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Vegan Pumpkin Bundt Cake

 
This recipe is vegetarian.vegetarian
This recipe is vegan.vegan
This recipe can be made completely dairy-free.dairy-free
 
One serving costs about $1.01

$1.01 per serving

4 people like this recipe

4 likes

This recipe is ready in 105 minutes

Ready in 1 hour and 45 minutes

18 vegetarian,vegan,dairy-free,dairy free,lacto ovo vegetarian,vegan dessert
spoonacular Score:58%

Spoonacular Score: 58%

 

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.

Cream Sherry, Alcoholic Drink, and Ingredient are my top picks for Bundt Cake. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Johnson Estate Cream Sherry with a 5 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.

NV Johnson Estate Cream Sherry

Very aromatic with notes of hazelnut, vanilla, and a touch of oak followed by sweet raisins and a touch of yeast. Clean lasting finish. Good now but will reward those allow it to age"". A favorite pre-prandial beverage. Consider it with nuts before dinner as an aperitif, or after dinner with dessert, especially chocolates and fruit-based desserts. Also wonderful on cold afternoons, served with biscotti to dip in ""Italian-style"". "

» Get this wine on Amazon.com

Ingredients

Servings:
2 tsps
2 tsps apple cider vinegar
apple cider vinegar
2 tsps
2 tsps baking powder
baking powder
2 tsps
2 tsps baking soda
baking soda
3.5 cups
3.5 cups barley flour
barley flour
0.5 cup
0.5 cup canola oil
canola oil
0.5 cup
0.5 cup date sugar
date sugar
0.75 cup
0.75 cup golden raisins
golden raisins
1 tsp
1 tsp ground allspice
ground allspice
4 tsps
4 tsps ground cinnamon
ground cinnamon
0.75 tsps
0.75 tsps ground cloves
ground cloves
2 tsps
2 tsps ground ginger
ground ginger
0.5 cup
0.5 cup maple syrup
maple syrup
0.25 tsps
0.25 tsps nutmeg
nutmeg
1.5 cups
1.5 cups pecans
pecans
1.5 cups
1.5 cups pumpkin puree
pumpkin puree
1 tsp
1 tsp salt
salt
1.5 cups
1.5 cups soymilk
soymilk
4 tsps
4 tsps vanilla extract
vanilla extract
2 tsps apple cider vinegar
2 tsps
apple cider vinegar
2 tsps baking powder
2 tsps
baking powder
2 tsps baking soda
2 tsps
baking soda
3.5 cups barley flour
3.5 cups
barley flour
0.5 cup canola oil
0.5 cup
canola oil
0.5 cup date sugar
0.5 cup
date sugar
0.75 cup golden raisins
0.75 cup
golden raisins
1 tsp ground allspice
1 tsp
ground allspice
4 tsps ground cinnamon
4 tsps
ground cinnamon
0.75 tsps ground cloves
0.75 tsps
ground cloves
2 tsps ground ginger
2 tsps
ground ginger
0.5 cup maple syrup
0.5 cup
maple syrup
0.25 tsps nutmeg
0.25 tsps
nutmeg
1.5 cups pecans
1.5 cups
pecans
1.5 cups pumpkin puree
1.5 cups
pumpkin puree
1 tsp salt
1 tsp
salt
1.5 cups soymilk
1.5 cups
soymilk
4 tsps vanilla extract
4 tsps
vanilla extract

Equipment

baking sheet
baking sheet
kugelhopf pan
kugelhopf pan
toothpicks
toothpicks
wire rack
wire rack
oven
oven
spatula
spatula
whisk
whisk
bowl
bowl
baking sheet
baking sheet
kugelhopf pan
kugelhopf pan
toothpicks
toothpicks
wire rack
wire rack
oven
oven
spatula
spatula
whisk
whisk
bowl
bowl


Instructions

  1. Set the oven at 350 degrees.
  2. Oil the bundt pan and dust lightly with flour.
  3. Place pecans on a baking sheet, and toast for 10 minutes. Cool completely, and chop roughly.
  4. Cover raisins with boiling water, and let soak for 25 minutes. Drain and set aside.
  5. In a bowl, whisk together pumpkin, oil, syrup, soymilk, vinegar, and vanilla.
  6. In a large bowl, use a clean whisk to mix date sugar, flour, baking soda, baking powder, spices, and salt.
  7. Using a rubber spatula, fold the pumpkin mixture into the dry ingredients.
  8. When the dry ingredients are halfway incorporated, add the raisins and the chopped pecans.
  9. Continue folding just until the mixture comes together; do not overmix.
  10. Pour batter into prepared pan.
  11. Smooth the top with a rubber spatula.
  12. 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.
  13. Cool in the pan for 15 minutes.
  14. Invert the cake onto a wire rack, and continue cooling.
  15. Transfer to a plate, and dust with powdered sugar.
  16. Serve warm or at room temperature.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $1.01
Ingredient
2 teaspoons apple cider vinegar
2 teaspoons baking powder
2 teaspoons baking soda
3.5 cups barley flour
½ cups canola oil
½ cups date sugar
¾ cups golden raisins
1 teaspoon ground allspice
4 teaspoons ground cinnamon
¾ teaspoons ground cloves
2 teaspoons ground ginger
½ cups maple syrup
¼ teaspoons nutmeg
1.5 cups pecans
1.5 cups pumpkin puree
1.5 cups soymilk
4 teaspoons vanilla extract
Price
$0.04
$0.06
$0.01
$2.04
$0.30
$1.00
$0.74
$0.22
$0.33
$0.27
$0.48
$4.09
$0.04
$4.61
$2.10
$0.72
$1.19
$18.23

Nutritional Information

Quickview
245 Calories
4g Protein
8g Total Fat
40g Carbs
12% Health Score
Limit These
Calories
245k
12%

Fat
8g
13%

  Saturated Fat
0.8g
5%

Carbohydrates
40g
14%

  Sugar
13g
15%

Cholesterol
0.0mg
0%

Sodium
320mg
14%

Alcohol
0.31g
2%

Get Enough Of These
Protein
4g
10%

Vitamin A
3261IU
65%

Manganese
1mg
57%

Fiber
4g
20%

Selenium
11µg
17%

Vitamin B3
2mg
14%

Copper
0.27mg
14%

Phosphorus
132mg
13%

Vitamin B2
0.22mg
13%

Vitamin B1
0.19mg
12%

Magnesium
47mg
12%

Vitamin B6
0.21mg
11%

Calcium
93mg
9%

Iron
1mg
9%

Vitamin E
1mg
8%

Potassium
266mg
8%

Zinc
1mg
8%

Vitamin K
5µg
5%

Vitamin B12
0.21µg
4%

Folate
13µg
3%

Vitamin C
2mg
3%

Vitamin B5
0.21mg
2%

Vitamin D
0.24µg
2%

covered percent of daily need

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