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A slice of Vegan Pumpkin Cake topped with salted caramel frosting and getting drizzled with a spoonful of salted caramel

Vegan Pumpkin Cake with Salted Caramel Frosting

  • Author: ShortGirlTallOrder
  • Prep Time: 20 minutes
  • Cook Time: 70 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 12-16 slices 1x
  • Category: Vegan, Cake, Desserts
  • Method: Baked
  • Cuisine: Vegan

Scale

Ingredients

Vegan Pumpkin Cake:

  • 1 cup pumpkin puree
  • 3 flax eggs (3 Tbsp ground flax with 9 Tbsp water, left to sit for 5 minutes)
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1/4 cup nut milk
  • 1/4 cup melted coconut oil
  • 2 tsp vanilla bean paste/extract
  • 2 cups all-purpose flour
  • 1 tsp salt
  • 2 tsp pumpkin pie spice
  • 2 tsp baking powder
  • 1 tsp baking soda

Vegan Salted Caramel Frosting:

  • 1 cup vegan butter
  • 1/2 cup shortening
  • 1/23/4 cup powdered sugar
  • 68 Tbsp cold salted caramel (plus 1/4-1/2 cup more to top the cake)

Vegan Salted Caramel:

  • 13.5 oz can full-fat coconut milk
  • 1 cup turbinado sugar (coconut sugar also works)
  • 2 tsp vanilla bean paste/extract
  • 1 tsp salt

Instructions

  1. First make the Vegan Salted Caramel. Add the coconut milk, sugar, and vanilla bean paste to a saucepan and bring to a boil. Reduce the heat to a summer and cook for 35-40 minutes until the caramel is amber in color and thicker. Remove the caramel from the heat and place in a closed container in the fridge to “set” for at least one hour.
  2. While the caramel is in the fridge, make the vegan pumpkin cake. Preheat the oven to 350F and line a 9*13 inch pan with parchment paper to start.
  3. Next, add the pumpkin puree, flax eggs, sugar, brown sugar, nut milk, melted coconut oil, and vanilla to a large bowl and whisking together.
  4. In a separate bowl, sift together the all purpose flour, pumpkin pie spice, salt, baking powder, and baking soda. Once sifted, gradually add the dry ingredients to the mixing bowl of wet ingredients and whisk together until a smooth batter forms.
  5. Pour the batter to the 9*13 inch pan lined with parchment paper and bake for 25-30 minutes or until the cake is cooked through.
  6. Remove the cake from the oven and let cool. While the cake is cooling, make the salted caramel frosting.
  7. Add the vegan butter and shortening to a mixing bowl and beat with an electric mixer until cream.. Next, slowly add in the powdered sugar and 6-8 Tbsp of salted caramel and continue to mix together until a smooth frosting forms.
  8. Once the cake has completed cooled, top with the vegan salted caramel frosting. As a final step, drizzle 1/4-1/2 cup of additional salted caramel on top. Enjoy!

Notes

I prefer to make the vegan salted caramel the day before I cook the cake and make the frosting, but all of it can be made on the same day

Cake can be stored in a closed container in the freezer up to 1 month

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