Easy Pumpkin Bundt Cake with Streusel Topping
The pumpkin bundt cake is a delightful fusion of rich flavors and textures brought to life through a vegan-friendly recipe. Its unique charm lies in the moist, hearty pumpkin bread base, beautifully contrasted by a subtly sweet and tantalizing pumpkin glaze.
Calories: 4432kcal
Equipment
Ingredients
- 2 cups all-purpose flour
- 1 cup whole wheat flour (or you could use all white all-purpose flour)
- 1 1/2 cups light brown sugar, packed (I like to make my own with white sugar and 2 tablespoons of molasses mixed together)
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 4 tsp cinnamon (adjust to your taste)
- 4 tsp ginger (adjust to your taste)
- 1 15-ounce can pumpkin puree or just under two cups
- 1 cup vegetable oil
- 1/3 cup orange juice
- 1 cup almond milk or regular milk
- 1 tsp apple cider vinegar
Streusel Filling:
- 1 cup light brown sugar
- 1 tsp cinnamon
- 1 tsp ginger
- 2 tbsp butter (I used Earth Balance margarine)
Pumpkin Glaze:
- 1 cup confectioner’s sugar
- 2 tbsp milk I used almond milk
- 1 tbsp melted butter (I used Earth Balance margarine)
- 2 tbsp canned pumpkin (I had some leftover from my can I opened for the dough)
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
Instructions
- Preheat oven to 350 degrees F. Place a rack in the center of the oven. Grease and flour your Bundt pan. I personally prefer to use baking spray for Bundt pans.
- In a small bowl, mix together the sugar and spices. Cut in the butter until crumbly; set aside.
- In another small bowl, whisk together the glaze ingredients. Add more milk as necessary to make a smooth glaze; set aside.
- Pour the rice milk (or milk) into a small bowl and add the apple cider vinegar. Stir it together a little and let it sit for minute while you prep the other ingredients.
- In a large mixing bowl, whisk together flours, baking soda, baking powder, salt and spices.
- In a very large bowl, stir together pumpkin puree, oil, orange juice, and milk until nicely combined.
- Add the dry ingredients to the wet ingredients about a cup at a time. Stir well after adding each cup of the dry ingredients using a spatula to scrape the sides of the bowl and incorporate it all together.
- Spoon the half the batter into your prepared bundt pan and smooth down a little with a spatula. Carefully sprinkle on the streusel and spoon the rest of the batter on top. Try to keep the streusel in the middle of the batter and stay away from touching the pan.
- Spoon out the rest of the batter on top of the streusel. Smooth out the batter with the spatula.
- Bake for 1/2 on hour at 350 then lower the heat to 325 and bake for about another 20-30 minutes, or until a skewer inserted in the center comes out clean. Allow cake to cool for 10 minutes in the pan, then turn cake out onto a wire rack to cool completely. Drizzle on the pumpkin glaze and ENJOY!
Nutrition
Calories: 4432kcal | Carbohydrates: 644g | Protein: 46g | Fat: 251g | Saturated Fat: 49g | Polyunsaturated Fat: 130g | Monounsaturated Fat: 58g | Trans Fat: 2g | Cholesterol: 64mg | Sodium: 5529mg | Potassium: 1376mg | Fiber: 27g | Sugar: 225g | Vitamin A: 5781IU | Vitamin C: 44mg | Calcium: 971mg | Iron: 20mg