Pumpkin Cream Cheese Maple Glazed Bundt Cake
[Vegan]

For the Bundt Cake:

• 3 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 1/2 teaspoons ground ginger
• 1 tablespoon cocoa powder
• 1/2 teaspoon salt
• 1 cup granulated sugar
• 1/2 cup light brown sugar
• 1 1/2 cups vegan butter
• 3 tablespoons ground flax seeds
• 9 tablespoons hot water
• 2 teaspoons vanilla extract
• 1 1/2 cups pumpkin purée

For the Cheesecake Filling:

• 1 8-ounce package vegan cream cheese
• 4 tablespoons vegan butter
• 1/2 cup granulated sugar
• 1 tablespoon egg replacer, plus 4 tablespoons warm water
• 1 teaspoon vanilla extract

For the Maple Glaze:

• 1 1/2 cups confectioner's sugar
• 2 tablespoons water or almond milk
• 2 teaspoons maple extract (optional)