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Wife Mama Foodie

Making Healthy Taste Good

October 6, 2017

Vegan Pumpkin Bundt Cake

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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 Foodie
Vegan 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 Foodie
Vegan 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!

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Vegan Pumpkin Bundt Cake


  • Author: Joscelyn Abreu
  • Total Time: 1 hour 10 mins
  • Yield: 12 servings 1x
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Description

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!


Ingredients

Scale

Pumpkin Cake: (gf cake recipe below)

  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1 tablespoon pumpkin spice (or 2 teaspoons cinnamon, 1/2 teaspoon nutmeg, 1/4 teaspoon each ginger and cloves)
  • 1/2 teaspoon salt
  • 2/3 cup melted coconut oil or avocado oil
  • 1 3/4 cups coconut sugar or brown sugar
  • 1/2 cup almond milk or other milk of choice
  • 1/2 tablespoon apple cider vinegar
  • 1 (15 oz) can pumpkin puree

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
  • 1/2 teaspoon vanilla extract

Gluten-Free Pumpkin Cake:

  • 2 cups gluten-free all purpose flour (I use King Arthur measure for measure gluten-free all-purpose flourone !important; margin:0px !important;” />)
  • 1 cup superfine blanched almond flour
  • 1 tablespoon baking powder
  • 1 teaspoons baking soda
  • 1 tablespoon pumpkin spice (or 2 teaspoons cinnamon, 1/2 teaspoon nutmeg, 1/4 teaspoon each ginger and cloves)
  • 1/2 teaspoon salt
  • 1/2 cup melted coconut oil or avocado oil
  • 1 3/4 cups coconut sugar or brown sugar
  • 1/3 cup almond milk or other milk of choice
  • 1/2 tablespoon apple cider vinegar
  • 1 (15 oz) can pumpkin puree

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.
  • Prep Time: 15 mins
  • Cook Time: 55 mins
  • Category: Cake, Vegan

Did you make this recipe?

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Filed Under: All Recipes Tagged With: bundt cake, cake, Coconut Sugar, Dairy Free, Dessert, Easy, Egg Free, Fall, Gluten Free, Pumpkin, Refined Sugar Free, Vegan

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Reader Interactions

Comments

  1. Debbie says

    January 23, 2021 at 1:15 pm

    Made this cake today and it tasted absolutely amazing! Will definitely make it again!!!

    I did make a few changes though:

    – Used the King Arthur Flour Conversion table to convert cups to grams (because I don’t have measuring cups (that’s just a European thing ))
    – adjusted the amounts to fit my 1 liter mini bundt pan (because there’s only one of me )
    – used homemade pumpkin puree (couldn’t find any at the grocery store)
    – used a cashew butter – maple syrup glaze (because I only had dairy cream cheese but wanted it to be vegan)

    I actually never had pumpkin cake before and I honestly don’t know why because it was so good!!! Thank you for the recipe! Next time I’m gonna add a chocolate swirl!

    Reply
    • Joscelyn | Wife Mama Foodie says

      January 24, 2021 at 1:01 pm

      Hi Debbie, thanks so much for giving it a try and for sharing your changes! I’m glad you were able to convert it into grams and also adjust the quantity. Pumpkin cake is one of my favorites, especially since it creates such a soft and moist cake! The chocolate swirl is a delicious idea, which I will also have to try one day soon! Thanks again for your review!

      Reply
  2. Dana says

    November 2, 2020 at 4:42 pm

    Can you describe the texture of the gf version compared to the regular flour recipe? I’m looking for same texture, dense and moist. Is it?

    Reply
    • Joscelyn | Wife Mama Foodie says

      November 2, 2020 at 8:39 pm

      Hi Dana, yes the gf version is moist and dense, yet fluffy, if that makes sense. I don’t remember if the cake in the photos is the gf version, but the texture looks just like it does in the picture of cake slices. The gf flour you use matters though. I like the King Arthur measure for measure flour, along with the blanched almond flour. Let me know how it goes if you give it a try!

      Reply
  3. Aleksandra Žarak says

    October 19, 2019 at 6:06 am

    Dear Joscelyn, as soon as I stumbled upon your food pics, I knew I had to make something. Having been invited to a party this weekend, I decided upon this Vegan pumpkin bundt cake because it is easy for everyone to eat. Usually I prefer creamier cakes. But oh boy, as I was wrapping it up for the party, I stole a small slice for myself. Oh my, it was pure heaven! Amazing! So moist and delicious! Count me as a fan! 😉 And I certainly hope your hubbie gets better!

    Reply
  4. Emma says

    October 8, 2019 at 1:01 am

    Hi! This looks delicious! Question – is there any substitute for the oat/rice flour in the gluten free version? I can’t have grains, so I was wondering if something like almond flour would work?!

    Reply
    • Joscelyn | Wife Mama Foodie says

      October 8, 2019 at 5:37 pm

      Hi Emma, I’m sure there is an acceptable almond flour blend that would work in place of the grain flours, but I haven’t tested it and wouldn’t know the proper measurements to recommend to you. Without eggs, almond flour needs a starch, like cornstarch or tapioca flour to help hold it together. Maybe a paleo flour blend would work? Bob’s Red Mill has a pre-packaged version and there are several recipes online that combine almond flour, arrowroot, tapioca, and coconut flours to make a paleo flour blend. If you do test it, I’d start with 1/2 or 1/3 of a recipe to see how it turns out before making a full recipe and wasting ingredients. I know they can be pretty costly! Please let me know how it goes if you give it a try!

