Pumpkin Spice Cake – A mouthwatering vegan recipe

Pumpkin desserts are especially popular during the spring and winter seasons. Pumpkin pie is quiet famous among dessert lovers but pumpkin spice cake with its unique, sumptuous and mouthwatering taste is surely going to be one of your favorites if you try it out. For awesome cake recipes refer to Madhuram’s cake page for inspirations.

Pumpkin Spice cake

Like a carrot cake it has two layers of moist and it be made using different kinds of frosting. The gingers and cinnamon spice it up so warmly that you’ll made to think about roaring fire, flannel and log cabins. It is delicious and moist to the point of melting. It is also velvety and tangy, just like the tender, large crumbled cake. I’m sure it’ll be making your mouth water by now. Don’t worry we won’t keep the recipe secret.

The best part of pumpkin spice cake is that it is very simple and easy to make. It’ll hardly take you 20 minutes to prepare the mixture and just another 40 minutes to bake. Luckily we have the canned pumpkin puree easily available in the market which saves a lot of time and effort of making one ourselves. Still if you would like to make one yourself use the smaller varieties of pumpkin like cheese pumpkin, sugar pie or baby bear. This pumpkin cake can be made using different kind of frosting but the one that we are sharing with you uses vegan cream cheese frosting. Here’s how to make it!


  • 1 oz can chickpeas, drained & rinsed
  • 1 15 oz can pureed pumpkin
  • Maple syrup
  • 1 cup Vegan Butter
  • 1 cup Vegan cream cheese
  • 1/2 cup soy buttermilk
  • 1 teaspoon vanilla essence
  • 1 & 1/2 cups brown rice flour
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground allspice
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1/2 cup corn starch
  • 1/2 teaspoon salt
  • 2 cups sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 cup chopped pecans



Mix the chickpeas with soy buttermilk in a food processor until chickpeas and smooth. Add vegan butter to the mixture and pulse for a few more seconds until every thing blends perfectly. Now add the pumpkin and Vanilla essence to the mixture and pulse a little more.
Take a separate bowl and mix together the flours, baking soda, baking powder, nutmeg and all the spices. Stir well until all the ingredients are combined well.
Next pour the ingredients in the food processor to the flour and spices mixture and stir again so that the flour and spices are mixed well into the wet mixture. Don’t let any clumps of flour in the batter. Pour the batter into a cake pan and bake for 35 to 40 minutes or until dry spaghetti inserted in the center of the cake comes out clean. Cool it on a wire rack for 10 min and take the cake out from the pan.


Pour the vegan cream cheese and butter in the food processor or hand mixture. Pulse until they form a smooth mixture. Add sugar and maple syrup to the mixture and pulse again. Be careful not to over process as the frost can really get thin. Adjust the sugar and maple syrup until you get the right consistency.


Cut the cake into two layers. Place one layer top side down on a plate. Frost the cake with an icing layer. Now place the second layer, top side down onto the first one and frost the top as well as the sides of the cake. You can garnish it with chopped nuts if you want. Your delicious and sumptuous pumpkin spice cake is ready to serve!