Vegan Chocolate Pumpkin Bundt Cake Recipe

Gather the ingredients. Preheat the oven to 350 F.

Lightly grease and flour a 12-cup bundt pan with dairy-free soy margarine or oil and all-purpose flour. Set aside.

In a small bowl or cup, whisk together the soy milk and lemon juice (or cider vinegar, if using). Allow mixture to rest for at least 5 minutes or until thick. Set aside.

In a separate small mixing bowl, combine the flour, cocoa powder, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt until well mixed. Set aside.

In a large mixing bowl, use an electric mixer to beat together the sugar, maple syrup, canola oil, and vanilla extract until smooth.

Add the pumpkin puree and beat again until smooth.

Add the flour mixture and the soy milk mixture in several additions until all ingredients have been added, alternating between the flour mixture and the soy milk mixture and ending with the flour mixture. Mix until just combined.

Carefully pour the batter into the prepared bundt pan.

Place the pan in the preheated oven on the middle rack and bake for 60 to 70 minutes, or until the surface of the cake springs back slightly when touched or a toothpick inserted into the center of the cake emerges clean.

Allow the cake to cool for 30 minutes in the pan on a wire cooling rack, then gently remove the cake from the pan, invert on a wire cooling rack, and allow the cake to cool completely.

Once cake the is cooled, ice with vegan ganache.

Serve and enjoy!