This one-bowl pumpkin cake is light, fluffy and tender, with a gorgeous orange swirl of pumpkin running through every slice and plenty of cozy cinnamon and pumpkin pie spice. It's a bit like a pumpkin angel food cake baked in a Bundt pan, and there's an easy vegan option too!
Fall is the season for baking, so it's time to turn up the oven and whip up our favorite fall desserts! This pumpkin cake is one totally delicious reason to get excited for the holidays.
Why You'll Love This Pumpkin Cake
- It's packed with real pumpkin flavor and has an absolutely gorgeous fall color.
- Cozy spices like cinnamon and pumpkin pie spice make the whole kitchen smell amazing.
- It's made in one mixing bowl, so cleanup is a breeze.
- It's low in fat: no butter, no oil and no egg yolks, so it's much lighter than a typical Bundt cake.
- Swap the egg whites for aquafaba and you've got a vegan pumpkin cake.
Key Ingredients & Substitutions
- Egg whites or aquafaba. Whipped egg whites give this cake its airy, angel-food-style crumb. You'll need about 12 large egg whites, or use a carton of liquid egg whites to save the yolks for something else. For a vegan cake, use the same amount of aquafaba (the liquid from canned chickpeas). Aquafaba takes longer to whip, so be patient. Our guide to aquafaba has more tips.
- Cream of tartar. This keeps the whipped whites (or aquafaba) stable so they hold their volume when you fold in the pumpkin. A small jar of cream of tartar lasts ages. If you don't have any, 1 ½ teaspoons of lemon juice works in a pinch.
- Granulated and confectioner's sugar. Granulated sugar gets beaten into the whites to make a glossy meringue, while the finer confectioner's (powdered) sugar is sifted in with the flour so it dissolves without weighing the batter down. Use organic sugar if you're making the vegan version.
- All-purpose flour. Regular all-purpose flour works well. For a slightly more tender cake, swap in cake flour cup for cup.
- Pumpkin puree. Use plain canned pumpkin, not pumpkin pie filling, which is already sweetened and spiced. You can also use homemade pumpkin puree; just blot it with paper towels if it looks watery.
- Spices. Ground cinnamon and pumpkin pie spice give the cake its warm, cozy flavor. A pinch of salt and some vanilla extract round it out.
- White chocolate and whipped cream. Both are optional toppings. Use dairy-free white chocolate and whipped topping to keep the cake vegan.
How to Make One-Bowl Pumpkin Cake
Start by whipping the egg whites (or aquafaba) with the cream of tartar and vanilla in a large mixer bowl. Begin on low speed until everything turns frothy, then increase to medium-high and slowly add the granulated sugar until you have stiff, glossy peaks.
Next, sift the flour, confectioner's sugar, cinnamon, pumpkin pie spice and salt over the whites and fold them in gently. Then fold in half of the canned pumpkin, followed by the rest. Fold very gently so you don't deflate all that air you just whipped in; a few orange streaks are fine and make the pretty swirl you see in each slice.
Pour the pumpkin cake batter into a well-greased and floured Bundt pan and smooth the top.
Bake the pumpkin cake on the lowest oven rack at 350°F for 40 to 45 minutes, until it's golden brown and springs back when you touch it. Then take it out and gawk at how gorgeous it looks!
Helpful Tips
Prep the Bundt pan well so the cake releases. Bundt pans have lots of nooks and crannies, and this is where cakes love to stick. Brush every ridge with softened butter or vegetable shortening (or coconut oil for the vegan version) using a pastry brush, then dust with flour and tap out the excess. A heavy, light-colored pan like the Nordic Ware Heritage Bundt bakes evenly and releases cleanly. Baking spray that contains flour works well too.
Loosen and flip at the right time. Let the cake rest in the pan for about 10 minutes after baking, then run a thin knife around the outer edge and the center tube. Invert it onto a cake plate and leave the pan on top for about 30 minutes; gravity and a little trapped steam do the work, and the pan should lift right off. If a spot sticks, tap the pan firmly with a wooden spoon before lifting.
Use a spotless bowl for the whites. Any trace of grease or egg yolk will stop egg whites from whipping to stiff peaks. Wipe the bowl and whisk with a paper towel dampened with a little vinegar or lemon juice before you start.
Fold, don't stir. Use a large spatula to cut down through the center of the batter, sweep along the bottom and turn it over. Stirring or beating after the whites are whipped knocks out the air and gives you a dense cake.
Let it cool completely before topping. White chocolate drizzle slides right off a warm cake and whipped cream melts. Wait until the cake is at room temperature, about an hour.
Variations
- Maple or cream cheese glaze. Skip the white chocolate and whisk 1 cup of confectioner's sugar with 2 to 3 tablespoons of maple syrup or milk for a simple glaze. For a cream cheese glaze, beat 2 ounces of softened cream cheese (or vegan cream cheese) with 1 cup of confectioner's sugar and a splash of milk until pourable.
