Chai-Spiced Vegan Pumpkin Cake with Cinnamon Buttercream
Prep time
Cook time
Total time
Serves: One 9-inch, 2-layer cake
Chai Vegan Pumpkin Cake
Pumpkin Cashew Filling
Dairy-Free Cinnamon Buttercream
  • Equal parts ground cinnamon and organic cane sugar (just enough for sprinkling)
  • Chopped pecans (optional)
Chai Vegan Pumpkin Cake
  1. Preheat your oven to 350ºF. Cut two 9-inch circles of parchment paper and place them in the bottoms of two 9-inch cake pans.
  2. In a medium mixing bowl, whisk together the flour, sugar, cinnamon, cardamom, nutmeg, allspice, baking powder, baking soda, ginger, cloves, and salt.
  3. In a large mixing bowl, whisk together the pumpkin purée, coconut milk, aquafaba, softened coconut butter*, vinegar, and vanilla.
  4. Add the dry ingredients to the wet, and stir until just combined; do not over-mix.
  5. Pour half of the batter into one of the prepared cake pans and half into the other.
  6. Bake for 28 to 32 minutes, or until a toothpick inserted in the center of a cake comes out clean.
  7. Let the cakes cool in the pans on a wire rack for 10 minutes. Turn the cakes out onto the wire rack, and let cool completely.
Pumpkin Cashew Filling
  1. In a small bowl, whisk together the cashew butter, pumpkin purée, coconut sugar, and cinnamon until smooth.
  2. Cashew butter can vary in thickness, so whisk in a tablespoon or two of dairy-free milk beverage, if needed, to make the filling spreadable, but not runny.
Dairy-Free Cinnamon Buttercream
  1. Add the buttery spread and powdered sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat until creamy and smooth.
  2. Add the vanilla, lemon juice, ½ teaspoon of the cinnamon, and the salt.
  3. Taste and add up to ½ teaspoon of additional cinnamon if you want a more pronounced spice flavor.
  1. Once the cakes are completely cool, spread the Pumpkin Cashew Filling over the top of one of the cakes (bottom side up).
  2. Place the other cake on top of the filling, again bottom side up.
  3. Spread the Dairy-Free Cinnamon Buttercream all over the top and sides of the cake.
  4. Garnish with a sprinkle of cinnamon sugar and/or chopped pecans, if desired.
It helps to start with room temperature ingredients, so the coconut butter doesn't seize up.
Recipe by Go Dairy Free at