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.

Ingredients

You need the ingredients below to cook it

  • apple cider vinegar

    apple cider vinegar

    apple cider vinegar

    2 teaspoons

  • baking powder

    baking powder

    baking powder

    2 teaspoons

  • baking soda

    baking soda

    baking soda

    2 teaspoons

  • barley flour

    barley flour

    barley flour

    518 grams

  • canola oil

    canola oil

    canola oil

    112 milliliters

  • date sugar

    date sugar

    date sugar

    80 grams

  • golden raisins

    golden raisins

    golden raisins

    108.75 grams

  • ground allspice

    ground allspice

    ground allspice

    1 teaspoon

  • ground cinnamon

    ground cinnamon

    ground cinnamon

    4 teaspoons

  • ground cloves

    ground cloves

    ground cloves

    0.75 teaspoons

  • ground ginger

    ground ginger

    ground ginger

    2 teaspoons

  • maple syrup

    maple syrup

    maple syrup

    161 milliliters

  • nutmeg

    nutmeg

    grated nutmeg

    0.25 teaspoons

  • pecans

    pecans

    pecans

    148.5 grams

  • pumpkin puree

    pumpkin puree

    pumpkin puree

    367.5 grams

  • salt

    salt

    salt

    1 teaspoon

  • soymilk

    soymilk

    soymilk

    354 milliliters

  • vanilla extract

    vanilla extract

    vanilla extract

    4 teaspoons

Instructions

Let's follow the instructions for cooking it

  1. Set the oven at 350 degrees.
  2. Oil the bundt pan and dust lightly with flour.
  3. Place pecans on a baking sheet, and toast for 10 minutes. Cool completely, and chop roughly.
  4. Cover raisins with boiling water, and let soak for 25 minutes. Drain and set aside.
  5. In a bowl, whisk together pumpkin, oil, syrup, soymilk, vinegar, and vanilla.
  6. In a large bowl, use a clean whisk to mix date sugar, flour, baking soda, baking powder, spices, and salt.
  7. Using a rubber spatula, fold the pumpkin mixture into the dry ingredients.
  8. When the dry ingredients are halfway incorporated, add the raisins and the chopped pecans.
  9. Continue folding just until the mixture comes together; do not overmix.
  10. Pour batter into prepared pan.
  11. Smooth the top with a rubber spatula.
  12. 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.
  13. Cool in the pan for 15 minutes.
  14. Invert the cake onto a wire rack, and continue cooling.
  15. Transfer to a plate, and dust with powdered sugar.
  16. Serve warm or at room temperature.