Delicious Vegan Pumpkin Bundt Cake with Maple Glaze: The Ultimate Fall Dessert Recipe

Prepare to fall in love with this incredibly moist, soft, and utterly delicious vegan pumpkin bundt cake. It’s an effortless vegan pumpkin spice cake, beautifully finished with a rich maple glaze, creating a symphony of flavors that perfectly captures the essence of autumn.

This delightful dessert is infused with all the comforting, warming spices of the Fall season, making it an ideal centerpiece for holiday gatherings, Thanksgiving feasts, or simply a cozy treat on a crisp afternoon. Best of all, it’s completely eggless and dairy-free, ensuring everyone can enjoy a slice of this seasonal masterpiece. Its straightforward, one-bowl preparation also makes it a dream for bakers of all skill levels.

This vegan pumpkin bundt cake truly stands out with its exceptionally moist texture, tender crumb, and delightful fluffiness. The robust, warmly spiced pumpkin flavor is perfectly balanced by the sweet, decadent maple glaze that cascades over its unique bundt shape.

What makes this recipe even more appealing is its simplicity. It’s incredibly easy to prepare, requiring minimal fuss and, as an added bonus for busy bakers, uses just a single mixing bowl for the batter. This means less cleanup and more time to enjoy your baking!

Essential Ingredients for Your Vegan Pumpkin Bundt Cake

Crafting the perfect vegan pumpkin bundt cake starts with selecting the right ingredients. Each component plays a vital role in achieving that wonderfully moist texture and rich autumnal flavor profile. Here’s what you’ll need and why:

• Plain (All-Purpose) Flour: Standard plain or all-purpose flour is key for this recipe, providing the ideal structure and tenderness. I strongly advise against using wholemeal flour, as its higher fiber content can result in a denser, heavier cake. While I haven’t specifically tested this recipe with gluten-free flour blends, if you choose to experiment, opt for a good quality all-purpose gluten-free blend designed for baking, and be aware that the texture may vary slightly.
• Sugar: For optimal flavor and texture, I prefer a combination of light brown soft sugar and caster (superfine) sugar. Brown sugar contributes moisture, a lovely caramel note, and a deeper color, while caster sugar helps achieve a fine, tender crumb. If you only have one type on hand, you can use all light brown or all caster sugar, but be prepared for minor differences in the cake’s texture and overall hue. Granulated sugar can be substituted for caster sugar. Please do not replace the sugars with artificial sweeteners or liquid sugars like agave or maple syrup (except for the glaze), as they can significantly alter the cake’s structure and moisture balance.
• Baking Powder and Bicarbonate of Soda (Baking Soda): These are both essential leavening agents and are not interchangeable. Baking powder provides initial lift, while bicarbonate of soda reacts with the acidic ingredients (like pumpkin puree and vinegar) to create carbon dioxide, ensuring a light and airy texture. Using both ensures maximum rise and a tender crumb.
• Pumpkin Spice: This spice blend is the heart of the cake’s fall flavor. In many regions outside the US (like the UK), it might require a special trip to a large supermarket’s international section or an online order. However, making your own at home is incredibly simple and allows you to customize the intensity of each spice. See the detailed instructions below on how to create your perfect pumpkin spice blend.
• Salt: A pinch of salt might seem unusual in a sweet cake, but it’s a culinary secret weapon. It doesn’t make the cake taste salty; instead, it enhances and balances the sweetness of the sugars and brightens the flavors of the pumpkin and spices, creating a more complex and satisfying taste experience.
• Tinned Pumpkin Puree: This is the star ingredient for flavor and moisture. It is absolutely crucial to use pure pumpkin puree, NOT pumpkin pie filling. Pumpkin pie filling contains added sugars and spices that will throw off the recipe’s balance. Pure pumpkin puree is widely available in larger supermarkets or online. If you’re feeling ambitious or can’t find it, instructions for making your own fresh pumpkin puree are provided further down.
• Oil: Any neutral-flavored vegetable oil that remains liquid at room temperature will work beautifully. I typically opt for sunflower oil due to its mild taste, but a light olive oil or even canola oil would also be excellent choices. Oil contributes significantly to the cake’s moisture and tender crumb, making it superior to solid fats for this particular recipe.
• Non-Dairy Milk: To keep this cake fully vegan, any unsweetened non-dairy milk can be used (avoiding tinned coconut milk due to its high fat content and distinct flavor). However, I find soy milk to be the best for baking, as its higher protein content often yields results closer to traditional dairy-based cakes, contributing to a better structure and crumb. Almond, oat, or cashew milk are also good alternatives.
• Vinegar: A small amount of vinegar is crucial for activating the bicarbonate of soda (baking soda). This acid-base reaction produces carbon dioxide gas, which helps the cake rise beautifully and contributes to its wonderfully fluffy texture. Don’t worry, you won’t taste it in the final product! Apple cider vinegar or white vinegar both work well.
• Vanilla Extract: While optional, a good quality vanilla extract is highly recommended. It adds a subtle layer of aromatic sweetness that rounds out the overall flavor profile of the cake, enhancing the pumpkin and spice notes without overpowering them.

