This cozy Pumpkin Spice Latte Cake is everything you love about your favorite fall drink—transformed into a soft, fluffy, and perfectly spiced dessert. Each bite brings together warm cinnamon and pumpkin spice flavors, moist pumpkin cake layers, and a luscious espresso buttercream frosting that tastes just like a pumpkin spice latte in cake form. Completely vegan and easily adaptable to gluten-free, it’s the ultimate fall treat for gatherings, holidays, or an afternoon with coffee.

Why You’ll Love This Recipe

• It’s like your favorite pumpkin spice latte—only better, because it’s cake!
• Perfectly moist and fluffy, with just the right amount of pumpkin and spice.
• The espresso-infused buttercream frosting adds a delicious coffee flavor that balances the sweetness beautifully.
• 100% vegan, dairy-free, and egg-free, with easy gluten-free options.
• A crowd-pleasing dessert for fall, Thanksgiving, or any festive occasion.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Pumpkin Cake Layers

15 ounce can pumpkin puree
1 cup canola oil
1 cup soy milk (or oat, almond, or coconut milk)
1 cup packed brown sugar
1/2 cup granulated sugar
1 1/2 teaspoons pure vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
2 teaspoons pumpkin pie spice

Espresso Buttercream

1 cup vegan butter, softened to room temperature
3 cups powdered sugar
1–2 teaspoons espresso powder (or 1–2 tablespoons cooled brewed espresso)
1 teaspoon pure vanilla extract
2–3 tablespoons soy milk (or other plant-based milk)

Directions

1. Preheat the oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper for easy removal.
2. In a large bowl, whisk together pumpkin puree, oil, milk, both sugars, and vanilla until smooth and well combined.
3. Add the flour on top of the wet mixture. Sprinkle baking powder, baking soda, salt, cinnamon, and pumpkin pie spice over the flour. Stir or whisk gently until just combined.
4. Divide the batter evenly between the prepared pans. Bake for 35–45 minutes, or until a toothpick inserted into the center comes out clean.
5. Let the cakes cool in their pans for 10 minutes, then remove and transfer to a wire rack to cool completely.
6. To make the frosting: In a large mixing bowl or stand mixer, beat the vegan butter until creamy. Gradually add powdered sugar until incorporated. Add espresso powder, vanilla, and soy milk as needed, and beat until fluffy and smooth.
7. Once the cakes are completely cool, frost the layers generously with the espresso buttercream. Slice, serve, and enjoy your cozy pumpkin latte cake!

Servings and Timing

• Servings: 16 slices
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Cooling Time: 1 hour
• Total Time: 2 hours

Variations

• Gluten-Free Version: Replace all-purpose flour with a 1:1 gluten-free flour blend.
• Decaf Option: Substitute decaf espresso powder or strong brewed decaf coffee for the espresso.
• Lower Oil Option: Replace half the oil with unsweetened applesauce for a lighter texture.
• Extra Spice: Add a pinch of nutmeg or cloves for deeper fall flavor.
• Frosting Twist: Add a touch of maple syrup or cinnamon to the frosting for a warm, aromatic note.

Storage/Reheating

• The frosted cake can be stored at room temperature for up to 5 days in an airtight container or in the refrigerator for longer freshness.
• Unfrosted cake layers can be wrapped in plastic and frozen for up to 3 months. Thaw in the refrigerator overnight before decorating.
• The espresso buttercream can be made up to 2 days ahead. Store it in the fridge and bring to room temperature before using.

FAQs

1. Can I make this recipe as cupcakes?

Yes, simply divide the batter into lined muffin tins and bake for 18–20 minutes or until a toothpick comes out clean.

2. Can I make this gluten-free?

Absolutely! Substitute the all-purpose flour with a quality gluten-free 1:1 flour blend.

3. What if I don’t want to use espresso?

You can use decaf espresso, strong brewed coffee, or omit it completely if you prefer a non-coffee version.

4. Can I use fresh pumpkin instead of canned?

Yes, use 15 ounces (about 1 ¾ cups) of cooked and pureed pumpkin. Make sure it’s smooth and not watery.

5. How do I prevent my cake from being too dense?

Avoid overmixing the batter—stir just until the dry ingredients are incorporated.

6. Can I make the frosting in advance?

Yes, store it in an airtight container in the fridge for up to 2 days. Bring it to room temperature and beat again before using.

7. How can I make the frosting thicker or thinner?

Add more powdered sugar for thicker frosting, or more plant milk for a lighter, creamier consistency.

8. What’s the best oil to use?

Canola oil works great, but you can also use avocado oil or melted coconut oil.

9. How should I store leftovers?

Keep leftover slices covered at room temperature for up to 5 days or refrigerate for a slightly firmer texture.

10. Can I freeze the frosted cake?

Yes, freeze individual slices or the whole frosted cake. Wrap tightly in plastic and foil, then thaw in the fridge overnight before serving.

Conclusion

This Pumpkin Spice Latte Cake captures the warmth and flavor of fall in every bite. With tender pumpkin-spiced layers and silky espresso buttercream, it’s the perfect dessert for cozy gatherings, holiday celebrations, or simply satisfying your pumpkin spice cravings. Whether you serve it with a cup of coffee or enjoy it on its own, this vegan cake will quickly become a seasonal favorite.

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