Your cart is currently empty.
Click here to continue shopping.

Spiced Pumpkin Bundt Cake with Cardamom Streusel

This show-stopping dessert seamlessly blends the warmth of pumpkin with the exotic notes of our classic Coconut Cardamom nut butter, making it perfect for those moments when you want to add a touch of elegance to your holiday baking and impress your loved ones with a dessert that embodies both sophistication and festive flair.

Ingredients:

For the bundt cake:

1 tbsp cinnamon
1 tbsp ginger
2 tsp cardamom
½ tsp nutmeg
⅛ tsp black pepper
¾ teaspoon kosher salt
1 ¾ cup + 2 tbsp all-purpose flour
1 ½ teaspoon baking powder
¾ teaspoon baking soda
½ cup dark brown sugar
1 cup coconut sugar
3 large eggs 
1 ½ cup pumpkin puree 
¾ cup olive oil
1 tsp vanilla extract

For the streusel:

3 tbsp maple syrup
½ cup rolled oats
⅔ cup Coconut Cardamom nut butter

For the maple glaze:

2 tsp non dairy milk
2 tbsp vegan butter
2 tbsp maple syrup
⅔ cup powdered sugar
1 tsp vanilla extract

For topping:

Crystallized ginger, finely diced (optional)

Directions:

Preheat the oven to 350 degrees Fahrenheit.
Grease a 10-inch bundt pan. Set aside.
Combine the cinnamon, ginger, cardamom, nutmeg, black pepper, salt, flour, baking powder, and baking soda in a large bowl. Set aside.
In a standing mixer with a paddle attachment, mix together the sugars, eggs, pumpkin, olive oil and vanilla, mixing until smooth.
Slowly add the dry ingredients to combine.
Transfer half of the batter to the bundt pan to evenly lining the bottom.
To make the streusel, combine the nut butter, maple syrup and oats in a small bowl.
Stir together until evenly incorporated, then crumble over the top of the batter that’s in the bundt pan.
Add the remaining batter to the bundt pan and transfer to the oven.
Bake for 50-55 minutes, until the top is dark brown and a toothpick inserted comes out clean.
Remove the bundt cake from the oven and set aside to cool.
While the cake is cooling, prepare the glaze by combining all of the ingredients in a small bowl, whisking until smooth.
Remove the cake from the pan once completely cooled and drizzle the glaze over the top. Add some crystallized ginger to the top before slicing and serving. Enjoy!