Vegan Pumpkin Bundt Cake

• oil for greasing the pan
• flour for dusting the pan
• 1 1/2 cups pecans
• 3/4 cup golden raisins
• 1 1/2 cups pumpkin puree
• 1/2 cup canola oil
• 1/2 cup maple syrup
• 1 1/2 cups soymilk
• 2 teaspoons apple cider vinegar
• 4 teaspoons vanilla extract
• 1/2 cup date sugar
• 3 1/2 cups barley flour
• 2 teaspoons baking soda
• 2 teaspoons baking powder
• 4 teaspoons ground cinnamon
• 2 teaspoons ground ginger
• 1 teaspoon ground allspice
• 3/4 teaspoon ground cloves
• 1/4 teaspoon grated nutmeg
• 1 teaspoon salt

1. Set the oven at 350 degrees.
2. Oil the bundt pan and dust lightly with flour.
3. Place pecans on a baking sheet, and toast for 10 minutes. Cool completely, and chop roughly.
4. Cover raisins with boiling water, and let soak for 25 minutes. Drain and set aside.
5. In a bowl, whisk together pumpkin, oil, syrup, soymilk, vinegar, and vanilla.
6. In a large bowl, use a clean whisk to mix date sugar, flour, baking soda, baking powder, spices, and salt.
7. Using a rubber spatula, fold the pumpkin mixture into the dry ingredients.
8. When the dry ingredients are halfway incorporated, add the raisins and the chopped pecans.
9. Continue folding just until the mixture comes together; do not overmix.
10. Pour batter into prepared pan.
11. Smooth the top with a rubber spatula.
12. Bake for 45 minutes, rotating the cake from front to back after 20 minutes, or until a toothpick inserted into the center comes out clean.
13. Cool in the pan for 15 minutes.
14. Invert the cake onto a wire rack, and continue cooling.
15. Transfer to a plate, and dust with powdered sugar.
16. Serve warm or at room temperature.

oil, flour, pecans, golden raisins, pumpkin puree, canola oil, maple syrup, soymilk, apple cider vinegar, vanilla, date sugar, barley flour, baking soda, baking powder, ground cinnamon, ground ginger, ground allspice, ground cloves, nutmeg, salt

Taken from www.yummly.com/recipe/Vegan-Pumpkin-Bundt-Cake-1675906 (may not work)