Vegan Pumpkin Spice Cake Recipe

Name: Vegan Pumpkin Spice Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup water; 1 tablespoon instant coffee, or as needed; 1 teaspoon margarine; 2 3/4 cups all-purpose flour; 1 1/4 cups demerara sugar; 2 1/2 teaspoons mixed spice; 1 1/2 teaspoons baking powder; 1 teaspoon salt; 1/2 teaspoon ground cinnamon; 1/2 teaspoon nutmeg; 1/2 teaspoon ground ginger; 3/4 cup vegetable oil; 3/4 cup water; 2 tablespoons pumpkin puree, or more to taste; 1 teaspoon vanilla extract

Servings: persons

1 cup water
1 tablespoon instant coffee, or as needed
1 teaspoon margarine
2 3/4 cups all-purpose flour
1 1/4 cups demerara sugar
2 1/2 teaspoons mixed spice
1 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ground ginger
3/4 cup vegetable oil
3/4 cup water
2 tablespoons pumpkin puree, or more to taste
1 teaspoon vanilla extract

1
Boil 1 cup water and mix with instant coffee in a measuring cup or mug. Set aside to cool.
2
Preheat the oven to 350 degrees F (175 degrees C). Grease a rectangular 9x13-inch baking pan with margarine.
3
Combine flour, demarara sugar, mixed spice, baking powder, salt, cinnamon, nutmeg, and ginger in a bowl and mix well. Add cooled coffee, oil, and 3/4 cup water and mix until well combined. Fold in pumpkin puree and vanilla extract; mix well. Pour batter evenly into the prepared baking pan.
4
Bake in the preheated oven until a toothpick inserted into the center comes out clean or almost clean, as this cake can be quite sticky, about 30 minutes.
5
Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert cake carefully onto a serving plate or cooling rack. Cool at least 15 minutes more before cutting.

947

kcal

Calories

Fat

127

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 cup water, 1 tablespoon instant coffee, or as needed, 1 teaspoon margarine, 2 3/4 cups all-purpose flour, and more.

Yes, Vegan Pumpkin Spice Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Vegan Pumpkin Spice Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions