Pumpkin bread never gets old. There are so many flavor variations, add-ins and techniques, but my favorite is this vegan, gluten free version with chai spice.
It is deliciously moist, perfect crumb and makes a terrific snack, breakfast, or dessert. It’s decadently spicy and hits all of the seasonal flavor notes of autumn. Click here to see how I make this cake into dessert sundaes.
You can use regular wheat flour or gluten free, but if you make it gluten free, make sure to use a 1:1 blend that can be substituted for wheat flour without any additional ingredients.
I recently made this recipe with a cinnamon sugar topping by melting vegan butter and mixing it with cinnamon, sugar, nutmeg, and a pinch of salt, and it was the best version of this cake.
It would also work well as a layer cake with cream cheese butter cream frosting, but this would not be vegan.
Chai Spiced Pumpkin Cake, Vegan, Gluten Free
A delicious, moist pumpkin bread with seasonal chai spice.
- 2 cups flour (wheat or 1:1 gluten free, such as Bob's Red Mill or King Arthur)
- 1 cup super-fine blanched almond flour (or omit and use 3 cups regular flour)
- 1 tbsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1½ tbsp chai spice mix
- 1 cup brown sugar (preferably dark)
- ¼ cup coconut oil
- ¼ cup maple syrup (pure)
- 1 cup pumpkin puree
- 1 cup almond milk
- ½ tsp apple cider vinegar
- 2 tsp vanilla extract
- splash whiskey or bourbon (optional)
Preheat oven to 350°F and grease and flour a 10 or 12-cup bundt pan. (Or two 8" cake pans).
Add vinegar to almond milk and set aside for at least 5 minutes.
Add dry ingredients to a large bowl and set aside.
Melt coconut oil.
Beat brown sugar and coconut oil in a stand mixer until well combined. Scrape down sides.
With the mixer on a slow stir, add pumpkin puree and mix until combined.
Slowly add 1/3 of the dry ingredients, alternating with almond milk, ending with the last 1/3 dry ingredients.
Stir until just incorporated and then add vanilla extract and optional whiskey.
Pour into prepared baking tin and bake 40 minutes. (Time will vary based on the cake pan you use.) Cake will be done when the edges come away from the pan and a cake tester comes out clean.
Let cool and flip tin on a cake plate. Sprinkle with powdered sugar, cinnamon, or a glaze.
Cinnamon Sugar Topping
Melt 3 tbsp butter and stir in 2 tbsp sugar, 1/2 tsp cinnamon, 1/2 tsp nutmeg, and a pinch of salt. Brush over all sides and edges of cake.
