Name: Vegan Pumpkin Cake with Cream Cheese Glaze Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 35 min
Cuisine: American
Ingredients: 3 cups unbleached all-purpose flour; 2 tsp ground cinnamon; 1 tsp ground cloves; 1 tsp ground cardamom; 1 tsp ground ginger; ½ tsp ground nutmeg; 1 tbsp baking powder; ½ tsp baking soda; ¼ tsp salt; 1 cup vegan yogurt; ⅓ cup nondairy milk (e.g., oat milk); 1 tsp apple cider vinegar; ⅔ cup avocado oil or any neutral oil; 1½ cups sugar; 2 tsp pure vanilla extract; 15 oz pumpkin puree; 4 oz vegan cream cheese (at room temperature); ¾ cup powdered sugar; ½ tsp pure vanilla extract; ½ tsp ground cardamom; 1 tbsp nondairy milk

Jump to Recipe· 3.8 from 79 reviews

If you’re craving a cozy, comforting dessert that feels like fall in every bite, this Vegan Pumpkin Cake with Cream Cheese Glaze Recipe is exactly what you need. Bursting with warm spices like cinnamon, ginger, cardamom, and cloves, this moist pumpkin cake is perfectly tender and naturally sweetened. Topped with a luscious vegan cream cheese glaze that’s subtly spiced and creamy, it’s a showstopper for gatherings or a delightful treat to savor anytime. Plus, it’s entirely plant-based, proving that indulgence and compassion can beautifully coexist on your plate.

Ingredients You’ll Need

A clear glass bowl sits on a white marbled surface, filled with several unmixed ingredients. One large layer of orange mashed pumpkin occupies the left side of the bowl. To its right is a mound of white granulated sugar forming a neat pile. Between these two main sections, there is a smaller pool of melted butter in a pale yellow color, partially covering the base of the pumpkin layer. Below the butter, a dark amber liquid, likely vanilla extract, forms a smooth patch. A metal whisk with a shiny silver handle rests inside the bowl, touching the sugar layer. The photo was taken with an iphone --ar 4:5 --v 7

The magic of this Vegan Pumpkin Cake with Cream Cheese Glaze Recipe lies in its simple yet thoughtfully chosen ingredients. Each item brings its own special touch: the spices create that fall-inspired warmth, the pumpkin puree gives rich moisture and vibrant color, and the vegan yogurt keeps everything tender while adding a slight tang. Together, they craft a balanced, flavorful cake that’s as inviting as it is delicious.

3 cups unbleached all-purpose flour: Provides structure and a tender crumb to the cake.
2 tsp ground cinnamon: Adds classic warm spice notes that define pumpkin desserts.
1 tsp ground cloves: Offers deep aromatic depth without overpowering.
1 tsp ground cardamom: Brings a unique, slightly floral fragrance that elevates the flavor.
1 tsp ground ginger: Infuses a gentle spicy brightness for warmth.
½ tsp ground nutmeg: Gives a subtle nutty spice enhancing the cake’s complexity.
1 tbsp baking powder: Helps the cake rise fluffily and keeps it light.
½ tsp baking soda: Works with the vinegar to tenderize and lift the batter pleasantly.
¼ tsp salt: Balances sweetness and intensifies the other flavors.
1 cup vegan yogurt: Adds moisture and creaminess while keeping the cake dairy-free.
⅓ cup nondairy milk (oat milk recommended): Ensures a loose batter and adds mild sweetness.
1 tsp apple cider vinegar: Reacts with baking soda to give the cake a tender crumb.
⅔ cup avocado oil or neutral oil: Keeps the cake moist without a heavy aftertaste.
1½ cups sugar: Sweetens naturally and helps with browning for a beautiful crust.
2 tsp pure vanilla extract: Enhances all the spices and ties the flavors together.
15 oz pumpkin puree: The star ingredient that lends color, moisture, and that unmistakable pumpkin goodness.
4 oz vegan cream cheese (room temperature): The base for the luscious glaze that crowns the cake beautifully.
¾ cup powdered sugar: Adds smooth sweetness to the glaze; adjust to taste.
½ tsp pure vanilla extract (for glaze): Infuses the glaze with warm, mellow flavor.
½ tsp ground cardamom (for glaze): A delicate hint of spice to complement the cake’s warming notes.
1 tbsp nondairy milk (for glaze): Creates a silky consistency perfect for drizzling.

How to Make Vegan Pumpkin Cake with Cream Cheese Glaze Recipe

Step 1: Prep Your Oven and Pan

Start by preheating your oven to 350 degrees Fahrenheit. Then, lovingly grease and flour a bundt pan to ensure your cake will release beautifully after baking. Taking these simple prep steps adds a small but crucial detail to your baking success.

Step 2: Mix Your Dry Ingredients

In a large bowl, whisk together the flour and a fragrant blend of cinnamon, cloves, cardamom, ginger, nutmeg, baking powder, baking soda, and salt. This step infuses the base of your cake with all the warm spices that make pumpkin desserts so irresistible.

