This easy vegan pumpkin cake is extra fluffy and topped with vegan cream cheese icing. It’s baked in a large sheet pan, then cut into bars for a sweet and nicely spiced fall treat you can feed to a crowd.
When you need a crowd-pleasing dessert for the holidays, turn to these Vegan Pumpkin Cake Bars! They’re fluffy, soft, moist, and packed with delicious pumpkin spice.
As a finishing touch, the vegan pumpkin cake is decorated with the same “cream cheese” frosting used on my Vegan Pumpkin Cookies. It’s just as easy to make as vegan buttercream but contains one secret ingredient to help it taste exactly like the real thing.
This is the best vegan pumpkin spice cake because it’s:
- Incredibly fluffy and moist: The pumpkin cake bars have a light crumb, are full of warm pumpkin spice flavors, and taste deliciously moist and fluffy. This to-die-for texture is all thanks to the pumpkin puree, coconut oil, and other simple baking staples in the batter!
- Decorated with vegan cream cheese frosting: This magically sweet and tangy frosting tastes like a real cream cheese icing, but isn’t made with any vegan cream cheese. The secret? Apple cider vinegar. It’s incredible!
- A tasty fall and winter dessert: This recipe makes 20 cake bars. That’s a lot! Thankfully, this means you’ll have enough treats to bring to the Thanksgiving, Christmas, or holiday party.
Ingredients needed (with substitutions)
- Ground flaxseeds – You’ll need these to make the flax eggs, which will help bind the batter together. Chia seeds can be used as an alternative.
- Water
- Canned pumpkin puree – Make sure you buy canned pure pumpkin, not pumpkin pie filling. The latter is better suited in a pumpkin pie.
- Coconut oil – Make sure to use refined coconut oil to avoid a coconut flavor in the pumpkin cake. If you don’t have coconut oil, use canola oil, avocado oil, or melted vegan butter instead.
- Granulated sugar – White sugar, cane sugar, and coconut sugar are all great options.
- All purpose flour – I always end up with a light and fluffy cake when I use all purpose flour. I haven’t tested this recipe with a gluten free flour, but a quality Gluten Free Flour Mix should work just fine.
- Baking powder
- Baking soda
- Cinnamon
- Nutmeg
- Salt
- Vegan butter – This is the base of the vegan cream cheese frosting.
- Powdered sugar – Don’t leave this out. Without the powdered sugar, the cream cheese icing won’t taste sweet enough or be sturdy enough for frosting.
- Apple cider vinegar – Adding vinegar to the frosting produces that tangy flavor you’d find in a traditional cream cheese icing. Apple cider vinegar is the best option because it’s mild and pairs well with the warm spices, but lemon juice would also make a suitable substitution.
- Vanilla extract
- Non-dairy milk – Any unsweetened non-dairy milk can be used to thin out the frosting.
How to make vegan pumpkin cake
Find the complete printable recipe with measurements in the recipe card below.
Make the flax eggs by whisking the ground flaxseed and water together in a small bowl. Set it aside to thicken.
Next, whisk the pumpkin puree, coconut oil, sugar, and flax eggs together in a large bowl. Sprinkle the flour on top. Then add the baking powder, baking soda, cinnamon, nutmeg, and salt. Mix until just combined.
Pour the cake batter onto a greased jelly roll pan. Spread it out to touch the edges of the pan and smooth into an even layer.
Bake the cake until a toothpick inserted into the middle comes out clean. Let it cool while you make the icing.
Use a handheld or standing mixer to beat the softened vegan butter until it’s creamy and fluffy. Add the powdered sugar, apple cider vinegar, and vanilla and beat until the icing is smooth and creamy. You can add one tablespoon of milk at a time until you reach the desired consistency.
Once the cake is fully cool, spread the frosting on top. Cut the cake into bars, then enjoy!
Pumpkin cupcakes
I haven’t tested it but the batter should be able to be used to make pumpkin cupcakes too! Make the batter as normal and pour it into a lined regular-sized cupcake tin. Bake at 350ºF for 15 to 20 minutes.
