Ultimate Vegan Pumpkin Cake with Maple Pecans & Cinnamon Buttercream: Your Go-To Autumn Dessert
Welcome to your new favorite autumn indulgence! This incredible vegan pumpkin cake, adorned with crunchy maple pecans and a luscious cinnamon buttercream, is a masterpiece of seasonal flavors. It’s not just easy to make; it’s unbelievably fluffy, wonderfully moist, and perfectly spiced, defying all expectations of a plant-based dessert. You’d truly never guess it’s vegan!
I am absolutely thrilled to share this recipe with you. Pumpkin cake has always held a special place in my heart, a true autumnal delight, and successfully veganizing it has been a passion project. The result is nothing short of perfection: a cake that is remarkably fluffy, incredibly moist, infused with the quintessential warming spices of the season, and utterly addictive. It’s the kind of cake that brings comfort and joy with every single bite, making it an essential addition to your fall baking repertoire. Whether you’re a seasoned vegan baker or simply looking to impress your friends and family with a dairy-free and egg-free dessert, this recipe delivers on all fronts.
This vegan pumpkin cake truly embodies the spirit of Autumn. Each layer is bursting with the rich, earthy flavors of pumpkin puree, harmoniously blended with an aromatic mix of warming spices. But what truly elevates this cake from simply delicious to absolutely extraordinary are the maple pecans. These aren’t just any pecans; they’re coated in a sweet maple glaze with a hint of salt and cinnamon, then lightly roasted to crunchy perfection. They provide an irresistible textural contrast to the soft, tender crumb of the cake and add a sophisticated touch that makes this dessert incredibly special.
Making these maple pecans is surprisingly straightforward, yet their impact on the overall cake is immense. The subtle crunch and the delicate balance of sweet and slightly salty notes against the smooth, spiced cake creates a flavor experience that is simply divine. They are the crowning jewel of this magnificent cake, proving that simple additions can make a world of difference.
The Essential Ingredient: Pumpkin Puree
The star ingredient for this moist vegan pumpkin cake is, of course, pumpkin puree. In many regions, particularly the US, canned pumpkin puree is a staple, readily available in most supermarkets. However, for those in other parts of the world, like the UK, finding canned pumpkin puree can sometimes be a bit of a treasure hunt, and often comes with a higher price tag. I typically source mine from the American section of the foreign foods aisle in larger supermarkets such as Sainsbury’s, or sometimes you can find it in select Tesco’s, Waitrose, and online retailers like Ocado and Amazon.
But don’t despair if you can’t find it! Making your own homemade pumpkin puree is incredibly easy and yields a fresh, vibrant flavor that’s hard to beat. All you need is a pumpkin or a butternut squash. Simply roast it until tender, scoop out the flesh, and blend it into a smooth puree. It’s a fantastic way to utilize seasonal produce and ensures you have the freshest ingredients for your vegan pumpkin cake. Here’s a helpful guide on how to make pumpkin puree, if you choose to go the homemade route.
Crafting the Perfect Vegan Pumpkin Cake Batter
Creating this delicious vegan pumpkin cake is a surprisingly straightforward process. The wet ingredients – pumpkin puree, sunflower oil, a blend of brown and caster sugars for depth of flavor, almond milk (or your preferred plant-based milk), and a touch of cider vinegar – are whisked together until well combined. The vinegar reacts with the bicarbonate of soda, helping to create a light and fluffy texture without the need for eggs. This is a common and effective technique in vegan baking, ensuring your cake rises beautifully.
The dry ingredients consist of sifted plain (all-purpose) flour, baking powder, bicarbonate of soda, and a carefully selected blend of warming spices: cinnamon, ginger, nutmeg, allspice, and cloves. I prefer to add these spices individually as it allows me to fine-tune the flavor profile to my liking, ensuring a perfectly balanced and aromatic cake. However, for convenience, you can certainly use a pre-mixed pumpkin spice or mixed spice blend. Approximately 2 ½ to 3 teaspoons should be sufficient, but feel free to adjust the quantity based on how intensely spiced you desire your cake to be. The key is to fold the wet and dry ingredients together gently until just combined, being careful not to over-mix, which can lead to a tough cake.
The Fluffy Cinnamon Buttercream
No layer cake is complete without a rich and creamy frosting, and this vegan pumpkin cake is no exception. It’s generously iced with a light and fluffy cinnamon buttercream that perfectly complements the spiced pumpkin layers. Through extensive experimentation, I’ve found that the secret to a stable and beautifully textured vegan buttercream lies in using a combination of half vegan block butter (the solid, stick-like kind, not the spreadable tub variety – Stork is an excellent choice in the UK) and half vegetable shortening (such as Trex). This blend helps prevent the buttercream from splitting and ensures a wonderfully smooth, pipes-like-a-dream consistency.
The amount of ground cinnamon in the buttercream is left flexible for you to adjust to your personal taste. I prefer a milder cinnamon flavor that enhances rather than overpowers the pumpkin cake, allowing both flavors to shine through beautifully. Start with a smaller amount and add more gradually until you reach your desired level of spice. This approach ensures a harmonious balance between the cake and its luscious topping.
More Irresistible Vegan Pumpkin Recipes:
If you’ve fallen in love with the flavors of this vegan pumpkin cake, you’ll be delighted to explore more plant-based pumpkin creations:
- Pumpkin spice granola
- Pumpkin bread rolls
- Vegan pumpkin chocolate chip cookies
- Vegan sweet potato bread with pecan streusel (ok, so not technically pumpkin but pretty close and equally delicious!)
- Vegan pumpkin pancakes
- Pumpkin chocolate chip cake bars
- Vegan pumpkin mac and cheese
- Stuffed mini pumpkins with cranberry and pecan rice
Can I Make This Vegan Pumpkin Cake in Advance?
