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Pumpkin Spice Bundt Cake

Prep in 20 minutes

Ready in 60 minutes

Serves 8 people


  • If the cream cheese frosting is too thick add more milk to thin it out.

  • The mixture may crack a little due to the aquafaba, but that is normal.

  • Top it with pecans for some added crunch.

  • If you don’t have access to vegan cream cheese just sprinkle some confectioners sugar on top.


  • 1 ½ cups cane sugar

  • 1 cup brown sugar

  • 1 cup canola oil

  • 15 tbsp aquafaba

  • 2 tsp baking soda

  • 1 tsp ground cinnamon

  • 1 tsp nutmeg

  • 1 tsp pumpkin spice

  • ½ tsp ginger

  • 1 ½ tsp vanilla

  • 3 cups all-purpose flour

  • 15 oz pumpkin puree


  • 4 oz vegan cream cheese

  • ½-1 cup confectioners sugar

  • 1-2 tsp plant milk

  • 1 tsp vanilla


  1. Preheat the oven to 350 F.

  2. In a large mixing bowl combine oil, sugar, and aquafaba using an electric mixer. Mix on medium/high until fully combined. Add the pumpkin puree and mix on low for an additional 30 seconds.

  3. In a separate mixing bowl combine baking soda, cinnamon, nutmeg, pumpkin spice, salt, and flour. Add to the liquid mixture and mix on high with an electric mixer.

  4. Transfer the mixture into an oiled bundt pan or fluted tube pan and bake for 1 hour. Check on it at the 45 minute mark. Insert a toothpick in to make sure it comes out clean.

  5. When the cake is removed from the oven allow it to cool for 5 minutes and then flip it onto a plate. While the cake is cooling combine everything under frosting with a mixer or by hand and drizzle it on top of the cake.

  6. Top with pecans and enjoy!

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