Baking Your Vegan Pumpkin Bundt Cake: Step-by-Step Guide

(For precise measurements and detailed instructions, please refer to the comprehensive recipe card located at the bottom of this page.)

Creating this delicious bundt cake is a straightforward process, primarily using a single bowl for the batter. Follow these steps for a perfect bake:

1. Prepare Dry Ingredients: Begin by combining all your dry ingredients in a large mixing bowl. Whisk together the plain flour, light brown soft sugar, caster sugar, baking powder, bicarbonate of soda, pumpkin spice, and salt. It’s important to whisk thoroughly to ensure all ingredients are evenly distributed and to break up any lumps, especially in the brown sugar, which can clump together.
2. Add Wet Ingredients: To the bowl of dry ingredients, add the pumpkin puree (whether tinned or freshly homemade), sunflower oil (or your chosen neutral oil), unsweetened non-dairy milk, vinegar, and vanilla extract. Gently whisk the mixture until just combined. The key here is to mix until no dry lumps of flour remain, but be very careful not to over-mix. Over-mixing develops the gluten in the flour, which can lead to a tough and chewy cake rather than the desired soft and fluffy texture.

3. Fill the Bundt Pan: Pour the beautifully spiced batter into your meticulously greased 10-12 cup bundt tin. Gently spread the batter evenly using a spatula to ensure a uniform bake and to prevent any air pockets.
4. Bake to Perfection: Transfer the filled bundt tin to a preheated oven. Bake the cake for approximately 50 minutes. You’ll know it’s ready when a skewer inserted into the thickest part of the cake comes out clean, or with just a few moist crumbs attached, but no wet batter.

5. Cooling is Key: Once baked, resist the urge to immediately unmold your cake. Allow it to cool in its bundt tin on a wire rack for a crucial 45 minutes. This cooling period in the tin allows the cake to firm up and ‘set,’ greatly reducing the risk of it breaking apart when you eventually flip it out. After 45 minutes, carefully invert the tin onto a wire rack and let the cake cool completely. Patience is a virtue here, as a fully cooled cake will have the best texture for slicing.
6. Glaze and Serve: Once the cake has cooled completely, it’s time for the crowning glory – the maple glaze. Drizzle it generously over the bundt cake. Alternatively, a simple dusting of icing sugar also makes for an elegant presentation. Slice and serve this delightful vegan treat to rave reviews!

