This delicious, rich Vegan Pumpkin Bundt Cake is cozy, sweet and mildly spiced with all the flavors of fall. It is moist, rich and topped with a sweet, sticky maple glaze. It’s as pretty as it is delicious – the perfect centerpiece dessert for the holidays. Enjoy it for a sweet snack with your morning coffee or serve lightly warmed with vanilla ice cream for dessert.
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Pumpkin Bundt Cake
This Pumpkin Bundt Cake is sticky, moist and mildly spiced. It is basically autumn in cake form. I love this recipe because it is straightforward and even beginner bakers (like myself) will be able to get a perfect result. Now, I know this might sound hard to believe as it does look a little fancy (if I do say so myself). But that mostly comes down to the bundt tin.
This recipe has been tested in a couple of different tins now, but my favorite is this pumpkin-shaped silicone mold. It’s perfect for fall and the shape also makes it really easy to slice into even portions. Plus when you look at it from the top they look like little love hearts – too cute! It was also really easy clean and peels right off the cake, even without greasing the mold. It is soft though so make sure to place it on a baking tray. Do not place it directly onto your oven rack otherwise you’ll end up with lines all over the top of your cake.
Of course, any bundt tin will work providing it is about 9 inches and has a similar volume. There are some really cool intricate designs out there – I have my eye on this Christmas wreath design for December.
If you really want to get into the vibe of fall then after you make this cake I want you to try my Pecan Pie Cookies. They are sweet, decadent and buttery little hand held versions of the classic pie that are perfect for your morning coffee break. Or if you’re hosting or heading to a friend’s place then try my Blackberry Coffee Cake with Cinnamon Streusel.
Why You’ll Love This Recipe
- It has all the classic flavors of fall baking and will get you in the pre-holiday season spirit! The pumpkin puree and warm spices are a match made in heaven.
- Because it’s made with vegetable oil and pumpkin puree, this cake is incredibly moist and still has the perfect balance of fluffy but dense texture.
- I am normally more of a savory cook, so trust me when I say that I keep my baking recipes simple. Baking fails make me see red haha so I am always sure to make them as failproof as possible. Even if you are new to vegan baking, you will get a perfect result with this easy recipe.
- It is just so pretty! Look at the picture below and tell me that’s not a gorgeous cake 😉 Using a bundt cake tin is such an effective and easy way to take a regular cake’s presentation from good to great. There are so many creative and sculptural designs out there that will do the heavy lifting for you when it comes to making a centerpiece-worthy cake.
Ingredients You’ll Need
You’ll find the specific quantities for each ingredient listed in the recipe card at the bottom of this post, but for your convenience, here’s a shopping list of everything you’ll need:
- Brown sugar
- Vegetable oil (any neutral flavored oil will do, i.e. canola or sunflower oil. I don’t recommend olive oil for this recipe as the flavor is too robust and peppery.)
- Aquafaba (the leftover water from a can of chickpeas – it is used as a vegan alternative to egg whites)
- Pumpkin puree (canned is hard to come by here in Australia so I make my own homemade pumpkin puree but canned will also work just fine)
- Vanilla extract
- All-purpose flour
- Baking powder
- Baking soda
- Ground cinnamon
- Nutmeg
- Ground ginger
- Vegan butter (melted, for the glaze. If you’re not vegan, regular dairy butter will also work perfectly well)
- Maple syrup
- Powdered sugar
- Salt
- Pistachios (finely chopped for a decorative finish, optional)
Step-By-Step Instructions
Check out the photos below to see exactly how to make your own Pumpkin Bundt Cake. You can also jump to the recipe card at the bottom of this post for exact measurements and timings.
If you’re not familiar with vegan baking, the only part that may be different to a regular cake recipe is beating the aquafaba and folding it into the other wet ingredients. Treat it as gently you would egg whites and you’ll get a perfectly moist, fluffy cake.
Step One: Preheat your oven to 350°F (180°C) and lightly grease your bundt tin.
Step Two: Use electric beaters to whip the aquafaba until it turns white, fluffy and forms stiff peaks. Set aside.
Step Three: In a large mixing bowl, whisk the brown sugar, vegetable oil, pumpkin puree and vanilla extract until well combined. Some small lumps in the puree are fine.
Step Four: Gradually fold in the whipped aquafaba.
Step Five: Sift together the all-purpose flour, baking soda, ground cinnamon, nutmeg, and ground ginger.
Step Six: Gradually add dry ingredients to the wet mixture, stirring with a wooden spoon until just combined. Be careful not to overmix.
Step Seven: Pour the batter into the prepared bundt tin. Bake for 45-55 minutes, or until a cake tester inserted into the center comes out clean and the cake is starting to pull away from the edges of the tin. *Note – if using a silicone mold, place it onto a tray to bake, not directly onto the wire oven rack.
Once cooked, remove from oven and cool in the tin for about 15 minutes. Then transfer to a wire rack to cool completely.
Step Eight: While the cake is cooling, add the melted vegan butter, maple syrup, vanilla, cinnamon, salt and powdered sugar to a medium size mixing bowl. Whisk until smooth.
Step Seven: Once the cake is completely cool, pour the glaze over the bundt cake.
