Pumpkin Bundt Cake (Dairy-Free)

Pumpkin Bundt Cake is a simple fall dessert with pure pumpkin, warming pumpkin spice and swirls of chocolate. It has a moist and tender crumb and bakes up easily in a trusty bundt pan! 

When it comes to cakes, you really can’t beat the simplicity of bundt cakes. You don’t have to fuss with layers, you can top them however you like, and they store and freeze well too.

This pumpkin spice bundt cake isn’t overly sweet so we love to serve it as a simple snack cake with tea or coffee. It’s also a perfect cake for Thanksgiving or Christmas. It’s easy to assemble and you can make it in advance. Just add your favourite topping and your holiday dessert is ready.

Details on a few ingredients

Pumpkin purée: You’ll need one cup of pure pumpkin for this cake. Make sure it isn’t pumpkin pie filling, which is already sweetened and flavoured with spices. 

Unsweetened cocoa: I’ve tested this cake with natural cocoa and dutch-processed, and both work well. I find the dutch-processed adds a darker and richer chocolate flavour so I tend to use that more often.

Whole wheat flour: To keep this cake on the wholesome side, it’s made with whole wheat flour. If you prefer all-purpose white flour, you will need to test the quantity as a 1:1 substitution works for some cakes but not others. Whole wheat flour is more absorbent so a substitution always depends on the other ingredients in the recipe. 

Sugars: I used a mix of coconut and cane sugars for this recipe, which you can usually find in the organic section of grocery stores. If you can’t find any, you can substitute brown sugar and granulated sugar.

How to make pumpkin bundt cake

Step 1: Using an electric mixer, mix together the sugars and oil. Next, add in the almond milk and vanilla, and then the eggs, one at a time.

Step 2: Add the pure pumpkin and mix until smooth.

Step 3: Whisk together the flour, pumpkin spice, baking soda and salt, and slowly mix into the wet ingredients until well incorporated.

Step 4: Divide the batter into two bowls. Add the cocoa to one of the bowls and mix together. 

Step 5: Add half of the plain cake batter to the bottom of a well-greased bundt pan and spread it out.

Step 6: Layer on half of the chocolate batter.

Step 7: Spread out the remaining plain batter on top of the chocolate.

Step 8: Add the remaining chocolate batter to the top and use a knife to swirl it around. 

Step 9: Bake at 350F for 45-50 minutes and let the cake cool in the pan for 10 minutes.

Step 10: Turn out onto a wire rack to cool completely.

Frequently asked questions

Can you make pumpkin cake with fresh pumpkin? You can use fresh/homemade pumpkin purée, but I would do so with caution. I tested the recipe with homemade pumpkin purée, and it was a little on the wetter side compared to store-bought pumpkin, so the cake ended up a bit dense and slightly under baked. If you use homemade pumpkin purée, just make sure it is well drained of moisture.

How long does a bundt cake need to cool? It’s important to let this cake cool in the pan for about 10 minutes before flipping it out onto a wire rack to cool completely. Letting it cool slightly in the pan gives it time to firm up and release from the pan easily. If you leave it too long, however, the bottom of the bundt cake will start to get soggy. So set your timer to make sure you remove it from the pan at just the right time.

How do you store this cake? How long will it last? This pumpkin cake is best stored in an airtight container at room temperature. It should last for 4-5 days.

Can you freeze this pumpkin cake? Yes, this cake freezes well. Just let it cool completely, then wrap it in plastic wrap and store in the freezer for up to 3 months. Defrost at room temperature before serving. You can also freeze slices in a single layer in an airtight container.

What’s the best topping for a pumpkin chocolate cake? I usually serve this cake on its own or with a dusting of icing sugar. This isn’t an overly sweet cake, so if you like your desserts a little sweeter, you can top it with your favourite frosting, coconut whip, chocolate ganache or caramel sauce. Just keep in mind that some of these toppings may result in the cake needing refrigeration and may not freeze well.

