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

Chai-Spiced Pumpkin Bundt Cake
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Serves: 20 slices
Ingredients
  • 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
Instructions
  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

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

MAIN DISHES:

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

SIDE DISHES:

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

DESSERTS:

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

Pumpkin Brown Rice Pudding

Pumpkin Brown Rice PuddingMy Pumpkin Brown Rice Pudding is a super-fun way to sneak “healthy” into your Thanksgiving dessert.

But wait, let’s not start with healthy. Let’s start with delicious because that’s what this dish is– absolutely, mindblowingly delicious. So delicious in fact that you might have a hard time sharing it.

And as for the healthy part– besides the pumpkin and the brown rice, both stars on the health front, we have almond milk which is way healthier and way tastier than dairy milk. Then there is cinnamon and molasses lending their cozy warmth to this bowl of goodness. And yes, there’s sugar, but that’s because you really can’t make a dessert without it.

Pumpkin Brown Rice PuddingI must admit I was a little skeptical about adding brown rice but I couldn’t be happier I did. I used fragrant brown basmati, but you can go with arborio, a medium-grain rice often used in puddings. The brown rice takes a little longer to cook but it’s so perfect in here that you will wonder why you ever used white rice in your puddings. To make this dish just a little richer, I stirred in a small amount of cashew cream toward the end. You can completely skip it if you’re so inclined (although I don’t see why you would).

This recipe is pretty much fool-proof. If you can measure some rice into a cup and stir a pot with a ladle you are pretty much set. Even better, you can make this recipe a couple of days in advance and let it sit in the refrigerator until it’s all ready to serve. No warming, no fussing. And the standing and chilling makes it even more delicious, if possible.

Thanksgiving’s almost here. So what are you waiting for? Here’s the recipe.

Pumpkin and Brown Rice Pudding
A quick note about the nutrition labels I post on these recipes. The information is always per serving and you can find the number of servings right on top of each recipe. In case of our Pumpkin Brown Rice Pudding we have 16 servings and the nutrition info below is for one serving of pudding.

Pumpkin Brown Rice Pudding
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Cuisine: American
Serves: 16
Ingredients
  • 1 cup brown rice
  • 1¼ cups of pumpkin puree (use canned or fresh-- I used canned. If you plan to make your own, be sure to roast the pumpkin pieces before you puree them)
  • 5 cups almond milk
  • 1 tsp ground cinnamon
  • ¾ to 1 cup sugar (you can use brown sugar and skip the molasses)
  • 1 tbsp pure vanilla extract
  • 1 tbsp molasses
  • ¼ cup cashew pieces soaked in ¼ cup almond milk for 30 minutes, then blended into a smooth cream
Instructions
  1. Place the rice in a microwave-safe bowl and cover with an inch of water. Zap for 10 minutes and then let it stand in the hot water for at least 2 hours.
  2. Strain the rice and place it in a large pot with the almond milk. Heat on medium-high until the almond milk starts to boil. Lower the heat to a simmer and let the mixture cook, stirring every few minutes, for 15 minutes.
  3. Mix together the pumpkin puree, vanilla and molasses. Add a little almond milk if needed to make a homogeneous mixture.
  4. Add the pumpkin puree mixture to the rice and milk mixture along with the sugar and stir well to mix. Don't add all the sugar at once-- add about half a cup and then add a little at a time, adjusting to your taste.
  5. Continue to cook the pudding, stirring frequently, until most of the almond milk has evaporated. This should take about 30-45 minutes more. You want a slightly runny mixture at the end because puddings firm up as they stand. Stir in the cashew cream at the very end.
  6. Remove the pudding to a bowl, cover with a plastic wrap, and chill. To serve, ladle into bowls, sprinkle a little brown sugar on top and garnish with toasted almond slivers.

 

A quick note about the nutrition labels I post on these recipes. The information is always per serving and you can find the number of servings right on top of each recipe. In case of our Pumpkin Brown Rice Pudding we have 16 servings and the nutrition info below is for one serving of pudding.

Pumpkin Brown Rice Pudding nutrition factsPumpkin and Brown Rice Pudding