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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 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan


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!


  • 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:

  • ½ cup vegan cream cheese, room temperature

  • ¼ cup vegan butter, room temperature

  • 2 cups powdered sugar

  • ½ tbsp pumpkin spice

Vegan buttercream:



  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!


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