If we had to describe this Vegan Pumpkin Spice Cake in three words it would be sugar, spice, and EVERYTHING nice! (okay so four words) For those of you that love everything pumpkin spice, you will have a new staple in your pumpkin spice addiction. For those of you that aren’t big fans of pumpkin spice, prepare to get your mind changed…forever!

This Yummy Vegan Pumpkin Spice Cake is:

  • Easy to make with only a few simple ingredients
  • Vegan (Dairy & Egg-Free)
  • Gluten-Free & Soy-Free
  • Oil-free

Vegan Pumpkin Spice Cake

Cory Warren
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Dessert
Servings 8 slices


  • For the cake:
  • 2 cups oat flour
  • 1/2 cup pure maple syrup
  • 1/2 cup unsweetened plain or vanilla non-dairy milk
  • 1 cup canned pumpkin puree not pumpkin pie filling
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp pumpkin spice
  • For the Frosting:
  • 1 cup cashews soaked in warm water for 1 hour
  • 1 tbsp pure maple syrup
  • 1 tbsp fresh squeezed lemon juice
  • 1-2 tbsp unsweetened plain or vanilla non-dairy milk


  • Preheat oven to bake at 350°F and line a square baking dish with parchment paper.
  • Mix the dry ingredients evenly together in a large bowl and then add and gently mix in the wet ingredients until well combined and smooth.
  • Pour and evenly spread the cake batter in the baking dish.
  • Bake in oven for 30min and then allow to cool down completely.
  • Blend or food process cashew cream ingredients together until combined and smooth, stopping as needed to scrape down sides of container.
  • Spread the frosting evenly on top of the cake.


Store in fridge for up to 1 week.
Tried this recipe?Let us know how it was!
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