Super Tasty Vegan Pumpkin Spice Cake Recipe

vegan pumpkin spice cake

Last cake recipe we wrote was in July, so shame on us! But since the autumn has come, we have to admit that the oven is working more frequently. Is that the case with yours as well? There’s just something about autumn, right? The smell of apple pie, freshly brewed tea, kale stew slowly boiling on the stove….mmm, just delicious. We love long walks after the rain, over colorful leaves, somehow everything seems more peaceful, serene. Don’t you agree? After the walk, it just seems right to wrap yourself in a blanket and get warm with a cup of tea, and cake. And what really makes us happy about autumn are pumpkin cakes.

We absolutely love everything with pumpkins, but if we had to choose, cakes would be number 1. Last year was a pumpkin shortage, but this year the weather seemed to soothe them and there are more pumpkins than ever. Perfect! I decided to start the autumn with pumpkin spice bread. This is a really simple cake, tasty and juicy, and is even great for those who don’t like pumpkins. I’ve made a slightly different version, without milk and eggs. All you need is a mixer, and the sweet aroma of this cake will make your house feel like heaven.

vegan pumpkin spice cake

Ingredients you’ll need are: 250g of flour, 200g of unrefined brown sugar, one teaspoon of cinnamon, half a teaspoon of ginger, half a teaspoon of ground cloves, half a teaspoon of nutmeg, one teaspoon of cardamom. A pinch of salt, 337g of pumpkin puree, 60ml of sunflower oil and 1 spoon of chia seeds.

First, start boiling your chopped pumpkin, and when it’s done, mash it into puree. Put one spoon of chia seeds and 3 spoons of water into a bowl and let it turn into gel. This mixture will serve as an egg. Put dry ingredients (flour, sugar, spices and salt) into a bigger bowl, and mix it well with pumpkin puree, oil and chia gel. If the mixture is too thick, you can add some water or oat milk, but have in mind that the mixture needs to be thicker.  Pour the mixture in a prepared bread mold, distribute it evenly and start baking it at 180Β°C for about 60 minutes. Use a toothpick to determine when the cake is done. Before cutting it, it would be good to let it cool off.

vegan pumpkin spice cake

And that’s it! Hope you’ll enjoy as we did, and will! Bon appetite!

7 Responses
  • Carina
    October 25, 2019

    Looks delicious!

    Carina |

  • Janja
    October 25, 2019

    Looks so yummy and I bet it smells like heaven. I love pumpkin everything in autumn and will definitely give this one a go.

  • Ash
    October 25, 2019

    I love pumpkin bread! I must try your spices version!

    Ash |

  • Lisa Marie Alioto
    October 25, 2019

    Perfect time of year for this! Thank you! Can’t have enough pumpkin this month!

  • Savannah
    October 26, 2019

    This looks and sounds absolutely delicious! I love pumpkin bread and cake. Thanks for sharing!

  • Jaya
    October 28, 2019

    Yummy! And so simple! I love that there are such healthy ingredients in this, and that it crumbs well without butter.

  • Radi
    October 28, 2019

    hahaha I like that… the oven is working more frequently…. so so true!
    Looks beyond delicious!