Pumpkin Bundt Cake

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

Perfectly spiced and ready for the Thanksgiving dessert table!

4.54 from 13 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: brunch, cake, dairy free, fall, vegan, vegetarian

Prep Time: 10 minutes minutes

Cook Time: 35 minutes minutes

Cooling Time: 10 minutes minutes

Total Time: 55 minutes minutes

Servings: 12

Calories: 299kcal

Author: Holly Gray

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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.

Nutrition

Calories: 299kcal | Carbohydrates: 55g | Protein: 2g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.05g | Sodium: 374mg | Potassium: 74mg | Fiber: 1g | Sugar: 38g | Vitamin A: 491IU | Vitamin C: 0.1mg | Calcium: 89mg | Iron: 1mg

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