This pretty Chai Spice Vegan Pumpkin Bundt Cake has a tender, moist crumb and a dreamy vegan cream cheese glaze. It's a one-bowl recipe and it takes under 15 minutes to put together.

– Preheat oven to 350 degrees F. – Oil and flour a bundt pan. – In a large bowl, whisk the flours, spices, baking powder, baking soda, and salt. 


Dump in the rest of the ingredients: vegan yogurt, pumpkin puree, sugar, nondairy milk, pure vanilla extract and apple cider vinegar.  Mix with a spatula until there are no dry streaks of flour.

– Scrape batter into the prepared pan and smooth top with a spatula. – Bake 45 minutes or until a toothpick near the center comes out clean.

– Set the bundt pan on a rack for 30 minutes, then unmold and continue cooling the cake on the rack

– Place room temperature cream cheese in a bowl and whisk until smooth and creamy. – Add the cinnamon and vanilla and half the powdered sugar. Beat in, add the rest of the sugar and milk and beat in until smooth. Add a little more milk for a runnier glaze. – Drizzle the glaze over the cooled cake. Slice and serve.

Make Cream Cheese Glaze

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