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Vegan Pumpkin Bundt Cake

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5 from 1 review

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


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!



Pumpkin Cake: (gf cake recipe below)

Maple Cream Cheese Glaze:

  • 8 oz cream cheese at room temperature (can use dairy-free)
  • 45 tablespoons maple syrup, to taste
  • 35 tablespoons almond milk or other milk of choice, until it reaches proper consistency
  • 1/2 teaspoon vanilla extract

Gluten-Free Pumpkin Cake:


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