Ingredients
Dry Ingredients
- 3 cups unbleached all-purpose flour
- 2 tsp ground cinnamon
- 1 tsp ground cloves
- 1 tsp ground cardamom
- 1 tsp ground ginger
- ½ tsp ground nutmeg
- 1 tbsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
Wet Ingredients
- 1 cup vegan yogurt
- ⅓ cup nondairy milk (e.g., oat milk)
- 1 tsp apple cider vinegar
- ⅔ cup avocado oil or any neutral oil
- 1½ cups sugar
- 2 tsp pure vanilla extract
- 15 oz pumpkin puree
Glaze Ingredients
- 4 oz vegan cream cheese (at room temperature)
- ¾ cup powdered sugar
- ½ tsp pure vanilla extract
- ½ tsp ground cardamom
- 1 tbsp nondairy milk
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to prepare it for baking the cake.
- Prepare Bundt Pan: Thoroughly oil and flour a bundt pan to prevent the cake from sticking during baking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, cinnamon, cloves, cardamom, ginger, nutmeg, baking powder, baking soda, and salt until well combined. Set aside.
- Add Wet Ingredients: Add the vegan yogurt, avocado oil, pumpkin puree, sugar, nondairy milk, pure vanilla extract, and apple cider vinegar to the dry ingredients. Mix gently with a spatula until no dry streaks remain, being careful not to overmix to keep the cake tender.
- Pour Batter: Transfer the batter into the prepared bundt pan, smoothing the top with a spatula if necessary.
- Bake: Bake the cake in the preheated oven for about 45 minutes, or until a toothpick inserted near the center comes out clean.
- Cool Cake: Place the bundt pan on a wire rack and allow the cake to cool for 30 minutes. Then invert it carefully onto the rack to unmold and continue cooling completely.
- Prepare Glaze: In a bowl, whisk the room temperature vegan cream cheese until smooth and creamy.
- Add Flavor and Sugar: Add the ground cardamom, vanilla extract, and half the powdered sugar. Beat until combined, then add the remaining powdered sugar and nondairy milk. Beat until the glaze is smooth and creamy. Adjust the consistency by adding a little more nondairy milk if desired.
- Glaze Cake: Drizzle the vegan cream cheese glaze over the cooled cake evenly.
- Serve: Slice the cake and serve immediately or store for later enjoyment.
Notes
- Use any nondairy milk such as oat, almond, or soy milk according to your preference.
- Be careful not to overmix the batter to maintain a tender crumb.
- The glaze can be adjusted in sweetness and thickness by varying the amount of powdered sugar and nondairy milk.
- Make sure the vegan cream cheese is at room temperature for a smooth glaze.
- Allow the cake to cool completely before glazing to prevent the glaze from melting.
- This cake can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
