Vegan Pumpkin Bundt Cake Recipe

Name: Vegan Pumpkin Bundt Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 cups whole wheat flour; 1 cup all-purpose flour; 2 teaspoons baking powder; 1 teaspoon baking soda; 1 1/2 teaspoons cinnamon; 1 teaspoon allspice; 1/2 teaspoon salt; 1 1/4 cups canned pumpkin (not pie filling); 2 1/2 teaspoons lemon juice or 2 1/2 teaspoons vinegar; 3/4 cup soymilk; 1 teaspoon vanilla; 1 cup unsalted butter, softened; 1 1/4 cups granulated sugar; 3 tablespoons Ener-G Egg Substitute

Servings: persons

1 1/4 cups whole wheat flour
1 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoons cinnamon
1 teaspoon allspice
1/2 teaspoon salt
1 1/4 cups canned pumpkin (not pie filling)
2 1/2 teaspoons lemon juice or 2 1/2 teaspoons vinegar
3/4 cup soymilk
1 teaspoon vanilla
1 cup unsalted butter, softened
1 1/4 cups granulated sugar
3 tablespoons Ener-G Egg Substitute

1
Preheat oven to 350u00b0F Butter & flour bundt pan (dip the corner of a paper towel in softened butter - rub all over inner surface of bundt and check to make sure it's shiny - turn on side, add 1/2 cup flour, roll around to coat, and shake out excess). Prepare buttermilk mixture by placing 2 1/2 teaspoons lemon juice or vinegar in a glass measuring cup, adding enough soymilk (~3/4 cup) in order to make a total of 3/4 cup, stir, and let stand 10 minutes.
2
Combine all ingredients from flour through salt in a bowl. In a second bowl, whisk together pumpkin, buttermilk mixture, and vanilla.
3
Beat softened butter and sugar at medium-high speed until pale and fluffy, about 3-5 minutes. Add the egg replacer, along with 1/2 cup water, and beat one minute. Reduce speed to low and add flour and pumpkin mixtures a little at a time, alternating each time, beginning AND ending with the flour mixture, until all mixtures are combined and the resulting batter is just smooth.
4
Spoon the batter into bundt pan and shake to remove any bumps. Bake until a pick inserted in the center comes out clean, around 45-50 minutes.
5
Cool in the pan for 15 minutes before inverting over a cookie rack to cool further.

941

kcal

Calories

Fat

118

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 1/4 cups whole wheat flour, 1 cup all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, and more.

Yes, Vegan Pumpkin Bundt Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Vegan Pumpkin Bundt Cake

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