Bundt cakes are impressive, rich desserts that are actually 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 spiderweb icing on your cake, use the simple icing below!)
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour, 15 minutes
Yield: 1 12-cup bundt cake
- 1 cup soy milk
- 1 T. lemon juice or cider vinegar
- 1 ¾ cups all-purpose flour
- ¾ cup unsweetened cocao powder (preferably high-quality cocoa powder, like Valrhona)
- 1 ½ t. baking powder
- 1 ½ t. baking soda
- 1 t. ground cinnamon
- ½ t. ground ginger
- ¼ t. ground nutmeg
- 3/4 t. salt
- 2 cups granulated sugar
- 1/3 cup maple syrup
- ½ cup canola oil
- 2 t. vanilla extract
- 1 15-ounce can pumpkin puree
- Vegan Ganache or Simple Icing (recipe below), for icing
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 is cooled, ice with Vegan Ganache or Simple Icing (recipe below).
- If you choose to use Vegan Ganache to ice your cake (I recommend it! It's delicious!), prepare it according to the recipe and then pour it over the cake once it is just lukewarm to the touch.
- 1. Place the confectioners' sugar in a small-medium mixing bowl. Gradually whisk in the vanilla soy milk and lemon extract until the mixture is smooth. (Icing should be runny enough to run down the cake but not so runny that it doesn't dry white on the cake.) If mixture is too thick, add a tablespoon more of soy milk, and if it's too runny, add a tablespoon more of confectioners' sugar, etc. Once the Vegan Chocolate Pumpkin Bundt Cake has cooled completely, drizzle icing over top. Allow icing to set completely before serving.