Vegan pumpkin bundt cake - this easy vegan pumpkin spice cake topped with maple glaze is soft, moist and utterly delicious.
It is full of warming Fall flavours and is a perfect cake for celebrations. Eggless and dairy-free.
This vegan pumpkin bundt cake is wonderfully moist, soft, fluffy and delicious!
It has a warmly spiced, pumpkiny flavour, which is perfectly complemented by the sweet maple glaze.
It is also really easy to make and as a bonus uses just the one bowl.
What Do I Need To Make Vegan Pumpkin Bundt Cake?:
Plain (all-purpose) flour: Just regular plain flour is best here. I do not recommend swapping it for wholemeal as that will make the cake too dense. I haven't tested this cake gluten-free.
Sugar: I like to use a mix of light brown soft and caster sugar. You can use all of one or the other if you want but the texture and colour of the cake may be slightly different.
Granulated sugar will work instead of caster. Do not swap the sugar for sweeteners or liquid sugars.
Baking powder and bicarbonate of soda (baking soda): You need to use both, they are not interchangeable.
Pumpkin spice: In the UK this is readily available online and you can also make your own - see below for instructions.
Salt: It may seem odd adding salt to sweet things but it really helps to bring out the flavour and balance the sweetness.
Tinned pumpkin puree: You need to use pure pumpkin puree, NOT pumpkin pie filling. It is available from many larger supermarkets in the UK, or online. See instructions below for how to make your own.
Oil: Any neutral flavoured oil that is liquid at room temperature will work. I tend to use sunflower, but a mild olive oil is also good.
Milk: Any variety of unsweetened non-dairy milk will work (except tinned coconut milk) but I like soy milk the best for baking as it has the highest protein content.
Vinegar: This reacts with the bicarbonate of soda (baking soda) to help the cake rise and give it a fluffy texture.
Vanilla: Optional but recommended.
How To Make Vegan Pumpkin Bundt Cake:
(Full measurements and instructions can be found in the recipe card at the bottom of the page)
Start by whisking together plain flour, light brown soft sugar, caster sugar, baking powder, bicarbonate of soda, pumpkin spice and salt in a large mixing bowl.
Add pumpkin puree (either tinned or homemade – see instructions below), sunflower oil (or another flavourless oil), non-dairy milk, vinegar and vanilla extract and whisk gently until no dry lumps remain but be careful not to over-mix as that can make the cake tough.
Pour the batter into a greased 10-12 cup bundt tin and spread it level.
Bake the cake for about 50 minutes until a skewer inserted into the centre comes out clean.
Leave the cake to cool in it's tin on a wire rack for 45 minutes before carefully flipping it out onto a wire rack and leaving it to cool completely.
Top the cooled cake with maple glaze or a dusting of icing sugar to serve.
As with all of my baking recipes I really do recommend using the metric measurements with a digital scale rather than the cup conversions. Cups are a wildly inaccurate measuring system and you will get far better, more consistent results using a scale, not to mention that it is also easier and less messy than cups!
If you are using tinned/canned pumpkin puree, make sure that it is 100% pumpkin, NOT pumpkin pie filling.
The cake is ready when it is firm to the touch and a skewer inserted into the centre comes out clean or with a few moist crumbs but no wet batter.
Vegan cakes tend to be more delicate than non-vegan ones so it is important to let it cool in the tin for 45 minutes before you turn it out to give it a chance to 'set' so that it doesn't break.
Make sure that the cake has cooled completely before you slice it as otherwise the texture can be a little gummy.
The cake will keep for around five days in an airtight container at room temperature.
I used this bundt tin, which has a 12 cup capacity. A 10 cup one should also work. Make sure that you use a good quality one, such as Nordic Ware, as that will reduce the risk of the cake sticking to the tin.
Take your time greasing the tin, making sure that you get into every nook and cranny. It helps to put the tin in the fridge for 15 minutes before you brush it with butter as the butter will solidify and stick when you brush it on, rather than just running off.
I love this pumpkin bundt cake as it is, topped with maple glaze, but if you want to get creative why not try adding:
- chocolate chips
- dried cranberries
- chopped pecans or walnuts
How To Make Your Own Pumpkin Pie Spice:
Pumpkin pie spice blend isn’t readily available outside of the US. In the UK the closest thing we have is mixed spice (though M&S have started selling pumpkin spice and it is available online), but it is a different blend of spices to pumpkin spice so it’s not the best thing to use if you want a true pumpkin spice flavour.
The good news is that it is really easy to make your own using a few common spices – cinnamon, ginger, nutmeg, cloves and allspice.
To make it, just mix together 3 Tbsp ground cinnamon, 2 tsp ground ginger, 2 tsp ground nutmeg, 1 tsp ground cloves and 1 tsp ground allspice.
