Name: Vegan Pumpkin Cake With Pumpkin Cream Cheese Frosting Recipe
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 35 min
Cuisine: American
Ingredients: 360 g all-purpose flour; 3 teaspoons baking powder; 1 teaspoon baking soda; 1 tablespoon pumpkin spice mix; ½ teaspoon sea salt; 300 ml soy milk; 3 teaspoons apple cider vinegar; 300 g canned pumpkin puree (not pumpkin pie filling); 150 g granulated sugar; 150 g light brown sugar; 120 ml olive oil; 1 tablespoon vanilla extract; 100 g homemade pumpkin butter; 200 g vegan butter (room temperature); 200 g vegan cream cheese (room temperature); 60 g powdered sugar; 120 g homemade pumpkin butter; 200 g Biscoff cookies; 120 g homemade pumpkin butter; 15 halved pecan halves (for topping); 200 g Biscoff spread

Jump to Recipe· 3.8 from 55 reviews

If you are looking for a show-stopping dessert that will enchant both vegans and non-vegans alike, the Vegan Pumpkin Cake With Pumpkin Cream Cheese Frosting Recipe is your new best friend. This sumptuous, moist pumpkin cake layered with a luscious, tangy vegan pumpkin cream cheese frosting captures all the cozy, warm flavors of fall in every bite. It’s perfect for holiday celebrations, birthdays, or simply treating yourself to a slice of seasonal heaven. Trust me, once you try this cake, you’ll want to make it again and again!

Ingredients You’ll Need

A white bowl full of thick, smooth, orange-brown batter with small textured bits showing, a gray spoon resting inside the bowl on a white marbled surface, the batter looks creamy and dense with some ripples made by stirring, bright red flower petals scattered around the bowl, photo taken with an iphone --ar 4:5 --v 7

What’s wonderful about this Vegan Pumpkin Cake With Pumpkin Cream Cheese Frosting Recipe is how each simple ingredient plays an essential role—adding flavor, moisture, or texture—to create a cake that’s rich yet light, spicy yet comforting. Here’s what you’ll need to gather before starting your baking adventure.

360 g all-purpose flour: The perfect base for a soft and tender crumb.
3 teaspoons baking powder: Helps the cake rise beautifully to a fluffy texture.
1 teaspoon baking soda: Works with vinegar to give the cake a gentle lift.
1 tablespoon pumpkin spice mix: Brings classic autumn warmth with cinnamon, nutmeg, and cloves.
½ teaspoon sea salt: Balances sweetness and enhances all flavors.
300 ml soy milk: This plant-based milk keeps the cake vegan and tender.
3 teaspoons apple cider vinegar: Creates vegan “buttermilk” to add lightness.
300 g canned pumpkin puree: Adds moisture and signature pumpkin richness.
150 g granulated sugar: Sweetens the cake, adding subtle crispness.
150 g light brown sugar: Brings a deep, caramel flavor for warmth.
120 ml olive oil: Keeps the cake moist and adds a fruity note.
1 tablespoon vanilla extract: Lifts the pumpkin flavor with fragrant sweetness.
100 g homemade pumpkin butter: Intensifies the pumpkin experience in the frosting and filling.
200 g vegan butter (room temp): Provides creamy richness to the frosting.
200 g vegan cream cheese (room temp): Adds tangy depth and silky texture to the frosting.
60 g powdered sugar: Sweetens and smooths out the frosting perfectly.
200 g biscoff cookies: Crushed for a spiced, crunchy filling and pumpkin truffles.
120 g homemade pumpkin butter: Used again to blend with biscoff crumbs for decadent truffles.
200 g biscoff spread: Whipped into a fluffy filling between cake layers for extra indulgence.

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

Step 1: Preparing the Cake Batter

Start by preheating your oven to 160°C fan-forced (or 180°C conventional) and prepping your cake tins with parchment and oil so your cake will come out easily. Then sift together the dry ingredients—flour, baking powder, baking soda, pumpkin spice, and salt—to ensure an even mix of leavening and spices. Meanwhile, stir the apple cider vinegar into the soy milk to create a vegan buttermilk that will help tenderize the cake as it bakes.

Step 2: Mixing Wet Ingredients

In a large bowl, whisk together pumpkin puree with the sugars, olive oil, and vanilla extract until smooth. Add in the vegan buttermilk and give it another quick whisk. This creates a rich, flavorful base that balances sweetness, spice, and moisture so beautifully.

Step 3: Combining Wet and Dry Ingredients

Gently fold the dry ingredients into the wet in two batches. Folding is key—not overmixing—to keep the batter light and fluffy while evenly distributing the spices and leavening agents. Pour your batter into the prepared tins and bake until a skewer inserted comes out almost clean, about 35-40 minutes for 8-inch pans.

