Vegan Pumpkin Spice Cake

Vegan pumpkin spice cake with a sweet caramel glaze. Gluten free and naturally sweetened, this is the best impressive fall dessert!


Cake cake cake cake cake cake cake.

After all the pie I threw at you last week, I figured we needed some cake in our lives.


Thanksgiving is just a few days away and I cannot wait! When it comes to the menu, I personally love the idea of having the option of cake. We always had pie only growing up, but I’m thinking at least one cake option at Thanksgiving will have to become a tradition for us.

Our parents take care of the savory stuff, but you know I’ll be contributing some desserts! This year I’m making this pecan pie – it was my husband’s number one request, hands down . He tasted the pie when I was testing it to post here on the blog, and he was obsessed. I’m in love with that pie, too – it’s seriously a texture lover’s dream. However, this vegan pumpkin spice cake is on my menu this year too, and I couldn’t be more excited.

Step aside, pie, there’s a new Thanksgiving dessert in town.


If you’ve been around here before, you know I LOVE cake. It’s hands down my favorite category in all of dessert land, and will forever be my number one choice.

Typically (ALWAYS) I’m a chocolate lover all the way, but I couldn’t let this beautiful fall season escape without me pumpkin-izing my favorite form of dessert. This is also the last pumpkin recipe that’ll be on the blog this fall…and it’s the perfect, epic, gorgeous finale!


Guys, this cake is incredible. It’s SO much better than I had anticipated…which sounds like I was expecting it to be bad. Not true! I figured it would taste great, but it’s not chocolate, so, just a good cake.


This vegan pumpkin spice cake actually blew me away. Rich, soft, spiced cake, and do you SEE that caramel glaze on top?!


The batter is a combination of chickpea/fava bean flour and coconut flour. Why use both? Well, the chickpea flour can tend to get a little too thick and dense if used all on it’s own. Because we want a soft, moist cake, I add some coconut flour too. It does the perfect job balancing out the density of the chickpea flour. Next is some pumpkin pie spice, of course. I LOVE a lot of spice in any pumpkin baked goods, and this cake is no exception! I use a tablespoon of pumpkin pie spice, but go with the spice level you like.

For the wet ingredients, it’s a simple mix of flax eggs, date paste, pumpkin puree, and almond milk. The flax eggs are simply ground flaxseed combined with water until it thickens slightly – adds amazing nutritional benefits and just a teeny bit of texture! The dates add the perfect caramel-like richness, and the pumpkin contributes to the amazingly soft texture of the cake. Bake for 40 minutes, and cool for at least 15 minutes before turning out of the nonstick/well sprayed pan!


Once the cake is cool, I add a caramel glaze for some more moisture and sweet, fall flavor! The glaze is simply some date paste mixed with almond milk for a slightly thinner texture, to pour easily over the cake. I also add some more pumpkin pie spice. Honestly, the glaze really makes this cake – don’t skip it! Top the cake with some chopped pecans for some crunchy texture, and that’s it!


I was seriously so, so happy with this vegan pumpkin spice cake. It’s an absolute show stopper in terms of presentation, with it’s gorgeous shape and color. Made with healthy ingredients like chickpea flour, dates, and pumpkin puree, this soft, moist, perfectly spiced cake is a necessity this Thanksgiving, for cake-lovers like me!


If you try this recipe, let me know how it goes/what you think! Take a picture and tag me @beamingbanana on Instagram. Happy baking!

Vegan Pumpkin Spice Cake

Prep Time: 20 minutes

Cook Time: 50 minutes

Total Time: 1 hour, 10 minutes

Yield: 12 servings


  • Cake:
  • 2 c chickpea flour
  • 1 c coconut flour
  • 1 tbsp pumpkin pie spice
  • 2 flax eggs (2 tbsp ground flaxseed in a bowl with 6 tbsp water, set in the refrigerator for 30 minutes before mixing into batter)
  • 1 c date paste (I used about 16 medjool dates blended with 1 c hot water, then measured out 1 cup)
  • 1 c pumpkin puree
  • 3 c almond milk
  • Glaze:
  • 1/2 c date paste
  • 1/4 c almond milk
  • Pumpkin pie spice, to taste


  1. Preheat the oven to 350 degrees.
  2. Get the flax eggs into the fridge to set.
  3. Mix the chickpea flour, coconut flour, and pumpkin pie spice in a large bowl.
  4. Make the date paste and add to the dry ingredients, along with the pumpkin, flax eggs, and almond milk.
  5. Stir the batter to thoroughly combine all the ingredients.
  6. Pour batter into a nonstick bundt pan (I also sprayed mine with coconut oil spray)
  7. Bake for 40 minutes.
  8. Allow the cake to cool in the pan for about 15 minutes before turning out to cool completely.
  9. To make the glaze, measure out 1/2 c date paste (I just made extra with the date paste I made to go in the batter).
  10. Stir with almond milk to thin out the date paste, and add pumpkin pie spice for more flavor - I used about 1 tsp.
  11. Drizzle the glaze over the cooled cake.