This Vegan Cream Cheese Frosting is tangy, smooth, sweet perfection! I share how to make it thicker and the best tips for the best consistency and taste!
There’s no other way to say it: this frosting is SO GOOD everyone. It’s definitely one of my favourite top frostings to date (and I was a baker! So I’ve made a LOT of frostings) the other one being my chocolate frosting! I actually can’t believe I’m just sharing this frosting now since I’ve been making it since my carrot cake cupcakes and my red velvet brownies. But this version has been perfected not only in taste but for one thing in specific -> to make it thicker!
Making it thicker: use cornstarch!
If you’ve ever made cream cheese frosting, you know that is has a tendency to be runny. The trick? Add cornstarch. You may or may not know but your powdered/confectioner’s/icing sugar probably has some cornstarch in it, and adding more really helps to thicken this frosting up! The taste is undetectable after the frosting sits in the fridge for at least a few hours and all you taste is tangy, smooth, sweet perfection!
- For the best results, ensuring you’re using vegan cream cheese, not cream cheese spread. A brand like Tofutti or Violife will give you the best results, but don’t panic if all you can find is cream cheese spread! You can still use it and it will still taste delicious, and it will still get very thick in the fridge but it will not be as thick outside of the fridge. I tested both and to be honest, the easy fix is to just keep it in the fridge and whatever Cake you’re using in the fridge too! If you’re making my pumpkin sheet cake, it tastes deliciously moist in the fridge for days anyway!
- Ensure that you let the frosting thicken up in the fridge either before or right after applying it to your fully cooled cake or treat. The frosting really thickens up nicely in the fridge and you can either make it ahead or make it, apply it, then let it all sit together to meld together nicely.
- Start with vegan cream cheese and vegan butter at the same temperature. I like to set them both out of the fridge for at least 20 minutes to come to room temperature around the same temperature.
- Taste test your frosting along the way! Start with the 3 cups and cornstarch, then see if you want the extra cup of powdered sugar. It does help to thicken up the end result more, but it’s up to your taste based on how tangy you want it.
Related Recipes
You absolutely need to slather this frosting over your favourite cakes and mug cakes:
Pumpkin Sheet Cake (coming Friday!)
Banana Bread Mug Cake
Pumpkin Mug Cake (incredible here!)
Red Velvet Brownies
Carrot Cake Muffins
That’s it friends! I hope you love this recipe SO much and put it on everything!
Ingredients
- 8 ounces vegan cream cheese* , bring to room temperature
- ½ cup vegan butter sticks , bring to room temperature ( 4 ounces)
- 1 teaspoon vanilla extract , or vanilla paste
- pinch sea salt
- 3 - 4 cups powdered sugar , sifted ( 480 g for 4 cups)
- 1/4 cup cornstarch , sifted ( 32 g)
Instructions
- In the bowl of a mixer, beat the butter and cream cheese together for about 2 minutes until fully incorporated.
- Add in the vanilla extract or paste and the pinch of salt.
- Add in a cup of sifted powdered sugar and all of the sifted cornstarch. Mix for about 1 minute or until incorporated. Add in the powdered sugar 1 cup at a time until the frosting has reached the desired thickness.
- Place the frosting wrapped or covered into the fridge for at least 4 hours or overnight, until being used. You can enjoy it right away, but it will thicken up beautifully in the fridge.
- You can apply it immediately to a cooled cake, then place in the fridge, or place the frosting itself, then apply to the cake later. Enjoy!
Notes
- For the best results, ensuring you’re using vegan cream cheese, not cream cheese spread. A brand like Tofutti or Violife will give you the best results, but don’t panic if all you can find is cream cheese spread! You can still use it and it will still taste delicious, and it will still get very thick in the fridge but it will not be as thick outside of the fridge. I tested both and to be honest, the easy fix is to just keep it in the fridge and whatever Cake you’re using in the fridge too! If you’re making my pumpkin sheet cake, it tastes deliciously moist in the fridge for days anyway!
