Vegan Pumpkin Bundt Cake
Basic Information
- Servings: 18
- Ready in: 105 minutes
- Preparation time: -
- Cooking time: -
- Rating: 58.40
- Health score: 12.00
- Weight Watcher points: 7.00
Summary
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 vinegar2 teaspoons
baking powder2 teaspoons- baking soda2 teaspoons
barley flour3.5 cups
canola oil0.5 cup
date sugar0.5 cup
golden raisins0.75 cup
ground allspice1 teaspoon
ground cinnamon4 teaspoons
ground cloves0.75 teaspoon
ground ginger2 teaspoons
maple syrup0.5 cup
nutmeg0.25 teaspoon
pecans1.5 cups
pumpkin puree1.5 cups
salt1 teaspoon
soymilk1.5 cups
vanilla extract4 teaspoons
Instructions
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.
Categories
Dish Types: dessert
Diets: dairy free, lacto ovo vegetarian, vegan