This vegan pumpkin cake is the ultimate fall dessert, made with tender pumpkin-spiced cake, creamy vegan cream cheese frosting, and a homemade, salted caramel drizzle. It's rich, moist, and packed with cozy spices.
This cake was a fall flavor party in my mouth. Everyone loved it! -Erin
Fall flavors are absolutely gorgeous and this cake manages to capture almost all of them in a single recipe!
This cake is a scale up of my vegan pumpkin bars with cream cheese frosting. It takes the soft, moist pumpkin cake and tangy frosting and stacks it with the most incredible spiced, salted caramel.
If you're looking for more incredible pumpkin desserts, you'll also want to check out my vegan pumpkin pie cupcakes and my vegan pumpkin sugar cookies!
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ingredients
Here is everything you'll need to make this cake:
- All-Purpose Flour: Provides the structure needed for the cake while keeping the crumb tender.
- Granulated Sugar: Adds sweetness and helps create a soft, tender texture. Caramelizes to create the rich, golden base of the caramel sauce.
- Baking Powder: Provides leavening to help the cake rise and stay light.
- Baking Soda: Adds additional lift and helps with browning and tenderness.
- Salt: Balances the sweetness and enhances the pumpkin and warm spices.
- Spices: Cinnamon, ginger, nutmeg and cloves add classic warm, sweet flavor that complements the pumpkin.
- Pumpkin Puree: Adds rich pumpkin flavor, moisture, and a soft, tender texture.
- Nondairy Milk: Adds moisture and helps create a smooth, tender cake batter.
- Canola Oil: Provides fat and moisture, keeping the cake soft and tender without dairy.
- White or Apple Cider Vinegar: Reacts with the baking soda to provide extra lift while helping create a light, tender crumb.
- Vanilla Extract: Adds warmth and depth while enhancing the pumpkin and spices.
- Vegan Cream Cheese: Provides the signature tangy flavor and creamy texture of cream cheese frosting.
- Non-Hydrogenated Shortening: Helps create a stable, fluffy frosting that holds its shape well while adding richness.
- Vegan Butter: Adds buttery flavor and richness while contributing to the smooth, creamy texture.
- Powdered Sugar: Sweetens and thickens the frosting while creating a smooth, spreadable consistency.
- Nondairy Heavy Cream: Creates a creamy, pourable caramel sauce and helps prevent the caramel from becoming too hard.
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why you'll love this cake
- Incredibly moist: Pumpkin puree and canola oil create a soft, tender cake that stays moist for days.
- Packed with pumpkin spice: Cinnamon, ginger, nutmeg, and cloves give every bite plenty of warm fall flavor.
- Caramel drizzle: The optional cinnamon caramel adds a buttery, sweet finish that takes this cake to the next level.
- Perfect for fall: This is the kind of cozy dessert that belongs at Thanksgiving, holiday gatherings, and fall celebrations.
- Great for special occasions: With its beautiful layers and frosting, it feels extra special without requiring complicated decorating skills.
- Completely vegan: No eggs or dairy needed, but you'd never know it from the flavor or texture.
how to make this vegan pumpkin cake (with pictures!)
Please see the recipe card at the bottom of the page for full instructions and ingredient measurements.
Begin by whisking together all of the dry cake ingredients in a large mixing bowl. Add the wet cake ingredients to the bowl and mix until just combined. Do not over-mix.
Divide the cake batter evenly between 3 6-inch pans or 2 8-inch cake pans. Bake cake layers on center rack of an oven that has been preheated to 350 degrees F (175 C). Allow to cool completely.
Prepare the caramel while the cake bakes. Add the granulated sugar to a small saucepan and heat on the stove over medium-low. Continue to cook until completely melted, gently swirling pan every 30 seconds. Remove from heat.
Add room temperature vegan butter and nondairy heavy cream to the melted sugar and whisk until smooth. Stir in the cinnamon and salt. Set aside.
Prepare the frosting while the cake and caramel cool. Beat the vegan cream cheese, shortening and vegan butter with an electric hand mixer until completely smooth. Beat in the powdered sugar and vanilla extract until smooth. Cover and chill until ready to use.
Assemble the cake by spreading frosting between cake layers and around sides and over top of cake. Cover and chill until ready to serve. Drizzle caramel sauce over cake just before serving.
tips and tricks
Here are a few tips to help ensure your vegan pumpkin cake turns out perfectly:
- Measure your flour correctly: Too much flour can make the cake dense and dry. For the most accurate results, spoon the flour into your measuring cup and level it off.
- Use pure pumpkin puree: Make sure you're using plain pumpkin puree rather than pumpkin pie filling, which already contains sugar and spices.
- Don't over-mix the batter: Mix just until the dry ingredients are incorporated. Over-mixing can develop too much gluten and result in a dense cake.
- Divide the batter evenly: Use a kitchen scale if possible to ensure the cake layers are the same size and bake at the same rate.
- Cool completely before frosting: Warm cake will melt the frosting and make it difficult to create clean, even layers.
