Chocolate Pumpkin Bundt Cake
Recipe: #7611
December 11, 2012
Categories: Heart Healthy, Low Calorie, Low Cholesterol, Low Fat, No Eggs Vegan, more
"This is an adaptation of a cake from Dairy Free Cooking on About.com that used oil in the recipe. Since I tend to cook oil-free, I substituted applesauce instead. The cake came out chocolatey and sooo moist. Also, it is dairy-free and egg-free, but you'd never know it. If made according to this recipe, each slice has about 100 calories. Not bad for chocolate cake! "
Original is 12 servings
Ingredients
Nutritional
- Serving Size: 1 (94.9 g)
- Calories 351.6
- Total Fat - 23.4 g
- Saturated Fat - 2.7 g
- Cholesterol - 9.2 mg
- Sodium - 248.5 mg
- Total Carbohydrate - 34.3 g
- Dietary Fiber - 4.1 g
- Sugars - 9.9 g
- Protein - 4.8 g
- Calcium - 61.9 mg
- Iron - 1.6 mg
- Vitamin C - 0.2 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Spray a bundt pan with cooking spray and dust with flour or cocoa powder. Preheat oven to 350 degrees.
Step 2
Stir lemon juice or vinegar into almond milk and let sit for 5 minutes.
Step 3
Stir dry ingredients together in a large bowl, then stir wet ingredients together in a smaller bowl.
Step 4
Stir wet ingredients into dry ingredients, mixing with a rubber or wooden spoon just until no dry is visible.
Step 5
Pour into prepared pan and bake for 43-45 minutes.
Step 6
Cool and frost if desired.
Tips
No special items needed.
0 Reviews
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