You'll love this delicious cake that's easy to make for your special day. This super delicious plant-based bundt cake with vanilla flavor will surely brighten up your special day. It's completely dairy free, egg free and perfect for every occasion.
Pumpkin Seeds are special with many health benefits and also rich in antioxidants. Chop the seeds with knife on a cutting board and scatter them inside your greased pan.
Pastry Flour or Cake Flour can 1:1 be substituted for All Purpose Flour.
Bake with Unsweetened Applesauce to add fiber to your cake. Applesauce is also a good butter and egg substitute to keep the cake moist.
INGREDIENTS
3 1/2 cups All purpose flour
1/2 cup coconut milk
1/2 cup soy yogurt
1 cup vegan butter
6 tbsp unsweetened applesauce
2 tsp vanilla extract
1/2 - 3/4 cup organic cane sugar
3 tsp baking powder
1/2 tsp salt
3 tbsp orange juice
1/3 cup chopped pumpkin seeds
DIRECTIONS
Step 1
Preheat your oven to 350°F. Grease and flour a 9-inch bundt pan with plant-based butter. Use a sharp knife to chop about 1/3 cup of pumpkin seeds and scatter the seeds into the greased pan.
Step 2
In a medium bowl combine the dry ingredients together without the sugar and set aside. Cream together the sugar and butter with a mixer, add applesauce with the remaining wet ingredients and mix well. Add the dry ingredients mixture and mix until well combined but don't over mix. Pour batter into the prepared pan.
Step 3
Bake for 30 to 35 minutes or until toothpick inserted into the middle comes out clean. Allow cake to cool completely at room temperature before serving.
STORAGE
Wrap cake tightly in plastic wrap and keep at room temperature for up to 3 days.
Prep: 30 mins
Cook: 35 mins
Servings 14-16
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