A skinny and part whole-wheat vegan pumpkin bundt cake that's perfect for Thanksgiving-- or any time of the year. Chai spices like cinnamon, cardamom, cloves, ginger and nutmeg add flavor and sass.

Thanksgiving is a time to take stock. Of the good things in life, of blessings big, small, and so tiny that you don't really think about them much but for which you still are grateful, deep in your heart.

As I ponder my life over the past year, I see so many things to be grateful for. My husband Desi -- always my best friend and my soul mate and quite simply the best thing that ever happened to me. My dog Opie who thinks I am the best thing that ever happened to him (after his daddy). My cat Pie who sincerely believes that the only reason I exist is to feed her and scratch her ears when she feels like it.

I have friends who keep me company when I want to laugh and who offer me a shoulder when I need to cry. I have books to read, a lust for travel, and a love of creatures, human and animal, of every shape and size. And for nearly seven years now I have had this blog which helps me make friends like you, share my love of cooking and eating, and explore a world that's way bigger than anything I can possibly imagine.

I could not say thank you for all of these amazing things without sharing something sweet, so I have for you today this chai-spiced Pumpkin Bundt Cake. A simple yet tasty treat that's like taking a bite of the holidays. (Okay, that was a little mushy, I know, but you get the idea.)

I woke up Saturday morning with the urge to bake something. It had to be spicy to ward off the chill bite of the fall weather and orange for the holidays. And it had to be healthy because part of being grateful for your family and friends is making sure you keep them around for as long as possible. AND it had to be pretty, of course.

So the pumpkin bundt cake it was. I love baking up bundt cakes because they look so elegant right out of the oven with no effort on your part. The pan does all of the work for you. But you still get to take credit. I made this bundt cake part whole-wheat and with the rich goodness of the pumpkin added in it could pass for health food. Well, almost.

I ground up the chai spices myself simply because the flavor is much better than you'd get out of anything bottled or jarred and bought off a store shelf. But if you absolutely don't want to grind up your own spices-- or don't have a hardy spice blender or coffee grinder to do the job-- go ahead and use the storebought ones.

The recipe for the chai-spiced vegan pumpkin bundt cake is next. And right after stay tuned for more vegan Thanksgiving recipes that have featured on Holy Cow! over past holidays.

Looking for more vegan cake recipes?

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Here are some vegan recipe ideas from Thanksgivings past at Holy Cow!

MAIN DISHES:

Vegan Vegetable Pot Pie

Tikka Masala Pot Pie

Vegan Malai Kofta Curry with South Indian Coconut Rice

Savory Sweet Potato Quiche

Creamy Asparagus and Potato Tart

Cauliflower Malai Kofta Curry with Wholewheat Puris

Classic Vegan Lasagna

Creamy Vegan Mashed Potatoes

SIDE DISHES:

Velvety Herbed Pumpkin

Roasted Sweet Potatoes with Coconut Milk

Crunchy Edamame with Caramelized Onions

Creamy Vegan Mashed Potatoes

Creamy Vegan Mashed Potatoes

Creamy Vegan Mashed Potatoes

Vegan Pumpkin Bundt Cake

Butternut Squash Soup with Cinnamon

Spicy Braised Sweet Potatoes

Sweet Potato and Kale Patties

DESSERTS:

Vegan Pumpkin Brown Rice Pudding

Vegan Pumpkin Pie (With Butternut Squash)

Vegan Strawberry Pie

Vegan Pear and Almond Tart

Vegan Mango Cheesecake

Vegan Pumpkin Pie

Apple Tart

Vegan Apple Pie

Vegan Tarte Tatin

Mango Cupcakes with Mango Buttercream Frosting

Pumpkin Cheesecake

Carrot Cake

Carrot Halwa

Vegan Mango Cornbread

Peach Upside-Down Cake

Vegan Mango Pie