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Enjoy this 3-tier Vegan Pumpkin Cake any time of day! It's incredibly moist, made with easy-to-find ingredients and topped with the most delicious cinnamon buttercream icing.
This vegan pumpkin cake is insane and I'm pretty positive you won't know it's vegan! It's also made with easy ingredients, like all purpose flour, almond milk and canned pumpkin, which I think is important if you're at all intimidated by vegan baking.
You should know by now that I'm a huge fan of pumpkin. I like it for breakfast, like in these pumpkin overnight oats or my favorite pumpkin smoothie bowl, and I even made a cake for my dog (helloooo pumpkin dog cake recipe!). What can I say? It's just the BEST fall flavor.
Recipe features
- The cake is just the right amount of pumpkin and spice, and is incredibly moist (nothing worse than a dry cake!)
- It's topped with cinnamon buttercream, which may or may not be the icing of my dreams
- It'll 100% get you in the mood for fall (if you aren't already!)
Ingredient notes
Unfortunately, there aren't many substitutions available for this cake recipe. The two that I can think of are listed below.
Almond milk - can use any dairy free milk
Coconut oil - you can probably get away with using any kind of oil. I tend to use coconut oil in my baking because I like the flavor of it, but I'm sure olive oil would work too
Step-by-step instructions
Step 1: Melt the coconut oil. I almost always use coconut oil in baking, simply because I like the flavor. But, you have to melt it first so it can cool to room temperature before mixing with the other cold ingredients. Otherwise, it solidifies. So, do this step first, then set the oil aside.
Step 2: Mix dry ingredients, then wet. In a large bowl, stir the flour, sugar, spices, baking soda, baking powder, and salt together. In a separate bowl, whisk the milk, pumpkin and vanilla together, then combine the wet and dry ingredients. Last, stir in the melted coconut oil.
Step 3: Add batter to pans. Evenly distribute the cake batter into three lined cake pans, using a spatula to smooth the batter out.
Step 4: Bake, then slice tops off of cakes. Bake the cakes for 33-38 minutes, or until a toothpick comes out clean. Wait 10 minutes and then carefully invert the cakes onto a cooling rack. Once cakes have have cooled, slice the "domes" off the top of them so you can easily layer the cakes.
Tips and FAQs
- Mix the ingredients, but don't over-mix: When baking, I like to mix the dry and wet ingredients separately, then mix them together until the batter is smooth. However, it's important that you don't over-mix or else the cake can end up being too dense in texture, which we don't really want for cake!
- Line your cake pans: This step may seem a little tedious, but there's nothing worse than baking a cake and then having it stick to your cake pan. Place one of the cake pans on parchment paper, then trace a circle around it three times, cut out three parchment circles and place them on the bottom of the cake pans.
- Use a serrated knife: If your cake has a bit of a dome on top (mine usually do), it's important to use a serrated knife to carefully slice the dome part off. Simply place the knife on the cake where the dome starts, then rotate the cake while running the knife along the edge of the dome. Once you make a full circle, the dome should come off easily.
Should I add the caramel sauce?
The original recipe called for a drizzle of my homemade (vegan-friendly) caramel sauce over top. Recently, I decided it's not totally necessary, but you're more than welcome to include it if you want!
Can I use a different size cake pan?
This cake is a 3-layer cake made in three 6" cake pans. But, you can use two 9" cake pans instead if you prefer.
More vegan cake recipes
If you made this recipe, be sure to leave a comment and star rating below. Thanks!
Vegan Pumpkin Cake
Ingredients
- 2 ½ cups all purpose flour
- 1 ½ cups raw cane sugar
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon all spice
- ¼ teaspoon ground cloves
- 2 teaspoon baking soda
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 2 cups almond milk or any dairy free milk
- ½ cup coconut oil melted
- 1 cup canned pumpkin
- 2 teaspoon apple cider vinegar
- 1 teaspoon vanilla extract
for the buttercream:
- ½ cup dairy free butter softened
- 3 tablespoon almond milk
- 1 teaspoon cinnamon
- 3 cups powdered sugar
for topping:
- homemade caramel sauce optional
Instructions
- Preheat oven to 350°.
- Heat coconut oil in a microwave safe dish or over the stove until melted and then set aside so that it cools a bit.
- In a large bowl, combine flour, sugar, cinnamon, nutmeg, all spice, cloves, baking soda, baking powder, and salt; set aside.
- In a separate bowl, combine milk, pumpkin, vinegar, and vanilla; stir well and then pour in coconut oil.
- Fold wet ingredients into dry ingredients and stir to combine, but be careful not to over mix.
- Line three 6" pans with coconut oil (or parchment) and then pour batter evenly into the pans, pounding them down on the countertop a few times to even out the batter.
- Bake cakes for 33-38 minutes, or until a toothpick comes out clean.
- Remove cakes from the oven and allow them to sit for 10 minutes before inverting them onto cooling racks. Wait until cakes are completely cooled before icing.
- For the icing: cream all ingredients together in a stand mixer, or with a hand electric mixer. The icing should be on the thicker side, but still spreadable.
