Chocolate Pumpkin Bundt Cake
Recipe: #8828
April 01, 2013
Categories: Desserts, Cakes, Tube/Bundt, Snacks, Pumpkin, Baby Shower, Birthday, Brunch, Christmas, Easter, Fathers Day, Game/Sports Day, July 4th, Labor Day, Mothers Day, Sunday Dinner, Thanksgiving, Oven Bake Heart Healthy, High Fiber, Low Calorie, Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Vegan, Vegetarian, more
"This vegan chocolate cake is every bit as rich as the ordinary kind, but much lower in fat and calories. We like it as is, but you could also put a glaze or a frosting on it. I found it on about.com while looking for dairy-free recipes (dairyfreecooking.about.com/od/cakes/r/Vegan-Chocolate-Pumpkin-Bundt-Cake.htm)."
Original is 12 servings
Ingredients
Nutritional
- Serving Size: 1 (81.3 g)
- Calories 198.3
- Total Fat - 4.6 g
- Saturated Fat - 1.1 g
- Cholesterol - 9.2 mg
- Sodium - 360.1 mg
- Total Carbohydrate - 37.5 g
- Dietary Fiber - 4.4 g
- Sugars - 13.3 g
- Protein - 5 g
- Calcium - 63.1 mg
- Iron - 2.5 mg
- Vitamin C - 4.5 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Stir lemon juice into almond milk and allow to sit for 5 minutes.
Step 2
Preheat oven to 350 degrees.
Step 3
Stir dry ingredients together in a large bowl, and wet ingredients together in a smaller bowl.
Step 4
Stir wet ingredients into dry, mixing just until no dry is showing.
Step 5
Pour in a greased bundt pan and bake for 44 minutes.
Tips
- Bundt pan
0 Reviews
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