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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. 
Course Dessert
Cuisine American
Keyword dairy free cake, dairy free dessert, dairy free pumpkin recipes, dairy free recipes, vegan cake, vegan dessert, vegan recipes
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 16 slices
Calories 261kcal
Author LarishaBernard

Ingredients

For the Cake

    Wet Ingredients

    Dry Ingredients

    For the Maple Glaze

    Instructions

    • 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.

    Video

    Notes

    *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. 
     

    Nutrition

    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