Soft Vegan Pumpkin Cake with Pumpkin Spice Frosting — This is a fast, easy pumpkin cake that you’d never guess is vegan! I topped it with a spiced buttercream frosting for even more pumpkin flavor!
Ultra Moist Pumpkin Cake
I’m not into complicated, fussy, layer cakes that dirty 10 bowls, only to create a cake that’s so huge it goes stale before it’s finished.
I’m all about one layer, one bowl, no mixer, smear some frosting on it, and dig in. That’s this cake.
It’s the same recipe that I used when I created the Soft Vegan Pumpkin Bread, which was just barely adapted from the Vegan Chocolate Chip Pumpkin Muffins.
And now, I turned it into a cake. The recipe that keeps on giving.
The vegan pumpkin cake is so soft and moist, comforting, and if you didn’t know it, you’d think it was made with eggs and butter. But it’s not, and you won’t miss them one bit.
Certain ingredients like pumpkin, bananas, and avocado are great in vegan baking because they’re thick, creamy, fluffy, or fatty, and are great for replacing eggs and butter.
Because there’s no butter in the cake, you need to replace the fat from another source. I used Nutiva Coconut Oil from iHerb.com.
Since bland pumpkin desserts aren’t worth eating, all my pumpkin recipes are nicely spiced without being over-powering, and this cake is no exception.
It’s pleasantly spiced with pumpkin pie spice, cinnamon, nutmeg, cloves, and has molasses and vanilla for extra depth. If you’re more sensitive to cinnamon or a certain spice, dial them down, to taste.
The spices in the cake are complemented by the pumpkin spice buttercream frosting. I wanted to eat this by the spoonful. And did.
I used the Sugarfree Coffeemeate in the frosting because that’s what I use in my coffee. I’m a person who likes a little coffee with my cream, and this is my dream creamer. It’s only available September through December, and I’ve been hoarding it.
It was splendid in the frosting. It added extra creaminess and boosted the overall pumpkin flavor. It helped the frosting to not set up ‘crunchy’, which can happen with buttercream frosting that’s been exposed to air. It does firm up, but not in a crunchy way. Crunchy cake is never good.
The cake is supremely soft, moist, springy, and bouncey. There’s just enough satisfying density, without being overly heavy, a curse that tends to plague vegan baked goods.
I love it when I can keep a recipe vegan and on the healthier side as cakes go, without making any sacrifices in taste.
It’s some of the best pumpkin cake I’ve ever tried, vegan or otherwise.
What’s in the Vegan Pumpkin Cake?
To make the vegan pumpkin cake itself, you’ll need:
- Pumpkin puree
- Granulated and brown sugar
- Coconut oil
- Vanilla almond milk
- Molasses
- Vanilla extract
- Spices
- All-purpose flour
- Baking powder
And for the frosting, you’ll need:
- Unsalted butter (sub vegan butter, if desired)
- Confectioners’ sugar
- Pumpkin spice coffee creamer (or milk)
How to Make Vegan Pumpkin Cake
The cake is very fast and simple to make. Just combine all the ingredients (except flour and baking powder) in one bowl, and whisk together in mere seconds, before being turned out into a pan and baking.
While the cake cools, you can make the pumpkin spice frosting. See my notes in the “Tips” section below on how to make the frosting vegan as well.
Then, simply slap on the frosting and dig in!
Can I Substitute the Coconut Oil?
The bread doesn’t taste like coconut, and even if you don’t like coconut, I recommend using it. It adds a subtle, very understated flavor you can’t put your finger on. Substitute with canola or vegetable oil if you must.
Can I Double This Recipe?
I’ve never doubled this recipe, but I imagine you can do so without issue. Bake the cake in a 9×13-inch dish.
Tips for Making This Easy Pumpkin Cake
Although the cake is vegan, the frosting is not vegan because I made it with Coffeemate’s seasonal Pumpkin Spice Latte non-dairy creamer. If you want to keep the frosting vegan, use vegan-friendly butter and milk alternatives. Easy swaps.
