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    You are in: Home / Recipes / Pumpkin Fudge Swirl Bundt With Cranberries (Vegan) Recipe
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    Pumpkin Fudge Swirl Bundt With Cranberries (Vegan)

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 5 mins

    15 mins

    50 mins

    Marielle86's Note:

    If you have any vegans at your Thanksgiving dinner, this is the recipe for you!

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    Ingredients:

    Serves: 16

    Yield:

    cake

    Units: US | Metric

    Pumpkin cake

    Chocolate fudge swirl

    Directions:

    1. 1
      Preheat oven to 350 degrees.
    2. 2
      Grease and flour a 12-cup bundt pan.
    3. 3
      Mix together the vegetable oil, pumpkin, vanilla, and vinegar.
    4. 4
      In a separate bowl, mix together the brown sugar, flour, baking soda, salt, cinnamon, and nutmeg.
    5. 5
      Fold the pumpkin mixture into the dry ingredients. Mix until combined.
    6. 6
      Pour half of the pumpkin cake batter into the bundt pan.
    7. 7
      Sprinkle the cranberries over the cake batter.
    8. 8
      Mix the cocoa powder, sugar, and flour. Then add in the water and vanilla and stir until smooth.
    9. 9
      Pour the chocolate fudge mixture over the cranberries. If desired, place a knife through the cake to marble it.
    10. 10
      Pour the rest of the pumpkin cake batter over the chocolate layer.
    11. 11
      Bake for about 50 minutes, or until a toothpick comes out clean.
    12. 12
      Optional: After the cake cools, make a glaze by combining confectioner's sugar, brown sugar, cinnamon, and a little bit of water and/or maple syrup.

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    Ratings & Reviews:

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    Nutritional Facts for Pumpkin Fudge Swirl Bundt With Cranberries (Vegan)

    Serving Size: 1 (117 g)

    Servings Per Recipe: 16

    Amount Per Serving
    % Daily Value
    Calories 446.0
     
    Calories from Fat 218
    49%
    Total Fat 24.3 g
    37%
    Saturated Fat 3.2 g
    16%
    Cholesterol 0.0 mg
    0%
    Sodium 202.7 mg
    8%
    Total Carbohydrate 56.0 g
    18%
    Dietary Fiber 1.6 g
    6%
    Sugars 34.0 g
    136%
    Protein 2.9 g
    5%

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