Vegan Chocolate Pumpkin Bundt Cake Recipe

Cooking Directions

• STEP 1.Preheat the oven to 350°F (175°C) and grease a bundt cake pan.
• STEP 2.In a large mixing bowl, combine the flour, cocoa powder, baking powder, baking soda, salt, and spices.
• STEP 3.In a separate bowl, whisk together the pumpkin puree, sugar, oil, non-dairy milk, and vanilla extract.
• STEP 4.Gradually add the wet ingredients to the dry ingredients and mix until well combined.
• STEP 5.Pour the batter into the greased bundt cake pan and smooth the top with a spatula.
• STEP 6.Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
• STEP 7.Remove the cake from the oven and let it cool in the pan for 10 minutes.
• STEP 8.Carefully invert the pan onto a wire rack to release the cake and let it cool completely.
• STEP 9.Once the cake is cooled, prepare the chocolate glaze by melting the vegan chocolate chips and coconut oil in a microwave-safe bowl.
• STEP 10.Drizzle the chocolate glaze over the cake and let it set before serving.
• STEP 11.Store any leftovers in an airtight container at room temperature for up to 3 days.

Cooking Tips

• Make sure to grease the bundt cake pan thoroughly to prevent the cake from sticking.
• For a richer chocolate flavor, use dark cocoa powder.
• If you don't have pumpkin puree, you can substitute it with mashed bananas or applesauce.
• To make the glaze extra glossy, add a pinch of salt to the melted chocolate.
• Serve the cake with a dollop of vegan whipped cream or a scoop of dairy-free ice cream for an indulgent dessert.

Storage and Serving

• Store any leftovers in an airtight container at room temperature for up to 3 days.
• Serve the cake at room temperature or slightly warmed.
• Garnish with a dusting of cocoa powder or powdered sugar before serving, if desired.