Chocolate Pumpkin Bundt Cake

12
Servings
10m
Prep Time
44m
Cook Time
54m
Ready In


"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 recipe yields 12 servings
OK

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 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 & Variations


  • Bundt pan

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