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    You are in: Home / Recipes / Vegan Pumpkin Bundt Cake Recipe
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    Vegan Pumpkin Bundt Cake

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 5 mins

    20 mins

    45 mins

    Keee's Note:

    A really moist delicious pumpkin cake recipe I found online and adapted to be vegan. I attempted to use this in order to make the 2-bundt pumpkin-shaped cake I saw on Pinterest but my pumpkin capsized on transport - could have been because I didn't wait for the cake to totally cool first or because this cake is so dense and heavy. Either way, it tasted amazing! (Made vegan and with Pumpkin Cream Cheese Frosting)

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    Ingredients:

    Serves: 10

    Yield:

    bundt

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 350°F 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. 2
      Combine all ingredients from flour through salt in a bowl. In a second bowl, whisk together pumpkin, buttermilk mixture, and vanilla.
    3. 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. 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. 5
      Cool in the pan for 15 minutes before inverting over a cookie rack to cool further.

    Ratings & Reviews:

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    Nutritional Facts for Vegan Pumpkin Bundt Cake

    Serving Size: 1 (128 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 379.7
     
    Calories from Fat 174
    45%
    Total Fat 19.3 g
    29%
    Saturated Fat 11.8 g
    59%
    Cholesterol 48.8 mg
    16%
    Sodium 401.3 mg
    16%
    Total Carbohydrate 49.7 g
    16%
    Dietary Fiber 3.2 g
    12%
    Sugars 26.8 g
    107%
    Protein 4.4 g
    8%

    The following items or measurements are not included:

    Ener-G Egg Substitute

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