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Vegan Pumpkin Spice Cake

Cory Warren
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
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.