Pumpkin Bundt Cake ~
This pumpkin cake with cinnamon brown sugar frosting is perfectly spiced and ready for the Thanksgiving dessert table!
Vegan Pumpkin Cake Recipe
I like this pumpkin spice cake because it’s delicious and aromatic with just the right amount of sweetness and a soft texture. Serve the cake with a sprinkling of powdered sugar or, for extra autumnal flavor and flair, use a piping bag to drizzle a layer of creamy brown sugar frosting with cinnamon over the top.
Ingredients for Pumpkin Bundt Cake
For the Cake:
- Flour-based baking spray
- 1/2 cup oat milk, or other mild-flavored plant milk such as unsweetened almond
- 2 teaspoons apple cider vinegar
- 1/2 cup vegan butter, softened
- 1 cup light brown sugar
- 1 (15-ounce) can pumpkin puree
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
For the Frosting:
- 3 tablespoons oat milk, or other mild-flavored plant milk such as unsweetened almond
- 2 tablespoons vegan butter, melted
- 1/4 teaspoon vanilla extract
- 1 cup confectioners’ sugar
- 1/2 cup light brown sugar
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon salt
How to Make Pumpkin Bundt Cake
STEP ONE: Preheat the oven to 350°F. Spray a Bundt pan with flour-based baking spray. Set aside.
STEP TWO: In a small bowl, combine the milk and apple cider vinegar; set aside.
STEP THREE: In a large bowl, use a mixer to cream together the butter and brown sugar. Add the pumpkin, milk mixture, and vanilla extract; continue mixing until incorporated. Set aside.
STEP FOUR: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, allspice, ginger, nutmeg, and salt. Add the flour mixture to the pumpkin mixture one cup at a time, mixing to incorporate each addition.
STEP FIVE: Transfer the batter to the prepared Bundt pan. Bake for 35 minutes, or until a toothpick inserted in the center comes out clean. Cool for 10 minutes on a wire rack then carefully invert the cake out of the pan and onto the wire rack. Cool completely.
STEP SIX: For the frosting: In a small bowl, combine the milk, butter, and vanilla extract. Mix in the confectioners’ sugar, brown sugar, cinnamon, and salt until incorporated. Drizzle over the top of the cake and serve.
More Vegan Cake Recipes You’ll Love!
- Red Velvet Cake
- Banana Nut Bundt Cake
- Cranberry Coffee Cake
- Easy Vegan Chocolate Cake
- Snickerdoodle Cake
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Pumpkin Bundt Cake with Cinnamon Brown Sugar Frosting
Ingredients
For the Cake:
- Flour-based baking spray
- 1/2 cup oat milk or other mild-flavored plant milk such as unsweetened almond
- 2 teaspoons apple cider vinegar
- 1/2 cup vegan butter softened
- 1 cup light brown sugar
- 1 15-ounce can pumpkin puree
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
For the Frosting:
- 3 tablespoons oat milk or other mild-flavored plant milk such as unsweetened almond
- 2 tablespoons vegan butter melted
- 1/4 teaspoon vanilla extract
- 1 cup confectioners’ sugar
- 1/2 cup light brown sugar
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon salt
Instructions
- Preheat the oven to 350°F. Spray a Bundt pan with flour-based baking spray. Set aside.
- In a small bowl, combine the milk and apple cider vinegar; set aside.
- In a large bowl, use a mixer to cream together the butter and brown sugar. Add the pumpkin, milk mixture, and vanilla extract; continue mixing until incorporated. Set aside.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, allspice, ginger, nutmeg, and salt. Add the flour mixture to the pumpkin mixture one cup at a time, mixing to incorporate each addition.
- Transfer the batter to the prepared Bundt pan. Bake for 35 minutes, or until a toothpick inserted in the center comes out clean. Cool for 10 minutes on a wire rack then carefully invert the cake out of the pan and onto the wire rack. Cool completely.
- For the frosting: In a small bowl, combine the milk, butter, and vanilla extract. Mix in the confectioners’ sugar, brown sugar, cinnamon, and salt until incorporated. Drizzle over the top of the cake and serve.
Tavo
The cake came out super fluffy and so delicious! Thanks for the recipe! I am making it again for Thanksgiving!
Choclette
This is such a good cake. Just love the texture, colour and sweet spicy flavour. I dusted with icing sugar, but might try the full on brown sugar icing next time.
Tina
Thanks for this recipe! It very easy to make and was a hit at my brunch.
Shelby
I made this bundt cake and had to double the batch of frosting because… cough cough, we ate too much just off the spoon! Delicious.
Rachel
This bundt cake has the most perfect pumpkin flavor! Also, the frosting is delicious!!
Andrea
this bundt cake turned out so good! such a nice sweet treat to cozy up to!
Jacqui
Such an amazing recipe! I recently got a bundt pan and immediately tried this one, it was a hit!
Brad
🙁
thiswifecooks
Oh no! What happened?!
C
my icing did not look anything like whats pictured. texture was very thin and the brown sugar stayed gritty, and the color was not white, but more like the color of the cake. i added more powdered sugar to try to thicken and lighten, but my result didn’t really get any closer.
thiswifecooks
Hi there ~ The frosting is meant to be drizzled as opposed to spread on the cake, as indicated in the directions. As for the color, it does have some light brown to it from the sugar. Hope this is helpful!