A Cozy Slice of Autumn: Vegan, Oil-Free Pumpkin Tea Cake

A Cozy Slice of Autumn: Vegan Oil-Free Pumpkin Tea Cake

Makes 1 (9-inch) square cake

This cozy vegan, oil-free Pumpkin Tea Cake is full of autumn flavor and warm spices — tender, moist, and completely plant-based. It’s a wholesome treat you can feel good about enjoying any time of day, whether paired with tea in the afternoon or as a naturally sweet breakfast bite.

There’s something about the scent of pumpkin and spice drifting through the kitchen that instantly feels like fall. The comforting aroma of cinnamon, nutmeg, and cloves evokes crisp mornings, golden leaves, and the simple joy of slowing down with a warm drink and a homemade treat. This pumpkin tea cake captures all of that coziness — but with a nourishing twist.

This recipe skips the oil and dairy without sacrificing flavor or tenderness. Pumpkin purée and applesauce provide natural moisture and sweetness, while warm spices infuse every bite with that classic autumn flavor. The result is a perfectly soft, lightly sweet loaf that pairs beautifully with tea–or your first cup of coffee!

What makes this vegan, oil-free Pumpkin Tea Cake special is its balance — indulgent enough to feel like a treat, yet wholesome enough to enjoy any day of the week. It’s made with simple, plant-based ingredients that nourish your body while satisfying your sweet tooth. No added fat or oils, no eggs, no dairy — just the goodness of whole grains, pumpkin, and spices working together to create something truly delicious.

For a touch of extra sweetness, you can drizzle the cooled cake with a light glaze — a simple finishing touch that makes it look extra-special without taking away from its wholesome character.

Healthy food doesn’t have to feel like a compromise. When real ingredients are allowed to shine, they deliver not just nutrition, but deep flavor and satisfaction. This pumpkin tea cake is proof: every slice is soft, fragrant, and full of that autumn magic that makes you want to bake again tomorrow.

So brew a pot of your favorite tea, slice a piece while it’s still warm, and enjoy the season’s simple pleasures — one cozy bite at a time.

Incredibly moist and flavorful!

Why You’ll Love This Recipe

• Naturally Moist & Tender: Pumpkin purée and applesauce keep the crumb incredibly soft and luscious — no oil needed.

• Warm & Comforting Flavors: Classic fall spices fill your kitchen with irresistible pumpkin spice aroma.

• Wholesome Ingredients: 100% plant-based with ingredients designed to support good health. I used whole wheat flour, but you can substitute a gluten-free all-purpose blend. Maple syrup sweetens gently–no processed sugar here!

• Oil-Free: Light on calories but rich in flavor — proof that healthy baking can still feel indulgent.

• Perfect Anytime Treat: Enjoy it for breakfast, dessert, or with an afternoon cup of tea.

• Freezer-Friendly: Bake once, slice, and stash extras for easy grab-and-go snacks all season long.

• Optional Glaze: A simple confectioner’s sugar drizzle adds a touch of sweetness and a bakery-style finish for special occasions.

What You'll Need

• Dry Ingredients

  • 1 ½ cups whole wheat flour (or substitute all-purpose gluten-free flour blend)

  • ½ cup almond flour

  • 1 teaspoon ground cinnamon

  • ½ teaspoon ground cloves

  • ¼ teaspoon ground nutmeg

  • 1 teaspoon baking powder

  • ½ teaspoon baking soda

  • ¾ teaspoon salt

  Wet Ingredients

  • 1 cup canned pumpkin

  • ¾ cup unsweetened applesauce

  • ½ cup pure maple syrup

  • 1 tablespoon molasses

  • 2 teaspoons vanilla extract

  Optional Orange Glaze

  • ½ cup powdered sugar

  • 1 ½ tablespoons orange juice

  • Zest of 1 orange

How to Make It

1. Preheat your oven to 375°F. Lightly spray or spread a couple of drops of oil in a 9-inch square baking dish or line it with parchment paper, leaving a few inches overhanging on the sides for easy lifting and slicing.

2. Whisk together the dry ingredients. In a large bowl, combine the whole wheat flour, almond flour, cinnamon, cloves, nutmeg, baking powder, baking soda, and salt.

3. Mix the wet ingredients. In a separate bowl, whisk the pumpkin, applesauce, maple syrup, molasses, and vanilla until smooth.

4. Combine wet and dry. Pour the wet mixture into the bowl with the dry ingredients. Stir gently with a spatula until just combined — avoid overmixing to keep the texture tender.

5. Pour and smooth. Transfer the batter into the prepared baking dish, spreading it evenly.

6. Bake. Place in the oven and bake for about 30 minutes, or until a toothpick inserted in the center comes out clean. The sides of the cake will be darker brown and will pull away from the sides slightly when done.

7. Cool completely. Let the cake rest in the pan for 10 minutes, then lift it out to a cooling rack to cool fully before slicing or glazing.

8. Optional glaze. In a small bowl, whisk together the powdered sugar, orange juice, and orange zest until smooth. Drizzle over the cooled cake for a bright, citrusy finish.

9. Slice and serve. Enjoy a warm slice with tea or coffee — the perfect cozy bite for autumn days.