Pumpkin Spice Cake

Front close up shot of Pumpkin Spice Cake  in a plate
Aerial shot of sliced Pumpkin Spice Cake
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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. 

Author: Sarah Leadon
Average: 5 (2 votes)
Prep Time
15 mins
Cook Time
50 mins
Total Time
65 mins
14 persons


Maple Glaze


Preheat the oven to 350 °F. Generously cost a 12-cup bundt pan with nonstick spray.
Whisk flaxseed and water in a small bowl. Set aside for 5 minutes.
Whisk the brown sugar, canola oil, and apple sauce in a large bowl.
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. 
Maple Glaze
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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pumpkin spice cake, recipe, mix, muffins, mug cake, easy, pound cake, vegan

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