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Vegan Pumpkin Cake with Cream Cheese Filling

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Make this moist vegan pumpkin cake with homemade vegan cream cheese filling in a bundt pan. Top it with a vegan buttercream glaze,  add a cute cinnamon stick and raffia ribbon stem for a delicious seasonal cake that looks like a pumpkin! Who doesn’t love a cream cheese-filled spicy moist pumpkin cake? This pumpkin bundt cake uses pumpkin puree and is especially moist with a velvety sweet, slightly tangy cream cheese center.

Pumpkin bundt cake on white plate with cinnamon stick and green rafia stem

What you will need to make this Vegan Pumpkin Cake with Cream Cheese Filling:

For the cream cheese filling:

  • Silken tofu – firm (affiliate link)
  • vegan butter
  • coconut oil
  • pumpkin puree (I use canned. Make sure to use solid pumpkin pack – not pumpkin pie filling.)
  • all-purpose flour
  • powdered sugar
  • brown sugar
  • granulated sugar
  • ground flaxseed
  • cornstarch
  • baking powder AND baking soda
  • pumpkin pie spice AND cinnamon
  • salt
  • apple cider vinegar
  • vanilla
  • orange food color (optional)

vegan pumpkin bundt cake on platter with slice in foreground

A bundt cake makes a perfect PUMPKIN!

The first time I made this cake, I was assigned to take a dessert for a work pot-luck. I had been experimenting with vegan cakes and other pumpkin desserts that would impress even non-vegans. When I spied my bundt cake pan in the back of the cupboard, I knew this would be the perfect cake to bring; and it didn’t disappoint! Everyone raved about it and asked if I’d be bringing it to the next monthly potluck.

To make the stem I used  6″ cinnamon sticks and two colors of green raffia ribbon – all found on Amazon (affiliate links).

There were quite a few cinnamon sticks left over. No worries! I’ve been using them as stir sticks in my morning coffee and some fun seasonal drinks I’ve been making like my Harry Potter Pumpkin Juice.

Tips and Tricks for Making the Recipe for Vegan Pumpkin Bundt Cake with Cream Cheese

Do read through the tips and tricks section – especially if you are new to making vegan cakes from scratch!

Can we bake a cake without eggs?

Yes, yes we can! Eggs are used to help the cake rise and also used to hold things together. This recipe uses a combination of apple cider vinegar and baking soda to give it a little lift, and a “flax egg” to help hold things together.

Make the flax egg by mixing together ground flaxseed and very hot water. Let it sit for about five minutes while the flax begins to soften and slightly gel up.

I don’t like to use canned pumpkin. Can I make my own pumpkin puree?

Go for it! If you are a purist and want to make your own pumpkin puree, you will need about 1 1/2 cups of puree to equal the same amount found in a 15 ounce can of pumpkin.

I’ve heard sugar isn’t vegan. This cake uses sugar. Is it vegan?

Sugar, unless it is specifically labeled as vegan or organic may use bone char in the processing. Read this interesting article by PETA that best explains it. If you are concerned about using a non-compliant sugar and can’t find one labeled vegan, simply purchase all three of your sugars organic which can easily be found in any grocery store.

But what about the cream cheese? Can I just use vegan cream cheese?

Maybe….okay, here is the deal…

  • Vegan cream cheese isn’t consistent like regular cream cheese. You really don’t know from brand to brand what you are going to get. Some might be made with nuts, some might be soy-based. Some are creamier than the others and they all have a different softening/melting rate. When you are baking cream cheese in a cake, you need a consistent result. I experimented with a couple of different brands. One worked well, and the others didn’t. That’s when I discovered silken tofu.
  • Silken tofu has a very different texture from the regular tofu that you press, and cut, and use as chucks in some vegan meals. Silken tofu is more liquidy – or silken, like its name says.
  • When you open the package of silken tofu, go ahead and carefully drain out the liquid. You don’t need to press it out. In fact, it will fall apart if you do.
  • Add the drained silken tofu to a high-speed blender or food processor along with the other ingredients and blend till smooth. Set aside while you make the rest of the recipe.
  • It’s hard to find the silken tofu but will be soooo worth it. I have not found silken tofu at my local grocery store. It is shelf-stable and might be found in the Asian section or in an Asian market. I order mine from Amazon (affiliate link):

