Go Back
–+ servings
Closeup of vegan pumpkin cake with chai spices and cream cheese glaze with two slices cut
Print Recipe Add to Collection
5 from 28 votes

Vegan Pumpkin Cake

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.
Prep Time30 minutes
Cook Time1 hour 5 minutes
Total Time1 hour 35 minutes
Course: Dessert
Cuisine: American, Soy-free
Diet: Vegan, Vegetarian
Servings: 16 slices
Calories: 320kcal
Author: Vaishali · Holy Cow Vegan

Equipment

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
US Customary - Metric

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

Serving: 1slice | Calories: 320kcal | Carbohydrates: 46g | Protein: 4g | Fat: 12g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 104mg | Potassium: 197mg | Fiber: 2g | Sugar: 26g | Vitamin A: 4161IU | Vitamin C: 2mg | Calcium: 60mg | Iron: 2mg