Additional recipe tips and substitutions

• Thoroughly grease the pan to ensure the bundt cake doesn’t stick. I find a coating of non-stick cooking spray works perfectly, but you can also grease it with butter and a light dusting of flour.

• When I fill cake pans with batter, I always tap the bottom of the pan on a hard surface to release any air bubbles. This is especially important with this marble cake as the layers may create air pockets. Tapping the bottom of the pan will help the different layers of batter settle into place. 

• While I used a simple bundt pan for this recipe, you can use one with a different design. Just make sure it’s a 12-cup pan. Some of the decorative bundt pans are 10-cup, which are smaller and may result in the cake batter overflowing while baking.

Other pumpkin recipes to help you finish that can of pumpkin

• Healthy Pumpkin Bread with chocolate chunks and coconut.

• Baked Pumpkin Donuts with pecans and dark chocolate drizzle.

• Pumpkin Spice Rice Krispie Treats made without marshmallows.

If you make this pumpkin bundt cake recipe, I’d love to hear what you think in the comments below!

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Pumpkin Bundt Cake (Dairy-Free)

★★★★★ 5 from 6 reviews

• Author: Leanne
• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 10 minutes
• Yield: 12 slices 1x
• Category: Dessert
• Method: Bake
• Cuisine: American

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Description

Pumpkin Bundt Cake is a simple fall dessert with pure pumpkin, warming pumpkin spice and swirls of chocolate. It has a moist and tender crumb and bakes up easily in a trusty bundt pan!

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Ingredients

Scale 1x2x3x

• 1 cup coconut sugar
• 3/4 cup cane sugar
• 1/2 cup extra virgin olive oil
• 1 cup unsweetened almond milk
• 1 teaspoon vanilla extract
• 2 large eggs
• 1 cup pumpkin purée (pure pumpkin)
• 3 cups whole wheat flour
• 2 tablespoons pumpkin spice
• 2 teaspoons baking soda
• 1/2 teaspoon kosher salt
• 1/4 cup unsweetened cocoa

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Instructions

1. Preheat oven to 350F and grease a 12-cup bundt pan with non-stick cooking spray.
2. Using an electric mixer, beat together the sugars and oil. Beat in the almond milk and vanilla, and then the eggs, one at a time. Add the pumpkin and beat until smooth.
3. In a separate bowl, whisk together the flour, pumpkin spice, baking soda and salt. With the mixer on low speed, slowly add the dry ingredients to the wet mixture until incorporated.
4. Divide the batter into two bowls. Add the cocoa to one of the bowls and beat together.
5. Add half of the plain batter to the prepared bundt pan, and then top with half of the chocolate batter, making sure to spread it out evenly. Repeat with the remaining plain batter and then add the rest of the chocolate batter to the top in spoonfuls.
6. Use a knife to swirl around the chocolate batter. Then, tap the bottom of the pan on a hard surface to help the batter layers fall into place.
7. Bake for 45-50 minutes, or until a toothpick inserted into the centre of the cake comes out clean.
8. Let cool in the pan for 10 minutes before turning out onto a wire rack to cool completely.
9. Store in an airtight container at room temperature for 4-5 days, or freeze for up to 3 months.

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Notes

1. Make sure your pan is well-greased so the bundt cake doesn’t stick. A coating of non-stick cooking spray works or you can grease it with butter and a light dusting of flour.
2. You can use dutch-processed or natural cocoa in this recipe. I usually use dutch-processed as it adds a darker and richer chocolate flavour.
3. If your cocoa is lumpy, you should sift it before adding it to the batter.
4. You’ll need a mix of coconut and cane sugars for this recipe. If you don’t have those sugars, you can substitute brown and granulated sugar.
5. Be sure to check out the detailed sections above the recipe card for additional advice and suggestions for making this recipe.

Keywords: pumpkin spice bundt cake, pumpkin chocolate cake