- Ensure that you let the frosting thicken up in the fridge either before or right after applying it to your fully cooled cake or treat. The frosting really thickens up nicely in the fridge and you can either make it ahead or make it, apply it, then let it all sit together to meld together nicely.
- Start with vegan cream cheese and vegan butter at the same temperature. I like to set them both out of the fridge for at least 20 minutes to come to room temperature around the same temperature.
- Taste test your frosting along the way! Start with the 3 cups and cornstarch, then see if you want the extra cup of powdered sugar. It does help to thicken up the end result more, but it’s up to your taste based on how tangy you want it.
This Vegan Cream Cheese Frosting is tangy, smooth, sweet perfection! I share how to make it thicker and the best tips for the best consistency and taste!
There’s no other way to say it: this frosting is SO GOOD everyone. It’s definitely one of my favourite top frostings to date (and I was a baker! So I’ve made a LOT of frostings) the other one being my chocolate frosting! I actually can’t believe I’m just sharing this frosting now since I’ve been making it since my carrot cake cupcakes and my red velvet brownies. But this version has been perfected not only in taste but for one thing in specific -> to make it thicker!
Making it thicker: use cornstarch!
If you’ve ever made cream cheese frosting, you know that is has a tendency to be runny. The trick? Add cornstarch. You may or may not know but your powdered/confectioner’s/icing sugar probably has some cornstarch in it, and adding more really helps to thicken this frosting up! The taste is undetectable after the frosting sits in the fridge for at least a few hours and all you taste is tangy, smooth, sweet perfection!
- For the best results, ensuring you’re using vegan cream cheese, not cream cheese spread. A brand like Tofutti or Violife will give you the best results, but don’t panic if all you can find is cream cheese spread! You can still use it and it will still taste delicious, and it will still get very thick in the fridge but it will not be as thick outside of the fridge. I tested both and to be honest, the easy fix is to just keep it in the fridge and whatever Cake you’re using in the fridge too! If you’re making my pumpkin sheet cake, it tastes deliciously moist in the fridge for days anyway!
- Ensure that you let the frosting thicken up in the fridge either before or right after applying it to your fully cooled cake or treat. The frosting really thickens up nicely in the fridge and you can either make it ahead or make it, apply it, then let it all sit together to meld together nicely.
- Start with vegan cream cheese and vegan butter at the same temperature. I like to set them both out of the fridge for at least 20 minutes to come to room temperature around the same temperature.
- Taste test your frosting along the way! Start with the 3 cups and cornstarch, then see if you want the extra cup of powdered sugar. It does help to thicken up the end result more, but it’s up to your taste based on how tangy you want it.
Related Recipes
You absolutely need to slather this frosting over your favourite cakes and mug cakes:
Pumpkin Sheet Cake (coming Friday!)
Banana Bread Mug Cake
Pumpkin Mug Cake (incredible here!)
Red Velvet Brownies
Carrot Cake Muffins
That’s it friends! I hope you love this recipe SO much and put it on everything!
Ingredients
- 8 ounces vegan cream cheese* , bring to room temperature
- ½ cup vegan butter sticks , bring to room temperature ( 4 ounces)
- 1 teaspoon vanilla extract , or vanilla paste
- pinch sea salt
- 3 - 4 cups powdered sugar , sifted ( 480 g for 4 cups)
- 1/4 cup cornstarch , sifted ( 32 g)
Instructions
- In the bowl of a mixer, beat the butter and cream cheese together for about 2 minutes until fully incorporated.
- Add in the vanilla extract or paste and the pinch of salt.
- Add in a cup of sifted powdered sugar and all of the sifted cornstarch. Mix for about 1 minute or until incorporated. Add in the powdered sugar 1 cup at a time until the frosting has reached the desired thickness.
- Place the frosting wrapped or covered into the fridge for at least 4 hours or overnight, until being used. You can enjoy it right away, but it will thicken up beautifully in the fridge.
- You can apply it immediately to a cooled cake, then place in the fridge, or place the frosting itself, then apply to the cake later. Enjoy!
