Chai-Spiced Pumpkin Bundt Cake

Pumpkin Bundt CakeThanksgiving is a time to take stock. Of the good things in life, of blessings big, small, and so tiny that you don’t really think about them much but for which you still are grateful, deep in your heart.

As I ponder my life over the past year, I see so many things to be grateful for. My husband Desi — always my best friend and my soul mate and quite simply the best thing that ever happened to me. My dog Opie who thinks I am the best thing that ever happened to him (after his daddy). My cat Pie who sincerely believes that the only reason I exist is to feed her and scratch her ears when she feels like it.

I have friends who keep me company when I want to laugh and who offer me a shoulder when I need to cry. I have books to read, a lust for travel, and a love of creatures, human and animal, of every shape and size. And for nearly seven years now I have had this blog which helps me make friends like you, share my love of cooking and eating, and explore a world that’s way bigger than anything I can possibly imagine.

I could not say thank you for all of these amazing things without sharing something sweet, so I have for you today this chai-spiced Pumpkin Bundt Cake. A simple yet tasty treat that’s like taking a bite of the holidays. (Okay, that was a little mushy, I know, but you get the idea.)

Pumpkin Bundt Cake I woke up Saturday morning with the urge to bake something. It had to be spicy to ward off the chill bite of the fall weather and orange for the holidays. And it had to be healthy because part of being grateful for your family and friends is making sure you keep them around for as long as possible. AND it had to be pretty, of course.

So the bundt cake it was. I love baking up bundt cakes because they look so elegant right out of the oven with no effort on your part. The pan does all of the work for you. But you still get to take credit. I made this bundt cake part whole-wheat and with the rich goodness of the pumpkin added in it could pass for health food. Well, almost.

I ground up the chai spices myself simply because the flavor is much better than you’d get out of anything bottled or jarred and bought off a store shelf. But if you absolutely don’t want to grind up your own spices– or don’t have a hardy spice blender or coffee grinder to do the job– go ahead and use the storebought ones.

The recipe’s next. And right after stay tuned for more vegan Thanksgiving recipes that have featured on Holy Cow! over past holidays.

Pumpkin Bundt Cake

5.0 from 1 reviews
Chai-Spiced Pumpkin Bundt Cake
Prep time
Cook time
Total time
Recipe type: Dessert
Serves: 20 slices
  • 2 cups whole-wheat flour
  • 2 cups all-purpose flour
  • 2 tsp ground cinnamon
  • 1 tsp ground cloves
  • 1 tsp ground green cardamom
  • 1 tsp ground ginger
  • ½ tsp ground nutmeg
  • 4 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 1½ cups almond milk mixed with 1 tsp vinegar. Set aside to curdle for a couple of minutes.
  • ½ cup canola or other vegetable oil
  • 2½ cups brown sugar
  • ¼ cup flax meal
  • 2 tsp pure vanilla extract
  • 1½ cups pumpkin puree
  1. In a large bowl, whisk the flours, spices, baking powder, baking soda, and salt. Set aside.
  2. In the bowl of a stand mixer, or with a hand mixer, beat the sugar and the oil for a minute. Then add ½ cup of the almond milk, vanilla extract, and flax meal and continue to beat for another two minutes until the mixture is quite fluffy.
  3. Add the flour and the almond milk to the sugar mixture in three batches, alternating and beating for 20 seconds after each addition. Scrape down the sides and the bottom of the bowl with a spatula frequently to ensure everything is well-mixed.
  4. Finally add the pumpkin puree and mix for 20 seconds.
  5. Scrape the batter into an oiled and floured bundt pan.
  6. Bake in a preheated oven set at 350 degrees Fahrenheit for 1 hour and 5 minutes or until a toothpick inserted in the center of the bundt cake comes out clean or with a few crumbs sticking to it.
  7. Set on a rack to cool for 30 minutes, then unmold and continue cooling the cake on a rack.
  8. I just serve this with a dusting of powdered sugar, but you could serve with whipped vegan cream or some vanilla ice cream.


Pumpkin Bundt Cake nutrition information

Pumpkin Bundt Cake


Here are some vegan recipe ideas from Thanksgivings past at Holy Cow!


Pumpkin Spinach Lasagna

Savory Pot Pie

Tikka Masala Pot Pie

Tofu Kofta Curry with Coconut Rice

Savory Sweet Potato Quiche

Creamy Asparagus and Potato Tart

Cauliflower Malai Kofta Curry with Wholewheat Puris

Roasted Vegetable Lasagna

Pumpkin-Sweet Potato Lasagna with Sage


Mashed Orange Sweet Potatoes

Velvety Herbed Pumpkin

Roasted Sweet Potatoes with Coconut Milk

Crunchy Edamame with Caramelized Onions

Cranberry Coulis

Mashed, Whipped Potatoes

Cornbread Stuffing with Bell Peppers

Butternut Squash Risotto

Butternut Squash Soup with Cinnamon

Spicy Braised Sweet Potatoes

Sweet Potato and Kale Patties


Pumpkin Brown Rice Pudding

Pumpkin Pie (With Butternut Squash)

Strawberry Pie

Pear and Almond Tart

Mango Cheesecake

Pumpkin Pie

Apple Tart

Maple-Drunk Apple Pie

Tarte Tatin

Mango Cupcakes with Mango Buttercream Frosting

Pumpkin Cheesecake

Carrot Cake

Carrot Halwa

Sweet Mango Cornbread

Peach Upside-Down Cake

Mango Pie

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  1. says

    I’m also wondering about the double mention of cinnamon, and am also curious about the “green” cardamon. I’ve never heard of it, and am wondering if my regular cardamon will suffice. This looks wonderful!

    • says

      Laloofah, the cinnamon error has been corrected. And green cardamom is a more delicately flavored variety than brown or white which are also available. Most cardamom sold is green so that’s likely what you have.

  2. kum says

    Pumpkin cake looks so perfect for the holidays!

    Thank you – Vaishali, for sharing so many vegan recipes. Thank you so much for inspiring people to try cruel-free food. with some planning, it is so easy to be a vegan in United States.

    • says

      Thanks, Kum, for your kind words. It is indeed easy to be a vegan anywhere if one sets one’s mind to it. Thanks for reading the blog, and have a lovely Thanksgiving!

  3. says

    This pumpkin bundt cake looks delicious..and yes we do also get green cardamom spice packets has lovely cardamom flavour unlike the normal ones which are also available .and pics looks very inviting ..hugs and smiles

    • says

      Hi JM, the green cardamom does have a great flavor. I think the white ones have the oil extracted from them and are therefore rather insipid, and the brown have great flavor but are too strong for sweets. Hugs to you, and have a great Thanksgiving.

  4. Anonymous says

    Hi Vaishali,
    My husband is a Mumbaikar and I landed on this page as I was searching for cake recipes for him. He raves endlessly about the very special, rich and loaded fruit cake made around this time in Mumbai .. ! :-) I have tried veganising a formula that I knew but it was not quite there yet. I would highly appreciate a vegan recipe for this mumbai fruit cake. Thanks, Girija

  5. Mala says

    Dear Vaishali,

    I made this for my office bake sale and the cake turned out so awesome that it was sold out before I could even take it to the bake sale :-(. People just left the money in my office and helped themselves to a piece of the cake, it was so delicious ! Thank you for posting such a wonderful recipe.


  6. narf77 says

    I can’t believe that I haven’t found this recipe sooner! I have searched high and low for vegan pumpkin cakes and never once hit this beauty. I will be making sure that I pin, save to pdf AND save a word doc of this gorgeous baby. I have a lot of pumpkins and adore anything pumpkin and this looks so amazing. After making your incredible lemon drizzle bundt cake I have complete faith that this cake is going to be my next go-to favourite cake of the season. Thank you SO much for sharing your wonderful recipes :)

  7. says

    Hello Vaishali !

    I would like to try this amazing pumpkin cake for Shirdi Sai Baba temple offering. There are few clarification, I would like to make :

    1. Is it possible to reduce the amount of sugar by 1 cup.

    2. Is it possible to use whole wheat flour (atta flour) in place of all purpose flour. Then how should I make it lighter and should I also replace 5 tbsp of cornstarch.

    3. Can I use buttermilk in place of almond milk.

    4. Since, whole wheat flour is used, then should I increase the amount of oil or add water.

    5. Can I substitute oil with melted butter, then how many cup required.

    Thank you.


    • says

      Hi Abby, that’s a whole lot of substitutions. :) Reducing the sugar would compromise the moisture and therefore the texture of the cake, so I would recommend adding an equal amount of applesauce. Keep in mind that your cake won’t be very sweet which might defeat the purpose of making a cake. :)
      You can use some whole wheat flour although I wouldn’t recommend substituting all of it, because it would compromise the texture.
      Buttermilk and butter in place of the almond milk and oil should be fine, but oil gives the cake a lighter texture.
      Good luck if you try! Let me know how it turns out.

  8. Nicholas Olson says

    I made this cake today and it was delicious. The one thing I changed was I substituted whole wheat pastry flour for the all-purpose flour and it turned out beautifully


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