This Vegan Pumpkin Spice Bundt Cake is easy to make, wonderfully fluffy, and filled with warm fall spices. With just a few basic ingredients and minimal hands-on time, it’s a perfect cozy dessert.
Hello, friends! Fall is my favorite season, and I had to share this simple, delicious Vegan Pumpkin Spice Bundt Cake with you. It’s moist, spiced just right, and requires only a handful of common ingredients. Perfect for coffee breaks, potlucks, or an easy holiday dessert. Let’s bake!
Ingredients
- Pumpkin puree – The key ingredient. Canned pumpkin puree works well.
- Brown sugar – Adds moisture and caramel-like flavor to the crumb.
- Pumpkin spice mix – Use store-bought pumpkin pie spice or a blend of cinnamon, nutmeg, ginger, allspice, and a pinch of cloves.
- Vanilla extract – Brings warmth and balance to the batter and glaze.
- Powdered sugar – For a simple glaze mixed with nondairy milk and vanilla.
- Dry ingredients – All-purpose flour, baking powder, baking soda, and salt.
- Wet ingredients – Nondairy milk and vegetable oil.
Method
- Preheat the oven to 350°F (175°C). Grease and lightly flour a bundt pan.
- In a large bowl, whisk together pumpkin puree, vegetable oil, brown sugar, nondairy milk, and vanilla extract until smooth.
- Add the dry ingredients: all-purpose flour, baking powder, baking soda, salt, and pumpkin spice. Stir until just combined—do not overmix.
- Pour the batter into the prepared bundt pan and smooth the top.
- Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 10–15 minutes, then invert onto a cooling rack or serving plate to finish cooling.
- While the cake cools, prepare the glaze: whisk nondairy milk and vanilla into powdered sugar, adding the sugar a little at a time until you reach a thick, spreadable consistency. Slightly thicker than you think is best—the glaze will thin a bit on the warm cake.
- Drizzle the glaze over the cooled or slightly warm bundt, sprinkle with a dash of pumpkin spice if desired, slice, and serve.
Recipe Details
Vegan Pumpkin Spice Bundt Cake
10 mins
45 mins
55 mins
Ingredients
- *for the cake*
- 1 cup pure pumpkin puree
- ⅓ cup vegetable oil
- ¾ cup packed brown sugar
- 1 cup nondairy milk
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- Pinch of salt
- 1 teaspoon pumpkin spice mix
- ½ tablespoon vanilla extract
- *for the glaze*
- 2 tablespoons nondairy milk
- ¼ teaspoon vanilla extract
- 2 cups powdered sugar (more or less as needed)
Instructions
- Preheat the oven to 350°F and grease and flour a bundt pan.
- In a large bowl, mix the pumpkin puree, vegetable oil, brown sugar, and nondairy milk.
- Add the flour, baking powder, baking soda, salt, pumpkin spice, and vanilla. Mix until just combined.
- Pour the batter into the prepared bundt pan and smooth the top.
- Bake for 45–50 minutes, until a toothpick comes out clean.
- Let the cake cool in the pan for 10–15 minutes, then transfer to a rack or plate to finish cooling.
- For the glaze, combine nondairy milk and vanilla in a small bowl and add powdered sugar a spoonful at a time until thick. Drizzle over the cake and serve.
I hope you try this vegan pumpkin spice bundt cake—it’s simple, crowd-pleasing, and perfect with a warm drink. If you don’t have a bundt pan, the batter can be baked in a loaf pan; just shorten the baking time and test for doneness. Happy baking!
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