Vegan Pumpkin Spice Cake
Prep time
Cook time
Total time
Recipe type: Dessert
Phase: 3
Serves: 8 slices
  • Cake:
  • 2 cups oat flour
  • ½ cup pure maple syrup
  • ½ cup unsweetened plain or vanilla non-dairy milk
  • 1 cup canned pumpkin puree (not pumpkin pie filling)
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp pumpkin spice
  • Frosting:
  • • 1 cup cashews soaked in warm water for 1 hour
  • • 1 tbsp pure maple syrup
  • • 1 tbsp fresh squeezed lemon juice
  • • 1-2 tbsp unsweetened plain or vanilla non-dairy milk
  1. Preheat oven to 350F and line a square baking dish with parchment paper.
  2. Mix the dry ingredients evenly together in a large bowl and then add and gently mix in the wet ingredients until well combined and smooth.
  3. Pour and evenly spread the cake batter in the baking dish.
  4. Bake in oven for 30min and then allow to cool down completely.
  5. Blend or food process cashew cream ingredients together until combined and smooth, stopping as needed to scrape down sides of container. Spread the frosting evenly on top of the cake. Enjoy! Store in fridge for up to 1 week.
Recipe by Lean Green DAD® at