Vegan Chocolate Pumpkin Bundt Cake Recipe

Vegan chocolate pumpkin cake recipe

The Spruce Eats / Diana Chistruga

Prep: 15 mins
Cook: 60 mins
Total: 75 mins
Servings: 12 to 16 servings
Nutrition Facts (per serving)
255 Calories
8g Fat
45g Carbs
3g Protein
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Nutrition Facts
Servings: 12 to 16
Amount per serving
Calories 255
% Daily Value*
Total Fat 8g 10%
Saturated Fat 1g 3%
Cholesterol 0mg 0%
Sodium 464mg 20%
Total Carbohydrate 45g 16%
Dietary Fiber 2g 7%
Total Sugars 30g
Protein 3g
Vitamin C 1mg 6%
Calcium 45mg 3%
Iron 2mg 14%
Potassium 90mg 2%
*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!

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, 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!


  • 1 cup almond milk or other plant-based milk

  • 1 tablespoon 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 teaspoons baking powder

  • 1 1/2 teaspoons baking soda

  • 1 teaspoon ground cinnamon

  • 1/2 teaspoon ground ginger

  • 1/4 teaspoon ground nutmeg

  • 3/4 tablespoon salt

  • 2 cups granulated sugar

  • 1/3 cup maple syrup

  • 1/2 cup canola oil

  • 2 teaspoons vanilla extract

  • 15 ounces pumpkin puree

Steps to Make It

  1. Gather the ingredients. Preheat the oven to 350 F.

    Ingredients for vegan chocolate pumpkin cake
    The Spruce Eats / Diana Chistruga 
  2. Lightly grease and flour a 12-cup bundt pan with dairy-free soy margarine or oil and all-purpose flour. Set aside.

    Lightly flour pan
    The Spruce Eats / Diana Chistruga
  3. 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.

    Whisk soymilk
    The Spruce Eats / Diana Chistruga
  4. In a separate small mixing bowl, combine the flour, cocoa powder, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt until well mixed. Set aside.

    Combine flour and cocoa powder
    The Spruce Eats / Diana Chistruga
  5. In a large mixing bowl, use an electric mixer to beat together the sugar, maple syrup, canola oil, and vanilla extract until smooth.

    Use electric mixer
    The Spruce Eats / Diana Chistruga
  6. Add the pumpkin puree and beat again until smooth.

    Add pumpkin puree
    The Spruce Eats / Diana Chistruga
  7. 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.

    Add flour mixture
    The Spruce Eats / Diana Chistruga
  8. Carefully pour the batter into the prepared bundt pan.

    Add chocolate batter
    The Spruce Eats / Diana Chistruga
  9. Place the pan in the preheated oven on the middle rack and bake for 60 to 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.

    Place pan in preheated oven
    The Spruce Eats / Diana Chistruga
  10. 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.

    Allow to cool
    The Spruce Eats / Diana Chistruga
  11. Once cake the is cooled, ice with vegan ganache.

    Drizzle icing
    The Spruce Eats / Diana Chistruga
  12. Serve and enjoy!

    Slice of cake
    The Spruce Eats / Diana Chistruga