Cake recipes #2: Vegan pumpkin spice

Since my husband and I are now eating a vegan diet at home I have started to try out some vegan cakes for family gatherings. This pumpkin spice cake was a big hit and no one could tell the difference. A nice alternative to chocolate or vanilla.

Pumpkin Spice Cake
recipe by: Meredyth Hite


  • 1 cup canned pumpkin puree (NOT pumpkin pie filling)
  • 1/3 cup canola oil
  • 1 cup sugar
  • ¼ cup non-dairy milk (any will do)
  • 1 teaspoon vanilla
  • 1 teaspoon ground ginger
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • 1 ¼ cups all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt


  1. Preheat oven to 350 degrees. Prepare muffin tin or cake pan. Set aside.
  2. In a large mixing bowl, combine the pumpkin, oil, sugar, milk, vanilla, ginger, cinnamon, and
    nutmeg. Mix well.
  3. In a separate bowl, combine the remaining dry ingredients then add to the wet. Mix well.
  4. Pour batter into cake pan or prepared muffin tins.
  5. I bake out of habit most of the time and couldn’t tell you how long these take to bake. But it takes a while for this one.

I also used sunflower oil instead of canola(that’s all I had) and some ground flax, organic sugar, and a mix of organic all purpose flower and whole wheat flour.
It turned out to be quite a sturdy cake but still really moist. I think it would hold up really well as a stacked cake with fondant.

Tara, Nova Scotia,

1 Comment

Tara ~
I just came across this recipe and it sounds delicious. When you say non-dairy milk do you mean the powdered milk? I have never looked for non dairy before. Also have you by chance tried substituting apple sauce for the oil. I do this very often in my recipes to keep it moist and lower in fat.

Don’t know much about Vegan so not sure if apple sauce makes the recipe not vegan anymore. Thanks for you advice :)