Vegan Pumpkin Bundt Cake
eatoplan
November 27, 2024
This Vegan Pumpkin Bundt Cake is a moist, warmly spiced dessert perfect for autumn gatherings or cozy nights in. Made with wholesome ingredients like pumpkin purée, maple syrup, and warming spices, it delivers rich flavor and a tender crumb without the need for eggs or dairy.
Toasted pecans add a nutty crunch, while soaked raisins bring bursts of natural sweetness. Finished with a simple dusting of powdered sugar, this beautiful bundt cake is both festive and comforting—delicious served warm or at room temperature for an easy, plant-based treat everyone will love.
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Ingredients:
Adjust Servings
| 2teaspoons apple cider vinegar | |
| 2teaspoons baking powder | |
| 2teaspoons baking soda | |
| 3.5cups barley flour | |
| 0.5cup canola oil | |
| 0.5cup date sugar | |
| 0.75cup golden raisins | |
| 1teaspoon ground allspice | |
| 4teaspoons ground cinnamon | |
| 0.75teaspoon ground cloves | |
| 2teaspoons ground ginger | |
| 0.5cup maple syrup | |
| 0.25teaspoon nutmeg grated | |
| 1.5cups pecans | |
| 1.5cups pumpkin puree | |
| 1teaspoon salt | |
| 1.5cups soymilk | |
| 4teaspoons vanilla extract |
Directions
1.
Prepare the Oven and Pan
1. Preheat the oven to 350°F (175°C). | 2. Grease a bundt pan with oil and lightly dust with flour, tapping out any excess flour.
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2.
Toast the Pecans
1. Spread the pecans on a baking sheet in a single layer. | 2. Toast in the preheated oven for about 10 minutes, or until fragrant. Allow the pecans to cool completely, then chop roughly and set aside.
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3.
Soak the Raisins
1. Place the raisins in a bowl and cover with boiling water. | 2. Let the raisins soak for 25 minutes to plump up. Drain well and set aside.
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4.
Prepare the Wet Ingredients
In a medium bowl, whisk together the pumpkin puree, oil, maple syrup, soymilk, vinegar, and vanilla extract until smooth and combined.
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5.
Mix the Dry Ingredients
In a large mixing bowl, whisk together the date sugar, flour, baking soda, baking powder, spices, and salt.
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6.
Combine Wet and Dry Ingredients
1. Using a rubber spatula, gently fold the wet pumpkin mixture into the dry ingredients. | 2. When the dry ingredients are about halfway incorporated, add the soaked raisins and chopped pecans. Continue folding until just combined—be careful not to overmix.
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7.
Bake the Cake
1. Pour the batter into the prepared bundt pan and smooth the top with the rubber spatula. | 2. Bake for 45 minutes, rotating the cake halfway through (after 20 minutes), or until a toothpick inserted into the center comes out clean.
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8.
Cool the Cake
1. Allow the cake to cool in the pan for 15 minutes. | 2. Invert the cake onto a wire rack and let it cool completely.
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9.
Finish and Serve
1. Transfer the cooled cake to a plate and dust with powdered sugar. | 2. Serve warm or at room temperature.
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Recipe content adapted from Foodista, modified and licensed under CC BY 3.0.
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