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

Vegan Pumpkin Cake with Cream Cheese Filling

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
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.
Print Recipe


  • bundt cake pan


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


    • 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


    • 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.


    • 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.


    • 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.


    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