Vegan Chocolate Pumpkin Bundt Cake Recipe
A rich and moist vegan chocolate pumpkin bundt cake offers a delightful treat, free of dairy and eggs yet full of flavor.
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Instructions
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Preheat the oven to 350 F.
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Grease and flour a 12-cup bundt pan.
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Whisk soy milk and lemon juice; let mixture rest for 5 minutes until thick.
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In a separate bowl, combine flour, cocoa powder, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
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In a large bowl, beat sugar, maple syrup, canola oil, and vanilla extract; then beat in pumpkin puree.
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Gradually add the dry ingredient mixture and soy milk mixture to the wet ingredients, alternating additions and ending with the dry mixture, mixing until just combined.
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Pour batter into the prepared bundt pan and bake for 60-70 minutes, or until a toothpick comes out clean.
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Cool the cake in the pan for 30 minutes, then invert onto a wire rack to cool completely.
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Once cooled, ice with vegan ganache.