Vegan Pumpkin Spice Bundt Cake with Maple Glaze

Sliced pumpkin bundt cake with orange crumb and maple glaze, on a wooden board.

Vegan Pumpkin Spice Bundt Cake with Maple Glaze

Moist and rich vegan pumpkin bundt cake with warm fall spices, topped with a sticky maple glaze and chopped pistachios. Perfect for cozy autumn baking.

Course Dessert

Cuisine American

Prep Time 15

Cook Time 1

Total Time 1 15

Servings serves

Calories 408kcal

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).

Video

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