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Pumpkin bundt cake on a round rack with a dusting of icing sugar on top.

Pumpkin Bundt Cake (Dairy-Free)

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


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!


  • 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


  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.


  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