Mini Vegan Pumpkin Bundt Cakes

These little cakes are moist and delicious! Let the pumpkin come alive in this recipe!

Vegan means to not ingest any animal products whatsoever. No meat, eggs, or dairy. People who have tried a vegan diet have been known to say that the diet made them less tired and more energetic.

The reason that I invented this recipe is because both my siblings are vegan and I wanted to create a vegan dessert that would delicious and flavorful for the holidays. It is always a struggle to find vegan dessert recipes because ingredients like eggs are important for cakes as a binding agent and to help the cakes rise. For this recipe I replaced the eggs with apple sauce. Apple sauce can be an excellent binding agent in vegan baking. I also used more baking powder than usual to make sure the cakes rose normally.

The mini vegan pumpkin Bundt cakes were a success. Even my non vegan relatives commented on how moist and tasty the cakes were when they tried them. I hope that this recipe brings your friends and family lots of joy this holiday season!

Mini Vegan Pumpkin Bundt Cakes

Vegan

Yields 12 mini cakes

Specialty Tool: 2 six cavity Mini Bundt Cake Pans

Prep Time: 15 minutes

Bake Time: 24 to 30 minutes

Drink Pairing Suggestion: Chai Tea or Milk

Ingredients

1 box yellow cake mix (15.25 ounces)

2 teaspoons baking powder

1 cup water

1/3 cup vegetable oil

8 ounces pure canned pumpkin

4 ounces plain apple sauce

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground nutmeg

Flour and oil for greasing

Directions

Preheat oven to 350 F.

Flour and grease 2 six cavity mini Bundt cake pans.

In a large bowl, combine the box cake mix, baking powder, water, and vegetable oil.

Add the pumpkin, apple sauce, cinnamon, ginger, and nutmeg to the batter.

Make sure the batter is smooth with no lumps.

Pour batter into 2 six cavity mini Bundt cake pans and place in the oven.

Bake for 24 to 30 minutes, until the Bundt cakes are puffed up.

Make sure they are done by inserting a toothpick in the cake. If the toothpick comes up clean, the cakes are done.

Let cakes cool in the pans for 15 minutes.

Cool cakes completely on cooling racks.

Serve at room temperature and enjoy!

Feeling festive? Dust the cakes with powdered sugar.

This recipe can be converted for a regular sized Bundt pan if a mini Bundt cake pan is unavailable. Mix the batter according to the above instructions and bake at 350 F for about 45 minutes.

This recipe can also be converted into 24 mini muffins. Mix the batter according to the above directions and pour into a mini muffin tin. Bake at 350 F for 12 to 15 minutes.

When you are choosing a box cake mix make sure to read the ingredient list thoroughly. There should not be any eggs or dairy products in the mix for the recipe to be truly vegan.

DID YOU MAKE THIS DISH?

Tag @culinary_cupcake when you upload your photo on Instagram and hashtag #culinary_cupcake