Vegan Pumpkin Layer Cake
Warm spices, real pumpkin, and a cloud of tangy cream cheese frosting — this showstopper layer cake is the kind of dessert that makes people ask for the recipe before they've even finished their slice. Flax eggs do the heavy lifting here, binding the batter just as reliably as conventional eggs while keeping everything completely plant-based. A splash of apple cider vinegar reacts with the baking soda to give the layers a beautiful, tender rise, so there's no sacrifice in texture whatsoever. The frosting is built from vegan butter and vegan cream cheese beaten until light and fluffy, then sweetened with sifted powdered sugar — it pipes and spreads like a dream and sets up firm enough to slice cleanly after a quick chill. Cinnamon, ginger, nutmeg, and cloves layer into every bite, making this feel deeply seasonal without relying on any premixed spice blends or store-bought shortcuts. With 12 generous servings, it's the perfect centerpiece for a holiday table, a fall birthday, or honestly any occasion that deserves something a little spectacular.
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Learn more →Ingredients
12 servings
For the cake
- 2 tbsp ground flaxseed
- 6 tbsp water
- 2 ½ cups all-purpose flour
- 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
- 1 can (15 oz) pumpkin puree
- 1 ½ cups organic cane sugar
- ¾ cup neutral oil (such as canola or vegetable oil)
- ½ cup plant-based milk
- 2 tsp apple cider vinegar
- 1 tsp vanilla extract
For the frosting
- 1 cup vegan butter, softened
- 8 oz vegan cream cheese, softened
- 3 cups powdered sugar, sifted
- 1 tsp vanilla extract
- ¼ tsp salt
For serving
- ½ tsp ground cinnamon (optional)
Instructions
- 1
Heat the oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.
- 2
In a small bowl, stir together the ground flaxseed and 6 tbsp water until combined. Set aside for 5 minutes until the mixture thickens to a gel.
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