Vegan Pumpkin Bundt Cake

Ingredients

• 2 teaspoons apple cider vinegar 
• 2 teaspoons double-acting baking powder 
• 2 teaspoons baking soda 
• 3.5 cups barley flour 
• 0.5 cup canola oil 
• 0.5 cup coconut sugar 
• 0.8 cup golden raisins 
• 1 teaspoon ground allspice 
• 4 teaspoons ground cinnamon 
• 0.8 teaspoon ground cloves 
• 2 teaspoons ground ginger 
• 0.5 cup maple syrup 
• 0.3 teaspoon nutmeg grated
• 1.5 cups pecans 
• 1.5 cups pumpkin puree 
• 1 teaspoon salt 
• 1.5 cups soymilk 
• 4 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.