Pumpkin Spice Cake

This moist pumpkin spice cake can be made in less than an hour. Enjoy it with a creamy, dairy-free cream cheese frosting.

Course Dessert

Cuisine American

Diet Vegan

Prep Time 15

Cook Time 40

Total Time 55

Servings slices

Calories 312kcal

¾ cup water
2 tablespoons apple cider vinegar
½ cup vegetable oil
1 ½ cups granulated sugar
1 ¾ cups pumpkin puree (1 15 oz can)
3 cups all-purpose flour (See note)
1 tablespoon cornstarch
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1 teaspoon pumpkin pie spice
Vegan Cream Cheese Frosting
Optional Add-ins: 1 cup toasted chopped pecans or walnuts, 3/4 cup chocolate chips or raisins, or zest of 1 orange (trust me, it's incredible!)

Preheat oven to 350°F/175°C. Spray a 9x13 baking pan or two 8-inch round pans with vegetable spray and/or line with parchment paper.
In a medium-size bowl combine the water, vinegar, oil, sugar, and pumpkin. Stir to combine. Set aside.
In a separate bowl, stir together the flour, cornstarch, salt, baking powder/soda, and spices. Whisk until well combined. Create a well in the middle of the flour ingredients.
Pour the pumpkin mixture into the bowl with the flour mixture. Use a whisk to stir until well-combined.
Pour the batter into the prepared cake pan and bake for about 35 to 40 minutes. Insert a tester in the center. If it comes out clean or mostly clean (with only a few crumbs), the cake is done. If not, return it to the oven and bake for another 5 minutes or so.
When the cake is done, remove it from the oven and allow it to cool completely before adding the Vegan Cream Cheese Frosting.

For flour, you can use whole wheat pastry flour, gluten-free baking flour, or all-purpose flour.

The nutritional estimate is based on the cake without the cream cheese frosting.