Other Tips and Tricks:

  • I make the cream cheese filling first and set aside while making the cake ingredients.
  • Start your flax egg in the bowl in which you are going to mix the wet ingredients. You can assemble your other ingredients while the flax egg is setting. It will be only slightly goopy – not as goopy as a real egg.
    • Mix your dry ingredients together and then your wet ingredients into the bowl with the flax egg. Combine together.
  • Grease and flour your bundt cake pan very well. I use vegetable shortening. Check to see if there are any shiny spots after flouring. This means you missed a spot. Go back and put a dab of grease on. You don’t want your cake sticking in any of the little crevices that are common on a bundt cake pan.
  • Put about half the pumpkin cake batter into the prepared pan and smooth it out. Carefully spoon the cream cheese filling around the center of the cake, trying to avoid the edges the best you can.ring of vegan cream cheese placed on top of pumpkin cake batter in bundt pan
  • Top with the remaining pumpkin cake batter and smooth over the cream cheese filling.

Baking your cake:

  • Bake on a sheet pan or cookie sheet of some sort.
  • It cooks for a long time. Check your cake after 50 minutes. The cake should spring back and it should be separating slightly from the edges of the pan. If it is not finished yet, put back in for 5-minute increments for a total of up to 60 minutes.
  • Allow to cool in pan for about 10 minutes or until you can handle the pan without burning your fingers. Turn onto a cooling rack until it is totally cool.
  • You do not want to eat this cake warm. The cream cheese filling is just not…right unless it is fully cooled.
  • When you are ready to put your cake on the plate to finish it up, put the pan back on top, then turn so that you can put your cake plate on top of the pan and then turn again so that the cake is on the plate and lift off your pan. This video might help explain.: pumpkin cake pan

The finishing touches:

Cake without frosting? what’s the point? I use vegan butter and powdered sugar and whip together a buttercream glaze. Adding a little orange food color and sprinkles is the perfect finishing touch. For some fun vegan sprinkles, try these I found on Amazon (affiliate link). I love this company and ended up ordering all of the colors!

For a pro-finish with your icing, put in in a pastry bag or even plastic baggie with the corner cup out. Then you can direct exactly where your want it to go.orange icing in pastry bag frosting the pumpkin bundt cake

Looking for more vegan pumpkin goodness?

Look no further! For some yummy sweet pumpkin recipes try:

Pumpkin Chocolate Chip  cookies, Just Like Grandma’s 

Pumpkin Muffins with Pecans

Apple Pumpkin Bundt Cake with Caramel Sauce

And for some savory dishes try:

Pumpkin  Black Bean Soup

Pasta with Pumpkin  Walnut Sage Sauce

Pin now to save for later:

Vegan pumpkin bundt cake on white platter with cinnamon stick stem and green rafia leaves
Pin now to save for later!

I hope you enjoy the recipe, but please don’t say goodbye!

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Pumpkin bundt cake on white plate with cinnamon stick and green rafia stem

Vegan Pumpkin Cake with Cream Cheese Filling

This vegan pumpkin bundt cake is made with a homemade cream cheese filling. Use canned pumpkin puree, pumpkin pie spice, and ground cinnamon for a seasonal pumpkin flavor.
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Course: Dessert
Cuisine: American
Keyword: vegan cream cheese filling, vegan pumpkin cake
Prep Time: 20 minutes
Cook Time: 55 minutes
Cooling Time: 1 hour
Total Time: 2 hours 15 minutes
Servings: 12
Calories: 430kcal
Author: Cindy Rainey

