Pumpkin Bundt Cake with Chocolate Swirls (Dairy-Free) Recipe

Introduction

Pumpkin Bundt Cake is a cozy fall dessert featuring pure pumpkin, warming pumpkin spice, and delicious swirls of chocolate. This dairy-free treat has a moist, tender crumb and comes together effortlessly in a trusty bundt pan.

Ingredients

• 1 cup coconut sugar
• ¾ cup cane sugar
• ½ cup extra virgin olive oil
• 1 cup unsweetened almond milk
• 1 teaspoon vanilla extract
• 2 large eggs
• 1 cup pumpkin purée (pure pumpkin, not pumpkin pie filling)
• 3 cups whole wheat flour
• 2 tablespoons pumpkin spice
• 2 teaspoons baking soda
• ½ teaspoon kosher salt
• ¼ cup unsweetened cocoa

Instructions

1. Step 1: Preheat your oven to 350°F and grease a 12-cup bundt pan thoroughly with non-stick cooking spray.
2. Step 2: Using an electric mixer, beat together the coconut sugar, cane sugar, and olive oil until combined. Add the almond milk and vanilla extract, then beat in the eggs one at a time. Mix in the pumpkin purée until smooth.
3. Step 3: In a separate bowl, whisk together the whole wheat flour, pumpkin spice, baking soda, and kosher salt. With the mixer on low speed, gradually add the dry ingredients to the wet mixture until just incorporated.
4. Step 4: Divide the batter evenly into two bowls. Stir the unsweetened cocoa into one bowl and mix well.
5. Step 5: Pour half of the plain batter into the prepared bundt pan, then add half of the chocolate batter on top, spreading it out evenly. Repeat with the remaining plain batter and then the chocolate batter in spoonfuls on top.
6. Step 6: Use a knife to gently swirl the chocolate batter through the plain batter. Tap the pan firmly on the counter to settle the layers.
7. Step 7: Bake for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean.
8. Step 8: Let the cake cool in the pan for 10 minutes, then carefully turn out onto a wire rack to cool completely before slicing.

Tips & Variations

• Grease your bundt pan well using non-stick cooking spray or olive oil and dust lightly with flour to prevent sticking.
• Use Dutch-processed cocoa for a richer chocolate flavor, or natural cocoa as a substitute.
• If your cocoa tends to be lumpy, sift it before mixing into the batter for a smooth texture.
• You can substitute the sugars with brown and granulated sugar if you don’t have coconut and cane sugar.

Storage

Store the pumpkin bundt cake in an airtight container at room temperature for 4 to 5 days. For longer storage, freeze the cake tightly wrapped for up to 3 months. Thaw overnight at room temperature before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of almond milk?

Yes, you can substitute regular dairy milk or any other plant-based milk if you prefer, but keep in mind it will no longer be dairy-free.

What is the difference between pumpkin purée and pumpkin pie filling?

Pumpkin purée is plain cooked and mashed pumpkin with no added sugar or spices, while pumpkin pie filling contains added sugars and spices. For this recipe, use pure pumpkin purée to control the flavors.

Pumpkin Bundt Cake with Chocolate Swirls (Dairy-Free) Recipe

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4.4 from 112 reviews

Pumpkin Bundt Cake is a delightful fall dessert featuring pure pumpkin, comforting pumpkin spice, and rich swirls of chocolate. This cake boasts a moist and tender crumb and is effortlessly baked in a bundt pan, making it perfect for cozy autumn gatherings or anytime you crave a seasonal treat.

• Author: Maya
• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 10 minutes
• Yield: 12 slices 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Dairy-Free

Ingredients

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Sugars and Oils

• 1 cup coconut sugar
• ¾ cup cane sugar
• ½ cup extra virgin olive oil

Wet Ingredients

• 1 cup unsweetened almond milk
• 1 teaspoon vanilla extract
• 2 large eggs
• 1 cup pumpkin purée (pure pumpkin, not pumpkin pie filling)

Dry Ingredients

• 3 cups whole wheat flour
• 2 tablespoons pumpkin spice
• 2 teaspoons baking soda
• ½ teaspoon kosher salt
• ¼ cup unsweetened cocoa powder

Instructions

1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 12-cup bundt pan thoroughly with non-stick cooking spray to prevent sticking.
2. Mix Sugars and Oil: Using an electric mixer, beat together the coconut sugar, cane sugar, and olive oil until well combined and smooth.
3. Add Wet Ingredients: Beat in the unsweetened almond milk and vanilla extract. Then, add the eggs one at a time, beating well after each addition. Incorporate the pumpkin purée and beat until the mixture is smooth and uniform.
4. Combine Dry Ingredients: In a separate bowl, whisk together the whole wheat flour, pumpkin spice, baking soda, and kosher salt until evenly mixed.
5. Incorporate Dry Ingredients: With the mixer on low speed, slowly add the dry ingredients to the wet mixture. Mix only until fully incorporated to avoid overmixing.
6. Divide Batter and Add Cocoa: Divide the batter equally into two bowls. Add the unsweetened cocoa powder to one bowl and beat it together until the cocoa is fully mixed in, forming a chocolate batter.
7. Layer Batters in Pan: Pour half of the plain batter into the prepared bundt pan, spreading it evenly. Next, add half of the chocolate batter on top, spreading evenly as well. Repeat with the remaining plain batter and then spoon the remaining chocolate batter on top.
8. Swirl Batters: Use a knife to gently swirl the chocolate batter into the plain batter to create marbled patterns. Tap the bottom of the pan firmly on a hard surface to settle the batter and remove air bubbles.
9. Bake: Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
10. Cool and Serve: Allow the cake to cool in the pan for 10 minutes. Then, carefully invert the bundt pan onto a wire rack and let cool completely before slicing.
11. Storage: Store the cake in an airtight container at room temperature for up to 4-5 days, or freeze it for up to 3 months for longer storage.

Notes

• Ensure the bundt pan is well-greased to prevent sticking; using non-stick spray or butter with a light flour dusting works well.
• You can use either Dutch-processed or natural unsweetened cocoa powder; Dutch-processed provides a richer, darker chocolate flavor.
• If your cocoa powder is clumpy, sift it before mixing to ensure a smooth batter.
• This recipe calls for a mix of coconut and cane sugars for optimal flavor; brown and granulated sugars can be substituted if needed.

Keywords: Pumpkin Bundt Cake, Dairy-Free Pumpkin Cake, Pumpkin Spice Cake, Chocolate Swirl Cake, Fall Dessert Recipe, Whole Wheat Pumpkin Cake