Recipes Desserts Cakes Pumpkin Cake Recipes Vegan Pumpkin Spice Cake 4.3 (4) 4 Reviews 4 Photos This cake is beautifully moist and incredibly simple to make; it's also 100% vegan and nut free, so it's an all-around winner in my book. It can easily be cut into bars or squares, and you could even add icing on top for an extra something. I hope you enjoy this as much as I do! Submitted by SparkleMeSarah Updated on August 22, 2022 Save Rate Print Share Close Add Photo 4 4 Prep Time: 15 mins Cook Time: 30 mins Additional Time: 20 mins Total Time: 1 hr 5 mins Servings: 12 Yield: 12 servings Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 12 servings 1 cup water 1 tablespoon instant coffee, or as needed 1 teaspoon oil for greasing 2 ¾ cups all-purpose flour 1 cup white sugar 2 ½ teaspoons pumpkin pie spice 1 ½ teaspoons baking powder 1 teaspoon salt ½ teaspoon ground cinnamon ½ teaspoon nutmeg ½ teaspoon ground ginger ¾ cup vegetable oil ¾ cup water 3 tablespoons pumpkin puree 1 teaspoon vanilla extract Directions Boil 1 cup water and mix with instant coffee in a measuring cup or mug. Set aside to cool. Preheat the oven to 350 degrees F (175 degrees C). Grease a rectangular 9x13-inch baking pan. Combine flour, sugar, mixed spice, baking powder, salt, cinnamon, nutmeg, and ginger in a bowl and mix well. Add cooled coffee, oil, and 3/4 cup water and mix until well combined. Fold in pumpkin puree and vanilla extract; mix well. Pour batter evenly into the prepared baking pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean or almost clean, as this cake can be quite sticky, about 30 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert cake carefully onto a serving plate or cooling rack. Cool at least 15 minutes more before cutting. Cook's Note: This recipe relies very much on personal taste and is very simple to adjust. In step 2, you can add extra spices if you feel you want more. You can also add more flour for a thicker consistency if your mix is very watery (this may depend on how watery the pumpkin is). You can use brewed coffee in place of instant, if you prefer. I Made It Print Nutrition Facts (per serving) 234 Calories 14g Fat 23g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 234 % Daily Value * Total Fat 14g 18% Saturated Fat 2g 12% Sodium 266mg 12% Total Carbohydrate 23g 8% Dietary Fiber 1g 4% Total Sugars 0g Protein 3g 6% Vitamin C 0mg 0% Calcium 44mg 3% Iron 2mg 9% Potassium 51mg 1% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.