Note that this recipe calls for pure pumpkin puree and NOT canned pumpkin pie filling. They’re two different products!
I personally am comfortable storing buttercream-frosted items at room temp, but if you prefer to store in the fridge, that’s fine, but note the fridge will dry the cake out more quickly.
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Soft Vegan Pumpkin Cake with Pumpkin Spice Buttercream Frosting
This is a fast, easy pumpkin cake that you'd never guess is vegan! I topped it with a spiced buttercream frosting for even more pumpkin flavor!
Ingredients
Cake
- 3/4 cup pumpkin puree (not pumpkin pie filling)
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 1/3 cup coconut oil
- 1/4 cup unsweetened vanilla almond milk (other milks may be substituted including coconut, soy, rice, cow), preferably at room temp
- 2 tablespoons mild or medium molasses
- 1 tablespoon vanilla extract
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
- 1 teaspoon allspice
- 3/4 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- pinch salt, optional and to taste
- 1 cup plus 2 tablespoons all-purpose flour
- 2 teaspoons baking powder
Frosting
- 1/4 cup unsalted butter, softened (half of 1 stick; use vegan butter to keep recipe vegan)
- about 2 cups confectioners’ sugar
- 3 to 4 tablespoons Pumpkin Spice Latte coffee creamer (or sub non-dairy milk)
- pumpkin pie spice, for sprinkling
Instructions
Cake:
- Preheat oven to 375F. Line a 9-by-9-inch pan with aluminum foil, spray with cooking spray, or grease and flour the pan; set aside.
- In a large mixing bowl, combine all ingredients through optional salt, and whisk to combine. Using room temp milk will prevent coconut oil from re-solidifying, but if it does, a few small white clumps are okay.
- Stir in the flour and baking powder until just combined, don’t overmix. Batter is quite thick.
- Turn batter out into prepared pan, smoothing the top lightly with a spatula.
- Bake for about 27 minutes, or until center is set and a toothpick inserted in the center comes out clean, or with a few moist crumbs, but no batter.
- Allow cake to cool in pan, on top of a wire rack, for at least 30 minutes before turning out onto the rack to finish cooling completely. While cake cools, make the frosting.
Frosting:
- In a large mixing bowl, combine (vegan) butter, 2 cups confectioners’ sugar, 3 tablespoons creamer, and beat with an electric mixer on medium high speed until smooth. As needed, drizzle in more creamer until desired frosting consistency is reached. If frosting is too loose, add a bit more confectioners’ sugar, playing with the sugar and creamer ratios until desired consistency is reached.
- Turn frosting out onto cooled cake, smoothing the top lightly with a spatula. If you have extra frosting, it will keep airtight in the refrigerator for many weeks, and can be used at a future date.
- Sprinkle pinches of pumpkin pie spice over the frosting before slicing and serving cake.
Notes
Storage: Cake will keep airtight at room temperature for up to 5 days. I personally am comfortable storing buttercream-frosted items at room temp, but if you prefer to store in the fridge, that’s fine, but note the fridge will dry the cake out more quickly. Unfrosted cake will keep airtight in the freezer for up to 4 months.
Adapted from Soft Vegan Pumpkin Bread with Brown Sugar Streusel Crust.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 190Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 10mgSodium: 97mgCarbohydrates: 39gFiber: 1gSugar: 36gProtein: 0g
More Vegan Fall Recipes:
Pumpkin Oatmeal Chocolate Chip Cookies— (Vegan if you substitute the butter for margarine). These pumpkin oatmeal cookies are bursting with chocolate chips in every bite! They’re thick, hearty, perfectly chewy, and not at all cakey.
Pumpkin Chocolate Chip Cookies— (Vegan if you substitute the butter for margarine). Between the molasses, pumpkin pie spice, and pumpkin pie spice extract that I used, these pumpkin chocolate chip cookies beautifully showcase the flavors of fall!
Soft Vegan Pumpkin Bread — If you want to make a believer out of anyone who doubts that vegan baked goods can taste amazing, this recipe will change their mind!
