Introduction
If you’re looking for a warm, comforting dessert to embrace the fall season, this Vegan Pumpkin Cake is the perfect choice. Moist, fluffy, and packed with rich pumpkin spice flavors, this cake is easy to make and incredibly delicious. Whether you’re making it for a family gathering, a holiday feast, or just a cozy weekend treat, this cake will impress everyone—even non-vegans!
This recipe is not only dairy-free and egg-free, but it also caters to those looking for sans gluten ou healthier dessert alternatives. It’s perfect for those following Vegan Pumpkin Bundt Cake, Easy Vegan Pumpkin Recipeset Pumpkin Vegan Desserts les tendances.
Let’s dive into this delicious Vegan Pumpkin Spice Cake recipe!
Why You’ll Love This Vegan Pumpkin Cake
- Facile à Faire – Just mix, pour, and bake!
- Super Moist & Fluffy – Thanks to the pumpkin puree, this cake has the perfect texture.
- Perfect for Fall – Loaded with warm spices and pumpkin goodness.
- Great for Special Diets – It’s vegan and can be made gluten-free.
- Crowd-Pleasing – A great dessert for family gatherings and fall festivals.
Ingrédients
Pour faire de cette Vegan Pumpkin Cake, you’ll need simple pantry staples.
Ingrédients Secs:
- 2 cups all-purpose flour (or gluten-free flour blend)
- 1 cup coconut sugar or brown sugar
- 1 cuillère à café de bicarbonate de soude
- 1 cuillère à café de poudre à pâte
- 1/2 cuillère à café de sel
- 1 cuillère à café de cannelle
- 1/2 teaspoon nutmeg
- 1/4 teaspoon cloves
- 1/4 teaspoon ginger
Les Ingrédients Humides:
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1/2 cup coconut oil (melted) or vegetable oil
- 1/2 cup almond milk (or any plant-based milk)
- 1 tablespoon apple cider vinegar
- 1 cuillère à café d'extrait de vanille
Option Add-Ins:
- 1/2 cup chopped pecans or walnuts
- 1/2 cup dairy-free chocolate chips
Étape par Étape les Instructions
Step 1: Preheat & Prepare
Préchauffer votre four à 350°F (175°C). Grease and flour a 9-inch cake pan ou un Bundt cake pan if making a Vegan Pumpkin Bundt Cake.
Step 2: Mix Dry Ingredients
In a large mixing bowl, whisk together the flour, sugar, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. This helps evenly distribute the spices throughout the batter.
Step 3: Mix Wet Ingredients
In another bowl, mix the pumpkin puree, melted coconut oil, almond milk, apple cider vinegar, and vanilla extract. Stir well to combine.
Step 4: Combine Wet & Dry Ingredients
Slowly add the wet mixture to the dry ingredients and mix until just combined. Be careful not to overmix, as this can make the cake dense. If using nuts or chocolate chips, fold them in gently.
Etape 5: Faire Cuire
Pour the batter into the prepared cake pan and spread it evenly. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
Step 6: Cool & Serve
Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before frosting or serving.
Frosting & Toppings
Cette Vegan Pumpkin Cake is delicious on its own, but if you want to take it up a notch, try these topping ideas:
Vegan Cream Cheese Frosting
- 1/2 cup vegan cream cheese
- 1/4 cup vegan butter
- 1 cup powdered sugar
- 1 cuillère à café d'extrait de vanille
Mix all ingredients until smooth, then spread over the cooled cake.
Maple Glaze
- 1/2 tasse de sucre en poudre
- 2 tablespoons maple syrup
- 1 teaspoon almond milk
Whisk together and drizzle over the cake for a sweet maple finish.
Other Topping Ideas:
- Dusting of powdered sugar
- Chopped nuts
- Coconut whipped cream
- Pumpkin seeds
Variations & Substitutions
1. Gluten-Free Version
Replace all-purpose flour with a gluten-free flour blend.
2. Oil-Free Version
Substitute coconut oil with applesauce for a lower-fat option.
3. Nut-Free Version
Skip nuts and use sunflower seeds ou pumpkin seeds instead.
4. Pumpkin Spice Muffins
Turn this recipe into vegan pumpkin muffins by baking in a muffin tin for 20-25 minutes.
5. Pumpkin Chocolate Chip Cake
Add 1/2 cup dairy-free chocolate chips for a delicious chocolate twist.
Storing & Freezing
Le ranger:
Keep the cake in an airtight container at room temperature for 2-3 jours, or refrigerate for up to 5 jours.
Congélation:
Wrap slices individually in plastic wrap and store them in a freezer-safe bag for up to 3 months. Thaw at room temperature before serving.
Conseils De Dégustation
Enjoy this Vegan Pumpkin Cake in different ways:
- With coffee or tea – The perfect fall afternoon treat.
- With vegan ice cream – Serve warm with a scoop of vanilla or caramel ice cream.
- As part of a holiday feast – A great Thanksgiving or Samhain dessert.
- For breakfast – Who says cake isn’t for breakfast? Pair with almond butter or fruit for a wholesome start to the day.
Health Benefits of Pumpkin Cake
This cake isn’t just delicious—it’s also packed with nutrients!
- Pumpkin is rich in vitamin A, fiber, and antioxidants.
- Chia or flax eggs (if used) fournir omega-3s.
- Coconut sugar is a natural sweetener with a lower glycemic index than refined sugar.
- Almond milk is a good source of calcium and vitamin D.
Faq
1. Can I make this cake ahead of time?
Yes! Bake the cake a day before and store it in an airtight container. Frost just before serving.
2. Can I use fresh pumpkin instead of canned?
Yes! Roast and puree fresh pumpkin for a homemade alternative.
3. Can I turn this into cupcakes?
Absolutely! Just divide the batter into a muffin tin and bake for 20-25 minutes.
4. What if I don’t have all the spices?
Pumpkin spice mix works as a great substitute!
Conclusion
Cette Vegan Pumpkin Cake is the ultimate fall dessert! It’s moist, flavorful, easy to make, and perfect for any occasion. Whether you enjoy it plain, frosted, or with a maple glaze, this cake will become a seasonal favorite.
Try this Pumpkin Vegan Dessert today, and let us know how you liked it! Share your creations on social media with #VeganPumpkinCake. 🍂🎃
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