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Pumpkin Cake

A moist and decadent Vegan Pumpkin Cake with warm spices. It is great as an afternoon snack or all dressed up for a celebration.
Author: Pavani
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Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Course: Dessert
Cuisine: American
Servings: 1 8" Cake


For Pumpkin Cake:

  • ¾ cup White Wholewheat flour
  • ½ cup Whole Barley flour (sub with all purpose flour)
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ½ tsp Ground Cinnamon
  • ½ tsp Ground Ginger
  • ¼ tsp Ground Nutmeg
  • tsp Ground Allspice
  • ¾ cup Light or brown Sugar, packed
  • ½ cup vegetable oil
  • 2 tbsp Egg replacer powder whisked in 6tbsp water (or 2 large eggs)
  • 1 cup Pumpkin puree

For the Coconut Whipped Cream Frosting:

  • ¾ cup Coconut cream, chilled Use Heavy Whipping Cream as non-vegan substitute
  • 3 tbsp Confectioners Sugar
  • ½ tsp Ground Cinnamon


Make the Cake:

  • Preheat the oven to 350°F. Grease a 8" round cake pan and line the bottom with parchment paper.
  • Whisk together the flours, baking powder, baking soda, salt and spices in a mixing bowl.
  • In another large bowl, combine the brown sugar, oil and mix until combined. Next add the egg replacer mixer (or eggs) and whisk until evenly combined.
  • Stir in the pumpkin and mix well.
  • Finally add the dry ingredients and mix until well combined. Pour into the prepared pan and bake for 30~35 minutes or until a cake tester inserted into the center comes out clean.
  • Remove the cake from the oven and let cool for 5 minutes before turning it on to the wire rack. Cool completely before frosting.

Make the Frosting:

  • Whip the cream along with sugar and ground cinnamon until stiff peaks form.


  • Generously frost the cake with the spiced whipped cream. Enjoy!!
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