Vegan Pumpkin Cake
This insanely easy vegan pumpkin cake will be the showstopping centerpiece of your dessert table this holiday season. Perfectly spice, soft, and melts in your mouth. Paired with a maple glaze on top.
Prep Time10 minutes mins
Cook Time45 minutes mins
Total Time55 minutes mins
Course: Dessert
Cuisine: American
Servings: 16 slices
Calories: 261kcal
Preheat oven to 350 degrees F (180 C).
Add all wet ingredients and beat together just until combined.
Add all dry ingredients to a large bowl and mix together with a spatula.
Liberally grease a bundt pan and then pour batter inside. Bake for 45-55 minutes or until a toothpick inserted comes out clean.
While it is baking, make your glaze by beating together all your glaze ingredients.
When cake is done, carefully invert the pan to get the cake out.
Pour glaze over top.
Serve immediately or store in an air tight container for up to 3 days. Best served warm.
*See post for notes about Top 8 Allergy Free variation
**Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates.
Serving: 1slice | Calories: 261kcal | Carbohydrates: 56g | Protein: 2g | Fat: 4g | Saturated Fat: 3g | Sodium: 234mg | Potassium: 116mg | Fiber: 1g | Sugar: 42g | Vitamin A: 14IU | Vitamin C: 1mg | Calcium: 52mg | Iron: 1mg