Scrumptiously Moist Vegan Pumpkin Bundt Cake Recipe
105
min
245
Calories
8g
Fats
36g
Carbs
5g
Protein
Whip up this divine Vegan Pumpkin Bundt Cake that's not only delicious, but also dairy-free and vegan-friendly. Packed with the flavors of fall, it boasts a soft, moist crumb interspersed with golden raisins and toasted pecans, all under a dusting of powdered sugar. It's the perfect comfort dessert that's easy on the wallet, with a prep time of under two hours!
Ingredients:
Step 1: Prepare the Bundt Pan
Begin your baking adventure by preheating your oven to 350°F (175°C). Take your bundt pan and lovingly coat it with a thin layer of canola oil. Then, sprinkle a scoop of all-purpose flour evenly around the interior to ensure your cake releases perfectly after baking. Not only does this step prevent sticking, but it's also like giving your cake a little hug, preparing it for the warmth of the oven.
Pro Tip: Using a pastry brush for oiling ensures an even coat.
Step 2: Toast and Soak
Spread the pecans on a baking sheet, toast them in the oven for about 10 minutes, or until they're just starting to brown and smell heavenly. This little step enhances their nutty flavor, making them the perfect crunchy companion to your cake's moist crumb. Meanwhile, invite the golden raisins to a hot water spa by covering them with boiling water. Let them soak for 25 minutes, plumping up as they absorb the water. This ensures they're juicy and tender in every bite of your cake.
Pro Tip: Keep an eye on the pecans; they go from toasted to burnt quickly!
Step 3: Mix Wet and Dry Ingredients Separately
In a bowl, whisk together the pumpkin puree, oil, maple syrup, soymilk, vinegar, and vanilla until smooth. This mixture is your cake's moist heart, ensuring each slice is perfectly tender. In another bowl, whisk together the date sugar, flour, baking soda, baking powder, spices, and salt. As the dry whispers meet the wet essence, fold them gently with a rubber spatula. Once halfway mixed, introduce the pecans and raisins into this union. This step is where the magic begins as you fold everything until just combined, taking care not to overmix and keep the cake's texture light and airy.
Pro Tip: Folding in ingredients gently ensures a lighter cake texture.
Step 4: Bake the Cake
Pour your love and the batter into the prepared bundt pan, smoothing the top with a spatula. This act of smoothing is not just for aesthetics; it also ensures an even rise and a beautifully shaped cake. Bake it in the preheated oven for 45 minutes, giving it a little turn halfway through to promote even baking. A toothpick inserted into the center will emerge clean when it's done, a telltale sign of perfect bake. Let the cake cool in the pan on a wire rack for 15 minutes, a brief rest allowing it to gather its composure before the grand unmolding.
Pro Tip: Rotating the cake ensures even baking.
Step 5: Cool and Serve
Once cooled, invert the cake onto a wire rack to cool completely. This moment of inversion is always a little thrilling — will the cake release beautifully? Spoiler: it will. Finally, dust the cake with powdered sugar, transforming it from a simple bundt to a festive centerpiece. Whether you serve it warm or at room temperature, each slice promises a moist, flavorful delight, studded with pecans and raisins, and kissed with the spices of fall. It's the perfect end to any meal, or a sweet companion to your afternoon tea.
Pro Tip: A fine mesh sieve is perfect for dusting sugar evenly.