Step 3: Combine Wet Ingredients and Form Batter

Next, add your vegan yogurt, oil, pumpkin puree, sugar, nondairy milk, vanilla extract, and apple cider vinegar into the dry mix. Stir everything using a spatula until the batter is just combined and no dry streaks remain. Be careful not to overmix so the cake stays wonderfully tender.

Step 4: Bake the Cake

Pour the batter into your prepared bundt pan, smoothing the top gently. Slide it into the oven and bake for about 45 minutes or until a toothpick inserted near the center comes out clean. Your kitchen will soon be filled with that delightful pumpkin spice aroma!

Step 5: Cool and Unmold

Set the bundt pan on a cooling rack and let the cake rest for 30 minutes. This waiting time is key for the cake to firm up slightly and release easily from the pan. Afterward, carefully unmold it onto the rack to cool completely before glazing.

Step 6: Prepare the Vegan Cream Cheese Glaze

To make the glaze, whisk the room temperature vegan cream cheese until silky and free of lumps. Add the vanilla, cardamom, and half of the powdered sugar, beating until smooth. Gradually add the remaining powdered sugar along with the nondairy milk, adjusting the consistency until you get a lovely pourable glaze.

Step 7: Glaze and Serve

Once the cake has completely cooled, drizzle the cream cheese glaze generously over the top. Let it gently cascade down the sides for a charming rustic look. Now, slice, serve, and watch everyone delight in the rich, comforting flavors.

How to Serve Vegan Pumpkin Cake with Cream Cheese Glaze Recipe

A round bundt cake with one thick layer showing a light brown baked texture, sitting on a white plate. The top of the cake is covered with thick off-white glaze dripping down the sides evenly in long lines. Some drops of glaze are on the plate around the cake. The background is a white marbled surface with a folded white lace-edged cloth near the plate. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

A sprinkle of chopped pecans or a dusting of cinnamon on top of the glaze can add wonderful texture and extra spice notes. For a festive touch, try placing a few fresh sage leaves or edible flowers around the cake platter to complement the autumnal theme.

Side Dishes

This Vegan Pumpkin Cake pairs beautifully with a scoop of vegan vanilla ice cream or a dollop of coconut whipped cream. For a truly cozy dessert experience, serve alongside a warm cup of chai tea or your favorite spiced coffee to echo the cake’s aromatic flavors.

Creative Ways to Present

Turn your cake into a centerpiece by decorating the top with caramelized pumpkin seeds or drizzles of maple syrup. Alternatively, slice it into petite squares, drizzle the glaze in neat lines, and serve as a charming afternoon tea treat. The options are endless and always irresistible.

Make Ahead and Storage

Storing Leftovers

Leftover Vegan Pumpkin Cake with Cream Cheese Glaze Recipe keeps well in an airtight container at room temperature for up to two days. For longer fresh enjoyment, store it in the fridge where it can last 4 to 5 days; just bring it to room temperature before serving.

Freezing

You can freeze the unfrosted cake wrapped tightly in plastic wrap and then in foil for up to three months. When ready to eat, thaw it overnight in the fridge and then apply the glaze fresh. This method preserves the cake’s moist texture and spice-infused flavor perfectly.

Reheating

If you prefer your cake warm, reheat slices gently in the microwave for 15 to 20 seconds or in a low-temperature oven until the aroma fills your kitchen. Avoid over-heating to keep it moist and tender while enjoying the comforting spices fully.

FAQs

Can I use canned pumpkin puree for this recipe?

Absolutely! Canned pumpkin puree is perfect for this Vegan Pumpkin Cake with Cream Cheese Glaze Recipe. Just make sure it’s plain pumpkin and not pumpkin pie filling, which contains added sugars and spices.

Is there a way to make this cake gluten-free?

You can substitute the all-purpose flour with a gluten-free flour blend that includes xanthan gum. Keep an eye on the batter consistency, as gluten-free flours sometimes absorb liquid differently, but this recipe adapts well with a bit of patience.

What can I substitute for vegan cream cheese in the glaze?

If you don’t have vegan cream cheese handy, try using a thick coconut cream or a vegan cashew-based cream. These options will still provide that rich, creamy texture, though the flavor will be a bit different but delicious.

Can I reduce the sugar without compromising texture?

You can reduce the sugar by up to ⅓ without affecting the cake’s texture dramatically. Just remember the glaze may taste less sweet, but it’s easy to adjust the powdered sugar there to find your perfect balance.

How do I know when the cake is done baking?

The best test is the classic toothpick method: insert a toothpick near the center, and if it comes out clean or with a few moist crumbs (not wet batter), your cake is perfectly baked and ready to cool.

Final Thoughts

This Vegan Pumpkin Cake with Cream Cheese Glaze Recipe is a heartfelt invitation to indulge in the best flavors of fall with none of the fuss. It’s reliable, delicious, and packed with seasonal warmth every single time. I truly hope you give this recipe a try—baking it, sharing it, and savoring the joyful smiles it brings around your table.