Imagine a dessert that combines the warm, comforting flavors of autumn with a decadent vegan twist that'll have everyone begging for seconds. This Vegan Pumpkin Cake with Pecan Frosting is not just a recipe—it's a culinary experience that proves plant-based baking can be absolutely irresistible. Whether you're a committed vegan, a curious foodie, or simply someone who loves mind-blowing desserts, this cake will transform your perception of what dairy-free baking can achieve.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Vegan
Serves: 8 servings
Ingredients
- 2 cups pumpkin puree
- 1 ½ cups all-purpose flour
- 1 cup sugar
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp cinnamon
- ½ cup vegetable oil
- 1 cup almond milk
- 1 cup pecans, chopped
- ½ cup vegan cream cheese
- 1 cup powdered sugar
Instructions
- Preheat the oven to 350°F (175°C) and lightly grease a 9-inch round cake pan with vegetable oil or line with parchment paper.
- In a large mixing bowl, sift together the all-purpose flour, sugar, baking powder, baking soda, salt, and ground cinnamon until well combined.
- In a separate bowl, whisk together the pumpkin puree, vegetable oil, and almond milk until smooth and fully incorporated.
- Gradually pour the wet ingredients into the dry ingredients, stirring gently until just combined. Be careful not to overmix the batter.
- Fold in ½ cup of the chopped pecans into the cake batter, reserving the remaining pecans for frosting decoration.
- Pour the batter into the prepared cake pan, spreading it evenly with a spatula.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- For the frosting, beat the vegan cream cheese with powdered sugar until smooth and creamy.
- Once the cake is completely cooled, spread the frosting evenly over the top of the cake.
- Sprinkle the remaining chopped pecans over the frosted cake for added texture and decoration.
- Slice and serve at room temperature. Store any leftovers in an airtight container in the refrigerator for up to 4 days.
Tips
- Use fresh, high-quality pumpkin puree for the most vibrant flavor. Avoid watery purees that can affect the cake's texture.
- Don't overmix the batter—mix just until ingredients are combined to keep the cake light and fluffy.
- Check your cake's doneness by inserting a toothpick in the center. If it comes out clean, your cake is perfectly baked.
- Let the cake cool completely before frosting to prevent the cream cheese from melting.
- For extra moisture, you can add a tablespoon of apple sauce or ground flaxseed to the wet ingredients.
- Toast the pecans lightly before adding them to enhance their nutty flavor and add a delightful crunch.
- Store the cake in an airtight container in the refrigerator to maintain its freshness and texture.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 45g
Protein: 5g
Fat: 22g
Saturated Fat: 3g
Cholesterol: 0mg
