This Vegan Pumpkin Sheet Cake is a delicious seasonal dessert bursting with cinnamon, nutmeg, ginger, and cloves. This cake is full of all the best pumpkin spice flavors and includes a classic cream cheese frosting.
In a small bowl, combine flax meal and water and set aside for 5 minutes to make your flax "egg" binder.
Preheat oven to 350°F. Line a 10 x 15 sheet pan with parchment paper and spray with nonstick spray or grease with butter to prevent sticking.
After 5 minutes for the binder has elapsed, combine the wet ingredients (flax "egg", pumpkin puree, vegetable oil, and vanilla extract) and sugar in a large mixing bowl or stand mixer. Whisk or stir until well combined.
Whisk in the flour, pumpkin spice, baking soda, and salt.
Pour batter into prepared sheet pan and bake at 350°F for 25 minutes or until a toothpick inserted in the center comes out clean.
While the cake bakes, prepare a half recipe of the cream cheese frosting.
Once the cake has baked and cooled, spread the frosting on top of the cake.
Serve warm OR put in the refrigerator and serve slightly chilled*.
* My preference is slightly chilled, but this is totally a preference thing and is up to you.