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MOIST Vegan Pumpkin 'Cream Cheese' Bundt Cake with Maple Pecan Glaze

Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 10 slices
Calories 420
A moist and flavorful vegan pumpkin bundt cake layered with a creamy vegan cream cheese filling and topped with a sweet maple pecan glaze. Perfect for fall celebrations or cozy gatherings.

Ingredients

Cream Cheese Filling

  • 12 ounces vegan cream cheese, room temperature
  • 0.5 cup granulated sugar
  • 1 tbsp maple syrup
  • 3 tbsp cornstarch or arrowroot starch

Pumpkin Cake Batter

  • 1.25 cup vegan buttermilk
  • 4 cups all-purpose flour (or gluten free 1:1 baking flour + 1 tbsp arrowroot or cornstarch)
  • 1 tbsp pumpkin pie spice
  • 3 tsp baking powder
  • 0.5 tsp baking soda
  • 0.25 tsp sea salt
  • 1 cup granulated sugar
  • 1 cup light brown sugar
  • 0.5 cup vegan butter, melted
  • 0.5 cup neutral cooking oil
  • 1 can pumpkin puree (15 ounces)
  • 0.25 cup dairy free yogurt, room temperature
  • 1 tbsp vanilla extract

Topping & Glaze

  • 1 cup chopped pecans
  • 2 cups powdered sugar
  • 2 tbsp maple syrup
  • 1-2 tbsp vegan heavy cream or cashew cream (adjust for consistency)

Instructions 

  • Whisk together dairy free milk and vinegar; set aside to curdle.
  • Preheat oven to 350°F (175°C). Prepare bundt pan with oil and flour.
  • Mix pumpkin, sugars, vegan butter, oil, yogurt, vanilla, salt, baking powder, baking soda, and spices. Add flour and buttermilk; combine.
  • Pour half batter into pan, add cream cheese layer, then top with remaining batter. Swirl gently.
  • Bake for 55-60 minutes until a toothpick comes out clean. Cool for 40 minutes, then invert onto a plate.
  • Toast pecans, prepare glaze with powdered sugar, maple syrup, and cream. Stir in pecans and pour over cooled cake.

Notes

Store leftovers in the fridge for up to 5 days or freeze for longer storage.
Calories: 420kcal
Cost: $15
Course: Dessert
Cuisine: Vegan
Keyword: bundt cake, Pumpkin, Vegan