Absolutely! This vegan pumpkin cake is surprisingly forgiving and can be prepared in stages, making it perfect for entertaining or enjoying over several days.
- Cake Layers: The baked cake layers can be prepared a couple of days ahead of time. Once completely cooled, wrap them tightly in cling film or foil to prevent them from drying out, and store them at room temperature. For longer storage, the cooled and wrapped cakes can be frozen for up to two months. Thaw them at room temperature before assembling.
- Maple Pecans: The irresistible maple pecans can be made up to a week in advance. Ensure they are completely cool before transferring them to an airtight container. Store at room temperature to maintain their crispiness.
- Cinnamon Buttercream: The cinnamon buttercream can be prepared up to two days ahead of time. Store it in an airtight container in the refrigerator. When you’re ready to assemble the cake, remove the buttercream from the fridge about 30 minutes to an hour beforehand to allow it to soften slightly, then re-whip it with an electric mixer until it’s light, fluffy, and smooth again. This re-whipping step is crucial for restoring its perfect texture.
- Assembled Cake: Once assembled, the vegan pumpkin cake will keep beautifully for a few days. Store it in an airtight cake dome or container at room temperature to maintain its freshness and moisture.
For baking the cake layers, you have a couple of options: you can use three 15cm/6in round cake tins (which gives the lovely tall, layered look pictured), or two 20cm/8in round cake tins for slightly thicker layers. Both options work perfectly well, so use what you have!
If you tried this delightful vegan pumpkin cake recipe, we’d love to see your creations! Why not tag @domestic_gothess on Instagram and hashtag it #domesticgothess? Your delicious photos inspire us all!
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Vegan Pumpkin Cake Recipe:
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Vegan Pumpkin Cake With Maple Pecans & Cinnamon Buttercream
Ingredients
Vegan Pumpkin Cakes:
- 320 g (1 ⅓ cups) pumpkin puree
- 120 ml (½ cup) sunflower oil
- 90 ml (6 Tbsp) unsweetened almond milk (or other plant milk)
- 135 g (¾ cup) light brown soft sugar
- 100 g (½ cup) caster sugar
- 1 tsp cider vinegar
- 280 g (2 ⅓ cups) plain (all-purpose) flour
- 2 ¼ tsp baking powder
- ¾ tsp bicarbonate of soda (baking soda)
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- ⅛ tsp ground nutmeg
- ⅛ tsp ground allspice
- ⅛ tsp ground cloves
- ¼ tsp salt
Maple Pecans:
- 200 g (2 cups) pecans
- ½ tsp ground cinnamon
- ¼ tsp salt
- 1 Tbsp demarera/coconut sugar
- 3 Tbsp maple syrup
Cinnamon Buttercream:
- 90 g (6 Tbsp) vegan butter (I use Stork)
- 90 g (6 Tbsp) vegetable shortening (such as Trex)
- 360 g (3 ½ cups) icing (powdered) sugar sifted
- 1 tsp vanilla extract
- ½ – 1 tsp ground cinnamon
Instructions
Vegan Pumpkin Cakes:
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Preheat the oven to 180C/350F/gas mark 4. Grease and line three 15cm/6in round cake tins (or two 20cm/8in ones).
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In a large bowl, whisk together the pumpkin, oil, milk, sugars and vinegar.
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In a separate bowl, sift together the flour, baking powder, bicarbonate of soda, spices and salt.
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Pour the wet ingredients into the dry (or tip the dry into the wet, it doesn’t matter which way round) and fold gently until well combined. Be careful not to over-mix the batter however.
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Divide the batter between the prepared tins and spread level. Bake for around 25-30 minutes until well risen and a skewer inserted into the centre comes out clean.
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Leave the cakes to cool in the tins for 15 minutes then carefully turn out onto a wire rack to cool completely.
Maple Pecans:
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Turn the oven down to 160C/320F/gas mark 3. Line a baking tray with baking parchment.
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In a bowl, toss together the pecans, cinnamon, salt, sugar and maple syrup. Make sure that the pecans are well coated.
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Spread the pecans out in a single layer on the prepared baking sheet. Bake for 15 minutes then remove from the oven, give them a good stir and return to the oven for 5-10 minutes, until they feel dry to the touch.
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Leave to cool on the tray then transfer to an airtight container.
Cinnamon Buttercream:
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Place the vegan spread and vegetable shortening in a large bowl and whisk with an electric mixer until very smooth.
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Add the sifted icing sugar and the vanilla extract. Mix on a low speed until combined then turn the mixer up to a high speed and whisk for a couple of minutes until light and fluffy.
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Whisk in the ground cinnamon to taste.
Assembly:
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Trim the tops of the cooled cakes to level them. Place one cake layer on a cake stand or serving platter and spread over some of the buttercream.
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Place another layer on top and spread with more buttercream. Place the final layer on top upside down (to give a perfectly flat and crumb free surface).
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Spread buttercream over the top and sides of the cake, using a bench scraper to get it as smooth as you can. If you are struggling to get it smooth; place the cake in the fridge for 20 minutes to firm up then try again.
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Place the remaining buttercream in a piping bag fitted with an open star nozzle and pipe blobs around the edge of the cake.
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Stick a ring of pecans around the bottom of the cake.
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Roughly chop a couple of handfuls of the pecans and scatter them over the top of the cake inside the ring of buttercream.
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Store any leftovers in an airtight container at room temperature for up to a couple of days.
Notes
For the best results make sure that you follow the recipe closely. As always, I highly recommend using the gram measurements (with a digital scale), rather than the cup conversions. Cup measurements are simply not accurate enough for baking and I cannot guarantee the best results if you use them.