Chocolate Chip Vegan Pumpkin Muffins — These vegan pumpkin muffins are studded with mini semi-sweet chocolate chips. Plus, they’re packed with five different warming spices, which makes then extra flavorful!
Vegan Apple Cinnamon Muffins— These apple cinnamon muffins are studded with BIG chunks of apple! They’re so easy to make and are perfect for a quick snack or breakfast to-go.
Sweet Potato Muffins — The muffins are super soft and tender in the interior with slight chewiness around the edges. They’re springy, moist, fluffy, light, and accidentally vegan but you’d never guess it.
I was selected for this opportunity by Clever Girls Collective, however all content and opinions expressed here are my own.
Can I use something else in place of the molasses?
I would just omit it if you don’t have it or don’t like it. BUT if you have it on hand, I encourage you to use it because it moistens the cake and adds nice flavor.
The very best, moist cake ever!
Thanks for the five star review and I’m glad it’s the very best moistest cake ever for you!
EASY to prepare, doesn’t use up my egg supply, gets rave reviews from all family members- this is definitely a Five star dessert. It’s so moist and packed with flavor, it doesn’t even need frosting! My peeps ate it all up and clamoured for more, so this is my second time making it in the past 24 hours! My new favorite GO-TO dessert recipe; thank you!
Thanks for the five star review and I’m glad it’s your new favorite go-to dessert! And I love that you’re making pumpkin cake in ‘non pumpkin season’ :)
have you doubled the recipe successfully and put it in a 9×13 pan?
I haven’t personally tried doubling in a 9×13 but my guess is that you will be fine.
The use of molasses is so awesome! Along with the spices, it gives the cake a gingerbread feel. I just tried the recipe and its amazing! I looked for a lot of vegan pumpkin cake recipes online and chose this one because it was so complex :)
Glad you loved this recipe and I agree, molasses is always a winner! If you like this recipe, I have an updated spinoff on it https://www.averiecooks.com/2017/09/cinnamon-sugar-pumpkin-bread.html that’s amazing!
Oh my! I have newly acquired gluten and egg allergies and made these w gluten free flour! Amazing!!!! Doesn’t even taste gfree! U rock!!!! (FYI, I used Krusteaz gfree flour blend!) I had been craving pumpkin bars!
I love hearing that the Krusteaz GF worked wll in this recipe! Glad your craving has been satisfied!
Hi Averie :) hope you are doing well and enjoying the summer. My mum has alot of health issues that restrict her from eating so many things including oil. I’ve been searching online for recipes to make for her and I’d like to make something with pumpkin, when I saw this from you’re blog I got super excited because I adore your blog and I’ve made tons of recipes from it so yay :) my question is if I can sub the oil with mashed banana or applesauce? I’m new to baking with pumkin and all that so I’d like to hear your thoughts about how you think it may turn out.
Thank you and lots of love ?
I would probably go with banana rather than applesauce but it’s up to you. I am just guessing since I have never made these without oil. LMK how it goes.
Such a lovely cake. I made this for a friend’s party and I left the last four pieces for her. She texted me this morning demanding the recipe as it was just as good cold out of the fridge for breakfast with a cup of hot coffee.
It’s so moist and soft and everyone at the party had at least two pieces. Will definitely make it again and again.
Thanks for trying the recipe and I’m glad it came out great for you! Glad your friend loved it and that you’ll make again and again!
Just made this cake and devoured a whole piece! It was so delicious! Definitely saving this recipe and making it lots of times this season!
A whole piece? lol… I can devour half a cake if I let myself :) Glad you loved it!
Hi there! I made this cake today and it is AMAZING. My daughter is vegan and I am always looking for recipes to make for her. I will definitely be making this cake during the holidays. Thanks for the great recipe!
Thanks for trying the recipe and I’m glad it came out great for you! Glad that your daughter can enjoy it and that you’ll make it over the holidays!
Hello I have used a couple of your recipes before and I love them. Your site is awesome as its very easy to find recipes and your photos are beautiful. I am very excited to try some of you vegan ones now especially this Vegan Pumpkin Cake, I am just wondering though if you have tried using any other types of sugars in your recipes such as coconut, stevia or agave in replace of the white and brown? Thank you.
