Ingredients

15 ounce can pumpkin puree

1 cup canola oil

1 cup soy milk (or oat, almond, coconut)

1 cup packed brown sugar

1/2 cup granulated sugar

1 1/2 teaspoons pure vanilla extract

2 cups all purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon salt

1 teaspoon ground cinnamon

2 teaspoons pumpkin pie spice

1 cup vegan butter (softened to room temperature)

3 cups powdered sugar

1-2 teaspoons espresso powder (or 1-2 tablespoons espresso, cooled)

1 teaspoon pure vanilla extract

2-3 tablespoons soy milk (or other milk)

Instructions

Step 1: Preheat the oven to 350 degrees F and grease two 8-inch round cake pans. Place a round of parchment paper on the bottom of each pan for easy removal.

Step 2: In a large bowl, whisk together the pumpkin puree, canola oil, soy milk, brown sugar, granulated sugar, and vanilla extract until smooth and well combined.

Step 3: Add the all-purpose flour on top of the wet ingredients. Sprinkle the baking powder, baking soda, salt, ground cinnamon, and pumpkin pie spice over the flour. Gently whisk or stir until just combined—avoid overmixing.

Step 4: Divide the batter evenly between the prepared pans. Bake for 35-45 minutes, or until a toothpick inserted into the center comes out clean.

Step 5: Allow the cakes to cool in the pans for 10 minutes. Then carefully invert them onto a cooling rack and let cool completely before frosting. For a flat surface, slice the dome off each layer if desired.

Step 6: To make the frosting, beat the softened vegan butter in a stand mixer or with a handheld mixer until smooth. Gradually add the powdered sugar, mixing well. Stir in the espresso powder, vanilla extract, and 2-3 tablespoons of soy milk, adding more milk as needed, until the frosting is fluffy and smooth.

Step 7: Once the cake layers are fully cooled, spread the frosting between the layers and over the top and sides. Slice, serve, and enjoy your Pumpkin Spice Latte Cake!

Tips & Variations

Use freshly brewed espresso instead of espresso powder for a stronger coffee flavor.

For a gluten-free option, substitute the all-purpose flour with a 1-to-1 gluten-free baking blend.

Add chopped pecans or walnuts to the batter for extra texture and flavor.

To make this cake nut-free, ensure plant-based milk and butter alternatives are free from nuts.

If you prefer a less sweet frosting, reduce the powdered sugar by half and add more espresso or milk to balance the flavor.

FAQs

Can I use regular milk and butter instead of vegan alternatives?

Yes, you can substitute plant-based milk and vegan butter with dairy milk and traditional butter if you prefer. The cake will still be delicious but will no longer be vegan.

How do I know when the cake is done baking?

Insert a toothpick into the center of the cake layers. If it comes out clean or with just a few moist crumbs, the cake is done. If batter sticks to the toothpick, bake for a few more minutes and check again.