The perfect vegan pumpkin cake to evoke that snug-as-a-bug-in-the-rug spirit of the season! This vegan pumpkin bundt cake is infused with warm, cozy chai spices and the tender, moist crumb is complemented by a creamy vegan cream cheese glaze.
Table of Contents
Vegan Pumpkin Cake
This is my favorite vegan pumpkin cake recipe and one I always make this time of year. The crumb is soft, moist and tender, and it has a beautiful color. There is pumpkin flavor infused in each bite, but what makes this cake even more special is a medley of delicious chai spices, including cardamom, cloves, cinnamon, ginger and nutmeg. You can make your own chai spice mix for this cake using my recipe below or if you have my chai masala on hand, use that!
Bundt cakes are among my favorite cakes to bake because I am not great at frosting and making things look pretty. But with bundt cakes the pan does all the work: they look so elegant right out of the oven with almost no effort on your part.
Still, if you want to make the cake even prettier and add another subtle layer of sweetness, especially if you have kids, I have for you a dreamy vegan cream cheese glaze that you can drizzle on top of the cake. It takes under five minutes to make and you can use this glaze for so many other breakfasts and desserts, including vegan cinnamon rolls, vegan carrot cake and more.
This is a no-fuss, no-mess recipe. Everything comes together in one bowl and you can rinse out the bowl and use it to make the frosting. The pumpkin cake batter takes 15 minutes or even less to put together. If you want to make a healthier version of this cake you can substitute all of the all-purpose flour, or part of it, with whole wheat pastry flour.
'Tis the season for all things pumpkin! You might also like my recipes for vegan pumpkin pie and vegan pumpkin bread.
Recipe card
Vegan Pumpkin Cake
Ingredients
- 3 cups unbleached all-purpose flour
- 2 teaspoon ground cinnamon
- 1 teaspoon ground cloves
- 1 teaspoon ground cardamom
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup vegan yogurt
- ⅓ cup nondairy milk (I used oat milk but any nondairy milk is fine)
- 1 teaspoon apple cider vinegar
- ⅔ cup avocado oil or any neutral oil
- 1½ cups sugar (use a bit more if you like your cake sweeter. Taste the batter and add more if you want to. You can also use maple syrup instead of sugar.)
- 2 teaspoon pure vanilla extract
- 15 oz pumpkin puree
For vegan cream cheese glaze
- 4 oz vegan cream cheese (at room temperature)
- ¾ cup powdered sugar (I don't make the glaze overly sweet, but you can add more powdered sugar if you like it sweeter)
- ½ teaspoon pure vanilla extract
- ½ teaspoon ground cardamom
- 1 tablespoon nondairy milk
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Prepare a bundt pan by oiling and flouring it thoroughly.
- In a large bowl, whisk the flours, spices, baking powder, baking soda, and salt. Set aside.
- Dump in the rest of the ingredients: vegan yogurt, oil, pumpkin puree, sugar, nondairy milk, pure vanilla extract and apple cider vinegar. Mix well using a spatula until there are no dry streaks of flour, but don't overmix.
- Scrape the batter into the prepared pan and smooth the top, if needed, with a spatula.
- Bake in the preheated oven for 45 minutes or until a toothpick near the center comes out clean.
- Set the bundt pan on a rack to cool for 30 minutes, then unmold and continue cooling the cake on a rack.
Make the vegan cream cheese glaze
- Place the room temperature cream cheese in a bowl and whisk until smooth and creamy.
- Add the cardamom and vanilla and half the powdered sugar. Beat in, then add the rest of the sugar and the milk and beat in until smooth. You can add a little more milk if you want to make the glaze runnier.
- Drizzle the glaze over the cooled cake. Slice and serve.
Nutrition Information
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How to make vegan pumpkin cake
Vegan Pumpkin Cake FAQs
Yes. A springform pan or a regular cake pan would be great. You can divide the batter between two 8-inch cake pans, or bake in a single rectangular 9 X 13 inch (approx) pan.
You absolutely can, but the glaze adds a lovely layer of sweetness and texture to this vegan pumpkin cake.
You can substitute the yogurt with an equal amount of nondairy milk and a tablespoon of lemon juice. But I strongly recommend using either a store-bought or a good homemade yogurt like my cashew yogurt in this cake because it adds a nice tenderness to the crumb.
You can refrigerate the cake for up to a week. For longer storage wrap the cake tightly with cling wrap, place in a freezer safe container or bag and freeze. If storing in the freezer, freeze glaze separately and glaze the cake before eating.
Cheryl Colaneri says
This cake was absolutely delicious. Was a big hit for Thanksgiving!
Vaishali says
So happy to hear, Cheryl!
Keah says
Amazing taste, but I think I did something wrong. Mine came out very dense, should I have let it bake more or did I do something wrong?
Vaishali says
Hi, baking longer won't improve the density of the cake. One strong possibility is you overmixed the dough, which could lead to the formation of gluten. Always mix cake, pancake, muffin etc. batters just until the ingredients are incorporated.
Daniela says
The best pumpkin cake I've ever had. Amazing!
Vaishali says
So happy you loved it, Daniela!
Susan says
This is a great recipe, Vaishali. I also subbed half WW flour, and also used only 1/2 C oil and less sugar. Still amazing! Next time I'm going to try using applesauce instead of some/all the remaining oil and see what the texture is like. Also cloves are sometimes a bit bitter to me, which could contribute to the flavor Jay noticed.
Vaishali says
I love that you tried a healthier version, Susan. Thanks for sharing those amazing tips with us.
Andrea Marquis says
QUESTION: does the 2/3 cup of vegetable oil get added to the batter or is that used for oiling the bundt pan? In the section of the recipe that says: "dump in the rest of the ingredients", the vegetable oil is not listed.