No I haven’t tried any other sugars. If you do and you have good luck, LMK!
Best vegan pumpkin cake I’ve tried so far! Definitely a keeper. Turned out just like the pictures. Amazingly spongy and moist! I just forgot to add walnuts. And vegans, don’t feel down about missing out on the Pumpkin Latte Creamer, I used almond milk and added a little pumpkin puree, vanilla extract, and spices and it was to die for! Plus there’s all the spice sprinkled on top. Mmmmmmmm….you must try!
Thanks for trying the recipe and I’m glad it came out great for you! And it’s the best vegan pumpkin cake you’ve had!
Can the recipe be doubled? I want to make them for my daughter’s class.
I haven’t personally tried, but I think you’d be safe doubling and baking in a 9×13 pan.
This cake looks like perfection, I can’t wait to get a taste of that frosting, yum!
I just started drinking coffee this fall, and I haven’t tried creamer yet. But if I can bake with it too, I’m guessing that’ll change pretty quickly! When using cream in coffee, does it taste very different from milk? And your cake looks SO moist — I’d be really tempted to eat every single square as soon as it came out of the oven!
Cream and milk, radically different! Yes! Cream is so much better (of course!) :)
I love how moist this looks!
I just made this with my boyfriend, it was PHENOMENAL. Absolutely delicious.
Well that’s awesome that you and your boyf are baking together and so glad you loved it!
Planning on making this for some work friends and I had a quick question. How does it taste on day two? Would I be okay making it tonight for tmw evening or should I wait till the morning? Thanks Averie and can’t wait to try it!! :)
I actually think it tastes better the next/second/third days. The flavors marry and rest and so make it tonight, by all means! LMK how your friends like it!
My friends loved the cake and one vegan friend said it was the best cake she had ever had. Great to hear especially since I ran out of vanilla! ;) Other than subbing maple syrup for molasses, made no other subs and I really loved it, too.
That’s amazing that your vegan friend said it’s the best cake she’s ever had! What a compliment and glad you liked it too! Now you just need to go pick up some vanilla :)
I LOVE recipes like this, Averie. You had me at “one bowl” and the photos are just incredible. This cake looks so soft, fluffy and moist! Perfection.
You are so sweet! And one bowl recipes and non-fussy cakes are the best!
I do enjoy a grand layer cake now & then but they are fussy and messy and time consuming. This cake looks scrumptious and gentle on the kitchen utensils. I know I sound like a broken manic record, but I LOVE your plates!
Awww, thank you! I actually broke one a couple weeks ago you had once told me you liked – I was drying it, slipped out my hand, and it was a goner. Ugh. Need to hit up the goodwill for some new stuff. I always need small plates!
Woah these look amazing. I’m loving pumpkin right now (who isn’t) and it’s so nice that this cake is so easy!
Yum!
I can’t even remember the last time I made a cake. I think it’s time! That frosting is calling my name…
No eggs, no butter and still delicious!! Beautiful cake, Averie! I’d like a bowl of that icing, first. ;-)
And thanks for the pin1 :)
pumpkin spice buttercream?! oh my!! I think I’ll take a spoon with a serving of buttercream thank you very much ;) the cake looks awesome too but that buttercream is calling my name lol
I know, just grab a spoon for the frosting :)
I have a pan of these in the oven as we speak! And I used gluten free flour, so I have my fingers crossed! Thanks for a super easy recipe.
My only question – step 5. Streusel topping? You had mentioned this was adapted from another recipe so I wonder if you just forgot to take that out. I went back and read the recipe about 10 times to make sure I didn’t miss anything! :)
Thanks for the catch. Yes I did adapt my other recipe and I changed everything, i.e. pan size, baking time, etc but forgot to take that out. But I did just now!
Please LMK how you like the cake!
I would love to experience more with vegan baking.. these pumpkin squares look really tasty but like really tasty!! Thanks for sharing the recipe :-) Xx
This cake looks so moist and dense but fluffy at the same time. And that frosting looks sooooo good!! I just had that creamer in my coffee this morning, need to get on it and bake with it!!
