Vegan Pumpkin Bundt Cake

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• 1 1/4 cups whole wheat flour
• 1 cup all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 1/2 teaspoons cinnamon
• 1 teaspoon allspice
• 1/2 teaspoon salt
• 1 1/4 cups canned pumpkin (not pie filling)
• 2 1/2 teaspoons lemon juice or 2 1/2 teaspoons vinegar
• 3/4 cup soymilk
• 1 teaspoon vanilla
• 1 cup unsalted butter, softened
• 1 1/4 cups granulated sugar
• 3 tablespoons ener-g egg substitute

Recipe

• 1 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.
• 2 combine all ingredients from flour through salt in a bowl. in a second bowl, whisk together pumpkin, buttermilk mixture, and vanilla.
• 3 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.
• 4 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.
• 5 cool in the pan for 15 minutes before inverting over a cookie rack to cool further.