A customized print-friendly version of this recipe is available by clicking the "Print Recipe" button on this page.

Pumpkin Spice Cake

in quick and easy whole grain dairy free gluten free overnight guaranteed classic


Pumpkin Spice Cake Recipe

This simple batter bakes up into a vegan cake, sweet and spicy with a tender crumb. We love it as an afternoon snack or after-dinner dessert.

At a glance

one 8' or 9" cake
Nutrition information


Choose your measure:

  • 1 3/4 cups King Arthur White Whole Wheat Flour
  • 1 cup packed brown sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon vanilla extract
  • 6 tablespoons vegetable oil
  • 1 cup pumpkin purée
  • 1/2 cup water or almond milk
  • 1 cup raisins, walnuts, or dried cranberries


  1. Preheat the oven to 350°F. Lightly grease an 8" square or 9" round pan that's at least 2" deep.
  2. In a large bowl, whisk together the flour, brown sugar, salt, baking soda, baking powder, and spices.
  3. In a medium bowl, whisk together the vanilla, oil, pumpkin purée, and water or almond milk.
  4. Stir the wet ingredients into the dry until evenly moistened. Mix in the raisins (or walnuts or cranberries). Transfer the batter to the prepared pan.
  5. Bake the cake for 30 to 35 minutes, until a toothpick inserted into the center comes out clean, or with a few moist crumbs clinging to it.
  6. Remove the cake from the oven and serve it warm from the pan, garnished with confectioners' sugar if desired.
  7. Cool completely, and store any leftovers, well wrapped, at room temperature for several days. Freeze for longer storage.

Nutrition Information

  • Serving Size 2" square, 64g
  • Servings Per Batch 16
Amount Per Serving:
  • Calories 170
  • Calories from Fat 45
  • Total Fat 5g
  • Saturated Fat 0g
  • Trans Fat 0g
  • Cholesterol 0mg
  • Sodium 120mg
  • Total Carbohydrate 31g
  • Dietary Fiber 3g
  • Sugars 19g
  • Protein 2g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.