Perfect for a fall-time breakfast, tea-time or holiday, this moist pumpkin cake is loaded with seasonal flavor. Most bundt cake recipes call for butter, milk, and sometimes sour cream, but this 100% dairy-free version uses heart-healthy canola oil in place of the butter and coconut milk kefir in place of other dairy ingredients like milk and sour cream.
NOTE: If you live in an area near a health-food store, you can probably find Turtle Mountain's So Delicious Coconut Milk Kefir in the refrigerator section. If you in live in a place where finding "alternative" products is not easy, however, simply use a mixture of soy milk and lemon juice (1 cup soy milk and 1 T. lemon juice) instead of the kefir.
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour, 10 minutes
Yield: 1 12-cup bundt cake
- 3 cups all-purpose flour
- 2 t. baking soda
- 1 t. salt
- 2 t. ground cinnamon
- 1 t. ground ginger
- 1/2 t. nutmeg
- 3/4 cup and 2 T. canola oil
- 2 cups white granulated sugar
- 4 large eggs
- 1 1/2 cups canned pumpkin (NOT pumpkin pie filling)
- 1 t. maple extract
- 1 t. vanilla extract
- 1 cup vanilla coconut milk kefir (or, alternatively, use 1 cup soy milk mixed with 1 T. lemon juice)
- 1 1/2 cups dark dairy-free chocolate chips
- Simple Icing (recipe below)
1. Preheat the oven to 350 F. Lightly oil and flour a 12-cup bundt pan and set aside.
2. In a medium-size mixing bowl, sift together the flour, baking soda, salt, cinnamon, ginger and nutmeg until well combined. Set aside.
3. In a large mixing bowl, using an electric mixer, beat together the canola oil, sugar and eggs for about 3 minutes or until the mixture is pale yellow and smooth. Add the canned pumpkin, maple extract and vanilla extract, and beat until combined. Add the flour mixture alternately with the coconut milk kefir, beginning and ending with the flour mixture. Mix until just combined. Fold in the dairy-free chocolate chips until evenly distributed throughout.
4. Carefully pour the batter into the prepared bundt pan. Bake for 50 minutes to 1 hour, or until the cake springs back slightly when touched. Allow the cake to cool for 30 minutes on a wire cooling rack in the pan before inverting the cake onto the wire cooling rack to cool completely. Once the cake has cooled completely, ice with Simple Icing (recipe below). Serve at room temperature or cold.
1. Place the confectioners' sugar in a small-medium mixing bowl. Gradually whisk in the vanilla soy milk and lemon extract until the mixture is smooth. (Icing should be runny enough to run down the cake but not so runny that it doesn't dry white on the cake.) If mixture is too thick, add a tablespoon more of soy milk, and if it's too runny, add a tablespoon more of confectioners' sugar, etc. Once the bundt cake has cooled completely, drizzle icing over top. Allow icing to set completely before serving.