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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.
Prep Time
15 mins
Cook Time
50 mins
Total Time
65 mins
Serves
14 persons
Ingredients
Cake
- 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
Maple Glaze
- 1/2 cup Powdered Sugar
- 1/2 cup Maple Syrup
- 1/2 teaspoon Vanilla Extract
- 1 tablespoon Coconut Milk
- 1/4 cup Chopped Walnuts

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