Frequently asked questions
- What size cake pan do I need? This sheet cake is baked in a 15 x 10 jelly roll pan, which holds a lot of batter. If you don’t want to make as many cake bars, cut the recipe in half and bake the batter in a 9 x 13 inch cake pan.
- Can I make a layered cake instead? Yes. This recipe makes enough batter for two round 9-inch cake pans.
- How do you store the cake bars? The frosted pumpkin cake bars can be stored in a covered container at room temperature for 2 to 3 days or in the fridge for 4 to 5 days.
- Can you freeze the cake? Yes, the cake freezes well with or without the frosting.
Want more vegan pumpkin desserts?
- Pumpkin Coffee Cake
- Vegan Pumpkin Cupcakes
- Pumpkin Chocolate Chip Cookies
- Vegan Pumpkin Roll
- Vegan Pumpkin Cheesecake
- Starbucks Copycat Vegan Pumpkin Scones
Vegan Pumpkin Cake Bars
Ingredients
Pumpkin Cake
- 2 tablespoons ground flaxseeds
- 5 tablespoons water
- 15 ounces canned pumpkin puree
- 1 cup melted coconut oil*
- 1 1/2 cups granulated sugar
- 2 cups all purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1 teaspoon salt
Frosting
- 8 tablespoons (1/2 cup) vegan butter, softened
- 3 cups powdered sugar
- 1 teaspoon apple cider vinegar
- 1/2 teaspoon pure vanilla extract
- 1-2 tablespoons non-dairy milk, as needed
Instructions
- Preheat the oven to 350 degrees F and grease a jelly roll pan (15 x 10 inches). Set aside.
- Mix the ground flaxseed and water in a small bowl and set aside to make your flax eggs.
- In a large bowl, whisk together the pumpkin puree, coconut oil, sugar and flax eggs until smooth.
- Now add the flour to the wet ingredients. Sprinkle the baking powder, baking soda, cinnamon, nutmeg and salt on top of the flour and mix with a large spoon until just combined.
- Pour into the prepared pan and smooth out evenly. Bake for 25-30 minutes, until a toothpick inserted into the middle comes out clean. Let the cake cool completely before frosting.
- Make the Frosting: Using a hand mixer, beat the softened vegan butter for about 2 minutes until creamy, then add the powdered sugar, apple cider vinegar and vanilla and beat everything together until smooth and creamy, adding a tablespoon of non-dairy milk at a time as needed. If you add too much milk and it gets runny, you will need to add more powdered sugar.
- Once the cake is cooled completely, frost the cake, cut into bars and serve. Enjoy!
Notes
- Use refined coconut oil if you don’t want a coconut taste. May also substitute canola oil, avocado oil or melted vegan butter. You could probably use 1/2 applesauce and 1/2 oil to cut down on the fat but it will affect the overall flavor and taste of the cake.
- I haven’t made these gluten free, but like most of my cake recipes a quality Gluten Free Flour Mix would likely work just fine.
- This recipe makes a lot of bars (20) so if you want less feel free to cut the ingredients in half and make it in a 9 x 13 inch cake pan.
- Make sure the cake is completely cooled before frosting so it doesn’t melt. You can speed up the process by placing the cake in the refrigerator.
- Store leftover cake bars on the counter for 2-3 days, covered, or in the refrigerator for 4-5 days. They can also be frozen with or without the frosting.
Absolutely delicious! I made them in a 9 x 13 pan, so they were a bit taller then suggested, but they came out great. I will definitely be making these again!
I tried the Vegan Pumpkin Cake Bars and they were fantastic! Perfectly spiced and super moist. The vegan cream cheese icing on top really took it to the next level. Will definitely make again!
Hi Violet. I’m so glad you loved the bars! Thank you for your wonderful feedback! Wishing you happy cooking!
I made these for Thanksgiving and everyone went crazy for them! They are absolutely delicious and are a great choice if you are baking for a large group of people. I will definitely be making this recipe again.
