4.9 from 73 votes
Close up of a square of pumpkin spice cake
Easy Pumpkin Spice Dump Cake (One Step, Vegan)
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
 

This easy vegan pumpkin spice cake is rich and delicious, packed with warming autumnal spice.

Simply put all the ingredients into a mixer or food processor, mix together and bake.

Swap in your favourite gluten-free flour to make this gluten free. Egg-free, dairy-free, nut-free and vegan, this cake works for everyone. With plenty of flavour in the cake, the decoration is optional but well worth trying.

Course: Cake
Cuisine: Baking, Vegan
Keyword: Cake
Servings: 16
Calories: 189 kcal
Author: Helen Best-Shaw
Ingredients
  • 350 g plain flour
  • 225 g sugar (soft brown or golden is best)
  • 2–3 tsp pumpkin spice
  • 1 tbs orange zest
  • 1 tsp baking powder
  • ½ tsp bicarbonate of soda
  • Pinch salt
  • 225 ml water
  • 100 g vegan spread (melted)
  • 150 g pumpkin puree
  • 4 tbsp golden syrup (about 60g)
For the orange and stem ginger drizzle
  • 100 g icing sugar
  • 1 tsp ginger syrup
  • 2 tsp orange juice (as needed)
  • 2 pieces candied stem ginger
Instructions
For the cake
  1. Place all the dry ingredients into a bowl and mix.

  2. Add the pumpkin puree and golden syrup.

  3. Melt the spread and add to the bowl with the water.

  4. Mix it all together until you have a smooth batter. You can do this with a hand mixer, by hand or even in the food processor.  

  5. Line a 8" x 8" or a 9" x 6" baking tin with baking parchment. Pour the batter into the lined tin. Bake at GM4/180°C/355°F for about 35–40 mins, until the cake is well risen and a cocktail stick inserted into the middle comes out clean.

  6. Allow the cake to cool in the tin for a few minutes, as a freshly baked cake is very fragile when still hot. When it is cool enough to handle, lift out of the tin and leave to fully cool on a wire cake rack.

For the orange & stem ginger drizzle
  1. Sift the icing sugar into a bowl. Finely chop a few pieces of the stem ginger. 

  2. Stir a teaspoon of the stem ginger syrup into the icing sugar. Slowly stir in some orange juice, a few drops at at time.

    Test the consistency. It should run off the spoon, leaving a trail in the bowl that disappears after a few seconds. 

  3.  Pour the icing into a piping bag, or other small, clean plastic bag.

  4. When you are ready to decorate the cake, snip the corner off the bag. Starting from one corner, gently squeeze the bag and drizzle the icing back and forth across the cake. I find it is easier to space the lines of icing out, and go over the cake several times.   

  5. Scatter the stem ginger pieces over the cake. Allow 20 minutes for the icing to set before serving. 

Recipe Notes

Hints and Tips 

Can I make this gluten free?

YES! Simply substitute your usual gluten free flour.

Will this cake freeze?

Yes! Wrap well and freeze for up to 6 weeks. Decorate once defrosted.  

Recipe Variations

Baking Variations

Nutritional Information

Nutrition Facts
Easy Pumpkin Spice Dump Cake (One Step, Vegan)
Amount Per Serving
Calories 189 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g6%
Sodium 82mg4%
Potassium 146mg4%
Carbohydrates 35g12%
Fiber 1g4%
Sugar 18g20%
Protein 2g4%
Vitamin A 1430IU29%
Vitamin C 0.8mg1%
Calcium 45mg5%
Iron 1.9mg11%
* Percent Daily Values are based on a 2000 calorie diet.