These super fun and festive vegan mini pumpkin bundt cakes are shaped like mini pumpkins and filled with a cinnamon cream cheese frosting for the best vegan Halloween dessert! Naturally gluten free, dairy free, and eggless!

Easy Mini Pumpkin Cakes (Vegan + Gluten Free!)

The cutest vegan Halloween dessert

I am SO excited for this recipe, because I actually teamed up once again with my sweet friend, Natalie over at Feasting On Fruit. If you don’t know Nat (though I’m sure you do!), she makes the most incredibly vegan and Paleo treats that are many times sweetened with fruit!

We decided to make everyone a special vegan Halloween dessert recipe this year, but with a bit of a twist: she was in charge of making a more Halloween inspired gluten-free vegan version of these cute little mini pumpkin bundt cakes, and I was in charge of making a classic version that could be used for Thanksgiving!

The result? The most adorable little mini pumpkin cakes you’ve ever seen with a slightly adorable orange frosting to make them look like little pumpkins!

The vegan pumpkin cake is super moist and light while being full of flavor, and in between each little cake is a smear of vegan buttercream frosting and a secret surprise: deliciously spiced vegan cream cheese frosting!

These vegan mini pumpkin bundt cakes are the perfect recipe for your Halloween party with the best sweet surprise!

Easy Mini Pumpkin Cakes (Vegan + Gluten Free!)

How to make super easy vegan mini pumpkin bundt cakes (overview)

For the full written instructions and ingredient measurements, see the bottom of this post in the recipe card. You can also hit the “jump to recipe” button at the top of this post! Here, we’ll go over a brief overview of the steps, along with providing visuals for a better understanding of the recipe.

  1. Make the batter. Don’t worry, I give you a bit more detail than The Great British Baking Show. Essentially you’ll prep the batter by whisking together the dry ingredients, folding in the wet. Mix just until the dry ingredients are incorporated, making sure it’s a consistent batter.
  2. Divide the batter into the mini bundt cake pans: Or your 4″ cake pans. Then you’ll bake the mini pumpkin bundt cakes!
  3. Allow the pumpkin bundt cakes to cool. This will prevent the frosting from melting. Once cool, you’ll also level the pumpkin cakes.
  4. Make the vegan buttercream. I give recommendations for vegan food coloring down below.
  5. Assemble the pumpkin bundt cakes. You’ll smear the frosting onto the bottom of one pumpkin cake. The key is to make sure that the frosting is covering the hole of the cake. This will prevent the ganache from falling through. Place a second one on top. Then repeat for the remaining pumpkin cakes! Place the pumpkin cakes into the fridge to chill.
  6. Frost the outside of the cakes.
  7. Decorate! We’ll go over that more in the next section 🙂
how to make mini pumpkin cakes

How to decorate mini pumpkin cakes

I personally love decorating with some leftover vegan buttercream frosting! And of course, some cute little candy eyes, a cinnamon stick stem. Or a real pumpkin stem, like I used!

how to assemble mini pumpkin cakes

I wouldn’t recommend microwaving the frosting, unless you’re really watching the clock (because you don’t want it to be completely drippy!).

If you don’t want to use vegan buttercream: you can also make a simple vegan glaze, like what I use to decorate my vegan gingerbread cookies.

Pro tips for mini pumpkin bundt cakes

  • Silicone bundt cake pans bake differently than metal: silicone is not a great conductor of heat, so it takes a little bit longer to bake the mini pumpkin bundt cakes evenly. I recommend using a metal bundt cake pan if you can. However, I have tested it with a larger mini bundt cake pan, and the recipe does work- just make sure you’re watching your cakes bake! You can also use mini 4″ cake pans.
  • For vegan food coloring: I recommend Whole Foods plant based red and yellow, Go Supernatural food coloring, Nomeca liquid food coloring, or a combination of beet powder and turmeric for the orange hue.
  • If you don’t need gluten free: You can swap in all purpose flour in equal amounts for both the cassava flour and the sweet potato flour.
  • What if I don’t have cinnamon sticks? Not a problem! You can use little peanut butter cups, like Natalie did. Or you can use pretzel sticks, a mini chocolate bar, or hey, maybe even an actual stem!
  • Make sure the wet ingredients are room temperature: this is crucial if you don’t want a gummy cake! If some of the wet ingredients are super cold while others are room temperature or even hot, it will create that less than desirable gummy, sort of “raw” texture that no one wants.
  • Chill the pumpkin bundt cakes after you’ve assembled the middle part! This will help the frosting set and then you’ll more easily be able to frost the outside of the cakes.
sliced open vegan mini pumpkin cake

You are just going to love these easy mini vegan pumpkin bundt cakes as much as we do!! If you make either of our recipes, let us know down below in the comments section, as well as giving it a rating so that others can find it.

As always, I absolutely love to see your beautiful creations on Instagram and Pinterest, so be sure to tag us there!

Happy mini pumpkin bundt cake baking!

More vegan Halloween desserts:

Vegan Hocus Pocus Spell Book Brownies

Harry Potter Sorting Hat Cupcakes

Vegan Harry Potter Birthday Cake

Easy Vegan Worms n’ Dirt Cups

Raw Vegan Snickers Bars

Vegan Pumpkin Spice Cake

Festive Vegan Jack Skellington Cake

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Easy Mini Pumpkin Cakes (Vegan + Gluten Free!)

If you make this recipe, please be sure to leave a comment and a rating ⭐️⭐️⭐️⭐️⭐️ below. This helps others to find the recipes! As always, I absolutely love to see your beautiful creations on Instagram and Pinterest, so be sure to tag me there as well!

Print
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Easy Mini Pumpkin Cakes (Vegan + Gluten Free!)

Super Easy Mini Pumpkin Bundt Cakes (Vegan!)

  • Author: thebananadiaries
  • Prep Time: 15
  • Cook Time: 30
  • Total Time: 45 minutes
  • Yield: 6
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan

Description

These super fun and festive vegan mini pumpkin bundt cakes are topped with a ghoulish green vegan buttercream and decorated for the best vegan Halloween dessert! Gluten free option as well!


Ingredients

Units Scale
  • 150 mL unsweetened dairy free milk, room temperature
  • 1 tsp apple cider vinegar (to be mixed with dairy free milk milk)
  • 110 grams sweet potato flour
  • 100 grams cassava flour
  • 1 tbsp arrowroot starch
  • spices
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 100 grams granulated sugar
  • 78 grams salted vegan butter (I recommend Flora Plant butter), room temperature
  • 87 grams pumpkin puree
  • 1 tsp vanilla extract
  • Optional (but recommended): 1/4 tsp vanilla powder
  • 1 cups vegan butter, softened
  • 1 3/4 cups organic powdered sugar
  • 1/2 tsp vanilla extract
  • 24 tbsp unsweetened dairy free milk

Cream cheese frosting:

  • 1/2 cup vegan cream cheese, room temperature

  • 1/4 cup vegan butter, room temperature

  • 2 cups powdered sugar

  • 1/2 tbsp pumpkin spice

Vegan buttercream:

 


Instructions

  1. Top with a pumpkin stem and serve! I carefully cut the stems off of mini pumpkins (be very careful!) and placed them on top!

 


Notes

Keywords: mini pumpkin bundt cakes, mini bundt cake recipe, mini pumpkin cakes, vegan pumpkin cake