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A single slice of vegan pumpkin cake on a plate with a fork beside it.

Pumpkin Spice Cake

You can make this Pumpkin Spice Cake and serve it as a delicious and healthy cake (made with a secret healthy ingredient) in less than an hour!
Course Dessert
Cuisine American
Keyword Pumpkin Spice Cake
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 15
Calories 280kcal
Author Namely Marly


  • 2 cups water (I used almond milk)
  • 2 tablespoons apple cider vinegar
  • 2/3 cup vegetable oil
  • 1 3/4 cups granulated sugar
  • 1 cup pumpkin puree
  • 1 teaspoon vanilla extract
  • 3 cups all purpose flour (See note)
  • 3 tablespoons cornstarch
  • 1 teaspoon salt
  • 2 teaspoons baking soda
  • 2 tablespoons pumpkin pie spice
  • Vegan Cream Cheese Frosting


  • Heat oven to 350*F. Spray a 9 X 13 baking pan with vegetable spray
  • In a medium-size bowl combine the water, vinegar, oil, sugar, pumpkin, and vanilla. Stir to combine. Set aside.
  • In a separate bowl stir together the flour, cornstarch, salt, baking soda, and spices. Whisk until well combined. Create a well in the middle of the flour ingredients.
  • Pour the pumpkin mixture into the bowl with the flour mixture. Use a whisk to stir until well-combined.
  • Pour the batter into prepared cake pan and bake for about 35 - 40 minutes. Insert a tester in the center. If it comes out clean or mostly clean (with only a few crumbs), the cake is done. If not, return it to the oven and bake for another 5 minutes or so.
  • When the cake is done, remove it from the oven and allow it to cool completely before adding the Vegan Cream Cheese Frosting.


For flour, you can use whole wheat pastry flour, gluten-free baking flour, or all purpose flour.
Nutritional estimate is based on the cake without the cream cheese frosting.


Calories: 280kcal | Carbohydrates: 46g | Protein: 3g | Fat: 10g | Saturated Fat: 8g | Sodium: 305mg | Potassium: 66mg | Fiber: 1g | Sugar: 24g | Vitamin A: 2542IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 2mg