I’m just going to let you know right now, everything about these Vegan Orange Pumpkin Cakes is amazing. The sweet and powerful orange flavor…amazing. The beautiful feeling of fall when you taste the delicious pumpkin…amazing. The tiny little bundt cake size that you bake them in…amazing and adorable. This whole recipe is so cute and so delicious. It’s perfect for the time period I’m in right now. Where summer is not quite over yet, but also fall has just begun. The orange adds the excitement and delight of summer. The pumpkin adds a cozy and warm feeling of fall. They just make the perfect combo.
While this recipe might have quite a few ingredients, I promise you, it is not that complicated. The only allergy substitute in this recipe that I did was the egg replacer. I really like to use Bob’s Red Mill egg replacer, but I’m sure you could use any other type of egg replacement. I think it might be interesting to try this recipe substituting the egg replacer for 1/4 cup of unsweetened applesauce. That might give it a really good fall favor. Let me know how it goes if you do this!
If you don’t have pumpkin pie spice, you could definitely try making your own. The main ingredients tend to be cinnamon, nutmeg, cloves, and ginger! I found a pretty simple recipe for making your own pumpkin pie spice here.
These Vegan Orange Pumpkin Cakes turned out so amazing! And they look so pretty too! While I don’t have any other pumpkin recipes to recommend at the moment (of course I’ll still be putting out more pumpkin recipes in the future), I can recommend another recipe that has a lot of fall flavors. This recipe is for Vegan Sweet Potato and Sage Biscuits. I hope you love fall flavors as much as I do because a bunch more fall recipes are coming your way.
Vegan Orange Pumpkin Cakes
Orange meets pumpkin in this amazing Vegan Orange Pumpkin Sweet Cake. It’s like tasting a little bit of summer and a little bit of fall all in one bite. Light, airy and scrumptious. This can be made in either 4-inch or 10-inch fluted pans and all it needs is a light glaze to top it...
- Prep Time: 25m
- Cook Time: 35m
- Total Time: 60h
Ingredients
- 2 tbsp. Orange zest
- 2 Egg replacer eggs
- 1 c Granulated sugar
- 1 c Water
- 3/4 c Canned Pumpkin
- 1/4 c Vegetable oil
- 2 tsp. Vanilla
- 1 1/2 c All-purpose flour
- 1/2 c Whole wheat flour
- 2 1/2 tsp. Baking powder
- 2 tsp. Pumpkin pie spice
- 1/2 tsp. Salt
Glaze:
- 3 tsp. orange juice
- 1 c powdered sugar
Instructions
- Preheat oven to 325 degrees. Grease and flour 4-inch fluted individual pans or one 10-inch fluted tube plan. Zest the orange and set aside the orange to be juiced later in the glaze.
- Make the egg replacer eggs and set aside. In a large bowl add the sugar, water, pumpkin, oil, and vanilla and mix. Add the egg replacer and orange zest and mix again. In another bowl, combine the flours, baking powder, pumpkin pie spice, and salt and then add them to the wet ingredients. Mix well.
- Pour batter into the fluted pans, place in the oven, and bake 30-35 minutes for the small pans and 45-50 minutes for the large pan. Test to make sure they are done. Remove from the oven and let cool (10 minutes). Flip over and remove the cakes from the pan.
- To make the glaze, combine the powder sugar and 3-4 teaspoons of orange juice in a medium bowl. Drizzle the cakes with the glaze and sprinkle with additional pumpkin pie spice.
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