Vegan Chocolate Pumpkin Bundt Cake Recipe

A vegan chocolate bundt cake

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  • Total: 75 mins
  • Prep: 15 mins
  • Cook: 60 mins
  • Yield: 1 bundt cake (12-16 servings)
Nutritional Guidelines (per serving)
267 Calories
9g Fat
46g Carbs
2g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 1 bundt cake (12-16 servings)
Amount per serving
Calories 267
% Daily Value*
Total Fat 9g 11%
Saturated Fat 1g 6%
Cholesterol 0mg 0%
Sodium 639mg 28%
Total Carbohydrate 46g 17%
Dietary Fiber 2g 7%
Protein 2g
Calcium 81mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Bundt cakes are impressive, rich desserts that are very simple to prepare. Although most bundt cake recipes call for butter, milk, and eggs, this version of the fall favorite is not only dairy-free but vegan, too! (And did I mention that it's delicious, too? It is!)

If you're preparing this cake for a Halloween party or Thanksgiving meal, feel free to add other fun, festive ingredients to the batter. Dried cranberries, dates, or chopped walnuts or pecans all make lovely, tasty additions to this cake. (And if you'd prefer to make a spooky spider web icing on your cake, use the simple icing below!)

Ingredients

  • 1 cup soy milk
  • 1 tbsp. lemon juice or cider vinegar
  • 1 3/4 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder (preferably high-quality cocoa powder, like Valrhona)
  • 1 1/2 tsp. baking powder
  • 1 1/2 tsp. baking soda
  • 1 tsp. ground cinnamon
  • 1/2 tsp. ground ginger
  • tsp. ground nutmeg
  • 3/4 tbsp. salt
  • 2 cups granulated sugar
  • 1/3 cup maple syrup
  • 1/2 cup canola oil
  • 2 tsp. vanilla extract
  • 1 15-ounce can pumpkin puree

Steps to Make It

  1. Preheat the oven to 350 F. Lightly grease and flour a 12-cup bundt pan with dairy-free soy margarine or oil and all-purpose flour. Set aside. In a small bowl or cup, whisk together the soy milk and lemon juice (or cider vinegar, if using). Allow mixture to rest for at least 5 minutes or until thick. Set aside.

  2. In a small mixing bowl, combine the flour, cocoa powder, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt until well mixed. Set aside.

  3. In a large mixing bowl, use an electric mixer to beat together the sugar, maple syrup, canola oil, and vanilla extract until smooth. Add the pumpkin puree and beat again until smooth. Add the flour mixture and the soy milk mixture in several additions until all ingredients have been added, alternating between the flour mixture and the soy milk mixture and ending with the flour mixture. Mix until just combined.

  4. Carefully pour the batter into the prepared bundt pan. Place the pan in the preheated oven on the middle rack and bake for 60-70 minutes, or until the surface of the cake springs back slightly when touched or a toothpick inserted into the center of the cake emerges clean. Allow the cake to cool for 30 minutes in the pan on a wire cooling rack, then gently remove the cake from the pan, invert on a wire cooling rack, and allow the cake to cool completely. Once cake the s cooled, ice with Vegan Ganache or Simple Icing.​