Chocolate Pumpkin Bundt Cake
Created by missmanda on December 11, 2012
- Servings: 12
- Prep Time: 15m
- Cook Time: 45m
- Recipe #7611
Ingredients
- 1 cup almond milk
- 1 tablespoon lemon juice or cider vinegar
- 2 cups whole wheat flour
- 1/2 cup dark or regular unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 1/4 cups Splenda (may use sugar)
- 2 tablespoons honey
- 1/2 cup applesauce
- 2 teaspoons vanilla extract
- 1 (15 ounce) can pumpkin puree
How to Make
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Step 1: Spray a bundt pan with cooking spray and dust with flour or cocoa powder. Preheat oven to 350 degrees.
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Step 2: Stir lemon juice or vinegar into almond milk and let sit for 5 minutes.
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Step 3: Stir dry ingredients together in a large bowl, then stir wet ingredients together in a smaller bowl.
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Step 4: Stir wet ingredients into dry ingredients, mixing with a rubber or wooden spoon just until no dry is visible.
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Step 5: Pour into prepared pan and bake for 43-45 minutes.
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Step 6: Cool and frost if desired.
Nutritional Facts
- 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