Dairy free
Vegetarian
Vegan
Vegan pumpkin bundt cake
Vegan Pumpkin Bundt Cake is a dairy-free and vegan dessert that covers 13% of your daily requirements of vitamins and minerals. It is a perfect treat for fall and holiday gatherings.
Ingredients
US
cider vinegar
2 tsps
baking soda
2 tsps
barley flour
3.5 cups
rapeseed oil
0.5 cup
palm sugar
0.5 cup
golden raisins
0.75 cup
ground allspice
1 tsp
ground cinnamon
4 tsps
ground cloves
0.75 tsps
ground ginger
2 tsps
maple syrup
0.5 cup
ground nutmeg
0.25 tsps
pecan
1.5 cups
pumpkin puree
1.5 cups
salt
1 tsp
soy milk
1.5 cups
vanilla extract
4 tsps
Method
- Set the oven at 350 degrees.Oil the bundt pan and dust lightly with flour.
- Place pecans on a baking sheet, and toast for 10 minutes. Cool completely, and chop roughly.Cover raisins with boiling water, and let soak for 25 minutes.
- Drain and set aside.In a bowl, whisk together pumpkin, oil, syrup, soymilk, vinegar, and vanilla.In a large bowl, use a clean whisk to mix date sugar, flour, baking soda, baking powder, spices, and salt.Using a rubber spatula, fold the pumpkin mixture into the dry ingredients.When the dry ingredients are halfway incorporated, add the raisins and the chopped pecans.Continue folding just until the mixture comes together; do not overmix.
- Pour batter into prepared pan.Smooth the top with a rubber spatula.
- Bake for 45 minutes, rotating the cake from front to back after 20 minutes, or until a toothpick inserted into the center comes out clean.Cool in the pan for 15 minutes.Invert the cake onto a wire rack, and continue cooling.
- Transfer to a plate, and dust with powdered sugar.
- Serve warm or at room temperature.
Nutrition:
245 kcal
Carbs
40 g
Fat
8 g
Protein
4 g
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