Equipment

  • bundt cake pan

Ingredients

Cream Cheese Filling

  • 12.3 ounces Silken Tofu, Firm
  • 1 cup powdered sugar
  • 1 teaspoon vanilla
  • 1 Tablespoon apple cider vinegar plus more for cake
  • 2 Tablespoons cornstarch
  • 1/4 teaspoon salt

Flax Egg

  • 1 Tablespoon ground flaxseed
  • 3 Tablespoons very hot water

Pumpkin Cake

    - Dry Ingredients

    • 2 cups all-purpose flour
    • 1 cup brown sugar packed
    • 1/2 cup granulated sugar
    • 1 Tablespoon pumpkin pie spice
    • 1 teaspoon ground cinnamon
    • 1 teaspoon baking powder
    • 1 teaspoon baking soda
    • 1 teaspoon salt

    - Wet Ingredients

    • 1 15 ounce can pumpkin puree not pumpkin pie mix
    • 1/2 cup coconut oil melted
    • 2 Tablespoons apple cider vinegar
    • 1 teaspoon vanilla extract

    Icing

    • 2 cups powdered sugar
    • 4 Tablespoons vegan butter melted
    • 1-2 Tablespoons nondairy milk such as oat milk or almond milk
    • 1/4 teaspoon salt
    • orange food coloring optional

    Instructions

    • Preheat the oven to 350°. Grease and flour the bundt cake pan, ensuring that all surfaces and crevices have been oiled. Set Aside.

    Cream Cheese Filling

    • Put all ingredients for the cream cheese filling into a high-speed blender or food processor. Mix thoroughly till the silken tofu is quite smooth. Set aside.

    Flax Egg

    • In another mixing bowl, make the flax egg with hot water and let sit for about five minutes. I do this while I am getting the dry ingredients together. As it sits, it will begin to gell up a bit.

    Pumpkin Cake Dry Ingredients

    • In a third mixing bowl, add all the dry ingredients. Stir well fully incorporate all ingredients and to break up the chunks of brown sugar.

    Pumpkin Cake -Wet Ingredients

    • To the bowl with the flax egg mixture, add in all the wet ingredients. Mix well for about 2 minutes with an electric mixer till all are mixed.
    • Add the mixed flour mixture, about one half at a time and mix well with an electric mixer - for about 3-5 minutes.

    Baking

    • Into the prepared bundt pan, pour about 1/2 of the pumpkin cake mixture. Smooth around with the back of a spoon so that it is even.
    • Spoon the cream cheese filling on top, trying to keep it in the center - not touching the sides of the pan.
    • Spoon the remaining pumpkin mix cake mixture on top and spread to cover the cream cheese.
    • Place bundt filled bundt cake pan on a baking sheet and put in the oven. Cook for a total of 50-60 minutes.
    • Check after 50 minutes. The cake should spring back with lightly touched and a toothpick when inserted should come out clean.
    • Set on a rack and allow to cool for about 10 minutes until you can handle the pan. Carefully turn onto a cooling rack to finish cooking.

    Icing

    • When the cake has just about cooled, mix together the icing ingredients. Pour onto the top of the cake or use a pastry bag to place the icing where you want it. Add sprinkles if desired.

    Nutrition

    Calories: 430kcal | Carbohydrates: 75g | Protein: 4g | Fat: 13g | Saturated Fat: 9g | Sodium: 421mg | Potassium: 141mg | Fiber: 1g | Sugar: 56g | Vitamin A: 196IU | Vitamin C: 1mg | Calcium: 50mg | Iron: 1mg

    vegan pumpkin bundt cake on platter with slice in foreground

    vegan pumpkin bundt cake on platter with slice in foreground

    By on October 20th, 2019

    About Cindy Rainey

    Veggie Fun Kitchen by Cindy Rainey
    Welcome to Veggie Fun Kitchen where you will learn to recreate family favorites the plant-based/vegan way! Let me know if I can help. I'm here for you.

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