      Reply
  5. B Miranda says

    January 16, 2018 at 1:58 am

    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
  6. Marlene @ Idle Hands Awake says

    October 29, 2017 at 10:22 am

    Just made your cake for a party yesterday and everyone loved it! I was worried I had done something wrong because the batter was VERY thick, but it came out perfectly and was wonderfully moist. Thank you!!

    Reply
    • B Miranda says

      January 16, 2018 at 2:00 am

      Omg totally! The batter was a concern for me as well! But yumo!!

      Reply
      • Joscelyn | Wife Mama Foodie says

        January 16, 2018 at 9:24 am

        Thank you for the kind words and encouragement! It really means a lot to me. I’m glad to hear you all enjoyed the cake!

        Reply
  7. Liz says

    October 18, 2017 at 6:37 pm

    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
    • Joscelyn | Wife Mama Foodie says

      October 19, 2017 at 12:12 pm

      Thank you friend!

      Reply
  8. Laura | Tutti Dolci says

    October 18, 2017 at 1:07 am

    Just stunning, this is the perfect pumpkin cake! 🙂

    Reply
  9. Peng Desuyo says

    October 14, 2017 at 9:13 am

    Wow that’s pretty easy! I also love the photos, I kinda smelled the pumpkin while looking into them LOL

    – Peng
    http://www.pengandpaper.com

    Reply
    • Joscelyn | Wife Mama Foodie says

      October 14, 2017 at 11:23 am

      Lol, thanks Peng!

      Reply
  10. Pauli says

    October 9, 2017 at 8:03 pm

    I don´t know what I did wrong, but my cake looks raw inside 🙁

    Reply
    • Joscelyn | Wife Mama Foodie says

      October 9, 2017 at 8:12 pm

      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. Priyadarshini Rajendran says

    October 9, 2017 at 12:19 am

    Love it that it is vegan and refined sugar free. Looks yummy.

    Reply
  12. Taylor Mobley says

    October 8, 2017 at 10:33 pm

    That looks SO YUMMY OMG.

    Reply
  13. Jackie | CareOnSkin.com says

    October 8, 2017 at 7:08 pm

    This looks sooo yummy! Bonus that it is vegan! Thank you for sharing your recipe. I will surely give this a try 🙂

    Reply
  14. Alison says

    October 8, 2017 at 3:58 pm

    This looks so tasty & perfect for Fall!!

    Reply
  15. Lindsay says

    October 8, 2017 at 3:37 pm

    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
    • Joscelyn | Wife Mama Foodie says

      October 8, 2017 at 4:28 pm

      Thank you, Lindsay! The apple cider vinegar adds a tang, kind of like buttermilk or sour cream. Do you have white vinegar? You could use that instead. Let me know how it goes!

      Reply
    • Lynne says

      December 22, 2018 at 1:48 am

      The vinegar (acid) helps the rise. This is key because there are no eggs to help the rise.

      Reply
  16. Erica says

    October 8, 2017 at 10:00 am

    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
  17. Melissa says

    October 7, 2017 at 9:45 pm

    Wow that looks incredible! Save me a slice!

    Reply
    • Joscelyn | Wife Mama Foodie says

      October 7, 2017 at 9:59 pm

      Haha! Passing you one now

      Reply
  18. Carley says

    October 6, 2017 at 2:37 pm

    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
  19. Madelain says

    October 6, 2017 at 2:27 pm

    This cake looks so delicious! I love pumpkin during this time of year.

    Madelain | http://www.wheremyheartwanders.com

    Reply
  20. Cait says

    October 6, 2017 at 1:58 pm

    so im physically drooling over this right now! oh my goodness how yummy!

    Reply
  21. Katy says

    October 6, 2017 at 1:07 pm

    Oh my gosh, this recipe looks amazing! I was planning on doing some baking this weekend, so I will have to try this recipe out!

    Reply
  22. Christine says

    October 6, 2017 at 12:45 pm

    OMGoodness…this all looks too delicious! My sweet tooth is soooo happy! definitely will have to give this a try!Thanks for sharing!!

    Reply
    • Joscelyn | Wife Mama Foodie says

      October 6, 2017 at 12:51 pm

      Thank you Christine!

      Reply
  23. Bertahan Luxing says

    October 6, 2017 at 12:38 pm

    Delicious looking cake. I’m not much of a baker but my cousin loves it. I’ll pass this onto her.

    Reply
    • Joscelyn | Wife Mama Foodie says

      October 6, 2017 at 12:52 pm

      Thank you for passing it on! Have a great weekend!

      Reply
  24. Emmi says

    October 6, 2017 at 12:23 pm

    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
    • Joscelyn | Wife Mama Foodie says

      October 6, 2017 at 12:53 pm

      Thank you, Emmi! I try, as much as possible, to include gluten-free options. I hope you have a lovely weekend!

      Reply
  25. Christie Moeller says

    October 6, 2017 at 12:06 pm

    Oh my yum! Pinning and making! Delish!

    xoxo Christie
    http://www.icanstyleu.com/blog/

    Reply
  26. Shelby @Fitasamamabear says

    October 6, 2017 at 12:04 pm

    Mm this looks spectacular and decadent! Pumpkin everything rocks 🙂

    Reply

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Hello! My name is Joscelyn and I love to share recipes that are healthy and delicious. Many of them are also free of dairy, gluten, and refined sugar! Pick out a recipe and let's get cooking! Read More…

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