Vegan Pumpkin Bundt Cake
eatoplan
November 27, 2024
- Prepare the Oven and Pan:
- Preheat the oven to 350°F (175°C).
- Grease a bundt pan with oil and lightly dust with flour, tapping out any excess flour.
- Toast the Pecans:
- Spread the pecans on a baking sheet in a single layer.
- Toast in the preheated oven for about 10 minutes, or until fragrant. Allow the pecans to cool completely, then chop roughly and set aside.
- Soak the Raisins:
- Place the raisins in a bowl and cover with boiling water.
- Let the raisins soak for 25 minutes to plump up. Drain well and set aside.
- 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.
- Mix the Dry Ingredients:
- In a large mixing bowl, whisk together the date sugar, flour, baking soda, baking powder, spices, and salt.
- Combine Wet and Dry Ingredients:
- Using a rubber spatula, gently fold the wet pumpkin mixture into the dry ingredients.
- 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.
- Bake the Cake:
- Pour the batter into the prepared bundt pan and smooth the top with the rubber spatula.
- Bake for 45 minutes, rotating the cake halfway through (after 20 minutes), or until a toothpick inserted into the center comes out clean.
- Cool the Cake:
- Allow the cake to cool in the pan for 15 minutes.
- Invert the cake onto a wire rack and let it cool completely.
- Finish and Serve:
- Transfer the cooled cake to a plate and dust with powdered sugar.
- Serve warm or at room temperature.
Reviews
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.
Mark as complete
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.
Mark as complete
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.
Mark as complete
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.
Mark as complete
5.
Mix the Dry Ingredients
In a large mixing bowl, whisk together the date sugar, flour, baking soda, baking powder, spices, and salt.
Mark as complete
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.
Mark as complete
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.
Mark as complete
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.
Mark as complete
9.
Finish and Serve
1. Transfer the cooled cake to a plate and dust with powdered sugar. | 2. Serve warm or at room temperature.
Mark as complete
Recipe content adapted from Foodista, modified and licensed under CC BY 3.0.
Share Your Thoughts