Considering that I have made your pumpkin bread with streusel topping 5 different times already (doubled each time I have made it), I think it is time to whip this baby out next. Seriously, Seraphim loves your pumpkin bread recipe so much that it has become his snack of choice before and after supper with a tall glass of cold goat’s milk. We ran out yesterday and today he said “Aww, no new pumpkin bread?” I have been slacking…missed a day! :-) This cake looks awesome and I love how easy it is. We can’t do the non-dairy creamer here because of the corn syrup in it, but we can easily make our own frosting. You have the best pumpkin recipes! I think I have made them all! Can’t stop now! :-)
I cannot believe you’ve made the pumpkin bread 5 times in like….2 weeks? And a double batch each time, at that! That’s what happens when you have teenage boys! I wish to God you lived closer, Michele. I have SO MUCH FOOD.I give it away to strangers, practically. I hate that but I’d rather someone have it that it go to waste b/c we simply cannot keep up with the steady flow of recipes, recipe testings, etc. Slacking…missed a day, eh? <--- LOL And this cake is so easy. As easy as the bread, probably easier b/c there's no streusel! And you can make a quick buttercream-ish or cream cheese type frosting with confectioners' sugar, butter, or with your fave lineup for frosting that you whisk together in a second. LMK how the cake compares to the other treats for your family - considering it's the same recipe, just baked differently, I'll be curious to know what they say!
for the past 3 weeks I have gotten something similar to this at starbucks and now you are telling me I can make it myself! LOVE IT
Make it and the whole recipe as written probably will cost you 3 bucks if you have the supplies on hand. So you just saved yourself a whole bunch of money AND you can keep it vegan/healthier than theirs! And oh yeah, I have had theirs. This one blows theirs away in terms of taste, if I may say so :)
I am loving all your pumpkin treats! The frosting is very clever and unique too!
This cake is gorgeous Averie! And I can almost taste it. I love that coffee creamer. I have some of the spiced latte in my fridge right now too. I’m addicted to the seasonal flavors!
I hate that they’re seasonal! I hope they bring this creamer out yearround like they did with the peppermint one!
Ohhh girl
this sounds good.
great use of a product too; I’m all for that when I’m broke
I bet that frosting is amazing :)
This looks amazing! I want to drop everything and go make this like NOW!
thanks Ruby!
I’ve never tried Coffee-Mate’s non-dairy creamers, but I’ve used their pumpkin spice creamer in cupcakes before and it works wonderfully! I don’t usually make vegan things, but this pumpkin cake is gorgeous! Love those spices sprinkled on top. :)
All their creamer is non-dairy as far as I know! Read the labels of course but it’s all non-dairy, however that doesn’t mean vegan. Confusing, oh yes indeed! Regardless it tastes great and I love the pumpkin spice one and I bet your cupcakes were super good with it!
Oh! I didn’t even know that! Learned something new today, haha. :)
Well good! :)
Such a beautiful cake, Averie!!
This looks like the softest pumpkin cake ever, I love it!
I love that you didn’t use unique ingredients when making this vegan. This seriously does look moist and delicious. That frosting ia a-maz-ing. :)
I never go out of my way to call for anything that the average person (vegan or not) who’s any kind of baker wouldn’t already have in her cupboard. Thanks for noticing :)
These are a pumpkin lovers dream. Averie! And I love that the cake is vegan.
This cake looks so good, it is making me lose focus at work, and I am contemplating going out to get some pumpkin puree so I can make it tonight!
Well if you try it, LMK!
I just printed this out to put into my “Thanksgiving file” menu planning for which I host every year. I have a pie table …but I also have a pumpkin dessert table. And, this is going on it! It’s just perfect…and you know I love all of your recipes. (Bcz you’re the best!!) Have a great Tuesday and don’t work too hard! (=
Your comments are such a joy to read, Gloria! I can feel your positive energy just bursting through and that’s so nice! I am thrilled to hear this recipe is going to make it onto your TG Pumpkin table! I’m honored!! LMK how you like it!
