The glaze gives this cake an extra layer of moistness as soaks into the cake. However, if you like you can make it thicker and less of it will be absorbed into the cake.
This cake will be one of the vegan dessert options, but based on my staffs reaction non-vegans may not leave any for the vegans in the group. Just look at the deliciousness. You know you want some, it's lick your lips delicious.
PrintPumpkin Cake With Pumpkin Glaze
- Prep Time: 15 mins
- Cook Time: 35 mins
- Total Time: 50 mins
- Yield: 12 1x
Ingredients
Units
Scale
- Cake
- 2 cups all-purpose flour
- 1 cup all-natural sugar (½ cup more if you like a sweeter cake)
- 1 ½ teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon fine sea salt
- 2 teaspoons pumpkin pie spice
- 1 cup almond milk
- 1 ½ cup pumpkin puree
- 1 teaspoon vanilla extract
- Glaze
- 1 cup powdered sugar
- 2 tablespoons almond milk
- 1 tablespoon pumpkin puree
- ½ teaspoon pumpkin pie spice
- ¼ teaspoon vanilla extract
Instructions
- Pre-heat oven to 350 degrees and brush a bundt pan with oil or spray with cooking spray.
- Whisk (affiliate link) together flour, sugar, baking powder, baking soda, salt and pumpkin pie spice in a medium bowl to remove any lumps.
- In a smaller bowl mix together the milk, pumpkin puree and vanilla extract.
- Pour into the flour and mix with hand mixer until well combined, about 2 to 3 minutes.
- Transfer to baking pan and place in center of oven to bake for 30 to 35 minutes or until a toothpick inserted comes out clean. Allow cake to cool slightly before inverting cake onto serving dish.
- While cake is baking mix together the glaze ingredients until smooth and creamy.
- Drizzle glaze over cake, slice and serve.
- Store leftover cake, if you have any, in an airtight container in the fridge. Heat slightly before serving.
Nutrition
- Calories: 204
- Sugar: 27.6
- Sodium: 254
- Fat: 1.4
- Saturated Fat: .1
- Carbohydrates: 45.9
- Fiber: 1.8
- Protein: 3
Denise says
Can I use whole milk instead of almond milk??
Kaye says
I made the cake and it was so good, the glaze is perfection! I'll definitely be making this again and again.
Celeste says
I'm so glad you love this cake! When I make it, it's always gone in a flash.
Tiffany says
So....I am making this right now and the cake is not solidifying. I have baked it at 350° for 45 mins and only the edges have baked, not the center. I am using my silicone bunt pan. I don't understand....
Celeste says
Hi Tiffany, I'm sorry to hear you are having problems with the cake. I have had several people make it and I myself have made it several times, as a matter of fact I made it just last week and it turned out fine. You may want to check to be sure you used the correct amount of liquid and check the temp of your oven. I haven't made the cake in a silicone pan but I have used the same recipe for cupcakes using silicone and they baked up fine. I will myself bake it again to see what happens and I will let you know.
Tonya says
YOU NAILED IT! I've struggled in the baking department over the years, and you make this so approachable. And that glaze!! Yum!!
Celeste says
I love baking it's my favorite type of cooking. I'm glad you like this recipe. If you make it, and you should make it, let me know what you think.
Bella Donna says
O...M...G....this looks so good and MOIST. Unfortunately, most vegan baked goods seem to be dry to me or have a weird texture. But not this cake. I'm not really a baker but I will most definitely be trying this!
*runs out to buy bundt pan*
Celeste says
The first time I had vegan cake it was oh so dry and that's why I set out to make one that was as moist as a traditional cake. This one passed the test with all of my tastetesters. I hope you enjoy it as much as my tastetester and I did.