Notes
- For the best results, ensuring you’re using vegan cream cheese, not cream cheese spread. A brand like Tofutti or Violife will give you the best results, but don’t panic if all you can find is cream cheese spread! You can still use it and it will still taste delicious, and it will still get very thick in the fridge but it will not be as thick outside of the fridge. I tested both and to be honest, the easy fix is to just keep it in the fridge and whatever Cake you’re using in the fridge too! If you’re making my pumpkin sheet cake, it tastes deliciously moist in the fridge for days anyway!
- Ensure that you let the frosting thicken up in the fridge either before or right after applying it to your fully cooled cake or treat. The frosting really thickens up nicely in the fridge and you can either make it ahead or make it, apply it, then let it all sit together to meld together nicely.
- Start with vegan cream cheese and vegan butter at the same temperature. I like to set them both out of the fridge for at least 20 minutes to come to room temperature around the same temperature.
- Taste test your frosting along the way! Start with the 3 cups and cornstarch, then see if you want the extra cup of powdered sugar. It does help to thicken up the end result more, but it’s up to your taste based on how tangy you want it.
This Vegan Cream Cheese Frosting is tangy, smooth, sweet perfection! I share how to make it thicker and the best tips for the best consistency and taste!
There’s no other way to say it: this frosting is SO GOOD everyone. It’s definitely one of my favourite top frostings to date (and I was a baker! So I’ve made a LOT of frostings) the other one being my chocolate frosting! I actually can’t believe I’m just sharing this frosting now since I’ve been making it since my carrot cake cupcakes and my red velvet brownies. But this version has been perfected not only in taste but for one thing in specific -> to make it thicker!
Making it thicker: use cornstarch!
If you’ve ever made cream cheese frosting, you know that is has a tendency to be runny. The trick? Add cornstarch. You may or may not know but your powdered/confectioner’s/icing sugar probably has some cornstarch in it, and adding more really helps to thicken this frosting up! The taste is undetectable after the frosting sits in the fridge for at least a few hours and all you taste is tangy, smooth, sweet perfection!
- For the best results, ensuring you’re using vegan cream cheese, not cream cheese spread. A brand like Tofutti or Violife will give you the best results, but don’t panic if all you can find is cream cheese spread! You can still use it and it will still taste delicious, and it will still get very thick in the fridge but it will not be as thick outside of the fridge. I tested both and to be honest, the easy fix is to just keep it in the fridge and whatever Cake you’re using in the fridge too! If you’re making my pumpkin sheet cake, it tastes deliciously moist in the fridge for days anyway!
- Ensure that you let the frosting thicken up in the fridge either before or right after applying it to your fully cooled cake or treat. The frosting really thickens up nicely in the fridge and you can either make it ahead or make it, apply it, then let it all sit together to meld together nicely.
- Start with vegan cream cheese and vegan butter at the same temperature. I like to set them both out of the fridge for at least 20 minutes to come to room temperature around the same temperature.
- Taste test your frosting along the way! Start with the 3 cups and cornstarch, then see if you want the extra cup of powdered sugar. It does help to thicken up the end result more, but it’s up to your taste based on how tangy you want it.
Related Recipes
You absolutely need to slather this frosting over your favourite cakes and mug cakes:
Pumpkin Sheet Cake (coming Friday!)
Banana Bread Mug Cake
Pumpkin Mug Cake (incredible here!)
Red Velvet Brownies
Carrot Cake Muffins
That’s it friends! I hope you love this recipe SO much and put it on everything!
Ingredients
- 8 ounces vegan cream cheese* , bring to room temperature
- ½ cup vegan butter sticks , bring to room temperature ( 4 ounces)
- 1 teaspoon vanilla extract , or vanilla paste
- pinch sea salt
- 3 - 4 cups powdered sugar , sifted ( 480 g for 4 cups)
- 1/4 cup cornstarch , sifted ( 32 g)
Instructions
- In the bowl of a mixer, beat the butter and cream cheese together for about 2 minutes until fully incorporated.
