This is the perfect recipe for the fall! This vegan pumpkin cake is super simple and easy. The recipe makes a small cake but if you want it bigger, double the recipe!

Pumpkin Cake
(serving size: 6)

1 1/2 c flour
1/2 c pumpkin puree
1/3 c coconut oil
1/3 c plant-based milk of choice
3 tbsp maple syrup
1 tbsp brown sugar (optional)
1 tsp baking powder
2 tsp cinnamon
1 tsp of cloves
1 tbsp flax egg (1 tbsp flaxseeds + 1 tbsp water)
1 tsp nutmeg
1 tsp vanilla extract

Vanilla Icing (optional):
1/3 c vegan cream cheese
1/3 c vegan sour cream (optional)
1 tsp vanilla extract
3 tbsp powdered sugar
Sprinkle of salt

Combine all ingredients and whisk together until fluffy.


  • Preheat oven to 350 degrees Fahrenheit.
  • Prepare the wet mixture by mixing all the wet ingredients: pumpkin, milk, syrup, brown sugar, flax egg, vanilla extract and coconut oil.
  • Sift in the dry ingredients: flour, baking powder, cinnamon, cloves and nutmeg. Mix until incorporated. If the mixture is too dry, add more milk.
  • Put batter in either a loaf pan or a small baking pan.
  • Bake for 20-25 minutes or until the center is cooked.

Serve with icing and enjoy!