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a piece of pumpkin sheet cake being drizzled with a spoonful of caramel

Vegan Pumpkin Cake with Salted Caramel Frosting

A moist delicious vegan pumpkin cake topped with salted caramel frosting and extra vegan salted caramel on top.
5 from 4 votes
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Course: Vegan Cakes + Cupcakes
Cuisine: Vegan
Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 30 minutes
Servings: 14 slices


Vegan Salted Caramel:

Vegan Pumpkin Cake:

  • 1 cup pumpkin puree
  • 3 flax eggs 3 Tbsp ground flax with 9 Tbsp water, left to sit for 5 minutes
  • ½ cup sugar
  • ½ cup brown sugar
  • ¼ cup almond milk
  • ¼ cup olive oil
  • 2 teaspoons vanilla bean paste or vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda

Vegan Salted Caramel Frosting:

  • 1 cup vegan butter
  • ½ cup shortening *can be subbed 1:1 with more vegan butter if needed
  • 1-1 ½ cup powdered sugar *add more if needed
  • 6-8 Tablespoons vegan salted caramel plus ¼-1/2 cup more to top the cake


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 simmer and cook over low het for 30-40 minutes until the caramel is amber in color and thicker.
  • Remove the caramel from the heat, stir in the salt, and place in a closed container in the fridge to "set" for at least one hour.

Make the pumpkin cake

  • 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 or lightly grease the pan.
  • Next, add the pumpkin puree, flax eggs, sugar, brown sugar, nut milk, olive oil, and vanilla to a large bowl and whisking together.
  • 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.
  • Pour the batter into the 9*13 inch pan lined and bake for 25-30 minutes or until the cake is cooked through.
  • Remove the cake from the oven and let cool. While the cake is cooling, make the salted caramel frosting.

Make the salted caramel frosting

  • 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.
  • Once the cake has completed cooled, top with the vegan salted caramel frosting. As a final step, drizzle ¼-1/2 cup of additional salted caramel on top. Enjoy!


  • Almond milk can be subbed 1:1 with any dairy-free milk like oat, soy, or cashew.
  • 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
  • Frosted cake can be stored in a closed container in the freezer for up to 1 month or in the fridge for 3-4 days. Storing in the fridge may dry out the cake, so I recommend storing it in the freezer. Unfrosted cake can also be stored at room temperature for 2 days wrapped in tinfoil or in a closed container. 


Serving: 1slice with frosting | Calories: 438kcal | Carbohydrates: 52g | Protein: 3g | Fat: 25g | Saturated Fat: 6g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 12g | Trans Fat: 3g | Cholesterol: 1mg | Sodium: 449mg | Potassium: 107mg | Fiber: 2g | Sugar: 28g | Vitamin A: 2735IU | Vitamin C: 1mg | Calcium: 62mg | Iron: 2mg
Tried this recipe?Mention @shortgirltallorder or tag #sgtoeats!