Pumpkin Bundt Cake is all about fall! Spicy, sweet, filled with apples, pecans, and dripping with a Medjool date caramel topping. This recipe is plant-based, and dairy and egg-free. Enjoy this pumpkin bundt cake for breakfast or on a lazy afternoon with a cup of coffee. This seasonal cake is perfect to take and share. Trust me, it’s that good!
Raise your hand if you sometimes like a little something sweet for breakfast! (Raising my hand…) Notice, I said a *little* something sweet. Because this pumpkin bundt cake is not overly sweet, it’s perfect for breakfast, brunch, or to enjoy with your afternoon coffee. Bursting with pumpkin, apple, and caramel goodness; it hits the spot.
And for the traditional taste of pumpkin pie, try my Vegan Pumpkin Pie with Cashew Creme. So good!
Tips and Tricks for Making the Pumpkin Bundt Cake with Caramel Sauce Recipe
Please read through this section for some helpful tips and tricks so that your pumpkin bundt cake will turn out as tasty as mine!
- Have the apples peeled, chopped, and ready to go. This recipe calls for two apples and I always use two different kinds for flavor variety – usually a Granny Smith and then a sweeter red or yellow apple. Peel and chop the apples into small bite-sized pieces.
The Medjool Date Caramel Sauce
While the cake is cooking, you will have time to make the Medjool date caramel sauce. Medjool dates make a thick plant-based caramel sauce. Try my Coconut Date Syrup poured on top of a thick stack of Banana Nut Pancakes.
Not familiar with Medjool dates yet? You are in for a yummy surprise! Read 13 Surprising Facts About Medjool Dates )and How to Cook with Them).
- Use 18 pitted Medjool dates. Soak the pitted dates in hot water for about 30 minutes while the cake is cooking. Simply drain and blend in a high-speed blender along with almond milk, vanilla, and a little salt.
- Here is a trick I use to get the caramel sauce to look “drizzled” and not glopped on: I put it in a pastry bag and simply squeeze it out where I want it to go.
- Top with chopped pecans and some golden sugar sprinkles for fun and this cake is ready to go! This pumpkin bundt cake is best warmed up and delicious served with a cup of coffee or hot tea.
SPECIAL NOTE ABOUT THE OIL:
Many of my recipes are oil-free, yet this pumpkin bundt cake recipe does contain oil. Honestly, the taste and texture of this cake are better when made with a little oil. When I make this cake to take and share with others, I want it to be the tastiest it can be. Vegan food can already feel like foreign territory to people who don’t eat this way. I want my friends talking about how awesome my plant-based food is and asking for the recipe.
Some Items I found helpful when making this recipe:
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Pumpkin Bundt Cake with Chopped Apples
- 1 3/4 cup coconut sugar
- 2 cups all purpose flour
- 1 teaspoon salt
- 1/2 Tablespoon baking Soda
- 1 teaspoon baking powder
- 1 Tablespoon pumpkin pie spice
- 1/2 Tablespoon ground cinnamon
- 1 15 ounce can solid pumpkin NOT premixed pumpkin pie filling
- 2 teaspoons vanilla
- 1 Tablespoon apple cider vinegar
- 1 2/3 cup vanilla almond milk
- 1/4 cup pure maple syrup
- 1/3 cup vegetable oil
Other Cake Ingredients
- 2 apples, peeled and chopped I use 2 different kinds for variety
- 1/2 cup pecans
Date- Caramel Sauce
- 18 Medjool dates pitted and soaked in hot water
- 1 cup vanilla almond milk
- 1/2 teaspoon vanilla
- 1/2 teaspoon sea salt
- Preheat oven to 350° and grease and flour bundt pan. Set aside.
- Peel and chop apples into small pieces and fold into cake along with pecans.
- Mix all wet and dry ingredients together in separate bowls
- Add dry ingredients at once to wet ingredients and mix together using a mixer for about 4 minutes or until smooth.
- Put in 350° oven for about an hour or until sides are pulling away.
- Take out of oven and allow to cool slightly before turning onto serving plate.
- While the cake is cooking you can prepare the date-caramel sauce. Pit 18 Medjool dates and soak in very hot water for about 30 minutes or until very soft and almost mushy.
- Drain water and put into a high-speed blender along with almond milk, vanilla, and sea salt.
- Blend on high for about 3 minutes until all in smooth and fully incorporated into a "caramel sauce".
- Put caramel sauce in a pastry bag to artfully drizzle on top of cake. Add pecans to garnish and a chunky sugar if desired. I found a pretty gold sugar by Wilton.
- Best served warm.
If you are looking for more great pumpkin recipes, click on any of the following links! This recipe post was part of the online Foodie Extravaganza Party. Every month we share seasonally appropriate recipes across the web from other food bloggers. This month most are vegan or adaptable – some not. I’m thrilled to have been invited to participate this month!
- No-Bake Pumpkin Cookies from Caroline’s Cooking
- Butter Roasted Pumpkin Seeds from A Day in the Life on the Farm
- Vega Malaysian Red Pumpkin from Sneha’s Recipe
- Pumpkin Saffron Rice from Palatable Pastime
- Roasted Kabocha (Japanese Pumpkin Fries from Culinary Adventures with Camilla
- Low-Carb Pumpkin Pecan Scones with Cinnamon Glaze from Reviews, Chews & How-Tos
- Chicken, Pumpkin & Bean Enchiladas from Karen’s Kitchen Stories
- Apple Pumpkin Bundt Cake (Vegan) from Veggie Fun Kitchen
- Coconut Curry Roast Pumpkins from Food Lust People Love
- DIY Pumpkin Spice Latte with Almond Milk from Hardly a Goddess
- 15 Minute Ravioli with Pumpkin Cream Sauce from Faith, Hope, Love & Luck Survive Despite a Whiskered Accomplice