Vegan Pumpkin Bundt Cake with Almond Crumble Topping Recipe


It's officially the first day of October, and I think that means that it's safe to start making PUMPKIN EVERYTHING! I am a HUGE pumpkin fan... and I'm starting my kids out young to like it too. 

This is one of our favorite recipes because it's soft, moist, and tastes delicious (especially when you drizzle on some of our homemade icing -- but really, it's great without it too). 

We are working on growing pumpkin in our own garden, but got a late start.... so for this recipe we used canned pumpkin. 

Even you aren't what you consider to be a "baker", trust me when I say that this is a recipe that you can't mess up with. Seriously. It's what is considered a dump type of cake. You just dump all the ingredients in the mixing bowl, mix it up, place it in your baking pan, and you are good to go! 

If you want to make it a little tastier, you can use our almond crumble topping to give your cake more of a WOW factor. Make two of them, one for you and one for a friend. When you take it to them, they will hardy believe that it is homemade. Everyone will think you are the best baker around! 

For the actual recipe, you can click on this post from a few years ago, or you can scroll down to the bottom where I will have a printable version of the recipe to make it a little easier. 

If you are ready to take things up a notch and add this delicious oat and almond crumble, here's how I do it. (Keep in mind, I actually make this different every time I do it, but you HONESTLY CANNOT mess this up!!!) 

In a small mixing bowl add 1/2 a cup of oats, 1/4 cup sliced almonds, 1/4 cup brown sugar, 1/4 cup melted butter (or coconut oil), and a pinch of salt. Mix it around so that the butter coats everything. It will be a very loose mixture. I just stir mine together with a fork so that I can break up any clumps of brown sugar more easily. 

Once your crumble topping is mixed, it's time to grease your pan. I LOVE using bundt pans. For some reason, a cake just looks better, and seems to taste better when eaten in a circle. right?  I just coated the inside of my pan with non-stick cooking spray and then spooned my crumble mixture into the bottom of the pan. 

Why put it in the bottom of the pan? Well, the nature of making a bundt cake (in case you never have before), is that the top of the cake is actually the bottom of the baking pan. So, when your cake comes out of the oven and cools, you will place a cooking rack on the top of your pan, and dump the cake out of the pan on to the rack. So, by putting the crumble on the bottom of our pan, it will create a beautiful top of our cake. 

Next, simple spoon your cake batter into the pan. Pumpkin baked goods in general are very thick. I find that it's easiest to try and evenly scoop the batter into the pan, then take the back of my silicone spatula and gently smooth out the batter so that it is fairly flat and fills most of the crevasses of the pan. 

Bake at 375℉ for about 30-35 minutes (or until an inserted toothpick comes out clean). Let it cool completely before you attempt to turn it over ... otherwise your gorgeous and tasty topping will end up stuck to the pan and not to your cake... (don't ask how I know, just assume it's a good idea.)

Now for the icing. If you've never made icing before it's quite literally one of the easiest thing to make. All it takes is powdered sugar and water. Yep... that's it! I use about 2.5 cups of powdered sugar and about 1 tablespoon (maybe a little more) of water. You want to add the water a tiny bit at a time to get it to be the consistency you want. The best part? If you make it too thin, just add more powdered sugar. I like to add a pinch of salt to it too to balance out all that sweetness. 

You want your icing to be able to slide off your spoon like this ... 

... but be able to hold it's shape a little if you create lines in your icing bowl, like this (it's called the ribbon stage) ... 

Do you see how you can still see the faint lines from the icing? It takes a few seconds before they "melt" back into the icing. That is the consistency you want. This way when you drizzle it over your cake it will stick and not all slide down the sides of your cake onto the plate or counter below. 

So yummy! We don't wait to eat ours, and it doesn't last long in our home. But, if you are wanting to make it ahead, just let it sit and allow the icing to harden before you try wrap it up. Even then, I would suggest putting a mason jar or a cup in the center hole of your bundt cake and then wrapping it up with plastic wrap so that the top stays pretty. 



Vegan Pumpkin Bundt Cake
Naturally Creative Mama
Prep time
25 Min
Cook time
30 Min
Total time
55 Min

Vegan Pumpkin Bundt Cake

Delicious with or without the topping. I've also included a recipe for the icing.


Pumpkin Cake
  • 1 - 15oz can of pumpkin puree
  • 3 tsp vanilla extract
  • 3/4 cup almond milk (or other milk)
  • 3/4 cup vegetable (or coconut) oil
  • 3/4 cup granulated sugar
  • 3/4 cup brown sugar
  • 3 cups all purpose flour
  • 1.5 tablespoons baking powder
  • 3/4 teaspoon salt
  • 3 teaspoons cinnamon
  • 1 heaping teaspoon ground ginger
Almond Oat Topping
  • 1/2 cup oats
  • 1/4 cup sliced almonds
  • 1/4 cup melted butter ( or coconut oil)
  • 1/4 cup brown sugar
  • pinch of salt
  • 2.5 cups powdered sugar
  • 1 tablespoon water


For the Cake
  1. Mix together the wet ingredients in a large mixing bowl (milk, pumpkin, sugars, oil, vanilla).
  2. In a seperate bowl, combine the flour, baking powder, salt, cinnamon, and ginger. 
  3. Add the dry ingredients to the wet and stir or whisk to thoroughly combine. 
  4. Scoop into a bundt pan that has been coated with non-stick spray. Use a silicon spatula to smooth out the batter. 
  5. Bake at 375 degrees F for 30-35 minutes (or until an inserted toothpick comes out clean).
Almond Crumble Topping
  1. Combine all ingredients in a small bowl. 
  2. Sprinkle into the greased bundt pan BEFORE adding the cake batter.
  3. Bake according to cake recipe. 
  4. You can also add this on top of muffins prior to baking. 


The pumpkin batter can be used to make muffins as well. Bake them for 18-22 minutes. Top with crumble topping prior to baking. To create the icing, just add very small amounts of the water to your powdered sugar until it reaches a drizzling consistency. You could also add chocolate chips to your batter to for chocolate chip pumpkin muffins.
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