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Pumpkin Chai Swirl Bundt Cake

vegan Pumpkin Chai Swirl Bundt Cake with a glaze dripping down on a white plate
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Categories: vegan, nut free, soy free, dessert

Serves: 12

Prep Time: 15 minutes

Bake Time: 45 minutes

Total Time: 1 hour

Ingredients

Scale
  • 2 ¼ cups/270g all-purpose flour
  • 3 tsp/12g baking powder
  • 1 tsp/4g baking soda
  • ½ tsp/3g salt
  • 3/4 cup/150g light brown sugar (packed)
  • 1 tsp/2g chai spice blend (see below)
  • 1 1/4 cup/310g pumpkin puree
  • 3/4 cup/180ml oat milk
  • 1/3 cup/78ml neutral oil
  • 1 tbsp/15ml apple cider vinegar
  • 1 tsp/5ml vanilla extract

Swirl

  • 1/3 cup/78g light brown sugar
  • 1 tbsp/6g chai spice blend
  • 2 tbsp/30ml neutral oil (or melted coconut oil)

Glaze

  • 1 cup/120g powdered sugar
  • 1-2 tbsp/15-30ml oat milk
  • ½ tsp/3ml vanilla extract

Chai Spice Blend

  • 2 tsp/4g ginger
  • 1 tsp/2g ground ginger
  • 1 tsp/2g ground cardmom
  • 1 tsp/2g ground cloves
  • 1/4 tsp/ 1/2g ground black pepper

Instructions

  1. Preheat oven to 350° F/175 C. Grease a 10”/25cm bundt pan (at least 6 cups/1.5L volume). For best coverage use cooking spray or vegan margarine rather than liquid oil.
  2. Combine the sugar, chai spice blend, and oil into a paste. Keeping the paste slightly warm will make it easier to spread evenly.
  3. In a medium bowl, combine the flour, baking powder, baking soda, salt, and spices. Stir to evenly distribute. This helps reduce over mixing when combining with the wet ingredients for a tender crumb.
  4. In a large bowl, combine pumpkin puree, oil, and brown sugar. Use a hand mixer or whisk to blend until smooth.
  5. Add the oat milk and vanilla and whisk or blend.
  6. Add the flour blend and stir until smooth and no lumps remain.
  7. Pour half the batter into prepared bundt and shake to level.
  8. Crumble/spread the spice swirl paste over the surface of the batter.
  9. Pour the remaining batter in an even layer.
  10. Bake for 40-45 minutes until a skewer inserted comes out clean.
  11. Allow to cool in the pan for 10 minutes before inverting on to a cooling rack or plate. Unmolding while still warm prevents the sugars in the cake from cooling and adhering to the sides. If cake cools completely before unmolding, soak the outside of the pan briefly (about 15 seconds) in a bowl of hot water to loosen the sugar.
  12. In a mixing bowl or large measuring glass, combine the powdered sugar, vanilla and 1 tbsp/15ml oat milk. Stir and add oat milk until just thin enough to pour.
  13. Once the cake is cooled, pour the glaze over the cake and allow to set.
  14. Best the same day. Store at room temperature for up to 3 days. Glaze will get sticky after a day.

Notes

Oil choice: Any unsaturated oil will work in this recipe. The best choices are very neutral flavored oils like canola, sunflower, or vegetable. Coconut oil should not be used as it will react with the squash and resolidify, creating uneven pockets of moisture. Melted coconut oil can be used for the swirl.

If you don’t have access to pumpkin, cooked butternut squash will offer a less intense squash flavor.

Find it online: https://thevgftable.com/pumpkin-chai-swirl-bundt-cake/