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Pumpkin Bundt Cake with coffee, pumpkins, apples, and candle in background

Pumpkin Bundt Cake with Chopped Apples

Course: Dessert
Cuisine: American
Keyword: Pumpkin Bundt Cake, Vegan Cake
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 18
Calories: 253kcal
Author: Cindy Rainey
Pumpkin Bundt Cake with Chopped Apples is egg-free and dairy-free.  It has all the flavors of fall with chopped apples, pumpkin, maple syrup, pecans, and topped with a date-caramel sauce made with Medjool dates.  Serve warm with coffee or tea.
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Dry Ingredients

  • 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

Wet Ingredients

  • 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 (see recipe note)

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


Bundt Cake

  • 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.

Date-Caramel Sauce

  • 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.


Please see special note about the oil in the post at the end.  For a truly whole food plant-based recipe, one doesn't use oil.  You can sub in unsweetened apple sauce. It will still be moist and delicious.  It honestly is better with the oil though so as this is a "make and take" type of recipe, I included it this time.  The choice is yours.


Calories: 253kcal | Carbohydrates: 49g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Sodium: 365mg | Potassium: 249mg | Fiber: 3g | Sugar: 31g | Vitamin A: 50IU | Vitamin C: 1mg | Calcium: 84mg | Iron: 1.1mg