Vegan Pumpkin Spice Cake is light and fluffy. It's layered with a wonderful cinnamon sugar streusel that has been tinged with a sweetened pumpkin pie spice.
Let's see ... Pumpkin Pie, Carved Pumpkins, Pumpkin Muffins, Pumpkin Muffin Tops, Pumpkin Pie Spice Blend ... What else do I need this season?
I know, I know - pumpkin cake! How about one that can be served with coffee in the morning or in the afternoon as a snack or at night as a dessert? Got it!
I can't believe all of the amazing pumpkin recipes that are showing up across the web. Savory or sweet it looks as if it's got our bases covered.
I tend to lean towards recipes that are sweet when it comes to pumpkin. Think I'll try to come up with an amazing nice pumpkin dip for maple cookies.
Holy cow! My head just spun around. That is super sweet but maybe that's okay over the holidays. I'll have to think about that one.
Cake qualities
Oh, yeah, I wanted to show you a photo of that Pumpkin Pie Spice Mixture that I mentioned above. It's in quite a few of my autumn recipes and the color is so pretty.
The vegan pumpkin spice cake is also layered with streusel and is a holiday treat that you should not go without. The squares hold up to being sliced into nice little squares.
In fact, cut big squares if you like. The point is that it does not crumble and fall apart. Nice light and fluffy squares that hold up and seem to melt in your mouth.
Simple and satisfying this is a cake that the kids will love and all the other adults will adore as well as be impressed.
Pretty is as pretty does so why don't you get out your bowls and measure up a wonderful treat.
Ingredients
Inside Layer and Topping:
- All-purpose flour gives some heft to the streusel.
- Organic brown sugar adds a sweet layer to the spices.
- Pumpkin pie spice blend makes you think of Thanksgiving.
- Ground cinnamon adds exactly the earthy spice that is needed.
- Sea salt a little bit goes a long way for this seasoning.
- Dairy-free butter binds the streusel all together.
Cake:
- Flaxseed meal is the substitute for eggs that also adds liquid and rising power.
- Sugar adds the necessary sweetener for this cake.
- Dairy-free butter adds needed liquid and a buttery taste.
- Dairy-free sour cream adds a little tang and moisture to the cake.
- Vanilla extract adds so much flavor to the mix.
- All-purpose flour is the main ingredient for the cake and I like unbleached.
- Baking powder is a leavening agent.
- Salt goes a long way for seasoning.
Instructions
Topping:
- In a medium bowl combine the flour, brown sugar, pumpkin pie spice, cinnamon, and salt.
- Add the margarine and work together with the tines of a fork. I also use my fingers to blend well so that there is a fine meal when completed.
Cake:
- Preheat oven to 350º F.
- Lightly grease an 8" square baking pan or lay parchment paper across the center and up and out of the pan.
- Mix the flaxseed meal with the water and set aside.
- In a medium bowl, combine the sugar and margarine. Use an electric mixer and beat 5 minutes until light and fluffy.
- Add the flaxseed meal mix, dairy-free sour cream, and vanilla. Mix well.
- In a large bowl combine the flour, baking powder, and salt. Mix well.
- Add the wet ingredients to the dry ingredients and mix until just combined to keep the cake light.
- Spoon half of the cake batter into the pan and spread it out to the sides.
- Sprinkle half of the pumpkin spiced cinnamon-sugar mixture over the bottom layer.
- Dot the remaining batter in little dabs across the top because it won't be easy to spread around over the middle layer. So little dabs make it easier to cover completely.
- Sprinkle the remaining pumpkin-spiced cinnamon-sugar mixture all over the top.
- Bake for 40 to 45 minutes or until a toothpick inserted in the center comes out clean.
- Let cool in the pan on a wire rack at least 5 to 10 minutes.
You can remove the pumpkin spice cake from the pan and slice into 16 squares (4x4) or serve straight from the pan.
Vegan cake recipes
- This Lemon Glazed Blueberry Cake is a quick bread that comes out like cake.
- Apple cinnamon streusel is spread over this Coffee Cake for a delicious treat.
- For something completely different this Slow Cooker Apple Pie Cake is easy and can be eaten hot out of the crockpot.
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📋 Recipe
Pumpkin Spice Cinnamon Cake
Ingredients
Inside Layer and Topping:
- ½ cup all-purpose flour
- ¾ cup packed light brown sugar
- 2 teaspoon pumpkin pie spice blend
- 1 teaspoon ground cinnamon
- ¼ teaspoon sea salt
- ¼ cup dairy-free butter - softened
Cake:
- 1 egg substitute - I use a chia egg but there are many to choose from
- 1 cup sugar
- ½ cup dairy-free butter - softened
- 1 cup dairy-free sour cream - or unsweetened non-dairy yogurt
- 1 teaspoon vanilla
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon sea salt
Instructions
Topping:
- In a medium bowl combine the flour, brown sugar, pumpkin pie spice, cinnamon, and salt.
- Add the margarine and work together with the tines of a fork. I also use my fingers to blend well so that there is a fine meal when completed.
Cake:
- Preheat the oven to 350º.
- Lightly oil an 8" square baking pan or lay parchment paper across the center and up and out of the pan. This makes it so two ends of the parchment paper are over the opposite sides of the pan. It will be easier for lifting the cake out of the pan.
- Mix the egg substitute and set aside. Follow package directions or use any of your favorite substitute. Set aside.
- In a medium bowl, combine the sugar and margarine. Use an electric mixer and beat until light and fluffy. This takes about 5 minutes.
- Add the egg substitute mix, non-dairy sour cream and vanilla. Mix well.
- In a large bowl combine the flour, baking powder and salt. Mix well.
- Add the wet ingredients to the dry ingredients and mix until just combined to keep the cake light.
- Spoon half of the cake batter into the pan and push it out to the sides.
- Sprinkle half of the pumpkin spiced cinnamon sugar mixture over the bottom layer.
- Dot the remaining batter in little dabs across the top because it won't be easy to spread around over the middle layer. So little dabs makes it easier to cover completely.
- Sprinkle the remaining pumpkin spiced cinnamon sugar mixture all over the top.
- Bake for 40 to 45 minutes or until a toothpick inserted in the center comes out clean.
- Let cool in the pan on a wire rack at least 5 to 10 minutes.
Nutrition
Ginny McMeans
Thanks Laura! No pumpkin tea. Let us know if you find a good one.