Vegan Pumpkin Bundt Cake

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
1 cup red quinoa
apple cider vinegar
2 teaspoons baking powder
1 cup red quinoa
baking powder
2 teaspoons baking soda
1 cup red quinoa
baking soda
3 1/2 cups barley flour
1 cup red quinoa
barley flour

1/2 cup canola oil
1 cup red quinoa
canola oil
1/2 cup date sugar
1 cup red quinoa
palm sugar
3/4 cup golden raisins
1 cup red quinoa
golden raisins

1 teaspoon ground allspice
1 cup red quinoa
ground allspice
4 teaspoons ground cinnamon
1 cup red quinoa
ground cinnamon
3/4 teaspoon ground cloves
1 cup red quinoa
ground clove

2 teaspoons ground ginger
1 cup red quinoa
ginger powder
1/2 cup maple syrup
1 cup red quinoa
maple syrup
1/4 teaspoon grated nutmeg
1 cup red quinoa

1 1/2 cups pecans
1 cup red quinoa
1 1/2 cups pumpkin puree
1 cup red quinoa
canned pumpkin
1 teaspoon salt
1 cup red quinoa
table salt

1 1/2 cups soymilk
1 cup red quinoa
4 teaspoons vanilla extract
1 cup red quinoa
vanilla extract


  • 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.
  • This recipe is vegetarian. Vegetarian
  • This recipe is vegan. Vegan
  • This recipe is dairy-free. Dairy-free