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
apple cider vinegar
2 teaspoons apple cider vinegar
baking powder
2 teaspoons baking powder
baking soda
2 teaspoons baking soda
barley flour
3 1/2 cups barley flour
canola oil
1/2 cup canola oil
date sugar
1/2 cup date sugar
golden raisins
3/4 cup golden raisins
ground allspice
1 teaspoon ground allspice
ground cinnamon
4 teaspoons ground cinnamon
ground cloves
3/4 teaspoon ground cloves
ground ginger
2 teaspoons ground ginger
maple syrup
1/2 cup maple syrup
grated nutmeg
1/4 teaspoon grated nutmeg
pecans
1 1/2 cups pecans
pumpkin puree
1 1/2 cups pumpkin puree
salt
1 teaspoon salt
soymilk
1 1/2 cups soymilk
vanilla extract
4 teaspoons vanilla extract