Soft, moist, and with just the right amount of pumpkin spice seasoning, this Pumpkin Cake With Cinnamon Cream Cheese Frosting is the best kind of fall dessert. With all the flavor of a pumpkin spice latte, this vegan cake will have you reaching for more than one slice.
There’s something so cozy about pumpkin spice throughout the fall that just makes you want to curl up and enjoy all the warmly seasoned treats like this vegan pumpkin cake or pumpkin cream cheese muffins
This dairy-free pumpkin cake has a sweet, moist base swirled with delicious pumpkin spice flavor. It’s then topped with an indulgent cinnamon cream cheese frosting that’s so good, you’ll be licking it right off the spoon. In fact, I’ve even used it to top vegan pumpkin cupcakes for an extra punch of fall flavor.
Why You’ll Love This Recipe
- Easy to Make: With a prep time of only 20 minutes, the pumpkin cinnamon cake is easy enough for any beginner to whip up..
- Delicious Flavor: The cake itself is sweet and cinnamony, but the cream cheese frosting on top takes the rich and cozy flavor to a whole other level.
- Versatile: With a few easy swaps, you can adjust the taste of the cinnamon cake to suit your preferences or occasion.
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Ingredients
- Pumpkin puree: Not to be confused with pumpkin pie filling, the canned puree hasn’t been sweetened, which is what you need for most vegan pumpkin desserts.
- Vegan cream cheese: The kind you choose may alter the texture of the frosting, so if at all possible, make sure to use full-fat cream cheese for a thicker, creamier texture.
- Seasonings: Adjust the spices to your own taste preferences and add more cinnamon or even a bit of pumpkin pie spice to bring out extra warmth.
- Oil: Any neutral oil, like canola or vegetable oil, will work for the pumpkin cake with cream cheese frosting. The only one you should avoid is coconut oil, which will alter the texture of the cake.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Maple Cinnamon Frosting: Swap out 1 teaspoon of vanilla extract in the frosting for maple flavoring for a bit of extra richness.
- Chocolate Chips: Enjoy a gooey chocolate taste in each bite by mixing mini chocolate chips or vegan white chocolate chips into the cake batter before baking.
- Crunchy Texture: Top the frosting with toasted pecans or bake pecans into the cake for extra crunch. This is fun for vegan pumpkin pancakes, too.
How to Make Vegan Pumpkin Cake
While there are two parts to this cinnamon cake, it only takes about 20 minutes of prep time to get everything together and ready.
Step 1: Combine the Ingredients. Make the buttermilk and add all of the ingredients, including the buttermilk you mixed, to a large bowl. Then, stir the ingredients until everything is combined.
Step 2: Prepare the Pan. Pour the batter into a lined and greased cake pan and smooth out the top. Bake until golden and then let it cool fully.
Step 5: Make the Frosting & Frost the Cake. Mix together all of the frosting ingredients with a handheld mixer until smooth. Once the pumpkin cake is fully cooled, spread the cream cheese frosting on top and serve with a delicious matcha latte.
Expert Tips
- Baking Times: Baking times may vary depending on the size and shape of your cake pan. So, keep a close eye during the final moments.
- Frosting the Cake: Make sure that the cake is fully cooled before spreading the frosting on top. Otherwise, it will melt and begin to slide off.
- Grease Your Pan: You want to both line your cake pan with parchment paper as well as grease it to make it easier for the cake to come out and prevent tearing.
- Storing the Cake: Once cooled, store the cake in an airtight container in the fridge for up to 4 days. Let it come to room temperature before enjoying it again.
- Meal Prep It: If you need to make this recipe a day in advance, make the cake and let it cool before wrapping the cake pan with plastic wrap and storing it in the refrigerator. The next day, whip up the cinnamon cream cheese frosting, spread it on, and serve.
Serving Suggestions
This pumpkin cake is the perfect recipe to bring to a holiday potluck or to have on hand for a cozy family dinner. Below are a few ways we enjoy it.
- Serve it after a Sunday night dinner of vegan lasagna or easy quinoa tacos.
- Bring it to a celebration and pop it on the dessert table along with white chocolate macadamia nut cookies and vegan sweet potato brownies.
Recipe Video
Recipe FAQs
Pumpkin cake is best frozen if it hasn’t been frosted. So, if you need to make this cake in advance, freeze it without slicing once cooled and store it in an airtight container or freezer-safe bag. Let it thaw in the fridge overnight when you’re ready, and then frost it with the cinnamon cream cheese frosting before serving.
You can use homemade pumpkin puree to make pumpkin cake. However, you’ll want to make sure to remove as much water from the puree as possible. Homemade puree tends to have more liquid in it, which can affect the soft texture of the cake.
You know when pumpkin cake is done baking when the top of the cake is golden brown and a toothpick inserted into the middle of the cake comes out clean.
More Delicious Pumpkin Recipes
Pumpkin Cake With Cinnamon Cream Cheese Frosting
Ingredients
Cake Ingredients
- 2 cups all-purpose flour 240g
- 1 cup granulated sugar 200g
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- 2 teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon salt
- 1 ½ cup pumpkin puree
- ½ cup vegan buttermilk dairy-free milk + 1 tablespoon apple cider vinegar
- ½ cup neutral oil I used canola
- 2 teaspoon vanilla extract
Cream Cheese Frosting
- 8 oz vegan cream cheese
- 1 ½ cup powdered sugar 170g
- 2 teaspoon vanilla bean paste or vanilla extract
- ¼ teaspoon ground cinnamon
- 1 pinch salt
Instructions
- Start by whisking together the milk and apple cider vinegar and setting them aside to create buttermilk.
- In a large bowl, add all of the cake ingredients, including the buttermilk. Mix well.
- Line a cake pan (I used a square pan) with parchment paper and spray lightly with oil.
- Bake the cake for 55-60 minutes at 350°F (175 °C).
- While the cake is baking, whisk together the frosting ingredients.
- Allow the cake to fully cool, then spread the cream cheese frosting on top, slice, and enjoy!
Notes
- Toothpick Test: You know the pumpkin cake is finished baking when it’s golden on top and a toothpick inserted into the middle comes out mostly clean.
- Over-Stirring: When mixing the cake ingredients together, do not over-stir them. Overstirring created denser cakes.
- Choosing a Cake Pan: The cinnamon cake will bake best in an aluminum pan in place of a glass one. If using a glass baking dish, you may need to cook the cake for longer.
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