
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.
Ingredients

apple cider vinegar
2 teaspoons

baking powder
2 teaspoons

baking soda
2 teaspoons

barley flour
3.5 cups

canola oil
0.5 cup

date sugar
0.5 cup

golden raisins
0.75 cup

ground allspice
1 teaspoon

ground cinnamon
4 teaspoons

ground cloves
0.75 teaspoon

ground ginger
2 teaspoons

maple syrup
0.5 cup

nutmeg
0.25 teaspoon

pecans
1.5 cups

pumpkin puree
1.5 cups

salt
1 teaspoon

soymilk
1.5 cups

vanilla extract
4 teaspoons
Cooking in Steps
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1Set the oven at 350 degrees.Oil the bundt pan and dust lightly with flour.
all purpose flour
cooking oil
kugelhopf pan
oven -
2Place 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
pecans
sandwich bread
water
baking sheet -
3Drain 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
baking powder
baking soda
pumpkin
raisins
soymilk
vanilla
vinegar
spices
all purpose flour
sugar
dates
salt
cooking oil
spatula
whisk
bowl -
4Pour batter into prepared pan.Smooth the top with a rubber spatula.
spatula
frying pan -
5Bake 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
wire rack
oven
frying pan -
6Transfer to a plate, and dust with powdered sugar.
powdered sugar
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7Serve warm or at room temperature.