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.