Expert Tips for a Flawless Vegan Pumpkin Bundt Cake

Achieving a perfect vegan bundt cake every time requires attention to detail. Here are some invaluable tips to ensure your cake turns out beautifully:

• Precision in Measurements: As with all my baking recipes, I cannot stress enough the importance of using metric measurements with a digital kitchen scale instead of cup conversions. Cups are notoriously inaccurate and can vary significantly depending on how you scoop and level. A digital scale ensures consistent, precise results every single time, making your baking much more reliable and often less messy!
• Pure Pumpkin Puree Only: This bears repeating: always use 100% pure pumpkin puree from a can, NOT pumpkin pie filling. Pumpkin pie filling is pre-sweetened and spiced, which will throw off the entire flavor balance and sweetness level of this recipe. Read the labels carefully!
• Knowing When It’s Done: The cake is perfectly baked when it feels firm to the touch and springs back slightly when gently pressed. The classic skewer test is also reliable: insert a wooden skewer or toothpick into the center of the cake; it should come out clean or with only a few moist crumbs attached, but never with wet batter.
• Patience During Cooling: Vegan cakes, by nature, can be a bit more delicate than their non-vegan counterparts due to the absence of eggs for binding. This makes the initial cooling period in the tin absolutely crucial. Allowing the cake to cool in its tin for 45 minutes gives it adequate time to ‘set’ and firm up before you attempt to invert it. Rushing this step is the most common reason bundt cakes break or stick.
• Cool Completely Before Slicing: Another important cooling tip! Ensure the cake has cooled completely to room temperature before slicing into it. Slicing a warm or even slightly warm cake can result in a gummy or slightly dense texture. Full cooling allows the crumb to properly set and become perfectly tender.
• Storage for Freshness: This vegan pumpkin bundt cake will stay wonderfully fresh for approximately five days when stored in an airtight container at room temperature. For longer storage, see the freezing tips below.
• Choosing and Preparing Your Bundt Tin: I used a 12-cup capacity bundt tin for this recipe, specifically a Nordic Ware Anniversary Bundt Pan, which I highly recommend. A high-quality bundt tin, like those from Nordic Ware, significantly reduces the risk of sticking. A 10-cup tin should also work, but keep an eye on baking time as it might need a few extra minutes.
• The Art of Greasing the Bundt Tin: This is arguably the most critical step for a successful bundt cake. Take your time! Use melted vegan butter (or a good quality baking spray specifically for bundt pans). Brush every single nook, cranny, and crevice thoroughly. A trick that helps immensely is to chill your bundt tin in the fridge for about 15 minutes before brushing it with melted butter. The cold tin will cause the butter to solidify slightly upon contact, creating a thicker, more adherent coating that won’t simply run off, offering superior non-stick protection. For extra insurance, after greasing, you can lightly dust the buttered tin with a tablespoon of flour, rotating and tapping out any excess.

Optional Flavor Enhancements and Mix-Ins:

While this pumpkin bundt cake is absolutely divine on its own with the maple glaze, it also serves as a fantastic canvas for additional flavors and textures. Feel free to get creative and try incorporating any of these delicious mix-ins into your batter:

• Chocolate Chips: Adds pockets of melty sweetness that beautifully complement the pumpkin and spice. Dark chocolate chips are particularly good.
• Dried Cranberries: Offers a tart counterpoint and a chewy texture, especially lovely during the autumn and winter holidays.
• Raisins: Provides a classic sweetness and soft chewiness, enhancing the cozy, comforting feel of the cake.
• Chopped Pecans or Walnuts: Introduces a delightful crunch and nutty flavor that pairs wonderfully with pumpkin and maple.

Craft Your Own Homemade Pumpkin Pie Spice Blend

For those outside the United States, finding a ready-made pumpkin pie spice blend can sometimes be a challenge. While some UK supermarkets (like M&S) have started stocking it, and it’s always available online, the most authentic and fresh tasting option is to make your own! Mixed spice, often found in the UK, is similar but not an exact match for the classic pumpkin spice profile.

The excellent news is that creating your own blend is incredibly simple and uses common spices you likely already have in your pantry. This homemade version ensures you get that true, warming pumpkin spice flavor every time.

