Vegan Bundt Cake
I always wanted to make a bundt cake but never did until I became vegan. So I decided to try making a small bundt cake to start out & it turned out really well. The cake was moist but had a nice firm outer layer perfect for glazing or just powdered sugar. This recipe was made for a 10 cup size bundt pan but the ingredients can be doubled for a 12 cup pan. All ingredients are optional; you can add (eg. raisins, walnuts, cranberries) or substitute any ingredient. Have fun with it & make it your own !
2 1/4 cup all purpose white flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt (I used sea salt)
2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ginger
1 tbsp poppy seeds
1/3 cup oil (I used organic coconut oil that I melted to form a liquid)
1 1/4 cup sugar (I used organic light brown sugar)
1/4 cup plant based milk (I used organic coconut milk)
1 tsp apple cider vinegar
1 cup pumpkin purée
Mix all ingredients together & spread evenly in a bundt pan that is lightly oiled (I used a nonstick pan so no oil was needed). Bake at 325 degrees for about 40 minutes. Do a toothpick or fork test to make sure it’s done.
***disclaimer: I am a self taught cook & this is my second cooking video on YouTube***
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