Vegan Pumpkin Bundt Cake

Spread the pecans on a baking sheet and toast them in the oven for 10 minutes. Once toasted, allow them to cool completely before chopping them roughly.

Ingredients

120 mL of Pecans

15 mL of Baking Soda

15 mL of Baking Powder

Equipment

Baking Sheet

Place the raisins in a bowl and cover them with boiling water. Let them soak for 25 minutes, then drain thoroughly.

Ingredients

120 mL of Raisins

120 mL of Boiling Water

Equipment

Bowl

In a mixing bowl, whisk together the pumpkin, cooking oil, sugar, soy milk, white vinegar, and vanilla.

Ingredients

120 mL of Cooking Oil

240 mL of Pumpkin

240 mL of Sugar

60 mL of Soy Milk

5 mL of White Vinegar

5 mL of Vanilla

30 mL of Powdered Sugar

Equipment

Whisk

Mixing Bowl

Bowl

In a separate large bowl, combine the all purpose flour, baking soda, baking powder, spice blend, and salt.

Ingredients

475 mL of All Purpose Flour

5 mL of Baking Soda

5 mL of Baking Powder

15 mL of Spice Blend

2½ mL of Salt

Equipment

Mixing Bowl

Bowl

Fold the pumpkin mixture into the dry ingredients using a rubber spatula. Once halfway incorporated, stir in the soaked raisins and chopped pecans.

Ingredients

30 mL of Pecans

15 mL of Raisins

15 mL of Pumpkin

Pour the batter into the prepared bundt pan and smooth the surface. Bake for 45 minutes, rotating the pan halfway through, until a toothpick comes out clean.

Equipment

Bundt Pan

Toothpicks

Cool the cake in the pan for 15 minutes, then invert it onto a wire rack to cool completely. Dust with powdered sugar before serving.

Ingredients

15 mL of Baking Powder

30 mL of Sugar

30 mL of Powdered Sugar

Equipment

Wire Rack