• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Home
  • Recipe Index
  • Video Index
  • Vegan Guide
  • About
  • Contact

Get Set Vegan logo

menu icon
go to homepage
search icon
Homepage link
  • Home
  • Summer Smoothies
  • Recipe Index
  • Video Index
  • About
  • Contact
  • Get in touch

    • Facebook
    • Instagram
    • Pinterest
    • Tumblr
    • Twitter
    • YouTube
  • ×

    Get Set Vegan » Dessert » Vegan Pumpkin Bundt Cake

    Published: Feb 25, 2021 · Modified: Sep 26, 2022 by Hawwa · This post may contain affiliate links.

    Vegan Pumpkin Bundt Cake

    Jump to Recipe Jump to Video Print Recipe

    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.

    Vegan pumpkin bundt cake served with coffee

    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. 
    Vegan pumpkin bundt cake topped with caramel glaze and chopped walnuts

    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.  
    Vegan pumpkin bundt cakewithout glaze

    Ingredients for Caramel Sauce 

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

    • Caster sugar 
    • Coconut cream 
    • Soy milk 
    pumpkin bundt cake slice served wuth black coffee

    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. 
    step by step process of making vegan pumpkin bundt cake

    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. 

    Vegan pumpkin bundt cake topped with caramel glaze and chopped walnuts

    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. 
    Vegan pumpkin bundt cake sliced and served in two plates

    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. 

    Vegan pumpkin bundt cake topped with caramel glaze and chopped walnuts

    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. 

    Vegan pumpkin bundt cake topped with caramel glaze and chopped walnuts

    MORE PUMPKIN RECIPES:

    • VEGAN PUMPKIN BROWNIES
    • VEGAN PUMPKIN SCONES
    • GLUTEN-FREE PUMPKIN COOKIES
    • CREAMY PUMPKIN AND LENTIL PASTA
    • VEGAN PUMPKIN BANANA BREAD
    Vegan Pumpkin Bundt cake on a plate served with black coffee

    Vegan Pumpkin Bundt Cake

    Hawwa
    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 vegan dessert for fall and thanksgiving.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 45 mins
    Total Time 55 mins
    Course cake, Dessert, vegan cake
    Cuisine American
    Servings 5
    Calories 669 kcal

    Ingredients
      

    • ½ Cup Coconut Cream
    • 1 Tbsp Lemon Juice
    • ½ Cup Oil
    • 1 Tsp Vanilla Essence
    • 1 Cup Brown Sugar
    • 2 Cups Self Rising Flour
    • 1 Tsp Cinnamon Powder
    • ¼ Tsp Salt
    • 1 Cup Pumpkin Puree

    Caramel Sauce

    • 1 Cup Castor Sugar
    • 2 Tbs Sugar
    • ¼ Cup Soy Milk

    Instructions
     

    • First thing first, Preheat the oven at 350F and prep the Bundt pan. 
    • Add coconut cream and lemon juice in a large bowl and mix, let it curdle a bit. Next, add Oil and vanilla essence and mix well. 
    • 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. 
    • Once all batter ingredients are well combined, fold in pumpkin puree with a silicon spatula. And transfer the batter to the bundt pan. 
    • 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.
    • 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. Slice and serve. 

    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 darkens 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. 
    • 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.

    Video

    Notes

    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 in order 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. 

    Nutrition

    Calories: 669kcalCarbohydrates: 91gProtein: 8gFat: 32gSaturated Fat: 9gPolyunsaturated Fat: 7gMonounsaturated Fat: 15gTrans Fat: 0.1gSodium: 139mgPotassium: 310mgFiber: 3gSugar: 50gVitamin A: 7675IUVitamin C: 5mgCalcium: 80mgIron: 2mg
    Tried this Recipe? Tag me Today!Mention @GetSetVegan or tag #getsetvegan!

    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.   

    « Jack In The Box Vegan Options To Try
    Oreo Truffles Without Cream Cheese »

    Reader Interactions

    Comments

    1. Elaina says

      June 04, 2022 at 6:05 pm

      5 stars
      I made this for the first time this weekend and it got rave reviews! I'll keep this one in my recipe book for sure.

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    ABOUT ME

    Thanks for stopping by and Welcome to my blog. This blog is for beautiful people that are interested in adopting a healthy vegan lifestyle by making simple changes.

    Read More
     

    Summer Smoothies

    • Green Apple Smoothie 
    • Chocolate Pineapple Smoothie
    • Apple Banana Spinach Smoothie
    • Strawberry Kiwi Pineapple Smoothie

    Popular Posts

    • Vegan Honey Recipe
    • Vegan Coffee Cake
    • Vegan Red Velvet Crinkle Cookies
    • Vegan Sweet And Sour Cauliflower
    • Potato And Rice
    • Mushroom Wrap

    SUBSCRIBE TO MY NEWSLETTER

    Subscribe to my newsletter and receive new recipes in your inbox.

    Check your inbox or spam folder to confirm your subscription.

    Follow us

    • facebook
    • twitter
    • instagram
    • pinterest
    • youtube
    • tumblr

    Footer

    • Home
    • About
    • Contact
    • Privacy Policy

    Copyright © 2023 Get Set Vegan on the Brunch Pro Theme