. You really need to barely mix just until the flour disappears. Mixing for longer makes it tough.

      Reply
      • Kristina Lopez says

        November 1, 2018 at 11:02 pm

        4 stars
        I think that’ was my issue too! My bad…it would be more clear if you put “don’t over mix” because my whisk was small so it took more times to make it look like batter…:(

      • Julia says

        November 2, 2018 at 10:50 am

        Thanks for your comment. Sorry you had issues with the cake batter. I updated the instructions based on your comments and added notes to make sure to not overmix.

  3. Tia says

    October 14, 2018 at 11:15 am

    5 stars
    Very moist. Not too sweet. Great texture. I would make it again! I will be using the whole can of pumpkin puree next time and not just 1/2 can. Excellent recipe. Thank you for sharing, Julia. 😀

    Reply
    • Julia says

      October 14, 2018 at 1:01 pm

      Tia – I am very glad you liked it. Let me know how it will turn out with more pumpkin. I think you might need to add a bit more flour since pumpkin adds more moisture

      Reply
  4. Chris says

    May 26, 2018 at 9:02 pm

    Think this would taste ok using whole wheat flour?

    Reply
    • Julia says

      May 26, 2018 at 9:07 pm

      I have never tried baking with whole wheat flour so I can’t say. Sorry

      Reply

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