Irresistible Pumpkin Espresso Bundt Cake (Dairy-Free) Recipe

There’s something magical about the aroma of a Pumpkin Espresso Bundt Cake wafting through your kitchen. Imagine the warm, spiced scent mingling with a rich espresso note, creating a cozy embrace that makes you feel like you’re wrapped in a blanket on a crisp autumn day. This cake is not just a dessert; it’s an experience—a fluffy, moist wonder that makes your taste buds dance and your heart sing.

Now, let’s get personal for a moment. Picture this: it’s a chilly Sunday afternoon, and I’m scouring my pantry for ingredients. The only thing I can find is some leftover pumpkin puree from last Thanksgiving (yes, I had intentions to make pie but got distracted by… well, life). That’s when I decided to whip up this delightful Pumpkin Espresso Bundt Cake. Little did I know, it would become my go-to recipe for everything from cozy family gatherings to impressing unsuspecting dinner guests. Trust me; you’ll want this cake in your life.

Ingredients for Pumpkin Espresso Bundt Cake (dairy-free)

For more inspiration, check out this pecan pie bars recipe.

Here’s what you’ll need to make this delicious dish:

• All-Purpose Flour: Use unbleached flour for the best texture; it helps create that perfect crumb.
• Granulated Sugar: Sweetens the deal; feel free to substitute with coconut sugar for a healthier option.
• Pumpkin Puree: Make sure you use pure pumpkin puree—not the spiced filling—because we want full control of our spice game.
• Espresso Powder: Gives that rich coffee flavor without the jitters; choose finely ground powder for best results.
• Dairy-Free Milk: Almond or oat milk both work wonderfully here; they add moisture without dairy.
• Coconut Oil: This adds moisture and a subtle tropical flavor; melt it before measuring.
• Baking Soda & Baking Powder: A dynamic duo that ensures your cake rises beautifully.
• Spices (Cinnamon, Nutmeg, Ginger): These warm spices are essential for that classic fall flavor we all adore.

The full ingredients list, including measurements, is provided in the recipe card directly below.

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How to Make Pumpkin Espresso Bundt Cake (dairy-free)

Follow these simple steps to prepare this delicious dish:

Step 1: Preheat Your Oven

Preheat your oven to 350°F (175°C). Grab your trusty bundt pan and give it a good spray with nonstick cooking spray. You want that cake to glide out like a dream!

Step 2: Mix Dry Ingredients

In a large bowl, whisk together the flour, granulated sugar, baking soda, baking powder, espresso powder, cinnamon, nutmeg, and ginger until well combined. You want all those spices mingling together like old friends at a reunion.

Step 3: Combine Wet Ingredients

In another bowl, mix the pumpkin puree with melted coconut oil and dairy-free milk until smooth. If you have any lingering doubts about mixing—fear not! This step is as easy as pie (or cake).

Step 4: Bring It All Together

Pour the wet mixture into the dry ingredients and stir until just combined. Don’t go overboard—think gentle folding rather than aggressive wrestling.

Step 5: Bake

Pour the batter into your prepared bundt pan and smooth the top with a spatula. Bake in the preheated oven for about 45-50 minutes or until a toothpick inserted comes out clean.

Step 6: Cool and Serve

Once baked, allow your luscious creation to cool in the pan for about ten minutes before flipping it onto a wire rack. Slice it up and serve it plain or drizzle with dairy-free glaze if you’re feeling fancy!

And there you have it! A delightful Pumpkin Espresso Bundt Cake that’s sure to impress anyone who lays eyes on it—or takes a bite! Don’t forget to tell them you made it all by yourself (and maybe throw in some dramatic backstory for effect). Enjoy every slice!

Perfecting the Cooking Process

Start by preheating your oven and greasing your Bundt pan. Mix the dry ingredients first to ensure even distribution of spices. Then blend the wet ingredients separately before combining them. Finally, pour the batter into the pan and bake until a toothpick comes out clean.

Add Your Touch

Feel free to swap out the almond milk for oat milk if you prefer a different dairy-free option. Add chocolate chips for a sweet surprise or sprinkle in some nuts for crunch. Get creative with spices – a dash of nutmeg can add an extra layer of warmth!

Storing & Reheating

Store leftover Pumpkin Espresso Bundt Cake in an airtight container at room temperature for up to three days. If you want to keep it longer, refrigerate it for up to a week. To reheat, pop a slice in the microwave for about 10-15 seconds.

Sometimes I make this cake when I need a pick-me-up after a long day; my friends swear it’s magical—especially with coffee on a Sunday morning!