Step 4: Cooling the Cake

Once baked, let the cake cool in the pans for 15 minutes, then carefully transfer to a wire rack to cool completely. This ensures the layers will stack nicely without crumbling once frosted.

Step 5: Crafting the Pumpkin Cream Cheese Frosting

Beat vegan butter and cream cheese until fluffy and light. Gradually add homemade pumpkin butter for that unmistakable pumpkin flavor, then fold in powdered sugar to sweeten and tighten the texture. This frosting is the perfect balance of creamy, tangy, and sweet to complement the spice cake.

Step 6: Making the Pumpkin Truffles & Filling

For a fun and delicious twist, blitz biscoff cookies into fine crumbs and mix with pumpkin butter until dough forms. Roll into pumpkin-shaped truffles and press pecan halves for stems—these are gorgeous cake toppers and taste incredible. For the filling, whip biscoff spread until light and fluffy, then use it to sandwich layers inside a frosting “dam” to keep things neat and tasty.

Step 7: Assembling the Cake

Layer your pumpkin cake with biscoff filling inside a piped ring of frosting to keep it contained. Cover the top and sides with the remaining pumpkin cream cheese frosting, smoothing it out with a scraper or spatula. Finish with pumpkin truffles for a stunning presentation that’s as impressive to look at as it is to eat.

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

A slice of two-layer orange-brown cake with a thick layer of light brown frosting in the middle sits on a white plate, showing its soft and spongy texture. The cake is covered with smooth, creamy light brown frosting on the top and sides, topped with a small pumpkin-shaped decoration made with shiny chocolate and a pecan stem on top. In the background, the rest of the cake with similar frosting and decorations is slightly blurred, and a glass bottle of milk is visible on the side. The scene is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Garnish this cake with those adorable homemade pumpkin truffles to add texture and a charming visual element. A light dusting of cinnamon or a sprinkle of crushed pecans on top can provide extra warmth and crunch that complement the flavors beautifully.

Side Dishes

Serve slices alongside a scoop of dairy-free vanilla ice cream or a dollop of coconut whipped cream for extra decadence. A cup of spiced chai tea or an espresso also pairs beautifully with this cake’s pumpkin spice notes.

Creative Ways to Present

For a festive touch, present the cake on a rustic wooden board adorned with autumn leaves or tiny pumpkins. You can also pipe rosettes or decorative shells with the frosting for a more ornate look that will impress guests at any gathering or party.

Make Ahead and Storage

Storing Leftovers

Wrap the cake tightly in plastic wrap or store in an airtight container in the fridge. It stays moist and delicious for up to 4 days, allowing you to enjoy every crumb without worry.

Freezing

You can freeze fully assembled cake slices or unfrosted layers wrapped well in cling film and foil for up to 3 months. Thaw overnight in the fridge and frost just before serving for the freshest taste.

Reheating

To bring back that just-baked warmth, allow cake slices to come to room temperature, or microwave gently for 10-15 seconds. The frosting is best enjoyed cool, so avoid heating it directly.

FAQs

Can I use a different plant milk instead of soy milk?

Absolutely! Almond, oat, or cashew milk are great substitutes. Just make sure to mix with apple cider vinegar to create the vegan buttermilk effect for the cake to rise properly.

What if I don’t have homemade pumpkin butter?

Store-bought pumpkin butter works fine, or you can omit it and increase canned pumpkin puree slightly. The cake will still be delicious, though pumpkin butter adds that extra concentrated flavor.

Can I make this cake nut-free?

Yes! Simply skip the pecan garnish on the pumpkin truffles and verify your biscoff cookies and spread are nut-free. The cake itself contains no nuts.

Is it possible to make this recipe gluten-free?

To make it gluten-free, try using a 1-to-1 gluten-free flour blend designed for baking. Keep an eye on the texture, as it may be slightly different but still tasty and moist.

How long does the cake keep at room temperature?

Because it contains vegan cream cheese frosting, it’s best to keep the cake refrigerated. At room temperature, it can stay safe for about 4-6 hours if covered well. For longer, pop it in the fridge.

Final Thoughts

There’s just something so magical about this Vegan Pumpkin Cake With Pumpkin Cream Cheese Frosting Recipe that brings warmth, comfort, and joy to any occasion. It’s not only a celebration of pumpkin in all its glory but also a testament to how vibrant and satisfying vegan baking can be. So, grab your ingredients, tie on your apron, and create a cake that will delight everyone lucky enough to share a slice with you. Happy baking!