Hi Lisa. I’m thrilled the bars were a hit! They are perfect for large gatherings! Thanks for your glowing review and feedback! Wishing you happy cooking!
Ours sunk and wasn’t fully cooked in the middle. What could be the reason for this? (The outside that did cook was Delicious though!)
Hi Melissa, I’m not sure why it wouldn’t fully cooked in the middle. You may have needed to cook it for a bit longer. I always recommend checking with a tooth in the middle to make sure that it comes out clean. Ovens can vary. Did you make any substitutions at all?
I’m a bit baffled that the recipe says the icing is a cream cheese one however, I see no cream cheese mentioned in the recipe.
It’s cream-cheese like, with no cream cheese. But you could use my Vegan Cream Cheese Frosting if you want!
Goodness sakes these bars are scrumptious!
Well done, Nora… well done!
I appreciate your awesome feedback and review, Belinda! I LOVE these bars! Glad you do as well! Thank you for sharing!
Another winner Nora! (Not that I had doubts). Last week was your pumpkin muffins for my coworkers, this week was this pumpkin cake for my coworkers birthday! Everyone was so surprised it was vegan! And the frosting too! I had people asking me for the recipe! All the credit always goes to you!! I say any vegan recipe I use is always Nora Cooks!!!
My sheet pan is 21×15. Can I just double the recipe? Same time?
I’m not sure if that will exactly work out. It’s not twice as big a pan, so the cake will be taller and it may be too much batter for your pan. You would definitely need to bake it a bit longer as well.
I recommend everyone vegan or not! To try this!
I have been making this recipe for the last 4 years, every autumn (sometimes mid-summer) I get excited to make this. After making this the first time I was hooked! This is the most moist”es” cake I have ever had in my life! Thank you for providing this wonderful recipe!
I’ve been adding my homemade pumpkin pie spice (I love spices) and a creamed goat cheese/cream cheese frosting(not vegan) I like to try a recipe then tweak it and experiment and I like combo.
But this recipe is perfect the way it is as well!
them in a 9×13’pan for taller bars in the 10×15 pan I baked 34 mins I keep snacking Thanks Nora
Hi Marianne. I think you are saying you already baked in a 9×13 pan for 34 minutes. I’m glad the bars turned out good for you! Thank you for sharing your positive review! Happy baking!
Can I make this in a jelly roll pan for a pumpkin roll? If not, do you have another recipe that you could recommend? I’m excited to try the frosting too!!
Hi Tamara. This is a delicious recipe, frosting and cake! If you are looking to make a pumpkin roll, check out my Vegan Pumpkin Roll recipe! Happy baking!
Just fine for me but the men wanted them taller can I make
I made this for our Thanksgiving dinner. Everyone raved, including my dad who swears he hates anything pumpkin flavored. Another win from your amazing blog!
Hi Melissa. I’m thrilled the bars were a hit! We love them at our house for sure! Thanks for taking time to share your awesome review and feedback! Happy cooking!
I know they will be 10 stars out of 5 🩷Did you line your pan with parchment paper? Or just spray it with Vegan baking spray? Thanks Marianne 💕
I do not use parchment paper for this recipe! I just grease the pan. Enjoy!
These turned out AMAZING! I used avocado oil and put a bit of powdered ginger for some extra *spice*
We could not wait for them to cool off so we just dealt with melted frosting and it was still so delicious
Thank you so much for this recipe, I have been experimenting with vegan baking since I have found dairy to be a big trigger for my GI issues!! Will be looking at more of your recipes 🙂
Do you use parchment paper or spray the pan with a. Evan spray? Thanks again Marianne 💗
I spray the pan with nonstick spray.
Thanks Nora Autumnal treats for everyone 🎃🧡😊
You bet, Marianne! I LOVE autumn treats! Thank you for your wonderful review! Happy cooking!
Loved it!!! Amazing! Thanks for sharing!
You are welcome, Thais! I’m thrilled you loved the recipe! Thanks for your wonderful review!