If you’ve been following along, I’ve been on a pumpkin rampage to produce all my cravings! Something I always love is a good bundt cake. Even though I cook full time, baking a full cake with icing just isn’t my thing and I find I can cut the sugar with a bundt cake even with the icing drizzle.
Bundt cakes are also a mess free process. You simply grease it, throw the batter in, and poof it looks gorgeous from the mold. You’ve saved yourself time, effort, and look like an iron chef lol.
That being said, I’m a sucker for a good bundt cake that packs moisture and this one doesn’t disappoint. Out of all the bundts I’ve whipped up, this one packs the most moisture perhaps due to the pumpkin, making it my favorite! (bold statement)
What’s fab about this cake, is everything! It’s quick, easy, affordable, packs lots of pumpkin, is buttery soft, the cream cheese icing puts it over the top, great for entertaining, and in my opinion, perf for every season!! (pumpkin obsessed)
If you love all things pumpkin or are searching for that staple fall dessert, you have to try this recipe for a vegan Pumpkin Spice Bundt Cake!!
Preheat oven to 350°. In a large bowl, combine sugar and oil until blended. Combine the vegan egg powder with almond milk or water. You want to have a smooth consistency. Add the vegan egg mix, vanilla, and whisk until smooth.
Combine flour, baking soda, cinnamon, nutmeg, salt and cloves; add dry ingredients to wet mixture alternately with pumpkin puree, beating well after each addition.
Transfer to a greased bundt cake mold. Bake 45-60 minutes or until toothpick inserted in the center comes out clean. It should start to slightly pull away from edges. Remove and let cool for 10 minutes before inverting onto a wire rack. Remove pan and cool completely.
combine all of the icing ingredients and whisk until smooth. Pour over the cooled cake and garnish with chopped toasted pecans.