You speak my language, Averie. I don’t mind having lots of cookies on hand (somehow they seem to disappear) but when it comes to cake, I like it moist and I don’t want to be eating it for a week. Question for you–would buttermilk work in this recipe or would it make it too dense? Overall I’m a huge buttermilk fan but sometimes with food purees, I find that it can be too heavy.
I would make the recipe exactly as written b/c I find it to be pretty perfect :) I’ve remade it upmteen times and posted it in 3 ways on my blog. I love it as is. If you are wanting to replace the 1/4 almond/nut/milk with buttermilk, you probably could. It’s going to make the cake fluffier and will react more with the baking powder so I am not entirely sure how it will effect the final outcome. I love buttermilk in cakes and have so many that use it, but here – haven’t tested or trialed.
This sounds like the perfect cake to have on hand for snacks, quick desserts, and probably breakfast, too! I love the look of that creamy frosting. This is a must-make for sure!
Thank you Jodye!
No fuss cakes are the best! I’m loving that mile-high frosting too! Pinned!
I can always count on you for being an amazing pinner :)
I loooooove fall and winter coffee creamer flavors. The. Best. EVER. Pumpkin, peppermint, gingerbread — sign me up for a year’s supply and let me sip blissfully for the next 365 days. This cake looks SO outrageously moist and plush and that frosting is absolutely splendid as you said — spiced beautifully, nice and light… give meeeeee.
You leave the best comments :)
Averie, this cake looks so moist and inviting. I’m all about one bowl and no mixer. Yum. Pinned.
Thanks for the pin, Jennie!
Sheet cakes for the win! So midwest. I don’t think I had a homemade layer cake (we’d sometimes see them from the store, but defnitely not made with love by my mom) until I was well into my 20s. I like them fine, but I find the frosting to cake ratio to be much more to my specifications in a sheet cake.
Love that you used pumpkin pie spice AND more spices. I can almost taste the cake through my computer!
It’s poppin’ with spices. Not too much but no one would ever call this cake bland. I mean with pumpkin you just HAVE to doctor it up b/c it’s inherently…bland and gloppy. And we are the same. Simple one layer cakes were the only way. No one brings a 2-3 layer cake to a potluck. They bring 1 layer cakes…or a pan of bars :)
These are so pretty! They look perfect! So soft, fluffy and that frosting and dusting of pumpkin spice – oh man!
You are the queen of rocking out some great pumpkin recipes this season!
I can’t wait to try your version of pumpkin cake. I like that you used coconut oil in it instead of veggie oil. I used half applesauce and half oil in the sheet cake I made to cut down on the oil content, but I’ve been a bit nervous to try it with the coconut oil. I should just go for it, right? What do you think about using coconut oil in that pumpkin bundt cake we both love? I think I’m going to try it with both recipes as well as yours. It’s going to be pumpkin mania over here with 3 pumpkin recipes, right? I have a few class parties coming up so I will just pawn off all 3 recipes to hungry kids. I wish I had time to bake today as I’m totally in the mood, but I have to drive 5 boys on an all day field trip to Pointe Reyes. At least I will be in Pointe Reyes and get to enjoy the calmness of it after being in the car with craziness for 1/2 hour. Wish me luck. I’m jacking up on the caffeine right now! xoxo, Jackie
Enjoy your day – it sounds so nice! And yes as long as your family is okay with coc oil (there is a slight, tiny trace of it – but not in an overt way). I prefer it to using canola/veg oil the past year or so. I want to try our pumpkin bundt with it but have gotten into the habit of this vegan cake/bread/muffin batter, I havent remade that cake yet with coc oil to see. LMK how it goes!
I also don’t like fussy and complicated recipes – I don’t have the time or patience. The buttercream frosting here sounds divine. So perfect for fall!
One of my favorite pumpkin recipes is my smoked gouda mac and cheese that my friends have been asking me to make again soon!
smoked gouda mac and cheese with pumpkin sounds perfect for fall!
