This vegan salted caramel pumpkin cake is soft, moist and beautifully spiced. The tangy maple cream cheese frosting adds another level of perfection. This easy to make cake is the ideal fall dessert for Thanksgiving, holiday gatherings, or whenever you're craving something cozy and festive.
I would eat this cake for breakfast, lunch and dinner if I could. The gorgeously spiced salted caramel sauce pairs with the soft pumpkin cake to absolute perfection!
What's great about this recipe is its approachability. I like to think of it as the little sister to my vegan pumpkin layer cake. It has all the same great flavor and none of the precarious stacking!
If you're looking for more simple pumpkin desserts, be sure to check out my vegan pumpkin cookies with cream cheese frosting and my vegan pumpkin waffles!
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ingredients
Here is everything you'll need to make this incredible cake:
- All-purpose flour: Provides the structure for the cake while keeping it tender and soft.
- Granulated sugar: Adds sweetness and helps create a light, tender cake.
- Light brown sugar: Adds sweetness, moisture, and a subtle molasses flavor.
- Baking powder/soda: Help the cake rise and give it a light, fluffy texture.
- Spices: Cinnamon, ginger, nutmeg and cloves add warmth, depth and enhance the pumpkin flavor.
- Salt: Balances the sweetness and enhances the flavors of the pumpkin, spices, caramel, and frosting.
- Pumpkin puree: Adds the signature pumpkin flavor, moisture, and tenderness to the cake.
- Canola oil: Adds moisture and richness while helping keep the cake soft and tender.
- Nondairy milk: Adds moisture to the batter and helps create a smooth, pourable consistency.
- Vanilla extract: Adds warmth and depth while enhancing the sweetness and spices.
- Salted Caramel Sauce
- Vegan butter: Adds richness and buttery flavor to the caramel while helping create a smooth sauce.
- Nondairy heavy cream: Gives the caramel a creamy, silky consistency and helps mellow the sweetness.
- Sea salt: Creates the signature salty-sweet flavor and keeps the caramel from tasting overly sweet.
- Vegan cream cheese: Creates a creamy, slightly tangy base that balances the sweetness of the maple frosting.
- Non-hydrogenated shortening: Adds structure and stability, helping the frosting hold its shape.
- Powdered sugar: Sweetens and thickens the frosting while creating a smooth, spreadable consistency.
- Maple syrup: Adds natural maple flavor and a little extra moisture to the frosting.
- Maple extract: Intensifies the maple flavor without requiring a large amount of additional liquid.
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why this cake is incredible
- Loaded with fall flavor: Pumpkin, cinnamon, ginger, nutmeg, and cloves create the ultimate cozy spice combination.
- Soft and moist: Pumpkin and canola oil help give the cake a tender, moist crumb that stays deliciously soft.
- Creamy maple frosting: The tangy vegan cream cheese frosting is infused with maple for the perfect balance of sweet and creamy.
- Salted caramel drizzle: Rich homemade caramel with a touch of sea salt takes this cake from delicious to completely irresistible.
- Perfect sweet-and-salty balance: The salted caramel cuts through the sweetness and makes every bite more interesting.
- Completely vegan: You get all the indulgence of a classic pumpkin cake without dairy or eggs.
how to make a vegan salted caramel cake with maple frosting (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. Add the wet ingredients to the bowl and mix until just combined.
Pour the batter into a 9 inch square pan that has been lined with parchment paper.
Set pan on center rack of an oven that has been preheated to 350 and bake for 28-32 minutes. Allow cake to cool for 15 minutes before poking 16 holes, spread evenly, into the cake using the handle of a wooden spoon.
Prepare the caramel while the cake bakes. Melt the sugar in a small saucepan over medium low heat. Whisk in the vegan butter and heavy cream along with the salt and cinnamon. Pour into a jar and set aside to cool until ready to use.
Once cake has cooled for 15 minutes, pour the caramel sauce evenly over the holes you poked into the cake. Set aside to cool completely.
Frost cake with chilled maple frosting. Keep in the refrigerator until you are ready to serve.
tips for a perfect turnout
Here's everything you can do to help ensure your vegan salted caramel pumpkin cake turns out perfectly:
- Measure your flour carefully. Too much flour can make the cake dense and dry. Spoon the flour into your measuring cup and level it off rather than scooping directly from the bag.
- Use pure pumpkin puree. Make sure you're using plain pumpkin puree rather than pumpkin pie filling, which already contains added sugar and spices.
- Don't over-mix the batter. Once the flour is added, mix just until the ingredients are combined. Over-mixing can lead to a dense or chewy cake.
- Cool the cake completely. Make sure the cake is completely cool before frosting. Even slightly warm cake can cause the maple frosting to soften or slide.
- Soften the cream cheese properly. The vegan cream cheese should be softened enough to mix smoothly but not warm or runny. If it becomes too soft, refrigerate the frosting before using.
- Chill the frosting. Vegan cream cheese frosting is on the softer side. It must be chilled before use and during cake storage.
- Use room-temperature ingredients for the caramel. Room-temperature vegan butter and nondairy heavy cream help prevent the caramel from seizing when they're added to the hot sugar.
- Watch the caramel closely. Sugar can go from perfectly golden to burnt very quickly. Keep a close eye on it and remove it from the heat as soon as it reaches a deep amber color.
how to get ahead
This vegan salted caramel pumpkin cake has several elements so I sometimes like to separate them out to make the process a bit less tedious! Here are a few options you have:
- Bake the cake ahead: The pumpkin cake can be baked 1-2 days in advance. Once completely cooled, wrap it tightly and store it at room temperature until you're ready to frost it.
- Make the frosting ahead: Prepare the maple frosting up to 2 days ahead and refrigerate it in an airtight container. Let it soften slightly and give it a quick mix before frosting the cake.
