Vegan Pumpkin Bundt Cake

Vegan Pumpkin Bundt Cake

Vegan Pumpkin Bundt Cake

1 hour 45 minutes

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Details
  • Serving Size:   18
  • Dairy-Free:   True
  • Vegan:   True
  • Vegetarian:   True
  • Weight Watchers:   7 Points
Cuisine
  • dessert
Comments
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
Instructions

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.

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