Layered Vegan Pumpkin Cake

4.67 from 3 votes

Vegan layered vegan pumpkin cake is perfectly paired with a delicious vegan vanilla cinnamon cream cheese frosting! Perfect fall dessert!

Prep Time15

Cook Time35

Total Time50

Course: Dessert

Cuisine: American

Servings: slices

Calories: 484kcal

Preheat oven to 350°F. Grease 3, 8-inch round cake pans. Set aside.
In a medium bowl, add flour, pumpkin pie spice, baking soda, and salt. Whisk together.
In a separate large bowl, cream together softened butter and both sugars until fluffy about 3-4 minutes.
Add in the pumpkin, applesauce, non-dairy milk, oil, apple cider vinegar, and vanilla extract. Mix until combined (ingredients may curdled, which is ok).
Add in the flour in 2 parts mixing after each, being careful not to over mix.
Divide batter evenly into prepared pans. Weigh on scale for accuracy if needed.
Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove pans from oven and let cool. Let them cool completely before frosting.

In a large bowl cream together vegan cream cheese and vegan butter.
Add maple syrup, vanilla, and cinnamon. Beat again until combined. Then, add powdered sugar gradually until completely combined.
Now check the consistency of the frosting. If it’s too dry, add a tablespoon at a time more dairy free milk until it reaches your desired consistency. If it’s too wet, add a tablespoon more powered sugar at a time until it reaches the right consistency to hold its shape.
Frosting cake once cooled.

*See post for tips and tricks

*Make your own pumpkin pie spice blend with cinnamon, ginger, cloves, nutmeg and allspice.