- Chill the layers if needed: If the cakes feel especially soft, refrigerate them before assembling. Chilled cake layers are easier to frost and stack.
- Don't over-beat the cream cheese frosting: Once the powdered sugar is incorporated and the frosting is smooth, stop mixing. Over-mixing can make cream cheese frosting softer.
- Use room-temperature ingredients for the caramel: Room-temperature butter and nondairy cream help the caramel come together more smoothly and reduce the chance of the mixture seizing.
- Let the caramel cool slightly: Allow the caramel to cool until it's thick enough to drizzle but still pourable. If it's too hot, it can melt the frosting.
- Chill before slicing: For especially clean layers, refrigerate the assembled cake for 30-60 minutes before cutting.
how to level cake layers
If your pumpkin cake layers have a slight dome on top, leveling them before assembling the cake will help create neat, even layers.
- Cool the cakes completely: Let the cake layers cool completely before trimming. For even cleaner cuts, chill them in the refrigerator for 30-60 minutes.
- Use a serrated knife: Place one cake layer on a flat surface and gently trim across the top using a long serrated knife.
- Keep the knife level: Use a gentle back-and-forth sawing motion while keeping the knife parallel to the counter. Avoid pressing down on the cake.
- Trim gradually: Start by removing a small amount from the highest part of the dome. You can always trim more if needed.
- Check for an even surface: Run your hand gently over the top to make sure the layer is flat before assembling.
- Save the scraps: Don't throw away the trimmed cake! Use the scraps for snacking, cake pops, parfaits, or crumble them over ice cream. You can even use the crumbles as decoration!
Tip: If your cake layers bake relatively flat, you may not need to level them at all. Simply use the flatter side as the bottom of each layer and frost as usual.
frequently asked questions
No. Pumpkin pie filling contains added sugar and spices, which will change the flavor, sweetness, and texture of the cake. Use plain canned pumpkin puree.
Yes, although canned pumpkin puree is generally more consistent in moisture and texture. If using homemade puree, make sure it isn't overly watery.
Any plain, unsweetened nondairy milk should work well. Soy, oat, and almond milk are all good options.
Over-mixing the batter, using too much flour, or using expired leavening agents can result in a dense cake. Be sure to measure your flour correctly and mix just until the ingredients are combined.
Vegan cream cheese frosting can soften quickly at room temperature. Make sure your butter and cream cheese are softened but not warm, and chill the frosting for 20-30 minutes if it needs to firm up.
Let the caramel cool until it's room temperature and thick enough to drizzle before adding it to the cake.
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how to get ahead
This vegan pumpkin cake is easy to prepare ahead of time, which makes it a great option for holidays and special occasions. Breaking up the process will also help keep you sane!
- Bake the cake layers ahead: The cake layers can be baked up to 2 days in advance. Let them cool completely, wrap them tightly in plastic wrap, and store them in the refrigerator.
- Make the frosting ahead: Prepare the vegan cream cheese frosting up to 3 days ahead and store it in an airtight container in the refrigerator. Let it soften slightly and stir until smooth before using.
- Make the caramel ahead: The caramel drizzle can be made up to 3 days in advance. Store it covered in the refrigerator and gently warm it until pourable before drizzling.
- Assemble the day before: For the easiest option, assemble and frost the entire cake the day before serving. Keep it refrigerated until ready to serve.
- Bring to room temperature: Let the assembled cake sit at room temperature for about 30-60 minutes before serving so the cake and frosting can soften slightly and the flavors are at their best.
recipe variations
Here are a few ways you can jazz up this recipe while still maintaining all of the immaculate fall vibes:
- Add Pecans: Sprinkle ½ cup of finely chopped, roasted and salted pecans over the top of your frosted cake for extra crunch and nutty flavor.
- Walnut Pumpkin Cake: Swap the pecans for chopped walnuts for garnish on top of the frosting.
- Chocolate Chip Pumpkin Cake: Add ½-1 cup of vegan chocolate chips to the batter for a pumpkin-chocolate combination.
- Spiced Cream Cheese Frosting: Add a pinch of cinnamon or pumpkin pie spice to the frosting for even more fall flavor.
- Maple Cream Cheese Frosting: Add 1-2 tablespoons of pure maple syrup to the frosting and adjust the powdered sugar as needed to maintain a spreadable consistency.
- Skip the Caramel: The cake is delicious with just the vegan cream cheese frosting if you want to keep things simple.
Domestic Gothess also has a great recipe for a vegan pumpkin spice latte cake!
storage
Because this pumpkin layer cake is topped with vegan cream cheese frosting, it should be stored in the refrigerator. Keep the cake covered in an airtight cake container or tightly wrapped and refrigerate for up to 3-4 days.
For the best texture and flavor, let the cake sit at room temperature for 30-60 minutes before serving.
To freeze: Freeze the unfrosted cake layers individually, tightly wrapped in plastic wrap and placed in a freezer-safe container, for up to 1 month. Thaw the layers in the refrigerator overnight, then assemble and frost as usual.