Mega creative points for using the coffee creamer in a tasty icing! Such a great idea. Also, this cake is totally my style: Mega-moist, pumpkin-licious and spiced, without being the d-word (dry!). You never cease to amaze me, and now I have another great excuse to buy that creamer! (I’ve been stalking it–weird?)
Mega-moist, pumpkin-licious and spiced, without being the d-word (dry!). <-- you nailed it, all of that! Yes! And if you havent tried this creamer, GET IT! So good! It's kinda hard to find for me (I can only get it at Target b/c the groc stores sell out immediately or don't stock it)
You never cease to amaze me. This looks amazing. Perfect fall dessert!
Vegan and easy and I know you’d love it :)
I am totally in love with this cake! I mean, I am pretty sure it is fair to call it breakfast too. All that coffee creamer makes this a breakfast cake for sure! Ok, at least brunch and I it is perfect for holiday parties! Not only is it pretty look at, festive and crazy tasty, but it is vegan. This means pretty much everyone can have a square or two! YUM!
It’s such a versatile batter, Tieghan. I was wondering how it would do from muffin to bread to now cake, but it totally works and yes to your logic about this being a breakfast food :)
I love recipes that keep on giving–I have a few muffin recipes like that and will always cherish them. This cakes look SO, so moist–seriously, I’m starting to wonder why I’ve ever made pumpkin cake with eggs, haha. Great idea to use the spiced creamer in the frosting! :)
Laura I have a pumpkin bundt cake that I love (not vegan) but since I’ve started really playing around with vegan baking and pumpkin, I wonder the same thing as you. Why I even bothered with the eggs. This cake may be slightly denser but is every bit as wonderful. I should do a side by side comparison one day…when I need two cakes all at once :)
Love that it’s vegan Averie! This recipe is fabulous :)
mmmm this looks delicious! and vegan?! i’m so impressed, wow! :)
The pumpkin spice buttercream sounds amaaaaaazing. It’s pretty much impossible to have too much pumpkin this time of year. Gotta add this one to my long list of pumpkin recipes to bake! :)
Because of the coffee creamer, that means I can eat this cake for breakfast – no? I mean I frost banana bread with cream cheese frosting and call that breakfast… ;)
I love finding stand-by recipes like this. Ones to use as cake, muffins, quick bread, you name it. Heck, even make cupcakes out of this and pile high with whatever. Truly an irreplaceable recipe. I love this coffee creamer! I’m sippin’ some vanilla coffee with it mixed in right now. Just bought another huge bottle from target yesterday. Why oh why must this creamer be seasonal?!
Sally I completely agree – why must it be seasonal! They made the peppermint one year-round and I hope they make this one the same!
And yes, this is my pumpkin cake recipe akin to my blondie base or my choc chip cookie base. It’s been relayed and parlayed :)
I love your logic and yes, cake for breakfast :)
Someone brought that creamer to work and it’s good in coffee, so I can imagine it is great in frosting! Its also the perfect solution for keeping the frosting white while adding flavor. I saw something on TV about using a boxed mix and just adding pumpkin to it but I think from scratch is always better, especially with a 10 min prep time!!
They do have those Frosting Creations packets (Duncan Hines) – but not sure if they come in pumpkin flavor. Plus this was already in my refrigerator door and super handy to boost the pumpkin flavor! And yes adding 1 can pumpkin to 1 box cake mix is the oldest 2-ingredient cake trick in the book but as scratch cakes go, this one is as easy as it comes!
These cake squares are beautiful. I can’t wait to try them :)
I think every time I make something pumpkin I decide it is my favorite food ever-I want to try your bars and the creamer! My most recent pumpkin craving tough has been this pumpkin grilled cheese: http://scrumptiousgruel.wordpress.com/2011/05/18/pumpkin-week-in-spring/
Pumpkin grilled cheese sounds so good right now!
What an interesting use for creamer! Love it and that icing looks prefect on this cake. I could not even tell it was vegan when I first saw it (beside the title of course).
Would love to make this icing and use it on some vegan brownies too. Maybe you have again inspired me for future post? ^_^
You’d never guess it was vegan and that it also can double as muffin batter or quickbread batter!