Pumpkin Pecan Bundt Cake

5 from 1 vote

The perfect cake for fall! Not too sweet, and with some added veggies, what more could you ask for? Make this for Thanksgiving or anytime during pumpkin season.

Prep Time20

Cook Time1

Total Time1 20

Course: Dessert, Snack

Cuisine: American

Servings: slices

Calories: 434kcal

Author: Bailey Franklyn

Equipment

1 10" Bundt cake pan
1 stand mixer (or hand mixer)

Ingredients

Cake

4 tablespoon ground flax
10 tablespoon water
3 cups all purpose flour
1 tsp cinnamon
½ teaspoon nutmeg
2 teaspoon baking powder
½ teaspoon baking soda
¼ tsp salt
1 cup dairy free butter room temperature
2 cups sugar
2 cups pumpkin puree
1 teaspoon vanilla extract

Glaze

½ cup icing sugar sifted
½ teaspoon cinnamon
1 teaspoon vanilla extract
1 - 1 ½ tablespoon plant milk of choice
¼ cup pecans toasted and chopped

Instructions

Thoroughly grease 10" Bundt cake pan, and preheat oven to 350 °F
Make flax egg by combining ground flax and water in a small bowl. Set aside.
In a large bowl, combine flour, cinnamon, nutmeg, baking powder, baking soda and salt. Set aside.
In a large bowl of a stand mixer, cream butter and sugar until light and fluffy. Add the pumpkin puree and vanilla. Mix until well combined. Add in the flax egg and mix again until well combined.
Note: it might look like it's splitting or not combining fully, but it's okay.
Add the dry ingredients to the wet. Mix until just combined, do not over mix. You can do this in the stand mixer on low, or by hand.
Transfer the batter to the cake pan. It will be very thick.
Bake for 1 hour to 1 hour and 15 minutes, it will depend on your oven. It is done when a toothpick or knife comes out clean.
Note: you can toast your pecans at the same time the cake is baking.
Let cool in the pan for 20-30 minutes, before transferring to a serving dish.
While the cake is cooling, make the glaze. Combine the sifted icing sugar, cinnamon, vanilla and milk together in a small bowl. If you want a thicker glaze add 1 tablespoon of milk, add 1 ½ tablespoon milk for a runnier glaze.
Once the cake is completely cooled, drizzle the glaze on top of the cake. Garnish with chopped, toasted pecans. Serve with whipped cream and more pecans.

Notes

NOT VEGAN: I promise you won't know this recipe is vegan, but if you don't want to make it vegan you can use regular butter, and use 4 eggs in place of the flax eggs (ground flax and water).

CAKE STICKING: make sure you grease your Bundt pan really well. I will use a non-stick cooking spray and lightly flour it. If you need more tips or help troubleshooting, this article from King Arthur's Flour has been really helpful.

MAKE IT NUT FREE: omit the pecans to make it nut free.

ADDING GLAZE: make sure your cake it fully cooled before adding your glaze.

MAKE AHEAD: I will often make the cake the day before I need it, and then make the glaze and apply it the day of.

Nutrition