Vegan Pumpkin Bundt Cake

Vegan Pumpkin Bundt Cake

  Ready in : 105 mins

Vegan Pumpkin Bundt Cake is a dairy free, lacto ovo vegetarian, and vegan dessert. For $1.01 per serving, this recipe covers 13% of your daily requirements of vitamins and minerals. This recipe makes 18 servings with 245 calories, 5g of protein, and 8g of fat each. This recipe from Foodista requires canolan oil, soymilk, golden raisins, and barley flour. 4 people have made this recipe and would make it again. From preparation to the plate, this recipe takes roughly 1 hour and 45 minutes. With a spoonacular score of 47%, this dish is solid. Similar recipes are Pumpkin Bundt Cake with Pumpkin Glaze, Pumpkin Bundt Cake, and Pumpkin Bundt Cake.

  1. vegetarian vegetarian
  2. gluten free dairy free

Diets

  1. DAIRY FREE

  2. LACTO OVO VEGETARIAN

  3. VEGAN

Ingredients
apple cider vinegar

apple cider vinegar

2 teaspoons

baking powder

baking powder

2 teaspoons

baking soda

baking soda

2 teaspoons

barley flour

barley flour

3.5 cups

canola oil

canola oil

0.5 cup

date sugar

date sugar

0.5 cup

golden raisins

golden raisins

0.75 cup

ground allspice

ground allspice

1 teaspoon

ground cinnamon

ground cinnamon

4 teaspoons

ground cloves

ground cloves

0.75 teaspoon

ground ginger

ground ginger

2 teaspoons

maple syrup

maple syrup

0.5 cup

nutmeg

nutmeg

0.25 teaspoon

pecans

pecans

1.5 cups

pumpkin puree

pumpkin puree

1.5 cups

salt

salt

1 teaspoon

soymilk

soymilk

1.5 cups

vanilla extract

vanilla extract

4 teaspoons

Cooking in Steps

  1. 1
    Set the oven at 350 degrees.Oil the bundt pan and dust lightly with flour.

    all purpose flour

    all purpose flour

    cooking oil

    cooking oil

    kugelhopf pan
    kugelhopf pan
    oven
    oven

  2. 2
    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.

    raisins

    raisins

    pecans

    pecans

    sandwich bread

    sandwich bread

    water

    water

    baking sheet
    baking sheet

  3. 3
    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.

    pecan pieces

    pecan pieces

    baking powder

    baking powder

    baking soda

    baking soda

    pumpkin

    pumpkin

    raisins

    raisins

    soymilk

    soymilk

    vanilla

    vanilla

    vinegar

    vinegar

    spices

    spices

    all purpose flour

    all purpose flour

    sugar

    sugar

    dates

    dates

    salt

    salt

    cooking oil

    cooking oil

    spatula
    spatula
    whisk
    whisk
    bowl
    bowl

  4. 4
    Pour batter into prepared pan.Smooth the top with a rubber spatula.

    spatula
    spatula
    frying pan
    frying pan

  5. 5
    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.

    toothpicks
    toothpicks
    wire rack
    wire rack
    oven
    oven
    frying pan
    frying pan

  6. 6
    Transfer to a plate, and dust with powdered sugar.

    powdered sugar

    powdered sugar

  7. 7
    Serve warm or at room temperature.

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