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Pumpkin Spice Molasses Bundt Cakes (Vegan + GF)

Pumpkin Spice Molasses Bundt Cakes (Vegan + GF) ◈ Homegrown ProvisionsThere’s so much to love about fall: crisp morning air, warm cups of cider, twirling leaves and pumpkin spice everything. Cozy baking days are also a favorite; particularly on drizzly afternoons when warming up with a cup of tea and these Pumpkin Spice Molasses Bundt Cakes feels like the perfect way to invite autumn inside. These mini bundt cakes are delicious warm, fresh from the oven, but can also be enjoyed iced, after a walk on a bright fall day (or for something extra fancy).

Pumpkin Spice Molasses Bundt Cakes (Vegan + GF) ◈ Homegrown Provisions

Pumpkin Spice Molasses Bundt Cakes cooling on my kitchen bay window.

Pumpkin Spice Molasses Bundt Cakes (Vegan + GF) ◈ Homegrown ProvisionsThese pumpkin spice molasses bundt cakes are also vegan and gluten-free. They fill the air with their sweetness, yet rely on fragrant spices, rich molasses, earthy pear juice and a fall favorite, pumpkin, for their flavor and moisture. They are subtly sweet but can be elevated with a quick dip in a spiced cream cheese icing after they cool. (However, the icing can also be omitted for those everyday occasions, or based on preference or taste.)Pumpkin Spice Molasses Bundt Cakes (Vegan + GF) ◈ Homegrown ProvisionsI love sharing these Pumpkin Spice Molasses Bundt Cakes with friends and loved ones. I hope you enjoy making and eating them as much as I do. Happy fall!

Looking for more autumn kitchen inspiration? Check out Provisions’ Picks!

Pumpkin Spice Molasses Bundt Cakes (Vegan + GF) ◈ Homegrown Provisions

Pumpkin Spice Molasses Bundt Cakes

  • Author: Shannon
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes + cooling time
  • Yield: 6 1x



Pumpkin Spice Molasses Bundt Cakes

Wet Ingredients

  • 1/2 cup organic molasses (unsulphered)
  • 3/4 cup olive oil
  • 3/4 cup pear juice
  • 1 tsp apple cider vinegar
  • 1, 15 oz can of solid-pack pumpkin (or ~ 2 cups freshly roasted sugar pie pumpkin, mashed until smooth)

Dry Ingredients

  • 2 tbsp organic cane sugar
  • 1 cup super-fine almond flour
  • 2 1/2 cups gluten-free 1-to-1 baking flour (I used this brand.)
  • 2 tsp baking soda
  • 3 tsp baking powder
  • 2 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/8 tsp ground ginger
  • 1/8 tsp allspice
  • 1/4 tsp fine grain sea salt


  • olive oil for greasing the bundt pan
  • pecan halves (optional, for topping)

Spiced Icing (Optional)*

  • 1/2 cup organic powdered sugar
  • 1/2 cup vegan cream cheese
  • 1/4 tsp ground cinnamon
  • 1/8 tsp ground nutmeg
  • 1/8 tsp ground cloves
  • 1/4 cup almond milk


  1. Preheat the oven to 350°F. Grease the bundt cake pan with olive oil. Set aside.
  2. Make the icing. Combine all icing ingredients in a food processor. Whirl away until smooth and creamy. Pour the icing into a medium-sized bowl and allow it to chill in the refrigerator.
  3. Make the cakes. Combine molasses, olive oil, pear juice, vinegar and organic cane sugar in a medium-sized bowl. Whisk until well blended.
  4. In a separate medium-sized bowl, sift in flours, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, allspice and salt. Stir to combine.
  5. Place pumpkin puree in a small bowl.
  6. Alternate: flour mixture; molasses/oil/juice mixture; and pumpkin, beating gently after each addition. Aim for a smooth cake batter texture with airiness. Do not overbeat.
  7. Evenly transfer the batter to a greased, 6-cavity mini fluted bundt cake pan. (Affiliate link)
  8. Gently tap the cake pan on a countertop a few times to even out the batter.
  9. Bake cakes for 35 minutes or until a toothpick inserted near the center of each cake comes out clean.
  10. Cool for approximately 10-15 minutes before inverting onto a wire rack.
  11. Remove pan carefully from cake and allow to cool completely before icing.
  12. Remove icing from the refrigerator. Give it a stir, then carefully dip the tops of each cooled cake into the icing. Top a pecan in the center of each iced cake. Enjoy!


*Alternative topping ideas: 1) Grab a handful of walnuts, pecans and/or nuts of your choice. Grind them in a food processor or with a rolling pin to make a fine nut “dust.” Top as desired. 2) Dust powdered sugar over the top of each bundt and/or decorate cakes with fruit.


September 19, 2018



  1. Reply

    Jen | My Healthy Homemade Life

    October 16, 2018

    Oh, do these look delicious, Shannon! I picked up some mini cake pans several months ago and I have yet to use them so this recipe is absolutely perfect! Your photos are especially beautiful in this post!

    • Reply


      October 16, 2018

      How fortuitous! I’m glad you’ll be able to put those mini cake pans to good use. 🙂 Thank you for your lovely comments! You are wonderful!

  2. Reply


    November 15, 2019

    If I were to make one large bundt cake, how long would I bake that for? Thanks in advance, this looks amazing!

    • Reply


      November 16, 2019

      Hi Britta! Excellent question. These mini bundt cakes should translate well to a 6-cup bundt pan. A bundt cake of this size will take about 35-40 minutes to bake through, or until a toothpick inserted near the center comes out clean. To err on the side of caution, I’d recommend testing the cake with the toothpick method around the 25 to 30-minute mark (to check for doneness). I can’t say with 100% certainty that the results will turn out the same (because I didn’t test the recipe that way), but this should work! Also, if the cake appears to be browning quickly, you can tent it with foil during the last 10-15 minutes of baking. Thank you for your thoughtful comment and happy baking!