- Add in the vanilla extract or paste and the pinch of salt.
- Add in a cup of sifted powdered sugar and all of the sifted cornstarch. Mix for about 1 minute or until incorporated. Add in the powdered sugar 1 cup at a time until the frosting has reached the desired thickness.
- Place the frosting wrapped or covered into the fridge for at least 4 hours or overnight, until being used. You can enjoy it right away, but it will thicken up beautifully in the fridge.
- You can apply it immediately to a cooled cake, then place in the fridge, or place the frosting itself, then apply to the cake later. Enjoy!
Notes
- For the best results, ensuring you’re using vegan cream cheese, not cream cheese spread. A brand like Tofutti or Violife will give you the best results, but don’t panic if all you can find is cream cheese spread! You can still use it and it will still taste delicious, and it will still get very thick in the fridge but it will not be as thick outside of the fridge. I tested both and to be honest, the easy fix is to just keep it in the fridge and whatever Cake you’re using in the fridge too! If you’re making my pumpkin sheet cake, it tastes deliciously moist in the fridge for days anyway!
- Ensure that you let the frosting thicken up in the fridge either before or right after applying it to your fully cooled cake or treat. The frosting really thickens up nicely in the fridge and you can either make it ahead or make it, apply it, then let it all sit together to meld together nicely.
- Start with vegan cream cheese and vegan butter at the same temperature. I like to set them both out of the fridge for at least 20 minutes to come to room temperature around the same temperature.
- Taste test your frosting along the way! Start with the 3 cups and cornstarch, then see if you want the extra cup of powdered sugar. It does help to thicken up the end result more, but it’s up to your taste based on how tangy you want it.
Vegan Cream Cheese Frosting
Ingredients
- 8 ounces vegan cream cheese* bring to room temperature
- ½ cup vegan butter sticks bring to room temperature ( 4 ounces)
- 1 teaspoon vanilla extract or vanilla paste
- pinch sea salt
- 3 - 4 cups powdered sugar sifted ( 480 g for 4 cups)
- 1/4 cup cornstarch sifted ( 32 g)
Instructions
- In the bowl of a mixer, beat the butter and cream cheese together for about 2 minutes until fully incorporated.
- Add in the vanilla extract or paste and the pinch of salt.
- Add in a cup of sifted powdered sugar and all of the sifted cornstarch. Mix for about 1 minute or until incorporated. Add in the powdered sugar 1 cup at a time until the frosting has reached the desired thickness.
- Place the frosting wrapped or covered into the fridge for at least 4 hours or overnight, until being used. You can enjoy it right away, but it will thicken up beautifully in the fridge.
- You can apply it immediately to a cooled cake, then place in the fridge, or place the frosting itself, then apply to the cake later. Enjoy!
Notes
- For the best results, ensuring you’re using vegan cream cheese, not cream cheese spread. A brand like Tofutti or Violife will give you the best results, but don’t panic if all you can find is cream cheese spread! You can still use it and it will still taste delicious, and it will still get very thick in the fridge but it will not be as thick outside of the fridge. I tested both and to be honest, the easy fix is to just keep it in the fridge and whatever Cake you’re using in the fridge too! If you’re making my pumpkin sheet cake, it tastes deliciously moist in the fridge for days anyway!
- Ensure that you let the frosting thicken up in the fridge either before or right after applying it to your fully cooled cake or treat. The frosting really thickens up nicely in the fridge and you can either make it ahead or make it, apply it, then let it all sit together to meld together nicely.
- Start with vegan cream cheese and vegan butter at the same temperature. I like to set them both out of the fridge for at least 20 minutes to come to room temperature around the same temperature.
- Taste test your frosting along the way! Start with the 3 cups and cornstarch, then see if you want the extra cup of powdered sugar. It does help to thicken up the end result more, but it’s up to your taste based on how tangy you want it.
