Wife Mama Foodie

Making Healthy Taste Good

Vegan Pumpkin Bundt Cake

A deliciously moist pumpkin cake that’s full of warm spices and free of dairy, eggs, and refined sugar. Includes a gluten-free variation as well!

Vegan Pumpkin Bundt Cake | Wife Mama Foodie
Nothing screams fall time like PUMPKIN! It’s one of those flavors you either love or hate, and I just happen to be one of those people who are pumpkin obsessed! Once September rolls around, I can’t get enough of the fruit, whether it be in the form of pie, pancakes, bread, coffee, or cake. 

When it comes to cake, I tend to favor a good loaf or bundt cake drizzled with a simple glaze. I like that they’re delicious and not piled high with loads of frosting. As I’m that girl who scoops the mound of frosting off just to get to the cake part anyway, a little glaze adds just the right amount of sweetness for me. 

Vegan Pumpkin Bundt Cake | Wife Mama FoodieVegan Pumpkin Bundt Cake | Wife Mama Foodie
My grandma used to make bundt cakes with whatever box cake mix she had picked up from the store. Sometimes it was yellow cake or maybe lemon, but it didn’t matter, it was made with love and always delicious. I remember peeking into the oven every few minutes to see if it had finished baking. When it was finally finished, she’d take it out and whip up a quick powdered sugar glaze to top it with while it cooled in the pan. 

She’d then flip the cake out onto a plate and amidst the steam rising from the heat, drizzle the glaze over top. I’d pour a glass of milk to go with my warm slice and savor each little bite. 

Vegan Pumpkin Bundt Cake | Wife Mama FoodieVegan Pumpkin Bundt Cake | Wife Mama Foodie
After my grandma passed, I got some of her bakeware, including her bundt pan. Each time I make a cake I think of those times we spent baking in the kitchen. 

Gosh, I miss her so much. 🙁

Vegan Pumpkin Bundt Cake | Wife Mama Foodie
I have many fond memories of cooking & baking with my grandma and I hope my kids and future grandkids can say the same about me one day too!

Vegan Pumpkin Bundt Cake
 
Print
Prep time
Cook time
Total time
 
A deliciously moist pumpkin cake that's full of warm spices and free of dairy, eggs, and refined sugar. Includes a gluten-free variation as well!
Author:
Recipe type: Cake, Vegan
Serves: 12 servings
Ingredients
Pumpkin Cake: (gf cake recipe below)
Maple Cream Cheese Glaze:
  • 8 oz cream cheese at room temperature (can use dairy-free)
  • 4–5 tablespoons maple syrup, to taste
  • 3–5 tablespoons almond milk or other milk of choice, until it reaches proper consistency
  • ½ teaspoon vanilla extract
Gluten-Free Pumpkin Cake:
Instructions
Pumpkin Cake:
  1. Preheat oven to 325ºF. Liberally grease a 12–cup bundt pan pan with coconut oil or palm shortening and set aside.
  2. In a large mixing bowl, combine flour(s), baking soda, baking powder, spices, and salt. Mix in oil, sugar, milk, vinegar, and puree, stirring together just until well combined.
  3. Pour batter into prepared cake pan and spread across evenly. Place into the preheated oven and bake for 50–60 minutes, or until a toothpick inserted near the center comes out clean.
  4. Cool 10 minutes before inverting onto a wire rack or cake plate. Remove pan and cool completely before glazing.
Maple Cream Cheese Glaze:
  1. Place cream cheese into a mixing bowl and beat with a hand mixer until creamy. Blend in maple syrup and then milk, a tablespoon at a time, just until the glaze is thin enough to pour over cake. Stir in vanilla.
  2. Pour glaze over cooled cake. Serves 12–16.
Notes
*Can use 3 cups of a good gluten-free all-purpose blend instead of the 3 different flours.
**Can make oat flour by grinding gluten-free rolled oats in a food processor or coffee grinder.

You may also enjoy these similar recipes:

Pumpkin Crepe Cake with Spiced Coconut Cream and Maple Candied Pecans

Pumpkin Crepe Cake with Pumpkin Butter and Maple Candied Pecans | Free of gluten, dairy, and refined sugar.

Vegan Pumpkin Spice Pancakes

Vegan Pumpkin Spice Pancakes with Pumpkin Maple Syrup | Dairy, egg, and refined sugar free. Gluten free alternative included.

Glazed Pumpkin Crumb Muffins

Vegan Glazed Pumpkin Crumb Muffins (gf & df) | Wife Mama Foodie

Reader Interactions

Comments

  1. Hi Joscelyn!!!

    Thanks for sharing this super awesome recipe! Made it today.. duplicated the recipe and was able fo get 12 mid size bundt cakes… holy smokes! Delicious!!!

    Reply

  3. Joscelyn this is AMAZING! I need to make this asap! And I love that sweet story of your grandma— I have very similar memories at my grandma’s house 🙂

    Reply

    • I’m sorry, Pauli! It must’ve needed to be baked longer. The bake time will vary on your oven and the pan you used. Also, if your oven runs a little hotter than usual, it can cause the outside of the cake to cook faster than the inside. If it’s still in the pan, put it back in the oven for 10-15 more minutes, until a toothpick poked into the center comes out clean.

      Reply

  11. Hi!! Looks amazing! I was just wondering what the apple cider vinegar does for the recipe? I have all the other ingredients except that one. Would it be that bad to leave it out?

    Reply

  12. It’s great you can keep those memories of time spent with your Grandma alive with your bundt cake. The pictures of you cake are absolutely beautiful. I’ve had vegan desserts before and the substitutes can make a cake just as good as one made with dairy and eggs.

    Reply

  14. Personally, I’ve never tried any vegan recipes. This honestly looks so good, though, that I may try. We have a number of food allergies that make holidays tough. This one looks like it fits our Thanksgiving bill pretty nicely.

    Reply

  20. Yum! The pumpkin looks like it makes the cake so moist, and the frosting looks divine. Thank you for including a gluten-free recipe as well!

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *