I made this bundt cake part whole-wheat and the rich goodness of the pumpkin added in it could pass for health food. Well, almost. I ground up the chai spices myself simply because the flavor is much better than you’d get out of anything bottled or jarred and bought off a store shelf. But if you absolutely don’t want to grind up your own spices– or don’t have a hardy spice blender or coffee grinder to do the job– go ahead and use the storebought ones. I just serve this with a dusting of powdered sugar, but you could serve this with whipped vegan cream or some vanilla ice cream.

Chai-Spiced Pumpkin Bundt Cake [Vegan]

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Calories

145

Serves

20 slices

Ingredients

  • 2 cups whole-wheat flour
  • 2 cups all-purpose flour
  • 2 tsp ground cinnamon
  • 1 tsp ground cloves
  • 1 tsp ground green cardamom
  • 1 tsp ground ginger
  • 1/2 tsp ground nutmeg
  • 4 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 cups almond milk mixed with 1 tsp vinegar. Set aside to curdle for a couple of minutes.
  • 1/2 cup canola or other vegetable oil
  • 2 1/2 cups brown sugar
  • 1/4 cup flax meal
  • 2 tsp pure vanilla extract
  • 1 1/2 cups pumpkin puree

Preparation

  1. In a large bowl, whisk the flours, spices, baking powder, baking soda, and salt. Set aside.
  2. In the bowl of a stand mixer, or with a hand mixer, beat the sugar and the oil for a minute. Then add 1/2 cup of the almond milk, vanilla extract, and flax meal and continue to beat for another two minutes until the mixture is quite fluffy.
  3. Add the flour and the almond milk to the sugar mixture in three batches, alternating and beating for 20 seconds after each addition. Scrape down the sides and the bottom of the bowl with a spatula frequently to ensure everything is well-mixed.
  4. Finally add the pumpkin puree and mix for 20 seconds.
  5. Scrape the batter into an oiled and floured bundt pan.
  6. Bake in a preheated oven set at 350 degrees Fahrenheit for 1 hour and 5 minutes or until a toothpick inserted in the center of the bundt cake comes out clean or with a few crumbs sticking to it.
  7. Set on a rack to cool for 30 minutes, then unmold and continue cooling the cake on a rack.

Nutritional Information

Per Slice: Calories: 145 | Carbs: 20 g | Fat: 7 g | Protein: 3 g | Sodium: 10 mg | Sugar: 1 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


Comments

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  1. I just made this today for a morning meeting. It is delicious. I used all organic ingredients. Everyone loved it. Will be making it around the holidays. Very yummy indeed.

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