Vegan pumpkin bundt cake
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

cider vinegar

cider vinegar

2 tsps

baking soda

baking soda

2 tsps

barley flour

barley flour

518 g

rapeseed oil

rapeseed oil

112 ml

palm sugar

palm sugar

80 g

golden raisins

golden raisins

108.75 g

ground allspice

ground allspice

1 tsp

ground cinnamon

ground cinnamon

4 tsps

ground cloves

ground cloves

0.75 tsps

ground ginger

ground ginger

2 tsps

maple syrup

maple syrup

161 ml

ground nutmeg

ground nutmeg

0.25 tsps

pecan

pecan

148.5 g

pumpkin puree

pumpkin puree

367.5 g

salt

salt

1 tsp

soy milk

soy milk

354 ml

vanilla extract

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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