Incoming BOLD but TRUE statement: This vegan pumpkin cake is one of the BEST cakes I’ve ever made! Oh my gosh. It’s moist, fluffy, the texture is on point and it is filled with a delicious spiced flavour! If you want to make a cake but you’re intimidated by layered cakes or other kinds, THIS is the cake for you. It’s SO easy to make, comes together beautifully, and is topped with the perfect companion: a vegan cream cheese frosting! The cake is delicious by itself but with the frosting? Some responses I got: “Can I get two more slices please?” – my husband “Wow this is FABULOUS! 😍” – my mom “Is this really vegan???” – one of my girlfriends Needless to say, this cake and frosting have my loved ones talking, and it’ll have yours too. Looking for more pumpkin desserts? Don’t miss my pumpkin cupcakes, pumpkin cookies, and pumpkin cheesecake.
Why You’ll Love This Pumpkin Cake Recipe
Fluffy & moist. One thing I tested for a lot while making this vegan sheet cake was getting a balance between height, fluffiness and moisture. I was able to find a great balance by using half oil half vegan milk for moisture and fluffiness, and baking powder for a nice amount of height that didn’t affect flavour. Pairs well with cream cheese frosting. You can enjoy this pumpkin sheet cake unfrosted but it goes SO well with my vegan cream cheese frosting. A thick layer on top makes this cake absolutely irresistible. Perfect for Thanksgiving. This pumpkin cake makes an easy Thanksgiving dessert. It’s like a much easier version of a pumpkin roll, with all the flavour and none of the work. Plus you can easily make it a day in advance.
Notes on Ingredients
Scroll down to the recipe card below for measurements.
All purpose flour – You can also use a gluten free flour mix to make this cake gluten free. Baking powder & baking soda – Leavening agents to help the cake rise in the oven. Fine sea salt – Helps to enhance the other flavours and balance the sweetness. Spices – Cinnamon and pumpkin pie spice give this cake the classic warm pumpkin flavour. Pumpkin puree – Be sure to use pure pumpkin puree and not pumpkin pie filling. Sugar – I used cane sugar but brown sugar, coconut sugar, and other granulated sugars will work too. Oil – Any neutral oil you prefer will work. Milk – Any vegan milk of choice. Vanilla extract
How to Make Pumpkin Sheet Cake
This vegan pumpkin cake comes together in a few simple steps. Scroll down to the recipe card below for more detailed instructions.
Make the batter. Sift the dry ingredients together. Beat the pumpkin puree, sugar, oil, vanilla, and milk for at least 3 minutes until fully incorporated. Add half of the dry ingredients, mix for 30 seconds, then repeat with the other half. Transfer to the pan. Pour the batter into a sheet pan that’s floured and greased or lined with parchment paper. Smooth out the top with a spatula and tap on the counter to remove air bubbles. Bake. Bake for 25 to 30 minutes. Frost. Allow the cake to cool then frost with vegan cream cheese frosting as desired. Chill in the fridge to allow the frosting to set then slice and enjoy.
What pan size should I use?
So even though this is a “sheet cake” the pan I used is technically a quarter sheet pan. Why? Because it’s a pan most of us already have (9 x 13), and it has the same ease of making a whole cake in one pan. It’s fluffy, makes a great size, and produces a height that would be much higher than if all of this were spread over an entire sheet cake.
Tips for Success
Here are a few things to keep in mind as you make this pumpkin cake recipe.
Don’t change the pan size. Sometimes I see readers have difficulties with recipes and find out they’ve changed the pan size. Baking times and quantities are done based on specific pans and changing that will affect how long a recipe will take to cook. This could result in a cake that doesn’t cook through, or that cooks too quickly and dries out. If you don’t have this size pan, you can adjust but at your own risk. If you use a wider pan, use less time; and for a smaller pan, it’ll take a similar or longer time. Avoid overmixing. As you add the dry ingredients, mix for no more than 3 minutes total to avoid a dense and potentially dry cake. Don’t change the ingredients. More oil might make this marshy and less will definitely negatively affect the texture. I suggest not making substitutions. If you’re looking for a cake that’s maybe smaller or can handle substitutions I would suggest my pumpkin mug cake. You can of course make this gluten-free! Let the cake cool fully if you plan to add frosting! It’s so tempting I know, to add it to it warm (which you CAN if you want!) but it’ll melt your frosting, no matter the kind, almost immediately.
Proper Storage
Fridge. Pumpkin cake with cream cheese frosting needs to be refrigerated until serving. Cover the pan tightly with foil. I actually prefer eating it chilled anyway. It will last for 3 to 4 days. Counter. Unfrosted pumpkin sheet cake can be stored at room temperature for up to 2 days, covered tightly.
More Pumpkin Recipes
Pumpkin Brownies Chocolate Chip Pumpkin Bread Soft Pumpkin Cookies Pumpkin Chocolate Chip Muffins
Enjoy friends! If you make this Vegan Pumpkin Sheet Cake, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love if you would leave a comment below, and give the recipe a rating! Thanks so much!
