This vegan pumpkin bundt cake is frosted with a creamy coconut frosting and topped with even more coconut! Perfect for autumn, this cake is a pumpkin lover's dream!
Ingredients
Cake
1 can of pumpkin puree
2¼ cups white whole wheat flour
1 cup melted coconut oil
¾ cup brown sugar
1 tsp vanilla extract
¼ cup maple syrup
1½ tsp baking powder
¾ tsp baking soda
pinch salt
1 tsp cinnamon
½ tsp ground ginger
1 tsp all spice
Frosting
½ cup coconut oil, chilled
2-3 cups powdered sugar
1 tsp vanilla extract
scant ¼ cup unsweetened flaked coconut
Instructions
Preheat oven to 350 F. Grease a large bundt pan with coconut oil.
Mix all ingredients together in a large mixing bowl with a wooden spoon until well combined.
Pour into prepared pan and bake in preheated oven for 40-45 minutes, until golden and beginning to pull away form the pan.
Let cool completely on a wire rack (about an hour) before inverting.
Using an electric mixer, beat ½ cup coconut oil until smooth. Add 2-3 cups powdered sugar and beat until absorbed and creamy.
Add vanilla extract and mix.
Top bundt cake with frosting and sprinkle with desiccated coconut.
Recipe by Whisk & Shout at https://whiskandshout.com/vegan-pumpkin-coconut-bundt-cake/