Vegan Pumkin Espresso Bundt Cake
Vegan pumpkin espresso bundt cake with a crunchy sweet brown sugar filling! Sounds too good to be true. We wanted to create a vegan Thanksgiving bundt cake that would be sweet but not too sweet with a slight pumpkin espresso flavour.
The outcome was this rustic cake with a rich and crunchy cinnamon streusel layer. You might be wondering how did you possibly achieve this without eggs. Traditionally, a bundt cake is made with eggs, yoghurt and butter. We, too, were surprised at how well this turned out. In fact, we opted for no topping because the flavour profile was so lovely we didn’t want to add anything that would potentially change that.
The secret to this cake was using good quality flour, sunflower oil, and carefully measuring the amount of egg substitute. On average, an egg is about ~47g and based on this, we could approximate how much egg replacer to use. In this recipe, we use Bob Mills Egg replacer. The type of oil is crucial in achieving a well-balanced cake rich and dense but not too dense. Sunflower oil worked beautifully due to its mild flavour and how well it works for vegan baking.
Ingredients for the cake
The list, at first may feel overwhelmingly long. To help with prep, adding a small selection of baking ingredients to your whole food pantry can make it a little less overwhelming. Notice that most of the ingredients you’ll find in your pantry and rest can be easily sourced from your local grocer.
– good quality all purpose flour
– baking powder and bicarbonate of soda
– vanilla extract
– brown sugar
– white granulated sugar
– sunflower oil
– pumpkin spice
– espresso powder
Eggs play a crucial role in baking. There are numerous methods for how to substitute eggs when making cakes. To make this bund cake we used Bob’s Red Mill Gluten Free Egg Replacer.
This cake is sweet but not too sweet and full of rich flavours, just in time for this year’s Thanksgiving Dinner. Enjoy it slowly after dinner and then again the next day.
Vegan Pumpkin Espresso Bundt Cake
- 2 cups (240g) all purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons pumpkin pie spice
- 1 teaspoon cinnamon ground
- 1/8 teaspoon ground cloves ground
- 1/8 teaspoon ground ginger ground
- 1/2 teaspoon salt
- 4 vegan eggs
- 2 cups (454g) pumpkin purée
- 3/4 cup (149g) sunflower oil
- 1/2 cup (107g) brown sugar packed
- 1/2 cup (99g) white granulated sugar
- 1 teaspoon vanilla extract
- 1/3 cup (71g) brown sugar packed
- 1 teaspoon cinnamon ground
- 1 tablespoon (6g) espresso powder
Make the Cake
- Preheat the oven to 180°C/350°F.
- Thoroughly grease a 6-cup Bundt pan and set aside.
- To make vegan eggs, combine 4 tablespoons of egg replacer with 1 cup of water. Mix well and let sit for one minute to thicken. Then beat together the vegan egg mix, pumpkin purée, oil, sugars, and vanilla extract in a large mixing bowl until well blended.
- Stir in the flour, baking soda, baking powder, salt, and spices into the wet ingredients, folding gently to combine. Set aside.
Make the Filling
- Whisk together the brown sugar, cinnamon, and espresso powder in a small mixing bowl. Set aside.
Assemble the Cake
- Spoon one-third of the cake batter into the bottom of the prepared pan. Sprinkle half the filling on top. Spoon another third of the batter into the pan and sprinkle with the remaining filling. Spread the remaining batter on top, smoothing it with a spatula.
- Bake the cake for about 60 minutes, or until a toothpick inserted in the centre comes out clean. Then, remove the cake from the oven and cool in the pan for 15 to 20 minutes before turning it out onto a rack to cool completely.
- Serve as is or with confectioners' sugar. Store any leftovers in an airtight container at room temperature for several days.