Vegan Pumpkin Spice Bundt Cake
Sweet spiced pumpkin baked into a delightful bundt cake!
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Servings: 16 people
- 1 1/2 cup granulated sugar to cane juice crystals
- 1 cup brown sugar
- 15 ounces pumpkin puree (or 1 can)
- 3/4 cup melted coconut oil or vegetable oil either works equally well
- 1 cup almond milk plus 3-6 tablespoons, if needed
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cloves
- 1 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 2 cups whole wheat flour
- 1 1/4 cup unbleached white flour
- 3 tablespoons cornstarch
- 2 1/2 tablespoons aluminum-free baking powder Rumford works great!
- 1/4 cup vegan cream cheese
- 1/2 cup confectioner's sugar
Preheat oven to 350 degrees F.
Whisk together sugars, pumpkin puree, melted coconut oil, almond milk, and vanilla in a large mixing bowl or with mixer on low.
Add cinnamon, cloves, nutmeg, and salt to above mixing bowl and stir together.
Carefully measure flours (scoop and scrape off top of measuring cup with knife without shaking cup to redistribute flour) and add to mixing bowl along with cornstarch and baking powder.
Whisk everything quickly together (or use mixer). If flours are measured properly, you shouldn't need any extra almond milk to add moisture to your batter. But, if your batter looks more like bread dough than batter, you may need to add a few extra tablespoons of almond milk.
Pour batter into oiled and floured bundt pan. I use a flour infused oil spray to prepare my bundt pan.
Bake at 350 degrees F for 60 minutes on middle or top oven rack.
Remove from oven, allowing cake to cool for 3-5 minutes before turning over onto cake plate or cooling rack.
Whisk together vegan cream cheese and confectioners' sugar in a small bowl. When cake has completely cooled to room temperature, drizzle frosting over cake, and serve.
If using coconut oil, it is sometimes easiest to melt the coconut oil before measuring it. You can do this by putting your entire coconut oil container in the microwave for 30-60 seconds before measuring it. Then whisk together with other ingredients to avoid a lumpy batter.
Keep cake covered, and it should stay perfectly delicious for about 3 days at room temperature, or 1 week refrigerated.
Calories: 334kcal | Carbohydrates: 59g | Protein: 3g | Fat: 12g | Saturated Fat: 8g | Sodium: 114mg | Potassium: 333mg | Fiber: 3g | Sugar: 36g | Vitamin A: 4135IU | Vitamin C: 1.2mg | Calcium: 129mg | Iron: 1.7mg