Nutrition
Vegan Cream Cheese Frosting https://jessicainthekitchen.com/vegan-cream-cheese-frosting-recipe/ September 16, 2020
This Vegan Pumpkin Cake recipe is the perfect mix of moist, fluffy, and spiced. Top with vegan cream cheese frosting for the ultimate fall dessert.
Incoming BOLD but TRUE statement: This vegan pumpkin cake is one of the BEST cakes I’ve ever made! Oh my gosh. It’s moist, fluffy, the texture is on point and it is filled with a delicious spiced flavour! If you want to make a cake but you’re intimidated by layered cakes or other kinds, THIS is the cake for you.
It’s SO easy to make, comes together beautifully, and is topped with the perfect companion: a vegan cream cheese frosting ! The cake is delicious by itself but with the frosting? Some responses I got:
“Can I get two more slices please?” – my husband
“Wow this is FABULOUS! 😍” – my mom
“Is this really vegan???” – one of my girlfriends
Needless to say, this cake and frosting have my loved ones talking, and it’ll have yours too.
Looking for more pumpkin desserts? Don’t miss my pumpkin cupcakes , pumpkin cookies , and pumpkin cheesecake.
Why You’ll Love This Pumpkin Cake Recipe
- Fluffy & moist. One thing I tested for a lot while making this vegan sheet cake was getting a balance between height, fluffiness and moisture. I was able to find a great balance by using half oil half vegan milk for moisture and fluffiness, and baking powder for a nice amount of height that didn’t affect flavour.
- Pairs well with cream cheese frosting. You can enjoy this pumpkin sheet cake unfrosted but it goes SO well with my vegan cream cheese frosting . A thick layer on top makes this cake absolutely irresistible.
- Perfect for Thanksgiving. This pumpkin cake makes an easy Thanksgiving dessert. It’s like a much easier version of a pumpkin roll, with all the flavour and none of the work. Plus you can easily make it a day in advance.
Notes on Ingredients
Scroll down to the recipe card below for measurements.
- All purpose flour – You can also use a gluten free flour mix to make this cake gluten free.
- Baking powder & baking soda – Leavening agents to help the cake rise in the oven.
- Fine sea salt – Helps to enhance the other flavours and balance the sweetness.
- Spices – Cinnamon and pumpkin pie spice give this cake the classic warm pumpkin flavour.
- Pumpkin puree – Be sure to use pure pumpkin puree and not pumpkin pie filling.
- Sugar – I used cane sugar but brown sugar, coconut sugar , and other granulated sugars will work too.
- Oil – Any neutral oil you prefer will work.
- Milk – Any vegan milk of choice.
- Vanilla extract
How to Make Pumpkin Sheet Cake
This vegan pumpkin cake comes together in a few simple steps. Scroll down to the recipe card below for more detailed instructions.
- Make the batter. Sift the dry ingredients together. Beat the pumpkin puree, sugar, oil, vanilla, and milk for at least 3 minutes until fully incorporated. Add half of the dry ingredients, mix for 30 seconds, then repeat with the other half.
- Transfer to the pan. Pour the batter into a sheet pan that’s floured and greased or lined with parchment paper. Smooth out the top with a spatula and tap on the counter to remove air bubbles.
- Bake. Bake for 25 to 30 minutes.
- Frost. Allow the cake to cool then frost with vegan cream cheese frosting as desired. Chill in the fridge to allow the frosting to set then slice and enjoy.
What pan size should I use?
So even though this is a “sheet cake” the pan I used is technically a quarter sheet pan. Why? Because it’s a pan most of us already have (9 x 13), and it has the same ease of making a whole cake in one pan. It’s fluffy, makes a great size, and produces a height that would be much higher than if all of this were spread over an entire sheet cake.
Tips for Success
Here are a few things to keep in mind as you make this pumpkin cake recipe.
- Don’t change the pan size. Sometimes I see readers have difficulties with recipes and find out they’ve changed the pan size. Baking times and quantities are done based on specific pans and changing that will affect how long a recipe will take to cook. This could result in a cake that doesn’t cook through, or that cooks too quickly and dries out. If you don’t have this size pan, you can adjust but at your own risk. If you use a wider pan, use less time; and for a smaller pan, it’ll take a similar or longer time.
