Vegan Pumpkin Bundt Cake Food

VEGAN PUMPKIN BUNDT CAKE

Steps:

• Preheat oven to 350°F Butter & flour bundt pan (dip the corner of a paper towel in softened butter - rub all over inner surface of bundt and check to make sure it's shiny - turn on side, add 1/2 cup flour, roll around to coat, and shake out excess). Prepare buttermilk mixture by placing 2 1/2 teaspoons lemon juice or vinegar in a glass measuring cup, adding enough soymilk (~3/4 cup) in order to make a total of 3/4 cup, stir, and let stand 10 minutes.
• Combine all ingredients from flour through salt in a bowl. In a second bowl, whisk together pumpkin, buttermilk mixture, and vanilla.
• Beat softened butter and sugar at medium-high speed until pale and fluffy, about 3-5 minutes. Add the egg replacer, along with 1/2 cup water, and beat one minute. Reduce speed to low and add flour and pumpkin mixtures a little at a time, alternating each time, beginning AND ending with the flour mixture, until all mixtures are combined and the resulting batter is just smooth.
• Spoon the batter into bundt pan and shake to remove any bumps. Bake until a pick inserted in the center comes out clean, around 45-50 minutes.
• Cool in the pan for 15 minutes before inverting over a cookie rack to cool further.

VEGAN PUMPKIN CAKE

Steps:

• Preheat oven to 375°F.
• Grease an 8x8 baking pan. Line the bottom with parchment paper.
• Place sugar, oil, syrup and vanilla in a large mixing bowl. Whisk until sugar is dissolved.
• In a separate bowl, sift together the flour, spices and salt.
• In small alternating portions, add the flour mixture and pumpkin to the liquid ingredients. Begin and end with the flour mixture.
• Spread the batter into the prepared pan.
• Bake 55 minutes to an hour.