Heyo! Happy Trippy Tuesday!
We’ve got less than 48 hours until Thanksgiving arrives and you know what that means… it’s time for another pumpkin recipe!
This time you’ve got a bomb lil bundt cake coming your way. I served the cake to my family last weekend and they loved it! When I say this one tastes like fall, I mean it really tastes like fall. The strong taste of cinnamon and cloves mixed with the subtle smoothness of pumpkin is the ultimate autumn combo. I topped the cake with some cool coconut whipped cream to balance out all the flavors and it was adored by everyone at the table- vegans and non-vegans alike!
Here’s the recipe:
Pumpkin Spice Bundt Cake
- 2 1/3 cups all-purpose flour
- 1 cup sugar
- 1/2 cup brown sugar
- 1½ teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 3 teaspoons pumpkin pie spice
- 1 cup plant milk
- 15 oz. can pumpkin puree
- 1 teaspoon vanilla extract
For Coconut Whip
- 1 can coconut cream (I prefer Thai Kitchen)
- 2 tsp sugar
- 1 tsp vanilla
- Place a can of coconut CREAM (not milk) in the back of the refrigerator and allow to chill for at least five hours, if not overnight.
- Pre-heat oven to 350 degrees and brush a bundt pan with oil or spray with non-stick spray.
- Whisk together flour, sugar, baking powder, baking soda, salt and pumpkin pie spice until thoroughly combined.
- In a separate bowl mix together the milk, pumpkin puree, and vanilla extract.
- Pour into the flour combination and mix with hand mixer until well combined (about 3 to 4 minutes).
- Transfer to baking pan and place in center of oven to bake for 30 to 35 minutes or until a toothpick comes out clean. Allow cake to cool for about 20 minutes before inverting cake onto serving dish.
- While cake is baking, remove the can of coconut cream from the fridge, taking care not to shake it.
- Scoop the cream into a bowl and add sugar and vanilla.
- Mix with a hand mixer until smooth and fluffy. Cream can be stored in refrigerator for several days.
- Slice cake and top with a dollop of delicious!