Vegan Pumpkin Bundt Cake
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.
Servings 12 people
Ingredients
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
Maple Glaze:
- 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
Instructions
- 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.
Notes
- 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.