Pumpkin Pecan Bundt Cake
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.
Servings: 12 slices
Calories: 312kcal
Equipment
- 1 10" Bundt cake pan
- 1 stand mixer (or hand mixer)
Ingredients
Cake
- 4 Tbsp ground flax
- 10 Tbsp water
- 3 cups all purpose flour
- 1 tsp cinnamon
- ½ tsp nutmeg
- 2 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup dairy free butter room temperature
- 2 cups sugar
- 2 cups pumpkin puree
- 1 tsp vanilla extract
Glaze
- ½ cup icing sugar sifted
- ½ tsp cinnamon
- 1 tsp vanilla extract
- 1 - 1 ½ Tbsp 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 Tbsp of milk, add 1 1/2 Tbsp 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.
Nutrition
Serving: 1slice | Calories: 312kcal
