Vegan Pumpkin Bundt Cake
Servings: 18
Preparation duration: -1 minutes
Cooking duration: -1 minutes
Ingredients:
2 teaspoons apple cider vinegar
2 teaspoons baking powder
2 teaspoons baking soda
3 1/2 cups barley flour
1/2 cup canola oil
1/2 cup date sugar
3/4 cup golden raisins
1 teaspoon ground allspice
4 teaspoons ground cinnamon
3/4 teaspoon ground cloves
2 teaspoons ground ginger
1/2 cup maple syrup
1/4 teaspoon grated nutmeg
1 1/2 cups pecans
1 1/2 cups pumpkin puree
1 teaspoon salt
1 1/2 cups soymilk
4 teaspoons vanilla extract
Equipment:
kugelhopf pan
oven
baking sheet
spatula
whisk
bowl
frying pan
toothpicks
wire rack
Cooking instruction summary:
- Set the oven at 350 degrees.
- Oil the bundt pan and dust lightly with flour.
- 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. 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.
- Pour batter into prepared pan.
- Smooth the top with a rubber spatula.
- 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.
- Transfer to a plate, and dust with powdered sugar.
- Serve warm or at room temperature.
Step by step:
1. Set the oven at 350 degrees.Oil the bundt pan and dust lightly with flour.
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.
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.
4. Pour batter into prepared pan.Smooth the top with a rubber spatula.
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.
6. Transfer to a plate, and dust with powdered sugar.
7. Serve warm or at room temperature.
Nutrition Information:
covered percent of daily need
