This vegan pumpkin spice sheet cake is absolutely delicious. It’s so soft, airy and incredibly moist, easy to make and it’s topped with a smooth and creamy cream cheese frosting, with mini pumpkins. It’s vegan, gluten-free, egg-free and soy-free.
This recipe has been made in collaboration with Planet Organic – the Uk’s first fully organic supermarket. All opinions expressed in this post are my own. (For more information along with affiliated links, check out my disclosure policy.)
Vegan Pumpkin Sheet Cake
When you thought the perfect pumpkin sheet cake didn’t exist, let me introduce you to THE BEST EVER Vegan Pumpkin Spice Sheet Cake. It’s the perfect pumpkin cake for a hungry crowd or simply for the family. Not only does this pumpkin cake taste absolutely delicious on it’s own, it’s topped with a light and creamy cream cheese frosting which is utterly divine! It’s easy to make, decorate and will be devoured in minutes!
Why you’ll LOVE this sheet cake
- Fully vegan
- Easy to make
- Filled with fresh pumpkin
- Cake is super moist
- Perfect for a crowd
- Fun to frost
- Great for storing
- Can be made in advance
The BEST pumpkin sheet cake
It is one of those cakes where one slice isn’t enough, trust me! The cakes are ridiculously light and moist. I am so excited to have partnered with Planet Organic to bring you this SCRUMPTIOUS recipe! I used their Pumpkin Spice Latte blend along with some vanilla paste to flavour the cake. WOW! The pumpkin spice latte blend is truly divine! It really flavours the cake with its warm and cozy tones! I also used some fresh pumpkin puree just to give the batter and cake a light orange colour, and to enhance the pumpkin flavour! This cake is bloomin’ delish, and I cant hype about it enough!
Vegan cream cheese frosting
When you thought the cake couldn’t get tastier, cue the frosting! Oh my goodness, cream cheese frosting should be illegal. It’s one of the most addictive things on earth! I used a mixture of dairy-free butter, dairy-free cream cheese, icing sugar and more of the pumpkin spice latte blend from Planet Organic. It’s light, rich, airy and pairs beautifully with the cake. To make it look even more autumnal, I coloured some frosting with food gel and piped on some mini pumpkins. It’s fair to say, this cake is SUPER cute! Anyone you serve this to will smile! Planet Organic is my go-to shop of all things ‘organic’ obviously, but they have an OUTSTANDING vegan range! I am so impressed by the vast majority of products which they sell both in store and online. From baking ingredients to vegan frozen food, its all there in one place!
Check out Planet Organic here, make sure to check out the products I used for this recipe which I have listed in the ingredients list on the recipe card below.
How to make a pumpkin spice sheet cake
Make the pumpkin spice cake batter. Mix the dairy-free milk and apple cider vinegar together, set aside to curdle. Mix the dry ingredients together in a bowl. Add in the buttermilk, oil, vanilla and pumpkin ingredient into the dry and mix until smooth. Pour into the lined tin.
Bake the cake in the middle of the preheated oven for the allocated time. Make sure to check the cake is ready and fully baked by inserting a skewer down the middle of the cake. If it comes out clean its ready, if there is batter left on the skewer, the cake will need more time to bake. Just keep an eye on it, and make sure the top doesn’t burn.
Remove the cake from the oven and allow to cool in the tin for around 10-15 minutes. Lift the cake out of the tin using the overhanging greaseproof paper and place on a wire rack and allow to cool fully. Once cool store the cake in a sealed container to keep it moist, and fresh before frosting.
Cream the butter and cream cheese together until smooth. Whip in the icing sugar and vanilla. Smooth some frosting over the entire cake to cover.
- Pumpkin design
Transfer left over frosting into two separate bowl. Colour one with orange and the other with green food gel for the pumpkin and stalk. Transfer into separate piping bags, fitted with small round tip nozzles or snip off the tip of the piping bag.
Slice the cake into small squares using a large, sharp knife. Serve and enjoy!