A few weeks ago, I began the recipe testing and planning for Thanksgiving. My preschooler came home from class singing a song about pumpkins on a gate. A witch flies by and says. “I’m going to make you a pumpkin pie.” My son requested a pumpkin pie making session inspired by this song.

Agreeably, the pie making was a blast, but he did not enjoy the taste of it. I’ve been adjusting the recipe and he’s been liking it better, but asked for this pumpkin cake for Thanksgiving dessert.

This cake is a great replacement for anyone not into pie or who had been “pied out.” Use of your leftover pumpkin gourds or puree for a tasty bite of sweet and spice. Enjoy this cake with your choice of cold weather beverage. The ingredients are vegan and icing is naturally colored from carrot juice.

If you want the complete pumpkin cake look, bake a single cupcake with part of the batter. Use spinach cooked and pureed to achieve a green colored icing. Spinach is the mildest tasting leafy green for creating a natural food hue that does not interfere with taste.

Hope your Thanksgiving and harvest celebrations have been filled with joy. Please be sure to share your results from this recipe and tag Mama Sparrow so we can see it.


Vegan Pumpkin Cake Vegan Pumpkin CakeVegan Pumpkin Cake

Vegan Pumpkin Cake

Tender, moist vegan pumpkin cake. Pleasantly spiced with a little extra kick of black pepper. This makes it really stand out from the usual pumpkin spiced products of the season.

10 minPrep Time

50 minCook Time

1 hrTotal Time

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  • 3 cups flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 ½ cups sugar
  • ⅔ cup coconut oil, melted and cooled slightly
  • 1 14oz. can pumpkin puree (plain puree, not pie filling)
  • ½ cup non-dairy milk
  • 2 tsp vanilla extract
  • 1 tsp vinegar
  • ¼ tsp ground cinnamon
  • ¼ tsp ground ginger
  • ¼ tsp ground nutmeg
  • ⅛ tsp ground all-spice
  • ⅛ tsp ground clove
  • Icing
  • 1 ½ cup powdered sugar
  • 2 ½ Tb. carrot juice


  1. Preheat oven to 350 degrees. Lightly oil a standard size bundt pan.
  2. In a medium bowl, combine the flour, baking powder, baking soda and salt. Stir to combine and set aside.
  3. In a large mixing bowl, mix the sugar and oil together. Add the pumpkin puree, non-dairy, vinegar, and vanilla extract. Fully combine.
  4. Sift the dry flour mix into the wet ingredients in 2 stages. Stir in between each addition. Careful not to overmix.
  5. Pour the cake batter into the prepared bundt pan. Bake for 50-60 minutes.
  6. Allow cake to cool slightly, remove from pan and finish cooling before icing. Mix ingredients together for icing. Adjust the wet to dry ratio based on preference. Drizzle over cake and allow to set a few minutes before cutting and serving.



382 cal


2 g


76 g


12 g
Click Here For Full Nutrition, Exchanges, and My Plate Info

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