Vaishali says
It goes into the batter! I'll clarify.
Andrea says
Also, the cream cheese glaze calls for 1/2 t.cardamom but in the prep section, it says “add the cinnamon”. Which is correct?
Vaishali says
It's cardamom--sorry for the typo, corrected!
Cathy says
My bundt pan holds 11 cups of batter.
Please advise what size is recommended for this receipe.
Vaishali says
An 11 cup pan will be fine!
Amira says
Hello, is it fine if I substitute vegan yogurt for plain yogurt?
Thank you for the recipe!
Vaishali says
Hi Amira, Yes, you are supposed to use vegan yogurt. It's a vegan blog. 🙂
Melissa says
I've made this Chai Pumpkin cake three times. Several people have tried it, and everyone loves it and want the recipe! It is moist and tender, and perfectly flavoured. It was easy to make, and it will be my new annual fall ritual! Thank you for this!
Vaishali says
So happy you have enjoyed the cake, Melissa! Thanks for the kind words, and for letting me know. 🙂
Elaine says
Great! Made this last night and works really well in the bundt pan. Spices are delicious.
Vaishali says
So happy you made it! Thanks for letting me know. 🙂
Alma says
This was so easy to make and the texture and flavors are exactly what i wanted.
Vaishali says
So happy you made it, Alma! Thanks for letting me know you loved it.
Jay says
Hi Vaishali, I made this cake today with half AP flour/half whole wheat and subbed maple syrup instead of sugar. The texture is beautiful, and it tastes good but there is a definite bitterness and aftertaste. I'm wondering if I'm just not used to cardamom or maybe something else causing the bitterness?
Vaishali says
Hi Jay, so happy you tried the cake. The cardamom shouldn't cause bitterness. Pumpkin can sometimes be bitter, even fresh pumpkin that you prepped yourself, so it's likely that's the culprit. I usually use Libby or the 365 organic canned pumpkin -- the latter this time.
Jay says
Interesting! I used Libby's, so maybe that was the culprit. The glaze definitely compensates though, thanks for the recipe!
Sara says
It's awesome! It's perfect! It's amazing!
Vaishali says
So happy you enjoyed it! Thanks for letting me know.
Ginxaz says
What do you think of substituting dairy-free milk for the yogurt? I do this in one of my banana bread recipes with great success. I generally don't have yogurt on hand. What are your thoughts?
Vaishali says
Hi, The yogurt produces a tender crumb, but if you want to use milk that's okay.
Michelle says
Hi Vaishali!
Is there a way to make this gluten free as well, or would it not come out as beautifully? Wondering if there are tricks to help?
Thanks!! Michelle (From Canada!!)
Vaishali says
Hi Michelle, you can certainly try making this with gf all purpose. Or try adapting my vegan almond cake recipe. Add 1/2 cup pumpkin puree and omit the aquafaba. Scale back yogurt to 2 tbsp instead of 1/4 cup and scale back the spices to half the amount in this cake. Let me know if you try!
Jodye says
This cake is perfect!! Easy to make, great texture and delicious!
Deepa says
Vaishali:
I made this cake after my sister posted the link on her blog. It's the first recipe I've made from your site and I'm not an amazing baker like my sister, but I have to say after following your recipe to the "T," it came out beautifully (although I added a little too much mixture to my smaller bundt pan so it rose above the pan in the oven! Oops!) so thank you. Wish I could post the picture too.
Thank you so much for a fabulous recipe and I can't wait to try more!!
Happy thanksgiving
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
Vaishali Honawar says
Hi Nicholas, that's so wonderful to hear. Thanks for letting me know!
Abby Laks 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.
-Abby
Vaishali Honawar 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.
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 🙂
Vaishali Honawar says
Hope you try it! 🙂 I love this pumpkin cake-- all the spices make it really special.
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.
Regards,
Mala
Vaishali says
Hi Mala, what a lovely story. So happy you and your coworkers enjoyed the cake. Thanks for letting me know!
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
Vaishali says
Hi Girja, putting this on my list to try. Stay tuned!
Chitra s says
Vaishali, made this for thanksgiving, thanks for the recipe. Cake turned out well.
Vaishali says
Chitra, happy you liked it, and hope you had a great Thanksgiving.
Angela Pietri says
I am going to try every one of them. Looks absolutely awesome, too! Love pumpkin.
JM says
This pumpkin bundt cake looks delicious..and yes we do also get green cardamom spice packets here..it has lovely cardamom flavour unlike the normal ones which are also available .and pics looks very inviting ..hugs and smiles
vaishy 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.
Joanne T Ferguson (@mickeydownunder) says
G'day Vaishali! I love the combination of your pumpkin bundt cake, true!
Your photo looks so mouth watering and the recipe looks very inviting too!
Cheers! Joanne
vaishy says
Thank you, Joanne.
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.
Vaishali 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!
Harini says
Wow such a tempting cake,love those pics,happy to discover ya blog 🙂
Laloofah says
Thank you, Vaishy, for the cinnamon correction and the lesson on green cardamom! I think I've only ever seen it labeled as generic cardamom. But then, I do live in Wyoming. 🙂
Vaishali says
Welcome, Harini.
Laloofah 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!
Vaishy 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.
Mythreyi says
This looks gorgeous, That is true, Bundt Cakes makes it beautiful with less effort! Love all the flavors that are going in.
Vaishali says
Thanks, Mythreyi.
Diana says
Can't wait to make this!!!! Just what I was looking for! Please say why Cinnamon is listed twice?!
Vaishy says
Diana, it's an error. 2 tsp of cinnamon just once. Hope you try it!