Coconut Pumpkin Spice Cake with Maple Spiced Frosting

Vegan Coconut Pumpkin CakeVegan Coconut Pumpkin Cake

I know what you’re thinking “Another pumpkin recipe!” I understand that pumpkin is SO overplayed this time of year, but it’s for good reason! Pumpkin is SO amazing and SO versatile. What other vegetable can you make sweet or savory, and use as fall decor (I don’t see any sweet potatoes out on the neighbor’s front porch)? SO (have I said “SO” enough yet?), yes here is another pumpkin recipe. Spiced with cinnamon, nutmeg, and ginger, sweetened with maple syrup. And just for kicks, coconut milk to make the cake wonderfully moist. Did I tell you this is vegan and oil free (frosting is not oil free)?! Basically, this is a little slice of pumpkin heaven. Oh and you can make this cake in ONE bowl! It can’t get any easier than this!

Coconut Pumpkin Spice Cake
1 15 oz. can coconut milk
1/4 cup unsweetened plain almond milk (or non dairy milk of choice)
3/4 cup pumpkin puree
1 tsp vanilla
1 cup sugar *
3 cups flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 tsp cinnamon
2 tsp pumpkin pie spice (or 1/2 tsp nutmeg and 1/2 tsp ginger, and another 1 tsp cinnamon)

Preheat oven to 350 degrees and grease two 8 inch cake pans.

In large mixing bowl add coconut milk, almond milk, pumpkin, vanilla, and sugar. Mix with wooden spoon until combined. Sift in flour, baking powder, and baking soda. Add salt and spices. Mix until combined. The batter will be thick.

Distribute into cake pans and bake for 35 minutes or until toothpick comes out clean. (You can also make this into cupcakes, baking it for 15-17 minutes.)

*Disclaimer, I measure 1 cup for this recipe, but I usually add less than a cup of sugar. This is for two reasons. One, I do not like overly sweet desserts, and two, most recipes call for WAY TOO much sugar. I always use less sugar to see how little I can get away with. It doesn’t change the texture of the recipe at all and the frosting will always add another hit of sweetness.

Maple Spiced Frosting

1 cup vegan butter softened to room temperature
2 TBSP pure 100% maple syrup
1 tsp vanilla
3 cups powdered sugar
1-3 TBSP almond milk
2 tsp cinnamon
1 tsp pumpkin pie spice

In mixer, mix butter, syrup, and vanilla until smooth. Add powdered sugar one cup at a time, mixing between each cup. Add almond milk to desired consistency

Extreme frosting close up!

Vegan Coconut Pumpkin Cake

Did I mention that this cake is deliciously moist? The coconut milk and pumpkin combined are so magical… No one will judge you if you eat half the cake by yourself, or better yet, make two!

Vegan Coconut Pumpkin Cake


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