- Avoid overmixing. As you add the dry ingredients, mix for no more than 3 minutes total to avoid a dense and potentially dry cake.
- Don’t change the ingredients. More oil might make this marshy and less will definitely negatively affect the texture. I suggest not making substitutions. If you’re looking for a cake that’s maybe smaller or can handle substitutions I would suggest my pumpkin mug cake . You can of course make this gluten-free!
- Let the cake cool fully if you plan to add frosting! It’s so tempting I know, to add it to it warm (which you CAN if you want!) but it’ll melt your frosting, no matter the kind, almost immediately.
Proper Storage
- Fridge. Pumpkin cake with cream cheese frosting needs to be refrigerated until serving. Cover the pan tightly with foil. I actually prefer eating it chilled anyway. It will last for 3 to 4 days.
- Counter. Unfrosted pumpkin sheet cake can be stored at room temperature for up to 2 days, covered tightly.
More Pumpkin Recipes
- Pumpkin Brownies
- Chocolate Chip Pumpkin Bread
- Soft Pumpkin Cookies
- Pumpkin Chocolate Chip Muffins
Ingredients
- 2 cups all purpose flour , (240g) or gluten free flour mix
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon fine sea salt
- 1 teaspoon cinnamon
- 2 teaspoons pumpkin pie spice
- 1 (15 oz) can pumpkin puree , (425g)
- 1 1/2 cups sugar , (300g) I use cane sugar, you can use brown sugar or coconut sugar or other kind of granulated sugar
- 1/2 cup oil , (100g) any neutral oil
- 1/2 cup milk , (120mL) any vegan milk works
- 2 teaspoons vanilla extract
Instructions
- Preheat oven to 350°F/180°C. Prepare a 9×13 sheet pan (with sides) by greasing & flouring or lining with parchment paper.
- In a bowl, sift together the flour, baking powder, baking soda, sea salt, cinnamon and pumpkin pie spice. Set aside.
- In the bowl of a stand mixer or with a hand mixer in a larger bowl, add the pumpkin puree, sugar, oil vanilla extract and milk. Mix together for at least 3 minutes on medium speed until all the ingredients are fully incorporated and mixed together.
- Add half the dry ingredients in, mixed for about 30 seconds on medium, then add the other half, mixing for another 30 seconds, scraping down the sides as needed. Mix for about no more than 2 more minutes on medium speed until everything is fully incorporated.
- Pour the batter into your sheet pan. Using your spatula, smooth out the top, and tap the tap twice on a counter to remove any air bubbles.
- Bake for 25 to 30 minutes until the centre is fully cooked through.
- Remove from oven and allow to cool fully in the pan on a wire rack before adding the frosting.
- Spread as much or as little vegan cream cheese frosting as you’d like on the full sheet cake. Place in your fridge for the frosting to fully thicken up. Slice, and enjoy!
Notes
- Don’t change the pan size. Sometimes I see readers have difficulties with recipes and find out they’ve changed the pan size. Baking times and quantities are done based on specific pans and changing that will affect how long a recipe will take to cook. This could result in a cake that doesn’t cook through, or that cooks too quickly and dries out. If you don’t have this size pan, you can adjust but at your own risk. If you use a wider pan, use less time; and for a smaller pan, it’ll take a similar or longer time.
- Don’t change the ingredients. More oil might make this marshy and less will definitely negatively affect the texture. I suggest not making substitutions. If you’re looking for a cake that’s maybe smaller or can handle substitutions I would suggest my pumpkin mug cake . You can of course make this gluten-free!
- Let the cake cool fully if you plan to add frosting! It’s so tempting I know, to add it to it warm (which you CAN if you want!) but it’ll melt your frosting, no matter the kind, almost immediately. This tastes INCREDIBLE with my vegan cream cheese frosting !
