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Pumpkin Pecan Bundt Cake with Chocolate Maple Drizzle with one slice just cut and ready for sharing.
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Pumpkin Pecan Bundt Cake with Chocolate Maple Drizzle

A tender moist crumb with a touch of chocolate, Pumpkin Pecan Bundt Cake with Chocolate Maple Drizzle is a crowd pleaser! Brown sugar, applesauce, coconut oil and pumpkin combine for a super moist cake while a touch of chocolate, cinnamon and buttery pecans offers interest and a bit of crunch. The chocolate maple drizzle is, well, icing on the cake! Vegan.  *Depending on the size each slice is cut will determine how many servings this cake yields, but the range is generally 12-15 servings.  **Time below does not include the amount of time it takes for the cake to cool. 
Course Dessert
Cuisine American
Keyword Pumpkin Bundt Cake, Pumpkin Cake, Vegan Pumpkin Bundt Cake
Prep Time 30 minutes
Cook Time 55 minutes
Total Time 1 hour 25 minutes
Servings 12 Slices
Calories 400kcal
Author Traci York | Vanilla And Bean

Ingredients

For the Chocolate Maple Drizzle:

For the Cake:

  • 1 3/4 C (290g) All Purpose Flour
  • 2 Tbs Corn Starch
  • 1 Tbs Unsweetened Cocoa Powder dutch process, I use Rodelle
  • 1 1/2 tsp Baking Soda
  • 1 tsp Baking Powder
  • 2 1/4 tsp Cinnamon ground
  • 1 tsp Nutmeg ground
  • 3/4 tsp Fine Sea Salt
  • 1 1/4 C (265g) Dark Brown Sugar packed
  • 3/4 C (140g) Coconut Oil virgin, unrefined - melted and warm to the touch
  • 1 C (245g) Unsweetened Apple Sauce room temperature
  • 1 3/4 C (425g) Pumpkin Puree room temperature (see note)* not pumpkin pie
  • 2 tsp Vanilla Extract or vanilla bean paste
  • 1 C (120g) Pecan Pieces chopped into small bits

Instructions

For the Chocolate Maple Drizzle:

  • Open the can of coconut milk and whisk the solids and liquids together. Measure out 1/2 cup and pour it into  a medium bowl. Add the maple syrup and cocoa powder. Whisk until the ingredients are smooth. There may be a few lumps left, just do the best you can.  Strain into a lidded storage container and set in fridge to thicken while you make the cake.  

For the Cake:

  • Throughly coat a 10" (25cm) bundt pan with coconut oil including the center. Using a pastry brush or paper napkin, be sure to get all the nooks and crannies. Set aside. Preheat the oven to 350F (180C) and set an oven rack in the center.
  • In a medium mixing bowl, sift in the flour, corn starch, cocoa, baking soda, baking powder, cinnamon, nutmeg and salt. Set aside. 
  • In a large mixing bowl, add the sugar, coconut oil, apple sauce, pumpkin puree and vanilla extract. Whisk until an emulsion is formed, until all the ingredients become incorporated and there's no separation. If the coconut oil solidifies, which it has for me before, gently warm the mixture in the microwave for 20 seconds at a time - the oil will melt again - give it a good whisk and you're off!.  
  • Add the dry ingredients to the wet in two batches, folding the ingredients together just until there are no patches of flour. Try not to over mix - think gentle folding. Add the pecan bits and gently fold them in. Pour the mixture into the prepared bundt pan and give it a gentle tap on the counter to tap out any air bubbles. Bake at 350F (180C) for 50 to 55 minutes or until a toothpick comes out clean. The cake will be springy under gentle pressure. 
  • Set cake, while still in the pan, on a cooling rack. Cool for 20 minutes, then turn out cake on to cooling rack. Allow cake to cool completely (several hours) before pouring the drizzle over the cake. 
  • Before serving, give the drizzle a good stir. Do a test pour on the back of a spoon to see if the drizzle is the consistency you're after for the cake. It needs to be thick, but no so thick it doesn't drizzle. If it's too thick, let it come up to room temperature a bit. Pour over and around on cake. Serve any extra with individual slices or save it for ice cream :D .
  • The cake will store in a covered container, at room temperature for up to three days. 

Notes

To flour or not to flour the bundt pan. I use a Nordic Ware bundt pan - nonstick. I simply use liquid coconut oil to throughly oil the pan. Brush the pan with a pastry brush getting all the nooks and crannies, as well as the center of the pan. No need for flour and I find it comes out beautifully every time. 
The chocolate drizzle is made with cocoa powder, maple and coconut milk. I chose cocoa powder because I can easily control the chocolatey-maple flavor without making it too sweet. Be sure to strain the mixture using a fine mesh strainer so it's smooth. It's the first thing to make so it has time to set up in the refrigerator while the cake is baking and cooling. It needs to be thick enough so that it holds on to the cake rather than running off and all over the cake plate.
*I use homemade pumpkin puree in this recipe. If using canned pumpkin puree, whisk in a few tablespoons of water to loosen it a bit. 
When mixing the wet ingredients, it's best to start with room temperature ingredients and very warm to the touch melted coconut oil. If the ingredients are too cold, the coconut oil will turn solid. It needs to stay in a liquid state so that an emulsion can be created. If it solidifies, after all the wet ingredients are together, gently warm the wet mixture in the microwave, 20-30 seconds at a time until the coconut oil turns to a liquid state again. Whisk again.

Nutrition

Calories: 400kcal | Carbohydrates: 49g | Protein: 4g | Fat: 23g | Saturated Fat: 14g | Sodium: 314mg | Potassium: 277mg | Fiber: 4g | Sugar: 29g | Vitamin A: 5570IU | Vitamin C: 1.9mg | Calcium: 69mg | Iron: 2.4mg