Easy Vegan Pumpkin Cake

4.72 from 7 votes

This vegan pumpkin cake is super easy to make with just a handful of ingredients. The batter mixes up in one bowl and requires no mixer! The best part: it's absolutely delicious!

Prep Time15

Cook Time30

Total Time45

Course: Dessert

Cuisine: American

Servings:

Calories: 289kcal

Author: Alissa Saenz

Ingredients

2 ¼ cups all-purpose flour
¾ cup organic brown sugar
¾ cup organic granulated sugar
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons pumpkin pie spice
1 ½ teaspoons ground cinnamon
½ teaspoon salt
1 ¼ cups canned pumpkin puree
¾ cup canola oil
½ cup unsweetened non-dairy milk
2 teaspoons vanilla extract
1 teaspoon apple cider vinegar

US Customary - Metric

Instructions

Preheat the oven to 350°F and lightly oil the bottom and sides of a 9 x 13 inch baking pan. (Note 1)
In a large mixing bowl whisk together the flour, brown sugar, sugar, baking powder, baking soda, pumpkin pie spice, cinnamon and salt.
In a separate container such as a large liquid measuring cup, stir together the pumpkin, oil, milk, vanilla, and apple cider vinegar.
Pour the pumpkin mixture into the bowl with the flour mixture and stir the ingredients just until combined. The batter will be thick and fluffy.
Pour the batter into the prepared baking pan and use a spatula to smooth it into an even layer.
Bake the cake for about 30 minutes, until a toothpick inserted into the center comes out clean.
Place the pan on a cooling rack and let the cake cool completely.
Optionally, frost the cake (Note 2), or sprinkle the top with powdered sugar.
Slice and serve.

Notes

You can optionally also line it with some parchment paper.
My vegan vanilla buttercream frosting or vegan chocolate frosting both work well for this cake.

Nutrition