Pumpkin Spice Cake | Autumn Recipes | Veggie Magnifique

{ Recipe } Pumpkin Spice Cake



vegan pumpkin spice cake

Autumn gets a major yay from me. In addition to those gorgeous colours and delightfully crisp mornings, the colder weather is a blatant invitation to sit by the fire with a steaming cuppa and a delicious treat.

Such as this dense, chewy and spicy cake. It came about because we recently received this ridiculously Cinderella-esque specimen. A clear invitation to pumpkin-ise absolutely everything on my plate:


autumn vegetables pumpkin spice


I originally wanted to make pumpkin pancakes (another inspired Ann idea), but was sorely lacking in the non-stick department – total disaster. Not one to waste a good baking opportunity, I poured the batter into a cake mould and hoped for the best. It turned out super satisfying, worthy of a Veggie Magnifique share, so here goes!


Video: Pumpkin Spice Cake Recipe

Pumpkin spice is the epitome of autumn cosiness. The combination of pumpkin, with its velvety texture and slightly nutty flavour, and the delights of cinnamon, nutmeg and ginger? Perfection.

You can eat it alone, dress it up with some nut butter, or drizzle a lovely homemade fruit compote over the top. Yummy!

*Il y a des sous-titres – il faut les activer en cliquant sur CC*


Pumpkin Spice Cake

This recipe can also be used as a pancake batter - if you have the right tools!

Prep time


Cook time


Total time


  • 1.5 cups semolina flour
  • 2 tbsp coconut sugar or other healthy sweetener
  • 1 tsp each: ginger, cinnamon & nutmeg
  • 1 tsp salt
  • 1 cup any nut milk
  • 1 flax egg: 1 tbsp ground flaxseed left to soak in 3tbsp water for 10 minutes
  • 6tbsp pumpkin purée (cook chopped pumpkin at 180 C/350 F for 1 hour, peel, and mash)
  • 2tbsp melted coconut oil
  1. Mix dry ingredients together (flour, coconut sugar, spices, salt).
  2. Mix wet ingredients together in a separate bowl (nut milk, flax egg, pumpkin purée, coconut oil).
  3. Combine wet and dry ingredients.
  4. Pour batter into a cake tin/bread tin. Cook at 180 C/350 F for 45 minutes.
  5. Serve with a simple fig compote, made by slowly heating chopped figs until they turn into a yummy, drizzly compote.
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I hope you enjoy this comforting recipe. Do tag us on social media with #veggiemagnifique if you try it out, and let us know in the comments below what you thought of it.

Happy cosy cake-ing!

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20 October, 2017 | facebook | tweet | pin

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