- Prepare the caramel ahead: The salted caramel sauce can be made up to 1 week in advance and stored in an airtight container in the refrigerator. Gently warm it before drizzling if it becomes too thick.
- Assemble the day before: For the easiest option, assemble and frost the cake the day before serving and refrigerate it overnight. Drizzle the reserved caramel just before serving for the prettiest presentation.
- Freeze the cake: For longer-term prep, the unfrosted cake can be wrapped tightly and frozen for up to 1 month. Thaw completely before frosting and decorating.
frequently asked questions
Yes! Homemade pumpkin puree works well in this recipe. Just make sure it isn't overly watery, as excess moisture can affect the texture of the cake.
Absolutely. The cake and maple frosting are delicious on their own, but the salted caramel adds a rich, buttery finish and a delicious sweet-and-salty contrast.
Caramel will naturally thicken as it cools. If it becomes too thick to drizzle, gently warm it in the microwave and stir until it reaches a pourable consistency.
Adding cold ingredients to hot caramel can cause the sugar to seize. Using room-temperature vegan butter and nondairy heavy cream helps prevent this. If it does seize, continue heating it gently while stirring until it becomes smooth again.
The powdered sugar provides both sweetness and structure, so reducing it significantly can make the frosting too soft. For a less-sweet frosting, use a vegan cream cheese with a slightly tangier flavor rather than dramatically reducing the sugar.
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storage
Because this vegan salted caramel pumpkin cake is topped with vegan cream cheese frosting, store it covered in the refrigerator for up to 3-4 days. For the best texture and flavor, let the cake sit at room temperature for about 15 minutes before serving.
If you want to freeze the cake, freeze the unfrosted cake tightly wrapped for up to 1 month. Thaw it completely in the refrigerator or at room temperature before frosting and decorating.
The salted caramel sauce can be stored separately in an airtight container in the refrigerator for up to 1 week. Gently warm it before drizzling if it becomes too thick.
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Printvegan salted caramel pumpkin cake with maple frosting
Soft pumpkin cake, infused with homemade salted caramel sauce and topped with maple cream cheese frosting. All vegan!
- Prep Time: 30 minutes
- Bake Time: 30 minutes
- Total Time: 1 hour 15 minutes
- Yield: 9 Servings 1x
- Category: Cakes and Cupcakes
- Method: Bake
- Cuisine: American
- Diet: Vegan
Ingredients
For the Cake
- 2 cups all purpose flour
- ½ cup granulated sugar
- ½ cup light brown sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 ½ teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cloves
- ½ teaspoon salt
- 1 15 ounce can pumpkin puree
- ¼ cup canola oil
- 2 tablespoons nondairy milk
- 2 teaspoons vanilla extract
For the Salted Caramel Sauce
- ½ cup granulated sugar
- 3 tablespoons vegan butter, room temperature
- 2 tablespoons nondairy heavy cream, room temperature
- ¼ teaspoon ground cinnamon
- ¼ teaspoon sea salt
For the Frosting
- 4 ounces vegan cream cheese, softened
- ¼ cup non-hydrogenated shortening
- ¼ cup vegan butter, softened slightly
- 3 cups powdered sugar
- 1 tablespoon maple syrup
- ½ teaspoon maple extract
- ¼ teaspoon salt
Instructions
- Prep: Preheat your oven to 350 degrees F (175 C) and line a square 9 inch pan with parchment paper. Set aside.
- Mix: Add the all purpose flour, granulated sugar, light brown sugar, baking powder, baking soda, spices and salt to a large bowl and whisk together. Add the pumpkin puree, canola oil, nondairy milk and vanilla extract to the bowl and whisk until just, combined. Do not over-mix!
- Bake: Pour the cake batter into your prepared pan and spread out using a rubber spatula. Place cake on center rack of preheated oven and bake for 28-32 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Caramel: Prepare the caramel while the cake bakes. Pour the granulated sugar into a small saucepan and place on the stove over low heat. Allow the sugar to melt completely. Don't stir - just swirl the pan every 30 seconds or so. Once the sugar is completely melted and golden, remove pan from heat. Immediately add in your room temperature vegan butter and whisk vigorously. The mixture will bubble violently! Once the bubbles die down, add in the nondairy cream. Mix until homogenous. Mix in the salt and cinnamon. Pour caramel into a glass jar and set aside, uncovered to cool.
- Frosting: Prepare the frosting while the cake cools. Add the softened vegan cream cheese to a bowl and beat with an electric hand mixer until completely smooth and no lumps remain. Add the shortening and vegan butter to the bowl and beat again until smooth. Add the powdered sugar, maple syrup, maple extract and salt to the bowl and beat until frosting comes together. Cover and place in the refrigerator to chill for at least 30 minutes.
- Assemble: While the cake is still warm, poke 16 holes into the top using the handle of a wooden spoon or rubber spatula. These holes should be evenly dispersed and push all the way through the cake. Pour the caramel sauce evenly over the cake, reserving a small amount for serving. Allow caramel to sink into the cake while it cools. Once completely cool, lift cake out of the pan using the parchment paper. Spread the frosting over the top of the cake. Cover and chill until ready to serve. Drizzle with leftover caramel sauce just before serving.
Notes
*Cake will keep in an airtight container in the refrigerator for 3-4 days. Unfrosted cake can be frozen for up to 1 month.
*Caramel sauce can be prepared several days in advance.
more vegan pumpkin desserts
- vegan pumpkin cookies with cream cheese frosting
- vegan pumpkin spice ice cream with cookie swirl (no-churn!)
- Vegan Pumpkin Cake with Cream Cheese Frosting and Caramel Drizzle
- Vegan Pumpkin Whoopie Pies