FAQs:

What ingredients are needed for Pumpkin Espresso Bundt Cake (dairy-free)?

To make a delicious Pumpkin Espresso Bundt Cake (dairy-free), you will need several key ingredients. Start with pumpkin puree, which adds moisture and flavor. You’ll also need dairy-free butter or oil, espresso powder for that rich coffee flavor, all-purpose flour, sugar, and baking spices like cinnamon and nutmeg. savory main dish Don’t forget to include baking soda and salt for leavening. Finally, use a dairy-free milk alternative to keep the cake moist without any dairy products. These ingredients combine to create a delightful treat!

How long does it take to bake Pumpkin Espresso Bundt Cake (dairy-free)?

Baking your Pumpkin Espresso Bundt Cake (dairy-free) typically takes about 50 to 60 minutes in a preheated oven set at 350°F (175°C). However, baking times can vary based on your oven’s efficiency and the size of your bundt pan. To ensure it’s perfectly baked, check for doneness by inserting a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs attached, your cake is ready to be removed from the oven. For more inspiration, check out this baked apples with feta recipe.

Can I use fresh pumpkin instead of canned puree for this recipe?

Yes, you can use fresh pumpkin instead of canned puree when making Pumpkin Espresso Bundt Cake (dairy-free). To do this, start by roasting or boiling the pumpkin until soft. Once cooled, mash it until smooth or blend it for a finer consistency. great breakfast option Make sure to measure out the same amount as you would with canned puree, as the moisture content might differ slightly. This fresh option can enhance the flavor of your cake while keeping it dairy-free.

How should I store leftover Pumpkin Espresso Bundt Cake (dairy-free)?

To store any leftover slices of Pumpkin Espresso Bundt Cake (dairy-free), wrap them tightly in plastic wrap or foil and place them in an airtight container. You can keep it at room temperature for up to three days or refrigerate it for up to one week. If you’d like to store it longer, consider freezing individual slices wrapped securely in plastic wrap and then placed in a freezer-safe bag. Thaw them overnight in the refrigerator before enjoying again!

Conclusion for Pumpkin Espresso Bundt Cake (dairy-free):

In summary, the Pumpkin Espresso Bundt Cake (dairy-free) is a delightful treat that combines rich flavors and moist texture without any dairy products. Using simple ingredients like pumpkin puree and dairy-free alternatives ensures everyone can enjoy this fall-inspired dessert. perfect dessert pairing With easy preparation steps and adjustable baking times, this recipe is perfect for gatherings or cozy evenings at home. Enjoy this delicious cake as an indulgent yet healthy option!

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Pumpkin Espresso Bundt Cake

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• Author: Charlotte Flores
• Total Time: 1 hour 5 minutes
• Yield: Serves 12 1x

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Description

Pumpkin Espresso Bundt Cake is a delightful fusion of cozy pumpkin flavors and rich espresso, perfect for any occasion. This dairy-free cake features a fluffy, moist texture and an inviting aroma that fills your kitchen with warmth. Simple to prepare yet stunning in presentation, it’s sure to impress family and friends alike. Enjoy this seasonal treat during brunch or as a comforting dessert!

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Ingredients

Scale 1x2x3x

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1 cup pumpkin puree
• 1/4 cup espresso powder
• 1/2 cup dairy-free milk (almond or oat)
• 1/3 cup coconut oil (melted)
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp ginger
• Pinch of salt

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Instructions

1. Preheat your oven to 350°F (175°C) and grease a bundt pan with nonstick spray.
2. In a large bowl, whisk together flour, sugar, baking soda, baking powder, espresso powder, cinnamon, nutmeg, ginger, and salt until combined.
3. In another bowl, mix pumpkin puree with melted coconut oil and dairy-free milk until smooth.
4. Pour the wet mixture into the dry ingredients and gently fold until just combined.
5. Pour the batter into the prepared bundt pan and smooth the top.
6. Bake for 45-50 minutes or until a toothpick inserted comes out clean. Allow to cool for ten minutes before transferring to a wire rack.

• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice (85g)
• Calories: 210
• Sugar: 10g
• Sodium: 150mg
• Fat: 8g
• Saturated Fat: 7g
• Unsaturated Fat: 0g
• Trans Fat: 0g
• Carbohydrates: 34g
• Fiber: 2g
• Protein: 3g
• Cholesterol: 0mg

Keywords: Substitute almond milk with oat milk if desired. Add chocolate chips or nuts for added flavor and texture. Store leftovers in an airtight container at room temperature for up to three days or refrigerate for up to one week.