Easy Pumpkin Bundt Cake

5 from 38 votes

This moist & fluffy pumpkin bundt cake is loaded with real pumpkin and warm fall spices, drizzled with a simple spiced glaze, naturally dairy and egg-free, and perfect for impressing at all your fall celebrations!

Prep Time10

Cook Time55

Total Time1 5

Course: Dessert

Cuisine: American

Diet: Vegan

Servings: servings

Calories: 503kcal

Author: Toni Okamoto

Equipment

Ingredients

3 ½ cups of all purpose flour
2 tablespoons of baking powder
2 teaspoons of baking soda
½ teaspoon of salt
1 cup of packed brown sugar
½ cup of granulated sugar
1 ½ tablespoon of ground cinnamon
1 tablespoon of pumpkin pie spice
1 cup of chopped pumpkin seeds, walnuts, or pecans (optional)
1 ¼ cups plant-based milk of choice
1 cup of vegan butter, melted
1 (15-ounce) can of pumpkin puree

Instructions

Preheat the oven to 350 degrees F. and fully grease a bundt cake pan with vegan butter, then sprinkle a little flour in the cake pan. Move the pan around so the flour gets distributed and stuck to all of the inside of the cake pan.
In a large bowl, add the flour, baking powder, baking soda, salt, both sugars, cinnamon, pumpkin spice, and pumpkin seeds, walnuts, or pecans (if using). Mix well and set aside.
Make a well in the center of the flour mixture, add the plant-based milk, melted vegan butter, and pumpkin puree. Mix using an electric mixer or by hand. Mix until all ingredients are fully incorporated, but do not overmix.
Pour the cake batter into the bundt cake and level it with a spatula.
Bake the cake for 1 hour or insert a fork into the cake, if the cake comes out clean, the cake is ready. If it’s not, bake in 5 minute increments until fork comes out clean.
Place the cake pan on a cooling rack for 10 minutes. With a butter knife, gently insert it around the edges to loosen it up. Gently shake and tap the cake pan to help loosen it. When you feel the cake has separated from the walls of the pan, place a cooling rack on top of the pan and then flip the cake onto the cooling rack. Remove the pan and allow the cake to cool completely before frosting.
To make the frosting: In a medium bowl, add the vegan cream cheese frosting, pumpkin spice and 2 tablespoons of plant-based milk. Mix well using a mixer or a whisk. Mix well and add more plant-based milk to achieve a slowly runny consistency.
Drizzle the frosting on the cooled cake and sprinkle some more nuts.

Notes

This pairs well with our Pumpkin Cake Glaze. If you’d rather use a store bought option, I like the accidentally vegan Pillsbury cream cheese frosting with some pumpkin pie spice stirred in it. This is the bundt pan I use, and I love it.

Measure the flour correctly: To avoid using too much and ending up with dense and/or dry pumpkin spice bundt cake, first, fluff it up in its bag, spoon it into the measuring cup, then use the back of a knife to level the top.

Don’t over-mix the batter: Otherwise, you risk overworking the gluten and baking a dense, rubbery, sunken cake.

To use homemade pumpkin puree: Make sure it’s the correct consistency. If it’s thinner/wetter than canned pumpkin, leave it to strain through a cheesecloth-lined sieve for around 45-60 minutes or until it’s the correct ‘canned consistency.’

Prepare the bundt pan correctly: Thoroughly grease it (every nook and cranny) and add a fine layer of flour to avoid the cake sticking.

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