Sweet spiced pumpkin baked into a delightful bundt cake!
Prep Time:10 mins
Cook Time:60 mins
Total Time:1 hour 10 mins
1 1/2 cup granulated sugar to cane juice crystals
1 cup brown sugar
1 can pumpkin puree (15 oz)
3/4 cup coconut or vegetable oil (either works equally well)
1 cup almond milk (plus 3-6 tablespoons, if needed)
1 tsp vanilla extract
3 Tbs cornstarch
1 tsp ground cinnamon
1 tsp ground cloves
1 tsp ground nutmeg
1/2 tsp salt
2 cups whole wheat flour
1 1/4 cup unbleached white flour
2 1/2 Tbs aluminum-free baking powder (Rumford works great!)
1/4 cup vegan cream cheese
1/2 cup confectioner’s sugar
Preheat oven to 350 degrees F.
Whisk together sugars, pumpkin puree, oil, almond milk, and vanilla in a large mixing bowl.
Add cinnamon, cloves, nutmeg, and salt to above mixing bowl and stir together.
Carefully measure flours (scoop and scrape off top of measuring cup with knife without shaking cup to redistribute flour) and add to mixing bowl along with baking powder.
Whisk everything quickly together. If flours are measured properly, you shouldn’t need any extra almond milk to add moisture to your batter. But, if your batter looks more like bread dough than batter, you may need to add a few extra tablespoons of almond milk.
Pour batter into oiled bundt pan. I use a flour infused oil spray to prepare my bundt pan.
Bake at 350 degrees F for 60 minutes on middle or top oven rack.
Remove from oven, allowing cake to cool for 3-5 minutes before turning over onto cake plate or cooling rack.
Whisk together vegan cream cheese and confectioners’ sugar in a small bowl. When cake has completely cooled to room temperature, drizzle frosting over cake, and serve.
Keep cake covered, and it should stay perfectly delicious for about 3 days at room temperature, or 1 week refrigerated.