Step Eight: Top with finely chopped pistachios for a finishing touch (optional). Slice and enjoy!
Substitutions & Variations
Usually, I am very liberal with my list of substitutions, but when it comes to baking, I always recommend sticking to the recipe. This recipe is quite forgiving if your measurements are slightly off, but I haven’t tested any variations yet that I can offer. That said, if you want to mix things up, you can certainly get creative with the glaze and toppings. The cake is sweet as is, so you could omit the glaze entirely or use a different recipe. I think something like this vegan cream cheese frosting from Loving it Vegan would be divine. You can also leave off the pistachios too to make it nut-free.
Storage
Store your cake in an airtight container at room temperature for up to 3 days. To extend the shelf life by a couple of days, you can also wrap the cake tightly in plastic wrap, place in an airtight container and store in the refrigerator for up to 5 days.
I’ve tried freezing this cake and it still tastes great thawed. Cut it into slices and wrap tightly in plastic wrap, then freeze for up to 3 months. Thaw by leaving it on the kitchen bench for a few hours, or microwave it in 30 second bursts until thawed.
Expert Tips
The secret to this cake’s perfectly moist texture is to use whipped aquafaba (the gelatinous water from a can of chickpeas). It’s a well-known vegan egg replacer that is perfect for leavening as well as binding. It is beaten until white and fluffy (like egg whites) then once stiff peaks form, it is gently folded into the wet mixture. It gives the cake a little lift and stops it from being too dense with the pumpkin puree. If you’re a food nerd (like me) and want to learn more, check out this aquafaba guide from Minimalist Baker.
FAQ
Yes, you can use fresh pumpkin. I make my own pumpkin puree for this recipe most of the time. Simply remove the pumpkin skin and seeds, chop it into large pieces. Roast or steam the pumpkin, then blend it until smooth. If you find the puree is watery, make sure to give it a good squeeze in cheesecloth or a clean kitchen towel to remove excess liquid.
I haven’t tested this recipe in an oil-free version, so I would recommend sticking to the recipe as written.
Yes, you can prepare the glaze ahead of time and store it in an airtight container in the refrigerator. Let it come to room temperature overnight or gently reheat it in the microwave before pouring or it will be too stiff.
Store leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, keep it in the refrigerator for up to a week or freeze slices for up to 3 months. Make sure to wrap the cake slices tightly in plastic wrap before freezing.
Serving Suggestions and More Recipes
If you love fall-baking as much as I do, then make sure to try some of these other tasty vegan treats:
- Classic Banana Bread
- Apple Rhubarb Crisp
- Snickerdoodles
- Pecan Pie Cookies
- Coffee Cake with Blackberries & Cinnamon Streusel
Video – Watch Me Make This Recipe
Happy fall-baking! If you’ve tried this recipe, or have any questions please feel free to drop a question, comment or star rating below to get in touch with me. You can also tag me in your photos on Instagram @glowdiaries___ so I can share your kitchen adventures with the rest of the community 🙂
Vegan Pumpkin Spice Bundt Cake with Maple Glaze
Equipment
- Electric mixer or Stand Mixer
Ingredients
Bundt Cake
- 1 cup brown sugar firmly packed; approx. 200g
- 1 cup vegetable oil approx. 198g
- 6 tbsp aquafaba approx. 90ml; whipped with electric beaters
- 1 ⅓ cups pumpkin puree canned or homemade; approx. 330g
- 2 tsp vanilla extract
- 3 cups all-purpose flour approx. 360g
- 2 tsp baking powder
- 1 tsp baking soda
- ¼ tsp salt approx. 1.5g
- 2 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ginger powder
Glaze
- 3 tbsp vegan butter or margarine; melted; approx. 42g
- ¼ cup pure maple syrup approx. 78g
- ¼ tsp ground cinnamon
- ⅛ tsp kosher salt approx. 0.75g
- 1 cup powdered sugar sifted; approx. 120g
- 1 tsp vanilla extract
Topping
- 2 tbsp pistachios chopped; optional
Instructions
- Preheat your oven to 350°F (180°C). Lightly grease a bundt pan with vegetable oil or nonstick spray.
- In a clean mixing bowl or stand mixer, add the aquafaba. Beat with electric beaters or the whisk attachment on high speed until stiff peaks form (about 3–5 minutes).
- In a separate large bowl, whisk together the brown sugar, vegetable oil, pumpkin purée, and vanilla extract until smooth and well combined.
- Gently fold the whipped aquafaba into the wet mixture in three additions, being careful not to deflate it.
- In another bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- Add the dry ingredients to the wet ingredients. Stir with a wooden spoon or spatula until just combined—do not overmix.
- Pour the batter into the prepared bundt pan and smooth the top.
- Bake for 45–55 minutes, or until a skewer inserted into the center comes out clean. If not done, bake for an additional 5–10 minutes, checking carefully.
- Let the cake cool in the pan for 10 minutes. Place a wire rack over the top of the bundt pan and carefully invert to release the cake. Let cool completely on the rack.
- To make the glaze, whisk together the melted vegan butter, maple syrup, cinnamon, salt, powdered sugar, and vanilla extract in a medium bowl until smooth.
- Once the cake is fully cooled, drizzle the glaze over the top and sprinkle with chopped pistachios (optional).
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