Dairy Free Pumpkin Cake

Total time2 hr

Prep time25 min

Cook time35 min

This warmly spiced layer cake is everything you want from a fall dessert — tender crumb, bold pumpkin flavor, and a dreamy cream cheese frosting that holds its own slice after slice. The batter comes together with melted coconut oil instead of butter, which keeps the texture beautifully moist without a single drop of dairy. A full can of pumpkin puree plus cinnamon, ginger, nutmeg, and cloves means every bite tastes like the best version of autumn you've ever had. The frosting is made with dairy free cream cheese and dairy free butter beaten until light and fluffy, so it spreads like a dream and tastes indulgent enough that no one will suspect a thing. Skipping dairy in a frosted layer cake used to mean settling for something gummy or flat-tasting, but this one genuinely delivers on richness and flavor. It makes 12 generous servings, so it's a perfect centerpiece for a holiday table, a birthday, or honestly any occasion that deserves a showstopper cake. A dusting of cinnamon over the top before serving is a small touch that makes it look like it came straight from a bakery window.

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Ingredients

12 servings

For the cake

2 cups all-purpose flour
King Arthur Baking Company Unbleached All-Purpose Flour Gold Medal Flour All-Purpose Unbleached - 5 Lb Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Pillsbury Best Flour All Purpose - 5 Lb
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2 tsp baking powder
1 tsp baking soda
2 tsp ground cinnamon
1 tsp ground ginger
½ tsp ground nutmeg
¼ tsp ground cloves
½ tsp salt
¾ cup coconut oil, melted and cooled
1 ½ cups granulated sugar
4 large eggs
1 can (15 oz) pumpkin puree
¼ cup dairy free milk
2 tsp vanilla extract

For the frosting

8 oz dairy free cream cheese, softened
¼ cup dairy free butter, softened
3 cups powdered sugar, sifted
1 tsp vanilla extract
1 tbsp dairy free milk

For serving

½ tsp ground cinnamon (optional)

Instructions

1
Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.
2
In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt until evenly combined.

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