To make your own pumpkin pie spice: Simply combine 3 tablespoons of ground cinnamon, 2 teaspoons of ground ginger, 2 teaspoons of ground nutmeg, 1 teaspoon of ground cloves, and 1 teaspoon of ground allspice. Whisk them together until well blended.

This recipe yields a generous amount, perfect for multiple baking projects. You can easily halve the recipe if you only need a smaller quantity for immediate use. Store your homemade pumpkin pie spice in an airtight container in a cool, dark place, and it will remain potent and flavorful for many months, ready to elevate all your autumnal and festive bakes!

Whip Up Your Own Fresh Pumpkin Puree

For this vegan pumpkin bundt cake, I typically use tinned pumpkin puree, which I find readily available in larger UK supermarkets such as Sainsbury’s, Tesco, Waitrose, and online retailers like Ocado and Amazon. It’s often found tucked away in the “American section” or world foods aisle, so keep an eye out!

However, if tinned pumpkin puree proves elusive, or if you simply prefer the fresh taste of homemade, it’s remarkably easy to make your own. The key is to select the right kind of pumpkin or squash: always choose an “eating pumpkin” or a butternut squash (sugar pumpkins are ideal) – avoid the large, stringy carving pumpkins, as they have less flavor and a watery texture.

Here’s how to make it:

1. Start by halving your chosen pumpkin or squash and scooping out all the seeds and fibrous strands.
2. Place the halves cut-side down on a baking tray.
3. Roast in a preheated oven at approximately 200°C (400°F / Gas Mark 6) until the flesh is very tender and easily pierced with a fork. The roasting time will vary significantly depending on the size and type of your pumpkin or squash, so simply cook until soft.
4. Once tender, remove from the oven and allow to cool slightly.
5. Scoop the cooked flesh out of the skin and transfer it to a food processor or blender.
6. Puree until completely smooth, scraping down the sides as needed.

I highly recommend roasting over boiling the pumpkin. Boiling can introduce too much water into the puree, making it excessively wet, which can negatively impact the consistency of your cake batter. Roasting concentrates the flavors and results in a thicker, more suitable puree for baking.

Can I Freeze This Vegan Pumpkin Bundt Cake?

Absolutely! This vegan pumpkin bundt cake is an excellent candidate for freezing, whether you want to store it whole or in individual slices. Freezing allows you to enjoy this delightful treat long after baking, perfect for meal prepping desserts or saving some for a future craving.

To freeze:

1. Ensure the cake has cooled completely to room temperature before freezing. Freezing a warm cake can lead to condensation and freezer burn.
2. For a whole cake, wrap it tightly in several layers of plastic wrap, followed by a layer of aluminum foil, or place it in a large freezer-safe container.
3. For individual slices, wrap each slice securely in plastic wrap and then foil, or layer them with parchment paper in an airtight freezer bag or container.
4. Store in the freezer for up to three months.

To defrost:

• Simply transfer the frozen cake (whole or slices) to the refrigerator overnight, or allow it to defrost at room temperature for several hours.
• If you plan to serve the cake with the maple glaze, it’s best to freeze the cake *without* the glaze. Once the cake has fully defrosted, then prepare and apply the fresh maple glaze for the best presentation and texture.

Explore More Delicious Vegan Pumpkin Recipes

If you’ve enjoyed this vegan pumpkin bundt cake, you’ll be thrilled to know that pumpkin is a wonderfully versatile ingredient for vegan baking. I’ve created a plethora of delicious pumpkin recipes on the blog that celebrate this fantastic fall produce. Here’s a selection to inspire your next baking adventure:

• Vegan Pumpkin Pecan Babka
• Vegan Pumpkin Scones
• Vegan Pumpkin Spice Latte Cake
• Vegan Pumpkin Pie
• Vegan Pumpkin Muffins
• Vegan Pumpkin Bread
• Pumpkin Chocolate Chip Bars
• Vegan Pumpkin Cake with Maple Pecans and Cinnamon Buttercream

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