You knew it was coming—pumpkin spice season rolls in harder than a yoga mom with a PSL in each hand.
But this time, we’re not sipping it—we’re baking it into a glorious, moist, vegan Pumpkin Spice Latte Cake that screams autumn queen energy.
It’s got spice, it’s got caffeine, and it’s got the comforting aroma of “I’m thriving” with zero dairy drama.
Make it for brunch, birthdays, breakups, or literally just because Starbucks won’t let you order cake with your latte.
This dessert smells like fall, tastes like cozy, and looks like you totally have your life together—even if you don’t.
Pumpkin Spice Latte Cake
This vegan Pumpkin Spice Latte Cake blends rich pumpkin, bold espresso, and warm spices into a moist masterpiece topped with creamy frosting.
Ingredients
For the Cake:
- 2 ½ cups all-purpose flour
- 1 tbsp pumpkin pie spice
- 1 tsp baking soda
- 1 ½ tsp baking powder
- ½ tsp salt
- 1 cup canned pumpkin puree
- ¾ cup brown sugar
- ½ cup organic cane sugar
- ¾ cup unsweetened almond milk
- ½ cup neutral oil like canola
- ⅓ cup brewed espresso cooled
- 1 tbsp apple cider vinegar
- 1 tbsp vanilla extract
For the Frosting:
- ½ cup vegan butter softened
- 2 ½ cups powdered sugar
- 2 tbsp brewed espresso cooled
- 1 tsp vanilla extract
- Pinch of salt
- Optional: Sprinkle of cinnamon or espresso powder on top
Instructions
- Preheat your oven to 350°F and grease the cake pans like your life depends on it.
- In a large bowl, whisk flour, pumpkin spice, baking powder, soda, and salt. Don’t skip sifting if you’re feeling professional.
- In another bowl, combine pumpkin, sugars, milk, oil, espresso, vinegar, and vanilla. Stir like you mean it.
- Mix dry into wet gradually. Stir until smooth, but don’t overdo it—cake batter isn’t a workout.
- Divide the batter between the pans evenly because uneven layers are personal betrayal.
- Bake for 35 minutes or until a toothpick poked in the middle comes out clean—not with attitude.
- Let cakes cool in pans for 10 minutes, then flip onto racks and let them chill completely.
- For the frosting, beat vegan butter until fluffy like your fall throw blanket.
- Add powdered sugar slowly, then espresso, vanilla, and salt. Whip until creamy and irresistible.
- Frost cake once fully cool, stack layers, and decorate like it’s your edible Pinterest board.
Notes
Nutritional Values (Per Serving):
- Calories: 340
- Total Fat: 14g
- Saturated Fat: 4g
- Carbohydrates: 49g
- Fiber: 2g
- Protein: 4g
Vitamins & Minerals (Per Serving):
- Iron: 12%
- Calcium: 9%
- Vitamin A: 35%
- Magnesium: 8%
- Potassium: 10%
Notes & Tips:
- Use fresh-brewed espresso for maximum “I pay attention to detail” flavor.
- Want it extra moist? Add 2 tbsp maple syrup to the batter. Trust.
- Top with candied pecans if you’re feeling fancy—or trying to impress someone who ghosted you last October.
- Store in the fridge up to 5 days, if you’re capable of resisting that long.