- Chocolate chip pumpkin cake. Toss ¾ cup of mini chocolate chips with a spoonful of the flour mixture so they don't sink, then fold them in with the last of the pumpkin.
- Dark chocolate or caramel drizzle. Swap the white chocolate for melted dark chocolate, or drizzle with a little caramel sauce.
- Nutty crunch. Sprinkle chopped toasted pecans or walnuts over the drizzle before it sets, like our Maple Pecan Bundt Cake.
- Extra spice. Add ½ teaspoon of ground ginger and a pinch of cloves for a gingerbread-style pumpkin cake.
Serving Ideas
This pumpkin cake is lovely on its own with a cup of coffee or chai, but it really shines as a holiday dessert. Top each slice with a dollop of whipped cream and a dusting of cinnamon, or keep it plant-based with our vegan whipped cream.
For Thanksgiving, set it out on a dessert table next to a classic pumpkin pie and a pecan pie so guests can try a little of everything. It's also great with a scoop of vanilla or cinnamon ice cream, a spoonful of warm caramel sauce, or fresh berries and sliced pears on the side.
Storing & Freezing
Store leftover pumpkin cake in an airtight container or wrapped in plastic wrap. It keeps at room temperature for 1 to 2 days, or in the refrigerator for up to 4 days. If you've added whipped cream, keep it in the fridge and add the cream to each slice just before serving.
To freeze, wrap the cooled, un-topped cake (whole or in slices) tightly in plastic wrap and then foil, and freeze for up to 3 months. Thaw it overnight in the refrigerator or on the counter for a few hours, then drizzle with white chocolate and top with whipped cream once it's fully thawed. A slice can also be warmed for 10 to 15 seconds in the microwave.
If you're here planning your holiday menu, don't miss our new Vegan Christmas and Vegan Thanksgiving cookbooks. They're packed with all my favorite holiday-worthy recipes for a plant-based feast.
More Pumpkin Desserts
If you love this easy pumpkin cake, be sure to check out these other tasty ideas:
- Easy Vegan Pumpkin Bars
- Crazy Easy One Bowl Pumpkin Bread
- Pumpkin Pie with Homemade Crust
- Pineapple Angel Food Cake
- 22 Best Pumpkin Desserts
📖 Recipe
Equipment
Ingredients
For cake:
- 1 ½ cups egg whites, about 12 large, at room temperature; or aquafaba for vegan (the liquid from canned chickpeas)
- 1 ¼ cups confectioner's sugar
- 1 cup all-purpose flour
- 1 ½ teaspoon cream of tartar
- 1 ½ teaspoon vanilla extract
- 1 teaspoon ground cinnamon, plus more for topping
- 1 teaspoon pumpkin pie spice
- ¼ teaspoon salt
- 1 cup sugar, granulated; organic for vegan
- 1 cup pumpkin puree, canned, not pumpkin pie filling
For serving:
- 2 oz white chocolate, optional, for drizzling; use dairy-free for vegan
- whipped cream, optional, for serving; use a dairy-free brand for vegan
Instructions
- Preheat the oven to 350°F and place a rack in the lowest position. Generously grease a 10- to 12-cup Bundt pan with softened butter or shortening, getting into every ridge, then dust it with flour and tap out the excess.
- Sift the flour, confectioner's sugar, cinnamon, pumpkin pie spice and salt together onto a sheet of parchment paper (or into a small bowl) and set aside.
- In a large, very clean mixing bowl, beat the egg whites (or aquafaba), cream of tartar and vanilla on low speed until frothy. Increase to medium-high and beat until soft peaks form.
- With the mixer running, add the granulated sugar a couple of tablespoons at a time, then keep beating until the mixture is thick and glossy and holds stiff peaks (about 5 minutes for egg whites, 8 to 10 minutes for aquafaba).
- Sift the flour mixture over the whipped whites in three additions, gently folding each one in with a large spatula until just combined.
- Add half of the pumpkin puree and fold it in gently. Fold in the remaining pumpkin until just combined; a few streaks are fine. Don't stir or beat, or the batter will deflate.
- Pour the batter into the prepared Bundt pan and smooth the top.
- Bake on the lowest rack for 40 to 45 minutes, until the cake is golden brown on top and springs back when lightly touched. If it doesn't, bake another 5 minutes and check again.
- Let the cake rest in the pan on a wire rack for 10 minutes. Run a thin knife around the outer edge and the center tube, then invert the cake onto a cake plate and leave the pan on top for about 30 minutes. Lift the pan off; it should release easily.
- Once the cake has cooled completely, melt the white chocolate in the microwave in 20-second bursts, stirring between each, and drizzle it over the cake. Serve slices topped with whipped cream and a sprinkle of cinnamon.
Steph says
This was so good. I added some pecans!