Sensational Vegan Pumpkin Spice Cake

Here is the recipe for a delicious vegan pumpkin spice cake.  These cakes are sure to make your Holidays extra festive.  This cake can be made into so many different shapes, but for Thanksgiving I would suggest using mini bundt pans and putting two together to make the cakes look more like pumpkins.


Dry Ingredients:
1 cup flour
1/4 cup coconut sugar
1/4 cup organic cane sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon

1/4 teaspoon ground cardamom

1 teaspoon ground ginger


Wet Ingredients:
1/4 cup almond milk
1/4 cup oil
1/2 cup pumpkin (Libby’s)

1 teaspoon vanilla extract

1 tablespoon lemon juice




Preheat oven to 350F
In a medium size bowl, mix together all the dry ingredients.  Stir to combine.
In another bowl, mix together the wet ingredients.
When ready to bake, combine the wet and dry ingredients.  Stir to combine.  Fill mini bundt cake forms or mini cake forms.

Bake for 15-20 minutes until a toothpick comes out clean.
Let cool completely before adding icing.


1 cup sifted powdered sugar
a few drops of orange all-natural food coloring (optional)
a few drops of water to make the desired consistency.  Blend together.


To Assemble the Pumpkin Cakes:
Using a knife, cut the bottom of each cake so that they fit together better.
Place one cake with the top down and the other cake with the top up.
Pour icing over the top of the cake. Let it drip down the sides. If it runs to quickly, add more powdered sugar.

To complete the cake, add a cinnamon stick to the middle to mimic the pumpkin stem.  Enjoy!

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