Vegan Pumpkin Bundt Cake

This Vegan Pumpkin Bundt Cake is fluffy, airy and so moist. It’s also unbelievably aromatic and made with easy pantry ingredients so anyone can make. It’s the perfect dessert for fall and thanksgiving.

While hosting any vegan holiday party the perfect fall dessert to go with hot chocolate or coffee is Vegan Pumpkin Bundt Cake. This soft, moist cake is not only easy to prepare but also full of deliciousness.

You can make this cake with vegan caramel sauce or vegan butter frosting and you won’t be disappointed. If you include this dish in hosting a party, your guests will surely crave more.

How to Make the Perfect Bundt Cake 

To make the perfact bundt cake you have to 

1. Choose the right kind of bundt pan. Nonstick pans work the best, even silicon bundt pans are also performing very well. 
2. Prep the Pan Properly and make sure you grease in every nook of the pan. More details about prepping the pan later in this article. 
3. Make sure your cake is not undercooked; this could be one of the main reasons for your cake sticking to the pan. 
4. Once baked let it cool down for about 10 to 15 minutes before flipping the pan. 

Ingredients

For preparing the perfect vegan pumpkin cake, you don’t need to purchase all those fancy and expensive ingredients. Some basic ingredients are needed while making this cake. Following are the key ingredients needed. 

• Pumpkin Puree: Pumpkin puree can be prepared at home or you can purchase the can. You can keep this homemade puree in your refrigerator for almost two weeks. For preparing the puree, you need to carefully cut the pumpkin into slices and bake it in the preheat heat oven for roughly an hour. Let them sit to cool and blend it into a blender and it’s done. One cup purée will be needed to make this Pumpkin Bundt cake. 
• Coconut Cream: You also need half a cup of coconut cream along with other ingredients. This will give an extra soft texture to your Bundt cake. 
• Lemon Juice: As we are doing eggless baking, lemon juice plays a great role in the rising of flour, we will mix it with coconut cream and it will help to curdle the cream a bit. You can use the same amount of white vinegar too if run out of lemon juice. 
• Self-rising flour: You will need two cups of self-rising flour. If you do not have self-rising flour, you can substitute it with all-purpose flour and baking powder for every 1 cup of self-rising flour you are substituting it with 1 cup all-purpose flour and 1 ½ tsp of baking powder. 
• Brown sugar: I always keep this saying I like brown sugar taste in baking better than white one but you can also use the same amount of white sugar if brown sugar is unavailable.  
• Oil: If you have coconut oil then it's best to use it, as it will add more flavors to the cake. Otherwise, you can add any vegetable oil of your choice. 
• Flavoring and spices: Vanilla essence and cinnamon powders are used to add the perfect spice and flavor needed. You can use other fall spices like ginger, nutmeg too if you like.  

Ingredients for Caramel Sauce 

I just topped this vegan pumpkin bundt cake with caramel sauce, The ingredients you need for it are 

• Granulated sugar 
• Coconut cream 
• Soy milk 

You can also give a try to this Vegan salted caramel sauce for a delightful twist of sweetness and a hint of saltiness to your cake.

How to Prepare a Vegan Pumpkin Bundt Cake? 

1. Prep: Preheat the oven at 350F and prep the Bundt pan. Details later in the article. 
2. Mix all the wet Ingredients: Add coconut cream and lemon juice in a bowl and mix, let it curdle a bit. Next, add Oil and vanilla essence and mix well. 
3. Dry Ingredients: Add sugar into the wet ingredients and mix until well combined. Once all smooth, add all other dry ingredients, Self-rising flour, cinnamon powder, and salt. Mix until all well combined and smooth. Make sure there are no lumps. 
4. Fold in Pumpkin Puree: once all batter is well-combined fold in pumpkin puree with a silicon spatula. And transfer the batter to the bundt pan. 
5. Baked to Perfection: Bake the cake at 350F for around 40-45 minutes in a preheated oven. Insert a toothpick into the center of the pan. If it comes out dry cake is all done. Remove from the oven and place on a wire rack to cool, once cool down. turn over the cake pan on a wire rack or a plate and slightly tap the pan from the bottom. The cake will come out smoothly because of the prep we’ve done with the pan. 
6. Prepare the Caramel Sauce: In a saucepan heat a cup of sugar on medium heat. Keep on stirring continuously. Once all sugar is melted and slightly darken in color add coconut cream and soy milk into the pan stirring vigorously. Once everything is smooth and in a thick constancy remove from the heat and let it cool completely. 
7. Serve: Pour the caramel sauce over the cake (make sure your cake and sauce both are not hot or even warm, otherwise it will make the cake soggy). Sprinkle some walnut or any nuts of your choice on top. This is completely optional and you can leave the nuts part if you want. Slice and serve. 

How to Prep a Bundt Pan? 

To get a perfect Bundt cake always choose a pan with a non-stick coating, which allows a cake to come out perfectly clean. Always prep your pan before adding the cake batter. 

• To prep the pan first grease, it using a pastry brush with some vegetable shortening or Oil. Make sure your pastry brush gets into the all details of the pan. 
• Next, sprinkle some flour in the pan, and move the pan in a circular motion to distribute the flour evenly through the pan.  
• Flip the pan and tap on the bottom to dust of the extra flour.  
• Make sure you are greasing and flouring the middle tube part also. 

These extra steps will ensure easy removal of cake from the pan, with breaking. 

How to Remove Bundt Cake from Pan? 

Removing the bundt cake from the pan can be tricky sometimes but if you prep it well and do the right thing at right time it will not be a big deal for you. Follow these steps. 

• Make sure your cake is baked for the right amount of time. Once baking time is over Insert a toothpick in the center of the cake It should come out clean or with a few moist crumbs. 
• You can also look at the sides of the cake. They should be starting to pull away from the edges. 
• Allow your cake to cool for about 15 minutes in the pan. Turn a cooling rack upside down on top of the pan. Put one hand on the cooling rack and slide with the other hand under the Bundt pan. Then, flip it 
• Softly Tap on the bottom of the pan and the cake will slide down without breaking apart. 

Want to Make it Ahead of Time? 

Yes, you can easily make this cake 1 or 2 days in advance. Once it is cool down completely then you can cover and store it in the fridge or at room temperature. For serving bring the cake to room temperature if you stored it in the fridge and then glaze it with caramel sauce. 

Storage Instructions 

You can also store the cake in the refrigerator for up to 1 week without the caramel glaze. Before storing, the cake must be cool down completely and put into an air-tight container. You just need to cover it properly as it will prevent the cake from absorbing other flavors from the refrigerator. 

You can also freeze it without caramel glaze, for up to 3 months. Wrap the cake in a double layer of clingfilm and put it in an airtight container. To defrost, unwrap and place on a wire rack in the fridge for about 5 hours. To serve bring it to room temperature and pour over the glaze. 

MORE PUMPKIN RECIPES

• VEGAN PUMPKIN BROWNIES
• VEGAN PUMPKIN SCONES
• GLUTEN-FREE PUMPKIN COOKIES
• CREAMY PUMPKIN AND LENTIL PASTA
• VEGAN PUMPKIN BANANA BREAD

If you try this recipe, leave a comment and show some love by rating it in stars. Do not forget to take a picture and tag us @getsetvegan on Instagram. We would love to see this.