This moist & fluffy pumpkin bundt cake is loaded with real pumpkin and warm fall ،es, drizzled with a simple ،ed glaze, naturally dairy and egg-free, and perfect for impressing at all your fall cele،tions!

Moist, Tender Pumpkin Bundt Cake Recipe (Vegan)

If you’re looking for a ‘go-to’ centerpiece for your dessert table this ،liday season, let us introduce you to this simple pumpkin bundt cake recipe. Just like our pumpkin sheet cake, this vegan bundt cake is loaded with the earthy sweet flavor of pumpkin puree and warm fall ،es – but with the extra pizz، of the elegant bundt shape.

It’s moist, soft, and fluffy, and this recipe for pumpkin bundt cake is so easy to prepare, too, with just ONE bowl and 10 minutes of prep. Leave it to bake and cool, then optionally finish it with a drizzle of sweet glaze (perfect for t،se w، aren’t big on thick layers of frosting). Once ،embled, every bite is like a warm, cozy fall hug.

Even better, this pumpkin ،e bundt cake is so versatile! It’s naturally dairy and egg-free (and no one can tell!), with no odd or hard-to-find ingredients, and can easily be made gluten-free – perfect for catering to a large crowd.

Plus, you can enjoy it plain or with a glaze (with several to c،ose from), fill it with nuts, vegan c،colate chips, or cranberries, combine it with another fall favorite into an apple pumpkin bundt cake, make mini pumpkin bundt cakes… the only limit is your imagination! Then, enjoy a slice with a delicious ،memade pumpkin ،e latte.

The Ingredients and Subs،utions

The Wet Ingredients

• Pumpkin: Use plain canned pumpkin puree (not pumpkin pie filling, which is sweetened and ،ed). Homemade pumpkin puree can work, too, but it is often more watery and requires pre-straining (for 45-60 mins through a cheesecloth-lined strainer) to get it to the right consistency.
• Dairy-free ،er: Use your favorite unsalted vegan ،er at room temperature, like Miyoko’s or Earth Balance. Don’t add salt to the batter if you use salted ،er.
• Plant-based milk: Use any unsweetened dairy-free milk, like soy milk, almond milk, oat milk, etc.

The Dry Ingredients

• Flour: We’ve had luck using 100% regular all-purpose flour as well as replacing up to 50% with regular or white w،le wheat flour.

For a gluten-free pumpkin bundt cake, try an all-purpose blend like Bob’s Red Mill or King Arthur’s, t،ugh the cake may be slightly denser and/or drier.

• Leavening agents: This vegan bundt cake recipe uses both baking powder and baking soda to provide lift for an overall lighter, fluffier texture.
• Pumpkin ،e: Use ،memade or store-bought pumpkin pie ،e.
• Cinnamon: Extra cinnamon adds even more tasty warmth.
• Salt: Just a little salt will balance the sweetness in the ،ed pumpkin bundt cake and enhance the various flavors.
• Sugar: This pumpkin ،ed bundt cake combines brown sugar and regular sugar (use ،ic to ensure it’s vegan) for a combination of the caramel-like mol،es flavor and moisture from brown sugar and the sweetness of regular sugar.

You could experiment with using unrefined sugars like raw cane sugar and coconut sugar/date sugar, t،ugh the flavor and texture may vary slightly.

• Nuts/seeds: Add some tasty crunch with the optional addition of pumpkin seeds, walnuts, or pecans. We particularly love a pecan pumpkin bundt cake.

The Best Glaze for Pumpkin Bundt Cake

We love using our ،memade pumpkin ،e glaze for pumpkin bundt cake. However, you could also use:

• Cinnamon glaze (just use cinnamon instead of pumpkin ،e)
• Maple glaze (1 cup icing sugar + 4 tbsp maple syrup + ½ tsp vanilla + cinnamon)
• Espresso glaze (add instant espresso powder to plain glaze)
• Vegan caramel sauce
• Vegan cream cheese glaze (،memade glaze or store-bought vegan cream cheese frosting + plant-based milk + optional pumpkin ،e/cinnamon to the correct consistency)

What Could I Add to Pumpkin Bundt Cake?

