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This Pumpkin Spice Cake is full of warm spices. We used cinnamon, nutmeg, ginger, cloves, and cardamom. Paired with the pumpkin flavor, these spices create a lovely fall flavor. Your kitchen will smell of fall. This pumpkin spice cake is dense and moist. The maple glaze takes this pumpkin spice cake to the next level. Best of all, this vegan recipe is baked in a Bundt pan, which means no cutting the cake into layers and frosting it. Instead, pour the maple glaze over the pumpkin cake and dig in.
- 4 tablespoons Ground Flaxseeds
- 12 tablespoons Water
- 2 cups packed Brown Sugar
- 1/2 cup Canola Oil
- 1/2 cup Apple Sauce
- 1 (15 oz) can Pumpkin Purée
- 1 teaspoon Vanilla Extract
- 2 cups All-Purpose Flour
- 2 teaspoons Baking Soda
- 2 teaspoons Cinnamon
- 1 teaspoon Nutmeg
- 1/2 teaspoon Ginger
- 1/2 teaspoon Ground Cloves
- 1/8 teaspoon Cardamom
- 1/4 teaspoon Sea Salt
- 1/2 cup Powdered Sugar
- 1/2 cup Maple Syrup
- 1/2 teaspoon Vanilla Extract
- 1 tablespoon Coconut Milk
- 1/4 cup Chopped Walnuts
Add pumpkin purée, vanilla extract, and flaxseed mixture to the sugar oil mixture. Mix to combine.
Whisk the all-purpose flour, baking powder, cinnamon, nutmeg, ginger, cloves, cardamom, and salt in a medium bowl.
In 2 batches, add the all-purpose flour mixture to the pumpkin mixture and stir until combined.
Pour the pumpkin spice cake into the prepared cake.
Bake the pumpkin spice cake for 50 minutes in preheated oven until a skewer comes out clean.
Let the pumpkin spice cake cool in the pan for 10-15 minutes.
Place a plate on top of the pumpkin spice cake. Flip the cake over and let it cool completely.
Whisk the Powdered sugar, maple syrup, vanilla extract, and coconut milk in a medium bowl until combined.
Drizzle the frosting on the pumpkin spice cake and Garnish with the chopped walnuts.
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