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Vegan Pumpkin Chocolate Chip Bundt Cake

It’s September, which means I’m craving the crisp breeze of Fall, leaves changing colors, and everything and anything that has to do with pumpkin. I learned last year when we moved here that San Diego doesn’t get that Fall breeze or the seasonal change of colors. In fact, I learned that October and November can be some of the hottest months of the year.

One thing I can do is bring the pumpkin on. I will be drinking Pumpkin Spice Latte’s even though it’s 97 degrees out and I will be baking with pumpkin as much as possible forcing that delicious spicy cinnamon scent throughout my house.

This bundt cake is rich, moist, and the perfect start to the Fall season.

Vegan Pumpkin Chocolate Chip Bundt Cake (using a mini-bundt pan)


  • 1 1/2 cups sugar
  • 3/4 cup vegetable oil
  • 3/4 cup applesauce
  • 1 15oz can pumpkin
  • 1 tsp vanilla
  • 3 cups whole wheat pastry flour
  • 2 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp pumpkin pie spice
  • 1 cup semi-sweet chocolate chips

Preheat oven to 350 degrees. In a large bowl combine your flour, baking soda, salt, and pumpkin pie spice. Set aside. In a separate bowl combine your sugar, vegetable oil, applesauce, pumpkin, and vanilla. Using a standing or hand held mixer, mix until all ingredients are blending through. Slowly add your dry ingredients to the pumpkin mixture and mix until all ingredients are combined. Spray a large bundt pan with non-stick cooking spray. Pout batter into pan and bake at 350 degrees for 50-60 minutes or until a toothpick comes out clean when inserted.


6 Responses

  1. Meme @ Living Well Kitchen said on September 11, 2012 at 9:28 am

    Yum! I am making something similar to that right now but in bread form
    I’m so ready for fall & pumpkin recipes… New Orleans is pretty hot too but hopefully we’ll get some fall weather soon 🙂

  2. Michelle said on September 11, 2012 at 11:23 am

    Looks like the perfect fall cake. Have to try this recipe soon!

  3. Sarena (The Non Dairy Queen) said on September 11, 2012 at 4:17 pm

    I bet it is strange to get used to the seasons not really changing like you’re used to. I’m being good this year and waiting until I get to the pumpkin patch to get my pumpkin for baking. At least I’ll wait until I can roast one from the store and then stock up at the patch. I’m heading to the apple orchard for the first time in September and I’m so excited!

    The cake is beautiful Estela! Enjoy your late and hopefully there will be some cool breezes soon for you!

  4. christina said on September 11, 2012 at 7:21 pm

    I love this post. Can’t wait for all of your Fall recipes, so I can try them all!

  5. Lauren at Keep It Sweet said on September 12, 2012 at 2:21 pm

    This looks fabulous, I definitely want to try it!

  6. Granny Deb said on September 12, 2012 at 6:05 pm

    Looks and sounds like it is yummy ! Starting to cool down here…..70’s in the day and 50’s at night….good weather for baking !