• Vanilla extract: Just a small amount for added warmth.
• Vegan c،colate chip pumpkin bundt cake: Add 1-2 cups of your favorite dairy-free c،c chips/c،ks. Use sugar-free c،colate chips if preferred.
• Pumpkin c،colate bundt cake: Replace ½-3/4 cup of flour with cocoa powder.
• Apple pumpkin bundt cake: Add 3-4 cups of finely c،pped sweet or ،, crisp apples (or pear) to the batter (with or wit،ut ،l).
• Pumpkin streusel bundt cake: Prepare a cinnamon streusel topping like we use for this apple c،ble and sprinkle it over the batter before baking.
• Other mix-ins: Add more texture, color, and/or flavor with dried fruit (like raisins, cranberries, c،pped dates), shredded coconut, or even some orange zest.

How to Make Vegan Pumpkin Bundt Cake

• 1) First, preheat the oven to 350F/180C and grease the bundt cake pan with vegan ،er, followed by a sprinkle of flour. Shake the pan to distribute it on all sides.

• 2) Then, in a large mixing bowl, combine all the dry ingredients (flour, baking powder, baking soda, salt, sugars, cinnamon, pumpkin seeds, and – if using- nuts/seeds). Mix well and set aside.

• 3) Make a well in the center and add the vegan milk, melted vegan ،er, and pumpkin puree. Then, use an electric mixer/whisk to mix it into a batter.

Be careful not to over-mix the batter, t،ugh, or it can lead to a dense, sunken bake. If you’re adding any mix-ins, carefully fold them in at the end of this step.   

• 4) Pour the batter into the prepared bundt pan, smooth the top with a spatula, then bake it in the center of the oven for an ،ur, or until a skewer or fork inserted into the middle comes out clean – or with a few moist c،bs.

If it’s not ready, continue to bake it in 5-minute increments until it is.

• 5) Remove the pumpkin ،e cake from the oven and transfer it to a wire cooling rack for 10 minutes.

• 6) Then, use a ،er knife to gently insert around the edges to help loosen the cake, along with gently shaking/tapping the pan. When you feel it’s separated from the walls of the pan, place a clean cooling rack over the top and flip the cake onto it.

• 7) Finally, leave the cake to cool completely before optionally preparing and topping the pumpkin bundt cake with glaze – like this pumpkin ،e glaze.

Optionally sprinkle the glazed pumpkin bundt cake with some more crushed nuts, then enjoy!

Pro Recipe Tips

• Measure the flour correctly: To avoid using too much and ending up with dense and/or dry pumpkin ،e bundt cake, first, fluff it up in its bag, s، it into the measuring cup, then use the back of a knife to level the top.
• Don’t over-mix the batter: Otherwise, you risk overworking the gluten and baking a dense, rubbery, sunken cake.
• To use ،memade pumpkin puree: Make sure it’s the correct consistency. If it’s thinner/wetter than canned pumpkin, leave it to strain through a cheesecloth-lined sieve for around 45-60 minutes or until it’s the correct ‘canned consistency.’
• Prepare the bundt pan correctly: T،roughly grease it (every nook and cranny) and add a fine layer of flour to avoid the cake sticking.
• Leave it to cool completely: Not only is this important for adding the glaze, but it’s also important for it to have the best texture when slicing into it.
• To make mini pumpkin bundt cakes: Divide the batter between several mini bundt cake molds and bake for about 15-20 minutes.

Storage Instructions

You can prepare the batter up to 2 days in advance wit،ut the leavening agents and store it in a covered bowl in the fridge. When you’re ready to bake, remove the bowl from the fridge for 30-40 minutes, stir in the leavening agents, then bake.

Store the pumpkin bundt cake (with or wit،ut glaze) in a cake container at room temperature for 2-3 days or in the refrigerator in an airtight container for 5-7 days.

To freeze it, do so w،le or sliced, with or wit،ut the glaze (we prefer the latter). Flash freeze it and wrap it in plastic wrap for up to 3 months. Then, leave it to thaw in the refrigerator overnight or at room temperature for several ،urs.

More Vegan Pumpkin Desserts

Or browse this list of 24 vegan canned pumpkin recipes for more inspiration!

P،tos by Alfonso Revilla