Sweet Autumn Pumpkin Cake

READY IN: 45mins
Recipe by Babushka

Maple Syrup and Pumpkin? It's divine, AND totally vegan. I concocted this when making a birthday cake for a party including some friends who are vegan. Hope you enjoy!

Top Review by Sweet Baboo

I can't give a star rating because I made substantial changes to the original recipe, but I can tell you that the adaptation was really enjoyed. Ours turned out very moist, almost like a steamed pudding rather than a cake, but quite delicious none the less. I'm listing the changes I made in case anyone else has dietary restrictions and wonders if this recipe can be successfully altered. I substituted soft spelt flour, and because I used a whole grain I added an extra 1/2 teaspoon of baking powder and extra 2 1/2 Tablespoons of liquid, I used extra light olive oil, and for the sweetener I used 1/2 cup regular Splenda and 1/4 cup Brown Sugar Splenda blend. Next time I would eliminate the glaze. My cake took 35 minutes to bake. Served with whipped cream, this made a fine dessert.

Ingredients Nutrition


  1. Preheat oven to 375°F.
  2. Mix together dry ingredients for cake in bowl and set aside.
  3. Mix together oil, 1/2 cup maple syrup, and 1 cup sugar until well mixed.
  4. Add pumpkin and dry ingredients a little at a time, alternating each, but beginning and ending with the dry ingredients.
  5. Add maple flavoring while mixing.
  6. Pour batter into greased 8x8 or 9x11 pan. Make note that times given are for 8x8 so watch your cake closely.
  7. Bake at 375F for 25 minutes.
  8. For glaze, mix together all three ingredients until well mixed. If you have some powdered sugar lumps, pass the glaze through a small strainer.
  9. When 25 miutes is up for cake, drizzle glaze over top while it is still in the oven. Cook for five more mintes.
  10. Remove from oven and sprinkle lightly with powdered sugar. Cool on rack.

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