VEGAN PUMPKIN CAKE WITH GINGER FROSTING (1-BOWL, EASY)

This really is the BEST vegan pumpkin cake. It’s a tasty, easy, 1-bowl recipe with no unusual ingredients. You’ll love how moist, flavorful and delicious this vegan cake topped with ginger frosting is! Make it with canned pumpkin, the inside of a jack-o-lantern or even try butternut squash. Dairy-free and eggless pumpkin cake.

VEGAN PUMPKIN CAKE RECIPE

If you’ve tried any of my other popular vegan cake recipes,

INGREDIENTS FOR VEGAN PUMPKIN CAKE

Canned pumpkin (or use the inside of a pumpkin or pureed cooked butternut squash.
Vegan milk (soy, almond etc… all work well)
Apple cider vinegar (or lemon juice)
Vanilla extract
Coconut oil
Flour
Sugar
Cinnamon
Ginger
Allspice
Nutmeg
Baking powder
Baking soda (bicarbonate of soda)

For the Vegan Ginger Buttercream Frosting
Vegan butter
Powdered icing sugar
Vanilla extract
Ground ginger
Vegan milk

VEGAN PUMPKIN SPICE CAKE

If you’re new to making vegan cakes, you might be thinking that they’ll be somehow inferior, dry or difficult to make. 

WRONG!

I’ve been perfecting making the BEST vegan cake recipes for years now. And thousands of readers agree!

Now, I’ve made the perfect Fall cake, combining pumpkin and spices. Topped with an easy ginger frosting. It’s bliss. 

The spices evoke the classic Pumpkin Spice Latte – those lovely wintery flavors of ginger, cinnamon, nutmeg and allspice are just so incredible together.

The cake is moist, soft, spiced and tasty. 

EASY VEGAN PUMPKIN CAKE

This cake is just so easy to make! Seriously, trust me.

You simply whisk the milk, vinegar (or lemon juice) and vanilla together in a mixing bowl then set it aside for a few minutes to curdle slightly into ‘buttermilk’. 

Then just whisk in the melted coconut oil and pumpkin puree, sift in the flour, sugar and spices and stir!

Pour it into the pans and bake. See? So easy!

TIPS FOR VEGAN PUMPKIN CAKE

• You can use canned pumpkin, or else puree the inside flesh and stringy bits of a carving pumpkin. You can also puree cooked butternut squash.
• You can use either apple cider vinegar or lemon juice to create ‘buttermilk’. It may curdle slightly when the vinegar is mixed with the milk, but this is fine.
• In the USA, use organic sugar and double-check that it’s vegan. In most other countries, sugar is usually vegan.
• Don’t overmix the batter when the dry ingredients are sifted into wet. You don’t want any streaks of flour, but gently mix and don’t beat it vigorously. Otherwise, it won’t be so light and fluffy.
• If you want your cake to look a bit more ‘perfect’, you can trim the domed tops of your cakes before frosting them. This makes them more evenly shaped when you slice into the cake. However, I don’t tend to do that as it’s a bit wasteful. But if you’re making a special occasion cake you may want to trim them!

STORAGE AND FREEZING

• This vegan cake is freezable: you can freeze the un-frosted cakes for up to 1 month. Wrap them well and freeze them. Then let them defrost and add your favorite frosting. 
• The frosted cake is best stored on the kitchen counter for up to 5 days. You don’t need to tightly wrap it, but a cake tin will ensure the cut edges don’t dry out and keep it clean.
• You can store un-frosted cake layers, well wrapped, on the kitchen counter for up to 5 days. If you need to keep them longer than that, freeze them. 

VEGAN CAKE RECIPES

If you love this vegan pumpkin cake, you’ll love my other easy recipes!

Vegan Victoria Sponge cake. It’s light, fluffy and delicious.
Something zingy? Go for my Vegan Lemon Cake
Looking for a classic? My Vegan Carrot Cake 
Vegan Chocolate Cake – try my hugely popular vegan chocolate layer cake.
This Vegan Vanilla Cake is light, tasty and easy to make.

What about vegan cupcakes? Try these!

Vegan Vanilla Cupcakes
Bright red Vegan Red Velvet Cupcakes
Classic Vegan Chocolate Cupcakes