Vegan Pumpkin Cake with Butterscotch Swirl Frosting

This vegan pumpkin cake just might be the perfect vegan fall dessert. With a moist, fluffy vegan sponge full of pumpkin puree and spices, and a coconut cream frosting swirled through with a luscious butterscotch sauce, this vegan cake ticks all the boxes. Plus, it’s easy to make!

This post has been created in collaboration with Nature’s Charm. All opinions expressed in the post are my own… plus, there’s a whole lotta delicious cake – so read on. (For more information you can check out my Disclosure Policy.)

A piece of the vegan pumpkin cake on a small white plate, a bite having been taken out of it.

I’ve got pumpkin and cinnamon on my mind, and I couldn’t be happier about it. We’ve made pumpkin brownies and pumpkin pie and pumpkin cheesecake bars – about time a delicious pumpkin cake joins this wonderful list of fall recipe deliciousness.

Specifically, I’m talking about a vegan pumpkin cake filled with spice and moist with pumpkin puree, topped with a luscious, fluffy coconut cream frosting and swirled though with a coconut butterscotch sauce.

I don’t know about you, but I’m fairly sure it doesn’t get much better than this.

A piece of the vegan pumpkin cake on a small white plate. Two more pieces of the cake are in the background.

For this recipe, I’ve teamed up with Nature’s Charm – you might recall their amazing coconut-based products from the vegan cookie dough ice cream and salted caramel chocolate tart recipes.

This time, it’s their Coconut Whipping Cream and Coconut Butter Scotch Sauce that make this recipe a 100-times more awesome… but more on that below. For now, let me tell you all the ways in which this vegan cake is absolutely fabulous.

Vegan pumpkin sheet cake on a black wire cooling rack.

Before we get to the bits and bobs of making this wonderful cake – if you like what you’re seeing, subscribe to my newsletter to keep up to date on the latest recipes and tips!

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5 reasons for why you should make this vegan pumpkin cake ASAP

1. The pumpkin sponge is PERFECT. – It’s moist and fluffy, full of pumpkin goodness and the warmth of autumnal spices. It’s basically everything you want a cake sponge to be… and more. What’s more, it stays moist and fluffy and perfect for days (not that it ever lasts that long).

2. No. Egg. Replacements. – That’s right, there are no egg replacements in this recipe. No chia eggs or flax eggs or whateverelse eggs. They’re simply not needed. And no, you can’t really guess this cake is vegan either. Pinky promise.

3. The butterscotch swirled frosting – I mean, do I really need to explain. Suffice it to say: it’s even better than it sounds.

4. 100% vegan and plant based – and delicious and pretty and I really wish I had a piece of it in front of me right now.

5. Soooo easy to make – Seriously, making the cake requires you to mix a few things together, pour the batter into the baking tin and bake. It’s probably one of the easiest recipes on this blog, but the results are out of this world.

A piece of the vegan pumpkin cake on a small white plate, a bite being taken out of it.

How do you make vegan pumpkin cake?

As I’ve mentioned, making the pumpkin sheet cake is a mix-pour-bake affair. And I bet you have most of the ingredients in your pantry already!

The ingredients for the vegan pumpkin cake are:

  • plain all-purpose flour
  • light brown sugar
  • baking powder
  • baking soda
  • ALL THE FALLL SPICES (cinnamon, nutmeg, ginger, cloves)
  • a pinch of salt
  • pumpkin puree
  • vegetable or sunflower oil
  • non-dairy milk (like almond, soy or oat milk)
  • a squeeze of lemon juice

(For the full recipe, including the ingredient quantities, scroll down to the bottom of the page!)

And to make the vegan pumpkin cake:

  1. Sift together the dry ingredients including sugar.
  2. Mix together the wet ingredients.
  3. Combine the dry and the wet ingredients, and mix until you get a smooth cake batter.
  4. Pour the batter into a lined baking pan.
  5. Bake!
  6. Fail to resist the temptation and lick the bowl, whisk and spatula clean.
  7. Bask in the mouth-watering smells coming from the oven. Smells. So. Good.

Okay, the last two steps aren’t 100% mandatory… but they’re gonna happen anyway. You know I’m right.

How do you make vegan coconut frosting?

For the coconut frosting, I’ve used Nature’s Charm amazing Coconut Whipping Cream. It whips up easily into this luscious, fluffy frosting that pairs wonderfully with the spice-filled pumpkin sponge.