You can easily halve the recipe if you only want to make a small jar of it, but the homemade pumpkin pie spice will keep in an airtight container for ages and is perfect for using in all your autumnal and festive bakes.
How To Make Pumpkin Puree:
I used tinned pumpkin puree to make this vegan pumpkin bundt cake which I get from Sainsbury’s; it can also be found in some Tesco’s, Waitrose and on Ocado and Amazon. In the supermarkets it is often hidden away in a little ‘American section’ in the world foods aisles.
If you can’t find it however it is also really easy to make your own; you just need to halve, de-seed and roast an eating pumpkin (NOT a carving one) or a butternut squash until it is tender then scoop the flesh out of the skin and puree it until smooth.
Roast it at around 200C/400F/gas mark 6. The time it takes will very much depend on how large the pumpkin/squash is so just cook it until the flesh can easily be pierced with a fork.
I don’t recommend boiling the pumpkin to cook it as that will make the puree too wet.
Can I Freeze It?:
Yes this vegan pumpkin bundt cake freezes really well, either whole or in slices.
Allow it to cool completely before freezing, either well wrapped or in a freezer-proof container. Store for up to three months. Allow to defrost at room temperature before serving.
If you are freezing it in advance of serving the cake then do not add the maple glaze. Allow the cake to defrost and then add the glaze.
More Vegan Pumpkin Recipes:
I've made a lot of pumpkin recipes for the blog, here is a selection of them:
- Vegan pumpkin pecan babka
- Vegan pumpkin scones
- Vegan pumpkin spice latte cake
- Vegan pumpkin pie
- Vegan pumpkin muffins
- Vegan pumpkin bread
- Pumpkin chocolate chip bars
- Vegan pumpkin cake with maple pecans and cinnamon buttercream
If you tried this recipe let me know how it went! Rate it, leave a comment or tag @domestic_gothess on Instagram and hashtag it #domesticgothess
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Vegan Pumpkin Bundt Cake
Pumpkin Bundt Cake:
- 400 g (3 ¼ cups) plain (all-purpose) flour
- 190 g (1 packed cup) light brown soft sugar
- 140 g (⅔ cup + 1 Tablespoon) caster (superfine) sugar
- 3 teaspoons baking powder
- 1 teaspoon bicarbonate of soda (baking soda)
- 3 ½ teaspoons pumpkin spice*
- ¾ teaspoon salt
- 425 g (15 oz) pumpkin puree**
- 180 ml (¾ cup) neutral oil
- 180 ml (¾ cup) unsweetened non-dairy milk
- 1 ½ teaspoons vinegar
- 2 teaspoons vanilla extract
- 180 g (1 ½ cups) icing (powdered) sugar
- 2 Tablespoons maple syrup
- 1-2 Tablespoons non-dairy milk
- melted vegan butter for greasing the pan
- Preheat the oven to 180°C/160°C fan/350°F/gas mark 4. Place a 10-12 cup bundt tin in the fridge for 15 minutes then thoroughly brush it with melted vegan butter making sure that you get right into all of the nooks and crannies.
- Whisk together the plain flour, light brown soft sugar, caster sugar, baking powder, bicarbonate of soda, pumpkin spice and salt in a large mixing bowl. If the brown sugar is lumpy make sure that you break up the lumps.
- Add the pumpkin puree, oil, non-dairy milk, vinegar and vanilla extract and whisk gently until no dry lumps remain but be careful not to over-mix.
- Transfer the batter to the prepared tin and spread it level. Bake for about 50 minutes until a skewer inserted into the centre comes out clean or with a few moist crumbs but no wet batter.
- Leave the cake to cool in it's tin on a wire rack for 45 minutes before carefully flipping it out onto a wire rack and leaving it to cool completely.
- To make the maple glaze, sift the icing sugar into a bowl and add the maple syrup. Gradually stir in enough milk to form a thick but pourable glaze. If it is too thin it will run right off the cake so be careful not to add too much.
- Place the cake on a serving platter and drizzle over the glaze. Top with chopped pecans if you like.
- As with all of my baking recipes I really do recommend using the metric measurements with a digital scale rather than the cup conversions. Cups are a wildly inaccurate measuring system and you will get far better, more consistent results using a scale, not to mention that it is also easier and less messy than cups!
- *See post above for instructions on how to make your own.
- **If you are using tinned/canned pumpkin puree, make sure that it is 100% pumpkin, NOT pumpkin pie filling.
- Vegan cakes tend to be more delicate than non-vegan ones so it is important to let it cool in the tin for 45 minutes before you turn it out to give it a chance to 'set' so that it doesn't break.