Vegan Pumpkin Cake With Chai Spices

You might also like my recipes for vegan pumpkin pie and vegan pumpkin bread. This is my favorite vegan pumpkin cake recipe and one I always make this time of year. The crumb is soft, moist and tender, and the color is beautiful. There is pumpkin flavor infused in each bite, but what makes this cake even more special is a medley of delicious chai spices, including cardamom, cloves, cinnamon, ginger and nutmeg. Bundt cakes are among my favorite cakes to bake because I am not a whiz at frosting and making things look pretty. But with bundt cakes the pan does all the work: they look so elegant right out of the oven with almost no effort on your part. Still, if you want to make the cake even prettier and add another subtle layer of sweetness, especially if you have kids, I have for you a dreamy vegan cream cheese glaze that you can drizzle on top of the cake. It takes under five minutes to make and you can use this glaze for so many other breakfasts and desserts, including vegan cinnamon rolls, vegan carrot cake and more.

Why you’ll love this vegan pumpkin cake

So delicious, better than a bakery-style cake. The best pumpkin cake ever, vegan or not. The crumb is so delicious with the pumpkin and spices, and the vegan cream cheese glaze makes this one of the most sublime desserts you will eat. One-bowl recipe. This is a no-fuss, no-mess recipe. Everything comes together in one bowl and you can rinse out the bowl and use it to make the frosting. Quick and easy to make. The pumpkin cake batter takes 15 minutes or even less to put together, and the cream cheese glaze takes under 5 minutes. Pretty. The wonderful thing about bundt cakes is they are so pretty out of the pan. Mine is a classic bundt shape, but you can get all sorts of decorative bundt pans now that produce beautiful cakes. And this cake unmolds easily (remember to oil and flour it!). Perfect for the season. Fall + pumpkin = bliss.