The caramel drizzle can also be stored separately in an airtight container in the refrigerator for up to 1 week. Let it come to room temperature or gently warm it until pourable before using.
If you make this recipe please tag @censoredbaker on Instagram!
PrintVegan Pumpkin Cake with Cream Cheese Frosting and Salted Caramel Drizzle
Tangy, dairy-free cream cheese frosting sandwiched between moist pumpkin spice cake layers drizzled in salted caramel sauce. All 100% vegan.
- Prep Time: 45 minutes
- Bake Time: 35 minutes
- Total Time: 1 hour 20 minutes
- Yield: 1 6 or 8-inch Cake 1x
- Category: Cakes and Cupcakes
- Method: Bake
- Cuisine: American
- Diet: Vegan
Ingredients
For the Cake
- 3 cups all purpose flour
- 1 ⅓ cups granulated sugar
- 1 ½ teaspoons baking powder
- ¾ teaspoon baking soda
- 1 teaspoon salt
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cloves
- 1 ⅓ cups pumpkin puree
- 1 ⅓ cups nondairy milk
- ¾ cup canola oil
- 1 tablespoon white or apple cider vinegar
- 1 tablespoon vanilla extract
For the Frosting
- 4 ounces vegan cream cheese, softened
- ½ cup non-hydrogenated shortening
- ½ cup vegan butter, softened
- 3 cups powdered sugar
- ½ teaspoon vanilla extract
- pinch of salt
For the Caramel Drizzle (optional)
- ½ cup granulated sugar
- 3 tablespoons vegan butter, room temp
- 2 tablespoons nondairy heavy cream, room temp
- ¼ teaspoon ground cinnamon
- ¼ teaspoon sea salt
Instructions
- Prep: Preheat oven to 350 degrees F and line the bottom of 3 6-inch or 2 8-inch cake pans with parchment paper. Set aside.
- Mix: In a large bowl, whisk together the all purpose flour, sugar, baking powder, baking soda, salt and spices. In a smaller, separate bowl vigorously whisk together the pumpkin puree, nondairy milk, canola oil, vinegar and vanilla until completely smooth. Pour wet ingredients into dry ingredients and mix until just-combined. Do not over-mix.
- Bake: Divide cake batter evenly between prepared pans. Place pans on center rack of preheated oven and bake for 33-38 minutes or until toothpick inserted into center of cake comes out clean with only a few crumbs clinging to it. Allow cakes to cool in pans for 20-30 minutes before inverting onto a wire rack to cool completely.
- Frosting: Prepare the frosting while the cake layers are cooling. Add vegan cream cheese to a large bowl and beat with an electric hand mixer until completely smooth. Add non-hydrogenated shortening and vegan butter to the bowl and mix until well-combined. This can take a minute or two. Sift in the powdered powdered sugar and add the vanilla and salt. Beat until frosting comes together. Cover and place in the refrigerator to chill until ready to use.
- Level: While this step is totally optional, it is recommended. Take a sharp serrated knife and carefully slice the dome top off of each of your cake layers. This will make your cake much sturdier. See notes.
- Assemble: Set one of your cake layers on a serving plate. Spread an even layer of frosting over the top. Carefully stack another cake layer and top with frosting. Repeat this step once more if making a 3-layer cake. Use the remainder of your frosting to cover the top and sides of the cake. Place the finished cake in the refrigerator to chill for about an hour before serving. This will firm everything up a bit.
- Caramel: Add sugar to a small saucepan and heat on stove over medium-low until completely melted. Do not stir! Just swirl the pan every 15-30 seconds to prevent burning. Once melted, remove pan from heat. Immediately add room temperature vegan butter to the pan and whisk vigorously. Mixture will bubble violently. Once bubbling stops, whisk in nondairy milk, salt, and cinnamon. Transfer to a sealable jar and allow caramel to cool slightly before placing in the refrigerator to chill for at least 1 hour.
- Serve: When you are ready to serve, remove the cake and caramel sauce from the fridge. Drizzle the caramel in a circular motion over the top of the cake. This will allow the caramel to drip down the sides. Cut the cake into slices using a very sharp knife, wiping it thoroughly between cuts. Plate and serve.
Notes
*Prepared cake will keep in an airtight container in the refrigerator for 3-4 days. Unfrosted cake layers can be frozen for up to 1 month.
*When making layer cakes, I prefer to bake my cake layers a day prior to serving. Once the layers are completely cool, I wrap them in plastic wrap and place them in my refrigerator to chill overnight. I find that this makes the cake layers easier to level and frost as they are more solid and less crumbly.
*If you'd like to learn how to level cake layers, this post is very helpful.
more vegan pumpkin desserts
- vegan salted caramel pumpkin cake with maple frosting
- vegan pumpkin cookies with cream cheese frosting
- vegan pumpkin spice ice cream with cookie swirl (no-churn!)
- Vegan Pumpkin Whoopie Pies
This cake was a fall flavor party in my mouth. Everyone loved it!
Ain't no party like a fall party cause a fall party don't stop!