Description

This Pumpkin Spice Latte Cake is a moist and flavorful vegan treat inspired by the classic fall beverage. Featuring rich pumpkin puree, warm spices, and a luscious espresso-infused vegan buttercream frosting, this cake combines the cozy flavors of pumpkin spice latte in a delightful dessert perfect for autumn celebrations or any time you crave a comforting sweet.

Ingredients

Scale

Cake

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

Frosting

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 plant milk)

Instructions

Preheat and Prepare Pans: Preheat your oven to 350 degrees Fahrenheit. Grease two 8-inch round cake pans and place a round of parchment paper on the bottom of each pan to ensure easy cake removal after baking.
Mix Wet Ingredients: In a large bowl, whisk together the pumpkin puree, canola oil, soy milk, brown sugar, granulated sugar, and vanilla extract until the mixture is smooth and well combined.
Add Dry Ingredients: Sprinkle the all-purpose flour evenly over the wet mixture. Then add baking powder, baking soda, salt, ground cinnamon, and pumpkin pie spice on top of the flour. Gently whisk or stir the ingredients together until just combined; avoid overmixing to keep the cake tender.
Bake the Cake: Divide the batter evenly between the prepared pans. Bake for 35-45 minutes or until a toothpick inserted into the center comes out clean. Baking time can vary slightly depending on your oven.
Cool the Cake: Allow the cakes to cool in the pans for 10 minutes. Then carefully invert them onto a cooling rack and let them cool completely. For a flat surface before frosting, slice off the domed tops if desired.
Prepare Frosting: Using a stand mixer fitted with the paddle attachment or a handheld mixer, beat the softened vegan butter until smooth. Gradually add the powdered sugar, beating until well incorporated. Add the espresso powder, vanilla extract, and 2-3 tablespoons of soy milk (or other plant milk) as needed, beating on medium-high speed until the frosting is fluffy and smooth.
Assemble and Serve: When the cake layers are completely cooled, generously frost the cakes. Serve immediately and enjoy the delicious pumpkin spice latte flavors in cake form.

Notes

This recipe is vegan, using plant-based milk and vegan butter.
Espresso powder enhances the coffee flavor in the frosting but can be adjusted or omitted to taste.
You can substitute pumpkin pie spice with a mixture of cinnamon, nutmeg, ginger, and cloves if unavailable.
Ensure the cake is completely cool before frosting to prevent melting.
Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 5 days.
For additional decoration, consider sprinkling cinnamon or pumpkin spice on top of the frosting.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: pumpkin spice latte cake, vegan pumpkin cake, fall dessert, pumpkin spice cake, espresso frosting, vegan cake recipe