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4.86 from 14 votes

Vegan Pumpkin Cake

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. 
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Course: Dessert
Cuisine: American
Diet: Vegan, Vegetarian
Keyword: cake, pumpkin cake, vegan pumpkin cake
Servings: 12 slices
Calories: 466kcal
Author: Erin


  • 2 1/2 cups all purpose flour
  • 1 1/2 cups raw cane sugar
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp all spice
  • 1/4 tsp ground cloves
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 2 cups almond milk or any dairy free milk
  • 1/2 cup coconut oil melted
  • 1 cup canned pumpkin
  • 2 tsp apple cider vinegar
  • 1 tsp vanilla extract

for the buttercream:

  • 1/2 cup dairy free butter softened
  • 3 tbsp almond milk
  • 1 tsp cinnamon
  • 3 cups powdered sugar

for topping:


  • 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).



*Caramel sauce is optional. If you want the cake to be on the sweeter side, definitely add it! If you don't like super sweet cakes, omit the caramel sauce. 
*Make sure to line your cake pans with parchment rounds (or use plenty of coconut oil) so they don't stick! 
*Calories are per slice and an estimation 


Calories: 466kcal | Carbohydrates: 77g | Protein: 3g | Fat: 17g | Saturated Fat: 9g | Sodium: 418mg | Potassium: 70mg | Fiber: 2g | Sugar: 55g | Vitamin A: 3177IU | Vitamin C: 1mg | Calcium: 91mg | Iron: 2mg