This Vegan Pumpkin Bundt Cake is fluffy, airy and so moist. It’s also unbelievably aromatic and made with easy pantry ingredients so anyone can make. It’s the perfect vegan dessert for fall and thanksgiving.
Course: cake, Dessert, vegan cake
Keyword: cake, pumpkin cake, vegan cake
2CupsSelf Rising Flour
First thing first, Preheat the oven at 350F and prep the Bundt pan.
Add coconut cream and lemon juice in a large bowl and mix, let it curdle a bit. Next, add Oil and vanilla essence and mix well.
Add sugar into the wet ingredients and mix until well combined. Once all smooth, add all other dry ingredients, Self-rising flour, cinnamon powder, and salt. Mix until all well combined and smooth. Make sure there are no lumps.
Once all batter ingredients are well combined, fold in pumpkin puree with a silicon spatula. And transfer the batter to the bundt pan.
Bake the cake at 350F for around 40-45 minutes in a preheated oven. Insert a toothpick into the center of the pan. If it comes out dry cake is all done. Remove from the oven and place on a wire rack to cool.
Turn over the cake pan on a wire rack or a plate and slightly tap the pan from the bottom. The cake will come out smoothly because of the prep we’ve done with the pan. Slice and serve.
Prepare the Caramel Sauce:
In a saucepan heat a cup of sugar on medium heat. Keep on stirring continuously. Once all sugar is melted and slightly darkens in color add coconut cream and soy milk into the pan stirring vigorously. Once everything is smooth and in a thick constancy remove from the heat and let it cool completely.
Pour the caramel sauce over the cake (make sure your cake and sauce both are not hot or even warm, otherwise it will make the cake soggy). Sprinkle some walnut or any nuts of your choice on top. This is completely optional and you can leave the nuts part if you want.
To get a perfect Bundt cake always choose a pan with a non-stick coating, which allows a cake to come out perfectly clean. Always prep your pan before adding the cake batter.
To prep the pan first grease, it using a pastry brush with some vegetable shortening or Oil. Make sure your pastry brush gets into the all details of the pan.
Next, sprinkle some flour in the pan, and move the pan in a circular motion in order to distribute the flour evenly through the pan.
Flip the pan and tap on the bottom to dust of the extra flour.
Make sure you are greasing and flouring the middle tube part also.
These extra steps will ensure easy removal of cake from the pan, with breaking.
Vegan Pumpkin Bundt Cake By Hawwa | https://www.getsetvegan.com/vegan-pumpkin-bundt-cake/