Vegan Pumpkin Bundt Cake With Maple Frosting
Vegan bundt cake recipe made with pumpkin purée and maple frosting is the best fall dessert. It’s soft, moist, and so flavorful as well. Recipes for pumpkin desserts like this are easy and delicious. Furthermore it’s dairy and egg free!
Recipes for pumpkin desserts are popular in fall and winter. They’re the staple of the holiday season. Additionally it’s simple to veganize these kinds of recipes! Simply replace the dairy components like butter with vegan butter. The milk or cream component can be replaced with soy, almond, or coconut milk.
This vegan bundt cake recipe requires the following ingredients: 2 cups (250g) all-purpose flour, 2 teaspoons baking powder, and 1 teaspoon baking soda. Also 1 teaspoon sea salt, 1 teaspoon ground cinnamon, and 3 teaspoons pumpkin pie spice.
Other ingredients for this pumpkin dessert recipe includes 1 cup (240ml) coconut or vegetable oil. Also 4 portions vegan eggs replacement (flax seed, apple sauce, or bananas see notes). More important ingredients are 1/2 (100g) packed light or dark brown sugar, 1 cup (200g) granulated sugar, and 1 (15 ounce) can pumpkin puree.
I adore vegan recipes for pumpkin desserts!
Don’t forget 1 and 1/2 teaspoons pure vanilla extract for your vegan bundt cake recipe! Making the light maple vegan frosting is quick and simple as well. All you need is 3 and 3/4 cups (450g) Powdered Sugar 3 Tbsp (45g) Vegan Butter, 4 Tbsp (60ml) Soy Milk, 1 tsp vanilla extract, and 2 tbsp maple syrup.
The frosting for this recipe for pumpkin dessert is made by simply combining all the wet ingredients in a bowl. Then blend with electric mixer until thoroughly combined. Slowly add the powdered sugar one cup at a time and blend on slow to medium until all the powdered sugar is thoroughly combined.
Allow the vegan bundt cake recipe to cool off completely before carefully removing from the cake pan. Spread the frosting on top of the chilled cake and serve or store in the refrigerator. Get the full vegan dessert recipe below!
Vegan Pumpkin Bundt Cake With Maple Frosting
This pumpkin dessert is lovely and delicious for the festive season.
Ingredients
For The Cake
- 2 Cups (250g) all-purpose flour
- 2 Tsp baking powder
- 1 Tsp Baking soda
- 1 Tsp Sea salt
- 1 Tsp ground cinnamon
- 3 Tsp pumpkin pie spice
- 1 Cup (240ml) coconut or vegetable oil
- 4 Portions vegan eggs replacement (flax seed, apple sauce, or bananas) see notes
- 1/2 Cup (100g) packed light or dark brown sugar
- 1 Cup (200g) granulated sugar
- 1 Can (15 ounce) pumpkin purée
- 2 Tsp pure vanilla extract
For The Frosting
- 3.75 Cups (450g) Powdered Sugar
- 3 Tbsp (45g) Vegan Butter
- 4 Tbsp (60ml) Soy Milk
- 1 Tsp vanilla extract
- 2 Tbsp Maple syrup
Instructions
For The Cake
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Preheat the oven to 350°F (177°C) and grease a Bundt cake pan (size/dimensions 7 1/2 x 3 inches -19 x 8 cm)
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In a large mixing bowl combine all the dry ingredients and whisk until thoroughly combined
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In a separate bowl combine all wet ingredients and whisk until thoroughly combined
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Slowly add the wet ingredients to the dry ingredients and whisk vigorously until thoroughly combined and smooth
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Pour the batter into the bundt cake pan
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Bake for 30 to 35 minutes
For The Frosting
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Combine all the wet ingredients and blend with electric mixer until thoroughly combined
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Slowly add the powdered sugar one cup at a time and blend on slow to medium until all the powdered sugar is thoroughly combined
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Allow the cake to cool off completely before carefully removing from the cake pan
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Spread the frosting on top of the chilled cake and serve or store in the refrigerator
Recipe Notes
For each whole egg used you can substitute it with one of the following:
- ½ a medium Banana, mashed
- ¼ cup (4 tablespoons) Apple sauce
- 1 tablespoon ground flaxseed + 3 tablespoon water
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