Now, because this is coconut-based, I don’t recommend adding a large amount of powdered sugar – too much sugar draws out the water from the coconut cream and can make it too runny. A tablespoon or two is enough, and makes a pleasantly sweet frosting that reaches optimum sweetness once you’ve swirled in Nature’s Charm Coconut Butter Scotch Sauce.

To make the vegan coconut frosting:

  1. Add the coconut whipped cream (that you’ve refrigerated overnight!) to a large bowl. The cream sometimes separates out in the fridge, but you can use both the thick creamy part and the runny liquid.
  2. Whip the cream until soft peaks form.
  3. Add a tablespoon or so of powdered sugar.
  4. Whip some more – and that’s it!

4 step process of making the coconut whipped cream frosting.

Assembling the pumpkin cake

Finally, all you have to do to assemble this kickass vegan pumpkin sheet cake is to spread (a generous amount of) the coconut whipped cream frosting on top of the cooled pumpkin sponge, and then swirl through as much of the butterscotch sauce as your heart desires.

Overhead shot of the vegan pumpkin sheet cake with the coconut whipped cream being spread onto it.

Overhead shot of the vegan pumpkin sheet cake with the butterscotch sauce being drizzled onto the frosting.

Overhead shot of the vegan pumpkin sheet cake with the butterscotch sauce being swirled into the coconut whipped cream.

The finished cake is as beautiful as it is delicious, and I dare you to try and stop at one piece only.

Go on then.
I. Dare. Ya.

A piece of the vegan pumpkin cake on a small white plate. Two more pieces of the cake, as well as a saucer and a small bowl, are in the background.

If you like what you’re seeing, subscribe to my newsletter to keep up to date on the latest recipes and tips!

WEEKLY NEWSLETTER

Vegan Pumpkin Cake with Butterscotch Swirl Frosting

This vegan pumpkin cake just might be the perfect vegan fall dessert. With a moist, fluffy vegan sponge full of pumpkin puree and spices, and a coconut cream frosting swirled through with a luscious butterscotch sauce, this vegan cake ticks all the boxes. Plus, it’s easy to make!

Course Dessert
Cuisine Dairy Free, Vegan
Keyword butterscotch frosting, pumpkin cake, pumpkin dessert recipe, vegan cake recipe, vegan frosting, vegan pumpkin cake
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 16

Ingredients

For vegan pumpkin sheet cake:

  • 1 3/4 cups + 1 tbsp (225 g) plain all-purpose flour
  • 7/8 - 1 cup (175 - 200 g) light brown sugar (depending on how sweet you want the cake to be)
  • 1 1/4 tsp baking powder
  • 3/4 tsp baking soda
  • 3/4 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cloves
  • pinch of salt
  • 3/4 cup + 3 tbsp (225 mL) non-dairy milk (such as almond, soy, rice or oat milk)
  • 1/2 cup + 2 tbsp (125 g) pumpkin puree
  • 1/4 cup (60 mL) vegetable or sunflower oil
  • 2 tbsp lemon juice

For vegan butterscotch frosting:

Instructions

For vegan pumpkin sheet cake:

  1. Pre-heat the oven to 355 ºF (180 ºC) and line an 8x8 inch (20x20 cm) square baking pan with baking/greaseproof paper.

  2. In a large bowl, sift together the flour, sugar, baking powder, baking soda, spices and salt.

  3. In a separate bowl, mix together the non-dairy milk, pumpkin puree, vegetable or sunflower oil and lemon juice.

  4. Combine the dry and the wet ingredients, and mix until you get a smooth cake batter.

  5. Pour the batter into the lined baking pan, and bake at 355 ºF (180 ºC) for about 45 minutes or until an inserted toothpick/skewer comes out clean.

  6. Allow to cool in the baking pan for about 10 minutes, then remove the cake from the baking tin and cool completely on a wire cooling rack.

For vegan butterscotch frosting:

  1. Using a stand mixer with the whisk attachment or a hand mixer with the double beater attachment, whip the coconut whipping cream (that's been chilled overnight) until soft peaks form, about 5 – 7 minutes.

  2. Add the powdered sugar and whisk for a further minute, until the powdered sugar is fully incorporated.

  3. Spread the coconut whipped cream onto the cooled pumpkin cake.

  4. Drizzle the butterscotch sauce over the frosting, and create swirls using a spoon or small spatula.

  5. Enjoy!

Storage:

  1. The frosted vegan pumpkin cake keeps well in a closed container in the fridge for about 3 – 4 days.

    If not frosted, you can keep the cake in a closed container at room temperature (or in a cool dry place) for up to 4 days, and frost it just before serving.

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