Vegan Pumpkin Bundt Cake

Vegetarian
Vegan
Dairy Free
Health score
12%
Vegan Pumpkin Bundt Cake
105 min.
18
245kcal
93.68%sweetness
6.51%saltiness
8.07%sourness
6.92%bitterness
0%savoriness
100%fattiness
0%spiciness

Ingredients

  • teaspoons apple cider vinegar 
  • teaspoons double-acting baking powder 
  • teaspoons baking soda 
  • 3.5 cups barley flour 
  • 0.5 cup canola oil 
  • 0.5 cup coconut sugar 
  • 0.8 cup golden raisins 
  • teaspoon ground allspice 
  • teaspoons ground cinnamon 
  • 0.8 teaspoon ground cloves 
  • teaspoons ground ginger 
  • 0.5 cup maple syrup 
  • 0.3 teaspoon nutmeg grated
  • 1.5 cups pecans 
  • 1.5 cups pumpkin puree 
  • teaspoon salt 
  • 1.5 cups soymilk 
  • teaspoons vanilla extract 

Equipment

  • bowl
  • frying pan
  • baking sheet
  • oven
  • whisk
  • wire rack
  • toothpicks
  • spatula
  • kugelhopf pan

Directions

  1. Set the oven at 350 degrees.Oil the bundt pan and dust lightly with flour.
  2. Place pecans on a baking sheet, and toast for 10 minutes. Cool completely, and chop roughly.Cover raisins with boiling water, and let soak for 25 minutes.
  3. Drain and set aside.In a bowl, whisk together pumpkin, oil, syrup, soymilk, vinegar, and vanilla.In a large bowl, use a clean whisk to mix date sugar, flour, baking soda, baking powder, spices, and salt.Using a rubber spatula, fold the pumpkin mixture into the dry ingredients.When the dry ingredients are halfway incorporated, add the raisins and the chopped pecans.Continue folding just until the mixture comes together; do not overmix.
  4. Pour batter into prepared pan.Smooth the top with a rubber spatula.
  5. Bake for 45 minutes, rotating the cake from front to back after 20 minutes, or until a toothpick inserted into the center comes out clean.Cool in the pan for 15 minutes.Invert the cake onto a wire rack, and continue cooling.
  6. Transfer to a plate, and dust with powdered sugar.
  7. Serve warm or at room temperature.

Nutrition Facts

Calories245kcal
Protein7.59%
Fat28.83%
Carbs63.58%

Properties

Glycemic Index
27.16
Glycemic Load
21.39
Inflammation Score
-9
Nutrition Score
13.373043478261%

Flavonoids

Cyanidin
0.89mg
Delphinidin
0.6mg
Catechin
0.6mg
Epigallocatechin
0.46mg
Epicatechin
0.07mg
Epigallocatechin 3-gallate
0.19mg
Kaempferol
0.16mg
Quercetin
0.14mg

Taste

Sweetness:
93.68%
Saltiness:
6.51%
Sourness:
8.07%
Bitterness:
6.92%
Savoriness:
0%
Fattiness:
100%
Spiciness:
0%

Nutrients percent of daily need

Calories:245.39kcal
12.27%
Fat:8.17g
12.57%
Saturated Fat:0.8g
4.99%
Carbohydrates:40.53g
13.51%
Net Carbohydrates:35.59g
12.94%
Sugar:13.71g
15.23%
Cholesterol:0mg
0%
Sodium:320.68mg
13.94%
Alcohol:0.31g
1.7%
Protein:4.84g
9.67%
Vitamin A:3261.5IU
65.23%
Manganese:1.13mg
56.66%
Fiber:4.94g
19.75%
Selenium:11.89µg
16.98%
Vitamin B3:2.74mg
13.68%
Copper:0.27mg
13.51%
Phosphorus:132.89mg
13.29%
Vitamin B2:0.22mg
12.97%
Vitamin B1:0.19mg
12.34%
Magnesium:47.71mg
11.93%
Vitamin B6:0.21mg
10.55%
Calcium:93.13mg
9.31%
Iron:1.63mg
9.05%
Vitamin E:1.23mg
8.23%
Potassium:266.53mg
7.62%
Zinc:1.13mg
7.56%
Vitamin K:5.55µg
5.28%
Vitamin B12:0.21µg
3.54%
Folate:13.18µg
3.29%
Vitamin C:2.62mg
3.18%
Vitamin B5:0.21mg
2.06%
Vitamin D:0.24µg
1.57%
Source:Foodista