- To assemble: slice the "dome" off of each cake layer. Place a large spoonful of icing on the top of one cake, using a spatula to smooth it out before placing the second cake overtop of the first layer, repeating this process for the next layer. Use the rest of the icing to ice the sides of the cake. Top it off with some of the caramel sauce (optional).
Video
Notes
Nutrition
UPDATE NOTE: This post was originally published in September 2016. It was updated with new text and photos in September 2020.
Lana says
Ignore my last comment. I meant to ask about 3-in layer cakes, not tiers! Do you know how to adjust the measurements for a 3 layer cake using either 8-in or 9-in pans?
Lana says
I'm trying to make a 3-tier cake using either 8- or 9-in pans. Do you know how to adjust the recipe for either of those?
Erin says
Hi Lana -- apologies for the delay! I think the measurements should still work out....this recipe is made in 6" cake pans, so it should still work out to make an 8" or 9" cake, though you may only be able to get 2 tiers instead of 3.
Rachel says
Could I make cupcakes with this recipe? I’m thinking about making this for my Friendsgiving, but I think cupcakes would be an easier approach for that!
Erin says
Yes you can make cupcakes! You probably won't have to bake them for quite as long, so keep an eye on them. Let me know how they turn out!
Erin says
Did you use unsweetened almond milk or just original?
Erin says
I used unsweetened but either will work!
Lu says
Wow! So spongy! I made this recipe using pumpkin pie spice in place of the other spices and soy milk instead of almond milk in a 9 by 13 and an 8 by 6 (that one thicker). It took a little longer for the smaller one in the oven but I am pleased. I made a glaze with powdered sugar and soy milk to top it off and it makes it just sweet enough! Thanks for the recipe!
Ashley says
Am I missing the caramel sauce part of the recipe? 🙁
Erin says
Fixed! I added it in now 🙂
Kirsty says
Hello 🙂
I made this cake and while it was super tasty it was very dense, like no crumbs at all. Is that right? Or did I do something wrong? I'm hoping to use this recipe for one of the tiers on my fall wedding cake so I'd really appreciate any help!
Thanks a lot!
Erin says
Hi Kirsty! I'm glad the cake turned out. No, you didn't do anything wrong--I tend to like my cakes dense, so that's the texture it's meant to be. However, if you want to try to make it less dense, you could reduce the oil--I'd probably try 1/4 cup and see if that makes a difference.
Kendal says
Question... I don't have any 6in cake pans, nor any friends with some. Could I just use two 9in pans and still do the same recipe? I figured 6x3=18 and 9x2=18... but that's probably really bad baker's math.
Erin says
Hi Kendal--great question! I just spent time looking this up and I couldn't find a definitive "yes", HOWEVER, I use pretty similar ingredient measurements in my Vegan Coconut Cake, which is a 2-layer 9" cake, so I'm going to say that it would probably work. Please let me know if you try it!!
Kendal says
So I tired it with the two 9in pans and it turned out great! It was quite dense but still tasted delicious. It was my first time trying almond glaze/ frosting and I was impressed by it's flavor as well. The cake is just the right amount of sweetness and the glaze gives it that extra sweet for those with a sweet tooth. Thanks so much for the reply and fantastic recipe.
Ellie | Hungry by Nature says
This looks INCREDIBLE. Oh my gosh, I need to make this asap!
The Wooden Spoon says
OMG. This sounds amazing. I need this in my life.
Erin says
Thanks! Let me know if you try it.
GiselleR @ ExSloth.com says
Girlllll all these cakes are killing me. I definitely see myself getting over my fear of making cakes from scratch realll quick because I 100% need this in my life.
Erin says
Yes, yes you do 😀
Hillary says
Your cake is absolutely stunning, Erin!!
Erin says
Thanks Hillary!
Justin says
AWWW BIG-E!!! THIS LOOKS AMAZING!!!!! 🙂
Erin says
THANKS BUCK. make this for your party?!
Jess @hellotofit says
Ahh, the way the topping is just draping over the top of the cake is so stunning!! You rock.
Erin says
Thanks Jess!!
Kaylin@EnticingHealthyEating says
That pumpkin cake picture is on point! So beautiful, you'd be crazy not to want to eat it. 🙂
Erin says
I agree 😀 Thanks Kaylin!
Georgie @ Healthy Pears says
Wow! seriously amazing stuff! Your cake decorating skills are on point!
Erin says
Thank you so much!
lindsay Cotter says
excuse me while i drown in my own drool. UM GORGEOUS!
Erin says
Thanks Linds!!
Kelly @ Kelly Runs For Food says
Oh my gosh, so much good fall stuff! I made it all of September without eating anything pumpkin related, but tomorrow I'm diving in. The cake looks awesome and I'm definitely going to check out all those other recipes.
Have a great weekend!
Erin says
Yes I'm also in full pumpkin swing now, thank goodness!
Marina @ A Dancer's Live-It says
Literally the PERFECT way to celebrate the last day of September. This cake is completely gorgeous Erin!! That last photo though....the FROSTING. <3
Erin says
Thanks Marina! Cashew cream frosting+salted caramel for the win!
Ashley @ Fit Mitten Kitchen says
Umm everything about this cake. Please don't stop. I just love the looks of the 3 layered cake! Simply gorgeous, Erin.
Erin says
I will not stop making cakes 😀 Thanks Ashley!