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.
Notes
Vegan option: Replace the egg whites with the same amount of aquafaba. It takes longer to whip to stiff peaks (8 to 10 minutes), and use organic sugar, dairy-free white chocolate and dairy-free whipped topping.
Bundt pan release: Brush every ridge of the pan with softened butter or shortening and dust with flour, or use baking spray with flour. Loosen the edges with a thin knife before inverting.
Storage: Keep covered at room temperature for 1 to 2 days or refrigerated for up to 4 days. Freeze the un-topped cake, well wrapped, for up to 3 months.
Nutrition (estimated per serving)
Calories: 202kcalCarbohydrates: 42gProtein: 5gFat: 2gSaturated Fat: 1gCholesterol: 1mgSodium: 105mgPotassium: 181mgFiber: 1gSugar: 33gVitamin A: 3180IUVitamin C: 1mgCalcium: 22mgIron: 1mg
Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!
