Pumpkin Spice Cake Recipe

Published on April 2nd 2022 by Sarah Leadon.
Last updated on March 20th 2024
This recipe, developed through the collective effort of at least six experts, underwent meticulous research and testing for over three months. Learn more about our process in the art and science behind our recipes. This post may contain affiliate links. Read our Disclosure Policy.
Front close up shot of Pumpkin Spice Cake  in a plate

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
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Time & Serves

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

Instructions

Cake

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.

Sarah Leadon
Author:

Delve into the fusion of food and mood with Sarah. Discover the emotional journey within each recipe. Beyond the kitchen, she's an avid reader and music lover, lost in the rhythms of life.

More posts by Sarah Leadon

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Keywords
pumpkin spice cake, recipe, mix, muffins, mug cake, easy, pound cake, vegan

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Sarah Leadon
Author:

Delve into the fusion of food and mood with Sarah. Discover the emotional journey within each recipe. Beyond the kitchen, she's an avid reader and music lover, lost in the rhythms of life.

More posts by Sarah Leadon