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Vegan Masala Chai Pumpkin Bundt

The Vegan Masala Chai Pumpkin Bundt is a delightful and plant-based twist on a classic dessert. This indulgent treat combines the rich and warm flavors of traditional Masala Chai with the comforting essence of pumpkin, creating a harmonious fusion of spices and sweetness. The bundt cake, crafted without any animal products, showcases a moist and tender crumb, while the aromatic blend of chai spices imparts a distinctive and aromatic character. With each slice, you'll experience the perfect balance of cinnamon, cardamom, cloves, and nutmeg, enhanced by the earthy notes of pumpkin. This vegan delight not only caters to a plant-based lifestyle but also captivates the taste buds with its unique blend of autumnal spices, making it a flavorful centerpiece for any occasion.


For the Cake:

  • 3 cups all-purpose flour

  • 1 can-14.5 oz pumpkin puree

  • 1 1/4th cup dark and light brown sugar

  • 1/2 cup canola oil

  • 1 1/3 cup non-dairy milk (I prefer soy milk)

  • 2 teaspoons apple cider vinegar

  • 1 teaspoon vanilla extract

  • 1 teaspoon baking soda

  • 1/2 teaspoon baking powder

  • 1 teaspoon salt

Prepare spice mix

  • 1 teaspoon ground cinnamon

  • 1/2 teaspoon ground ginger

  • 1/4 teaspoon ground cloves

  • 1/4 teaspoon ground cardamom

  • 1/4 teaspoon ground nutmeg

  • 1/4 teaspoon black pepper (optional, for extra warmth)

  • If you have a ready made Masala Chai substitute 1 tbsp instead of mixing the above. Alternatively, you can also use 1 tbsp Pumpkin pie spice instead of

For the Glaze: Mix the below ingredients

  • 1 cup powdered sugar

  • 2 tablespoons orange juice

  • 1 tsp orange zest


  1. Preheat your oven to 350°F (175°C). Grease and flour a bundt cake pan.

  2. In a small bowl, mix the non-dairy milk and apple cider vinegar. Let it sit for a few minutes to curdle, creating a vegan "buttermilk."

  3. In a large mixing bowl, whisk together the pumpkin puree, sugar, vegetable oil, "buttermilk" mixture, and vanilla extract until well combined.

  4. In a separate bowl, sift together the flour, baking soda, baking powder, salt, and all the spices.

  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.

  6. Pour the batter into the prepared bundt pan, spreading it evenly.

  7. Bake for 50-55 minutes or until a toothpick inserted into the center comes out clean.

  8. Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

  9. For the glaze, whisk together powdered sugar, non-dairy milk, vanilla extract, cinnamon, and cardamom until smooth.

  10. Once the cake is completely cool, drizzle the glaze over the top.

  11. Slice and serve, enjoying the delightful fusion of masala chai and pumpkin flavors in this unique and flavorful bundt cake. Perfect for festive occasions or a cozy evening treat.I

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