Candle Cafe West’s Pumpkin Bundt Cake

My friend Joy, owner of the amazing trio of Candle restaurants in New York City, challenged my friend Kim, the Vegan Baking Mama, and me to make her Pumpkin Bundt Cake that was featured in this month’s Organic Spa magazine.

It looks great and it tastes great…I snuck a piece from the bottom! I am bringing it to our Thanksgiving Day party today.

2 cups all purpose unbleached flour
1 1/2 tablespoons baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon nutmeg
1 pinch salt (about 1/8 teaspoon)
1 cup Florida crystals (unrefined sugar, vegan)
1 cup safflower oil
3 cups soy milk
1 teaspoon apple cider vinegar
1/2 cup pumpkin puree

Preheat the oven to 350. Lightly grease a 12″ bundt cake pan with safflower oil.

Sift the flour, baking powder, baking soda, cinnamon, nutmeg, and salt into a big mixing bowl. Add the sugar and mix with a fork.

In another bowl, whisk together the safflower oil, soy milk, apple cider vinegar, and pumpkin puree.

Combine the wet and dry and mix well with a hand mixer until smooth.

Bake for 1 hour (the recipe said 40 to 45 minutes) or until you can insert a toothpick and it comes out clean.

Cool for at least 10 minutes and then remove from the pan.


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