Vegan Pumpkin Bundt Cake
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.
2 teaspoons apple cider vinegar
apple cider vinegar
2 teaspoons baking powder
baking powder
2 teaspoons baking soda
baking soda
3 1/2 cups barley flour
barley flour
1/2 cup canola oil
canola oil
1/2 cup date sugar
palm sugar
3/4 cup golden raisins
golden raisins
1 teaspoon ground allspice
ground allspice
4 teaspoons ground cinnamon
ground cinnamon
3/4 teaspoon ground cloves
ground clove
2 teaspoons ground ginger
ginger powder
1/2 cup maple syrup
maple syrup
1/4 teaspoon grated nutmeg
nutmeg
1 1/2 cups pecans
pecans
1 1/2 cups pumpkin puree
canned pumpkin
1 teaspoon salt
table salt
1 1/2 cups soymilk
soymilk
4 teaspoons vanilla extract
vanilla extract
Directions
- Step 1 : Set the oven at 350 degrees.Oil the bundt pan and dust lightly with flour.
- Step 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.
- Step 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.
- Step 4 : Pour batter into prepared pan.Smooth the top with a rubber spatula.
- Step 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.
- Step 6 : Transfer to a plate, and dust with powdered sugar.
- Step 7 : Serve warm or at room temperature.
-
Vegetarian
-
Vegan
-
Dairy-free
