Punk Pumpkin Cake

In this recipe we use a bundt to make the pumpkin shape. The cake is sandwiched with chocolate fudge icing and orange icing for a truly ghoulish effect!

Not too trickyNot too tricky Freezable recipe Kid recipe
Add to favourites

Click on a star to rate this recipe! You must log in first.

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

Share your creations with us by using #veganrecipeclub and tagging @veganrecipeclub

Preparation time

1 hr

Cook time

50 min

Total time



  • vegan-desserts




Sponge cake
(you will need 3 times these ingredients*)

  • 100g gram flour
  • 50g potato starch or tapioca starch
  • 30g cocoa or cacao powder
  • 100g sugar
  • ½ tsp baking powder
  • ½ tsp bicarbonate of soda
  • 75g plain oil (eg rapeseed)
  • 225g plant milk


  • 1 tube orange designer icing
  • 1 tube black designer icing
  • 1 tube green designer icing
  • 30g margarine
  • 1 tbsp cocoa
  • 2 tbsp icing sugar
  • ½ tbsp refined coconut oil (optional)


  • Bundt pan
  • Small muffin or cupcake pan
  • Mixing bowl
  • Mixing spoon


  1. Preheat your oven to 200c/390f/GM6. Grease the bundt pan.
  2. In a large bowl mix the flours, cocoa powder, sugar and raising agents.
  3. Add oil and milk. Mix in well then pour the batter into a cake tin. The batter will be liquid.
  4. Bake for around 25 minutes until cooked through. You can tell if it is ready by pressing on the top. If it bounces back it’s done.
  5. Make the batter again, this time fill the muffin tin, making at least 4 muffins. Bake for around 15-20 minutes.
  6. Make the batter a third and final time. Pour the batter into the bundt tin, bake this last sponge.
  7. Allow the sponges to completely cool before you decorate the cake.
  8. Make chocolate fudge icing by mixing together margarine, cocoa and icing sugar. If your margarine is very soft add the coconut oil. Many brands of vegan margarine are very soft so do not set well.
  9. Spread the chocolate fudge icing on the base of one of the bundt cakes. Spread a layer of orange designer icing on the base of the other bundt cake. Sandwich the layers together.
  10. If the designer icing is very thick add a small amount of water and mix in very well. Start by dripping on orange stripes, then black, then green.
  11. Put muffins into the centre of the cake, stacking them on top of each other until they almost come to the top of the cake. Take 2 muffins, sandwich them together using icing. Cut to a stalk shape. Drip on black and green stripes. Add the stalk to the cake.


* You will need to make the sponge batter 3 times – twice to make the two rings, using a bundt pan and once to make muffins to make the stem.

Did you know that Vegan Recipe Club is run by a charity?

We create vital resources to help educate everyone – vegan veterans, novices and the v-curious alike – about vegan food, health and nutrition; as well as the plight of farmed animals and the devastating environmental impact of farming.

Through this work we have helped thousands of people discover veganism; but we want to reach millions more! We rely entirely on donations as we don’t get any government funding. If you already support us, thank you from the bottom of our hearts, you are really making a difference! Please share our details with your friends and loved ones too, as every donation enables us to keep fighting for change.

Related recipes

Hearty Chia Porridge Breakfast Bowl

Add to favourites
This is my breakfast at least three or four times a week. I just can’t get enough of it! It’s delicious and filling, and full of vital vegan nutrients like…

Easy Lemon Drizzle Cake

Add to favourites
Moist moreish and fun to make – this veganised classic is a favourite amongst all ages!

Easy Bakewell Cake

Add to favourites
This cake has all the winning ingredients – super easy to make, delicious and loved by everyone!


Add to favourites
This one is for vegans, or anyone, who love the taste and texture of seafood. Marinating the mushrooms in fresh dill and lemon juice gives it that fresh ocean flavour,…

‘Crab’ Cakes

Add to favourites
Flaky and soft hearts of palm stand in for lump crab meat in my veganized version of this classic dish. You can serve these with whatever dipping sauce you have.…

Sweet & Sour Tofu

Add to favourites
Get your Chinese fakeaway here! Don’t be put off by the list of ingredients as it’s actually very simple – super-quick convenience options also provided 🙂