Prep time: 45 mins

Cook time: 30 mins

Total time: 1 hour 15 mins

Recipe by Taylor Mooney



1 package yellow Duncan Hines cake mix

1/2 cup nondairy milk

1/3 cup + 2 T vegetable oil + 4 T water

3 tsp baking soda

1 flax egg (1 T flax seed + 2 T water; mix)

1 1/4 cup pumpkin puree


8 oz vegan cream cheese

8 oz vegan whipped cream*

1 cup powdered sugar

remaining pumpkin puree (about 1/3 cup)

1 tsp pumpkin pie spice**

Caramel/maple syrup for drizzling

1/4 cup pecans


  1. Set oven t0 350 degrees F
  2. Combine your cake mix and your baking soda.
  3. Add in nondairy milk, vegetable oil, water, flax egg, and pumpkin puree.
  4. Whisk together until there are no clumps.
  5. Pour even amounts into 2 cake pans.
  6. Bake 25-30 minutes.
  7. While that is baking, start to prepare your filling.
  8. Place vegan cream cheese in a mixing bowl and beat until light and fluffy.
  9. Add the whipped cream that you already made. (see notes)
  10. Add powdered sugar, pumpkin puree, and pumpkin spice. (see notes)
  11. Once your cakes are removed from the oven and cooled, slice off the rounded top of whichever cake will go on the bottom (this is a two-layered cake).
  12. Cover the top of the bottom layer of cake with filling, add on top layer of the cake, and frost that as well.
  13. Place pecans on the top of the torte then drizzle with vegan caramel or maple syrup.
  14. Chill until ready to serve.

* to make vegan whipped cream chill a can of coconut milk in the fridge for 24 hours, open can and scoop the thick top layer into a mixing bowl. Add in 1 tsp vanilla and 3-4 Tablespoons of powdered sugar.

** pumpkin pie spice is a combination of cinnamon, nutmeg, ginger, allspice, and cloves so it is very easy to make at home


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