Vegan pumpkin cake

Vegan pumpkin cake with a fluffy cashew frosting. This vegan cake is gluten-free, oil-free, plant-based (egg-free, dairy-free), easy to make and healthy.
Course Dessert
Prep Time 20 minutes
Cook/Chill Time 40 minutes
Total Time 1 hour
Servings 11 slices
Calories 200 kcal
Author Ela


Dry ingredients

  • 1 cup white rice flour or brown rice flour (160 g)
  • 1 cup ground oats (GF if needed) (90 g)
  • 1/2 cup dried shredded coconut unsweetened (45 g) or ground almonds
  • 1/2 cup coconut sugar (80 g)
  • 2 tbsp flax seeds or chia seeds, ground
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • Spices to taste (cinnamon, allspice)

Wet ingredients

  • 240 g fresh pumpkin grated (or 1/2 cup of canned pumpkin puree)
  • 1 cup plant milk (240 ml)
  • 1/4 cup sunflower seed butter or any other nut/seed butter (60 g)
  • 2 tbsp maple syrup or agave syrup (40 g)
  • 1 tbsp lime or lemon juice
  • 1 tsp vanilla extract

Cashew cream (optional)


  1. Cover the cashews in a jar or small bowl with hot water and allow them to soak for 30-50 minutes (then discard the water)

  2. Preheat oven to 375 degrees Fahrenheit/190 degrees Celsius

  3. Put the dry ingredients in a bowl and mix until there are no clumps (you can also sift them)

  4. Process all the wet ingredients in your blender or food processor until the mixture is smooth

  5. Add the wet ingredients to the dry ingredients and stir with a spatula or whisk

  6. Put the dough into an 8-inch baking pan (either greased or lined with baking paper) and bake for 40 minutes until a toothpick comes out (nearly) clean from the center. Let the cake cool down

  7. Mix all ingredients for the cashew cream in your blender until the mixture is creamy. Spread about half of the cream on the cake (you can save the remaining cream for another dessert). Enjoy this delicious vegan pumpkin cake. Store leftovers covered in the fridge.

Recipe Notes

The recipe makes one 8x4 inch loaf which I cut into 11 slices. The nutrition facts are for one slice (without the frosting)


Nutrition Facts
Vegan pumpkin cake
Amount Per Serving
Calories 200 Calories from Fat 63
% Daily Value*
Total Fat 7g 11%
Saturated Fat 0.7g 4%
Sodium 147mg 6%
Total Carbohydrates 28.4g 9%
Dietary Fiber 2.6g 10%
Sugars 10.6g
Protein 4.4g 9%
* Percent Daily Values are based on a 2000 calorie diet.