Vegan Apple Pumpkin Pecan Bundt Cake with Cinnamon and Vanilla is delicious. This recipe contains 6 grams of protein and 475 calories per serving. Takes one hour and 25 minutes to prepare this cake. We made this cake with all-purpose flour, baking powder, pumpkin purée, sugar, oil, flaxseed, vanilla extract, vegan milk, butter, pecans, and maple syrup. You may pair it with iced vanilla coffee, vanilla ice cream, cold brew coffee, coconut whipped cream, vegan French toast, or pumpkin pancakes. Store this Vegan Apple Pumpkin Pecan Bundt Cake with Cinnamon and Vanilla for five days in the refrigerator.
STATS:
- Calories: 475 kcal
- Preparation time: 25 minutes
- Serving size: 1 slice
- Cooking time: 60 minutes
- Cuisine: American
- Total time: 1 hour 25 minutes
- Course: Dessert
- Diet: Vegan
- Serving: 12
EQUIPMENT:
- 10- to 12-cup Bundt pan
- Mixing bowls
- Whisk
- Measuring spoons
- Rubber spatula
- Small bowl
- Small skillet
- Wire cooling rack
- Toothpick
- Measuring cups
INGREDIENTS:
PUMPKIN APPLE CAKE:
- 3 cups all-purpose flour
- 2 tsp baking powder
- 1 medium diced apple
- Half tsp ground nutmeg
- 1 cup pumpkin purée
- 1 cup granulated sugar
- One cup vegetable oil
- Half cup brown sugar
- 3 tbsp ground flaxseed
- 1 tsp baking soda
- One tsp ground cinnamon
- Half tsp salt
- 7 1/2 tbsp water
- 2 tsp vanilla extract
- One cup chopped pecans
CINNAMON-VANILLA GLAZE:
- One cup powdered sugar
- 1 tsp vanilla extract
- 2 tbsp unsweetened vegan milk
- 1 tbsp melted vegan butter
- Half tsp ground cinnamon
CARAMELIZED PECAN TOPPING:
- One tbsp vegan butter
- 1 tbsp maple syrup
- Half cup chopped pecans
- 1 tbsp brown sugar
- One pinch salt
INGREDIENT NOTES:
ALL-PURPOSE FLOUR:
- It makes the main structure of the Bundt cake. This flour holds the apple, pumpkin, and pecans to keep the crumbs tender. You may use a gluten-free flour blend as per your preference.
PUMPKIN PUREE:
- This puree gives moisture and pumpkin taste to the dessert. It makes the vegan cake soft without including eggs. You may use homemade pumpkin puree as another choice.
UNSWEETENED VEGAN MILK:
- It makes the glaze thin and gives a smooth consistency to the recipe. Almond milk is a good alternative as well.
GRANULATED SUGAR:
- This sugar makes the cake sweet and gives the dessert a soft texture. Utilize coconut sugar as a replacement.
INSTRUCTIONS:
- First, mix 3 tbsp ground flaxseed and water in a small bowl for ten minutes.
- Warm the oven to 350°F and grease the pan with vegan butter, then flour the pan properly.
- Whisk baking powder, flour, salt, cinnamon, nutmeg, and baking soda in the medium bowl.
- In the large bowl, whisk pumpkin puree, granulated sugar, flax eggs, vegetable oil, brown sugar, and vanilla extract.
- Mix the dry ingredients in the pumpkin mixture slowly.
- Fold in the finely diced apple and 1 cup chopped pecans into the mixture.
- Spread the batter evenly into the pan then smooth the top properly.
- Bake the cake for one hour, then cool it for 15 minutes in the Bundt pan.
- Invert the cake on the cooling rack and cool completely before adding glaze.
- Melt the vegan butter in the skillet over medium-low heat, then add chopped pecans, brown sugar, salt, and maple syrup.
- Cook the ingredients for 3 minutes, then turn off the flame and cool it well.
- Whisk vanilla extract, powdered sugar, vegan milk, cinnamon, & vegan butter in the small bowl.
- Put the cooled Bundt cake on the plate and drizzle cinnamon-vanilla glaze on top.
- Lastly, sprinkle warm caramelized pecans on the glaze and set for 15 minutes, then serve.
SERVING SUGGESTIONS:
HOT DRINKS:
- Vanilla Latte
- Pumpkin Spice Latte
- Cinnamon Coffee
- Chai Tea
- Hot Chocolate
COLD DRINKS:
- Iced Vanilla Coffee
- Iced Chai Latte
- Apple Cinnamon Iced Tea
- Vanilla Almond Milk
- Cold Brew Coffee
DESSERT:
- Vanilla Ice Cream
- Cinnamon Ice Cream
- Whipped Cream
- Coconut Whipped Cream
- Maple Oat Cream
BRUNCH:
- Vegan French Toast
- Apple Cinnamon Oatmeal
- Pumpkin Pancakes
- Vegan Waffles
- Cinnamon Apple Muffins
TIPS:
- Avoid mixing the batter too much so the cake stays soft.
- Grease the Bundt pan properly to get better and easier cake removal after baking.
- Include thick pumpkin puree to not make the dessert wet.
- Cool the cake completely, then add the glaze so it sets well.
STORAGE INFORMATION:
FRIDGE:
- Store the cake in the box for five days.
FREEZER:
- Wrap the slices separately and freeze for three months.
FAQs:
Can I include another apple in this recipe?
- Yes, you may add firm apples such as Granny Smith, Fuji, or Gala as per your choice.
Are pecans good to exclude from this dessert?
- Yes, you may replace the pecans with pumpkin seeds for a nut-free option.
Can I include walnuts in this recipe?
- Yes, you may add walnuts instead of pecans in the cake and topping.
Does this recipe contain gluten?
- No, if you use a gluten-free baking flour blend in the dessert.
Can I include store-bought pumpkin puree in this recipe?
- Yes, you may add plain canned pumpkin puree for better results in the dessert.
What makes the cake stick to the pan?
- Not properly greasing the pan or removing the warm cake often sticks it to the pan.
Can I make this cake earlier?
- Yes, you may prepare this cake one day in advance, then refrigerate.
NUTRITIONAL INFORMATION:
Calories: 475 kcal
Net carbs: 64 g
Iron: 2.5 mg
Total carbs: 68 g
Vitamin A: 3,900 IU
Fiber: 4 g
Calcium: 45 mg
Protein: 6 g
Sodium: 300 mg
Potassium: 180 mg
