Description
This SOFT, wonderfully spiced pumpkin cream cheese bundt cake has a ripple of dairy free maple ‘cream cheese’ throughout the most moist and tender pumpkin cake. Made just with one bowl and absolutely no eggs nor dairy (so yeah, it’s vegan!), and topped with a toasted maple pecan glaze! This pumpkin cake is easy yet an absolute showstopper for fall!
Ingredients
Scale
Cream cheese filling:
- 12 ounces vegan cream cheese, room temperature
- 1/2 cup (100 g) granulated sugar
- 1 tbsp maple syrup
- 3 tbsp cornstarch or arrowroot starch
Vegan Pumpkin Bundt Cake:
- 1 1/4 cup (300 mL) vegan buttermilk
- 4 cups (500 g) all-purpose flour (or gluten free 1:1 baking flour + 1 tbsp arrowroot or cornstarch)
- 1 tbsp pumpkin pie spice
- 3 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 1 cup (200 g) granulated sugar
- 1 cup (200 g) light brown sugar
- 1/2 cup (113 g) vegan butter, melted
- 1/2 cup (110 g) neutral cooking oil
- 1 can (15 ounces) pumpkin puree
- 1/4 cup (60 g) dairy free yogurt, room temperature
- 1 tbsp vanilla extract
Maple Pecan Glaze:
- 1 cup chopped pecans
- 2 cups (280 g) powdered sugar
- 2 tbsp maple syrup
- 1-2 tbsp vegan heavy cream or cashew cream
Instructions
- Prepare the vegan buttermilk first: whisk together the dairy free milk and apple cider vinegar. Set aside for 5-7 minutes to curdle. You’ll start with the dry ingredients while this is setting.
- Prep: Preheat the oven to 350F . We’ll prepare the bundt cake pan right before assembling.
- Make the cream cheese filling: In a small bowl, whisk together all cream cheese filling ingredients. Set aside.
- Make the batter: In a large bowl, add in the pumpkin puree, sugars, vegan butter, oil, dairy free yogurt, and vanilla extract. Whisk together until combined. Then add in the salt, baking powder, baking soda, and pumpkin spice. Whisk to incorporate again. Then add in the flour, along with the vegan buttermilk, and whisk just until incorporated.
- Prepare the bundt cake pan: Grease a 10-cup bundt cake pan with olive oil. Lightly flour with a tablespoon of flour, then set aside.
- Assemble: Pour half of the pumpkin cake batter into the prepared bundt cake pan. Then spoon the cream cheese filling in an even layer on top of the batter. Finish by topping with the remaining pumpkin cake batter. You can also gently swirl the cream cheese with a butter knife into the layers. Remember, less is more!
- Bake: Place the cake pan into the oven to bake for 55-60 minutes, or until the toothpick comes out clean.
- While the cake is baking: You can prep the maple glaze. Toast the pecans in a dry pan for 4-5 minutes on medium heat or until the aroma is nutty. Then remove from heat and set aside. To make the glaze, whisk together all glaze ingredients and set aside.
- Cool: Remove the pumpkin bundt cake from the oven and let cool in the pan for AT LEAST 40 minutes before inverting. Then carefully place a plate or cooling rack over the top of the bundt cake and carefully invert the cake onto the plate.
- Decorate the bundt cake: Stir the pecans into the maple glaze, and pour on top.
- Serve and enjoy! Slice the pumpkin bundt cake, serve, and enjoy! Store any leftovers in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months.
Notes
Gluten free: I recommend King Arthur measure for measure gluten free flour for gluten-free.