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close up on a fork cutting into a slice of Pumpkin Spice Latte Cake.
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5 stars (12 ratings)

Pumpkin Spice Latte Cake

This vegan Pumpkin Spice Latte Cake turns your favorite fall drink into a cozy dessert! The fluffy and perfectly spiced cake is layered with espresso buttercream frosting to give you the cinnamon, pumpkin, vanilla, and coffee flavors you crave in the fall.
Prep Time15 minutes
Cook Time45 minutes
Cooling time1 hour
Total Time2 hours
Course: Dessert
Cuisine: American
Servings: 16 servings
Calories: 447kcal
Author: Nora Taylor

Ingredients

Pumpkin Cake Layers

  • 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

Espresso Buttercream

  • 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
US Customary - Metric

Instructions

  • Preheat the oven to 350 degrees F and grease two 8-inch round cake pans. Place a round of parchment paper on the bottom for easy removal.
  • In a large bowl, whisk the pumpkin puree, oil, milk, sugars and vanilla until smooth and well combined.
  • Now add the flour on top of the wet ingredients. Sprinkle the baking powder, baking soda, salt, cinnamon and pumpkin pie spice on top of the flour and whisk or stir until just combined.
  • Pour evenly into the prepared pans and bake for 35-45 minutes, until a toothpick inserted in the middle comes out clean.
  • Let the cakes cool in the pans for 10 minutes, then carefully invert on to a cooling rack and let cool completely before frosting. If desired, slice the dome off each cake layer before frosting.
  • Make the frosting - In the bowl of a stand mixer with paddle attachment (or using a handheld mixer), beat the butter until smooth. Now add the powdered sugar gradually, until it's mixed in. Add the espresso powder, vanilla and 2-3 tablespoons plant milk, as needed. Beat on medium-high speed until fluffy, smooth and well combined.
  • Once the cake layers are completely cooled, frost, serve and enjoy!

Notes

  1. You can use another oil, such as avocado or even melted coconut oil.
  2. You can use a different milk, like oat, almond, coconut, etc.
  3. For gluten free, use a gluten free quality mix.
  4. If your frosting is too runny, add more powdered sugar. If it's too thick, add more milk. Make sure your butter is NOT melted when you begin, or your frosting will be too runny.
  5. If you don't have pumpkin pie spice mix, you can substitute 1 more teaspoon cinnamon (2 total), 1/2 teaspoon ground nutmeg and 1/8 teaspoon cloves in the cake.

Nutrition

Serving: 1of 16 servings | Calories: 447kcal | Carbohydrates: 57g | Protein: 2g | Fat: 24g | Saturated Fat: 4g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Sodium: 286mg | Potassium: 174mg | Fiber: 1g | Sugar: 43g | Vitamin A: 4742IU | Vitamin C: 2mg | Calcium: 69mg | Iron: 1mg