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thanksgiving vegan bundt cake

Vegan Pumpkin Espresso Bundt Cake

Vegan pumpkin espresso bundt cake with crunchy sweet brown sugar filling. Delicious! Vegan Thanksgiving dessert even non-vegans will love.
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Ingredients
  

Dry Mix

  • 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

Wet Mix

  • 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

Filling

  • 1/3 cup (71g) brown sugar packed
  • 1 teaspoon cinnamon ground
  • 1 tablespoon (6g) espresso powder

Instructions
 

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.

Notes

The pictured cake was made in a 6-cup Bundt pan; however, a 10-cup Bundt pan would suit.