Vegan Pumpkin Bundt Cake Recipe

Name: Vegan Pumpkin Bundt Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: oil for greasing the pan; flour for dusting the pan; 1 1/2 cups pecans; 3/4 cup golden raisins; 1 1/2 cups pumpkin puree; 1/2 cup canola oil; 1/2 cup maple syrup; 1 1/2 cups soymilk; 2 teaspoons apple cider vinegar; 4 teaspoons vanilla extract; 1/2 cup date sugar; 3 1/2 cups barley flour; 2 teaspoons baking soda; 2 teaspoons baking powder; 4 teaspoons ground cinnamon; 2 teaspoons ground ginger; 1 teaspoon ground allspice; 3/4 teaspoon ground cloves; 1/4 teaspoon grated nutmeg; 1 teaspoon salt

Servings: persons

oil for greasing the pan
flour for dusting the pan
1 1/2 cups pecans
3/4 cup golden raisins
1 1/2 cups pumpkin puree
1/2 cup canola oil
1/2 cup maple syrup
1 1/2 cups soymilk
2 teaspoons apple cider vinegar
4 teaspoons vanilla extract
1/2 cup date sugar
3 1/2 cups barley flour
2 teaspoons baking soda
2 teaspoons baking powder
4 teaspoons ground cinnamon
2 teaspoons ground ginger
1 teaspoon ground allspice
3/4 teaspoon ground cloves
1/4 teaspoon grated nutmeg
1 teaspoon salt

1
Set the oven at 350 degrees.
2
Oil the bundt pan and dust lightly with flour.
3
Place pecans on a baking sheet, and toast for 10 minutes. Cool completely, and chop roughly.
4
Cover raisins with boiling water, and let soak for 25 minutes. Drain and set aside.
5
In a bowl, whisk together pumpkin, oil, syrup, soymilk, vinegar, and vanilla.
6
In a large bowl, use a clean whisk to mix date sugar, flour, baking soda, baking powder, spices, and salt.
7
Using a rubber spatula, fold the pumpkin mixture into the dry ingredients.
8
When the dry ingredients are halfway incorporated, add the raisins and the chopped pecans.
9
Continue folding just until the mixture comes together; do not overmix.
10
Pour batter into prepared pan.
11
Smooth the top with a rubber spatula.
12
Bake for 45 minutes, rotating the cake from front to back after 20 minutes, or until a toothpick inserted into the center comes out clean.
13
Cool in the pan for 15 minutes.
14
Invert the cake onto a wire rack, and continue cooling.
15
Transfer to a plate, and dust with powdered sugar.
16
Serve warm or at room temperature.

1192

kcal

Calories

Fat

142

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: oil for greasing the pan, flour for dusting the pan, 1 1/2 cups pecans, 3/4 cup golden raisins, and more.

Yes, Vegan Pumpkin Bundt Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Vegan Pumpkin Bundt Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions