EGGLESS PUMPKIN BUNDT CAKE WITH YOGURT GLAZE (VEGAN)

Eggless Pumpkin Bundt Cake with Yogurt Glaze (Vegan) image

Provided by @MakeItYours

Number Of Ingredients 12

All purpose flour - 3 Cups
Baking soda - 2 tsp
Baking powder - 1 tsp
Ground cinnamon - 1 tsp
Ground Nutmeg - 1 tsp
Ground Cloves - 1/4 tsp
Salt - 1/2 tsp
Oil - 1 Cup (I used sunflower oil. You can also use other flavorless oil like canola)
Sugar - 2 Cups
Silk Non Dairy Yogurt (Vanilla) - 2 packs (about 1 Cup)
Pumpkin puree - 1 can (15 Oz)
Silk Non Dairy Yogurt (Vanilla) - 1 pack (about 1/2 cup)

Steps:

First add all the dry ingredients (all purpose flour, baking soda, baking powder, cinnamon, nutmeg, cloves, salt) and mix well until combined. To a large mixing bowl, add the oil, sugar, yogurt, pumpkin puree and beat using a hand whisk / blender until mixed well and fluffy. Add the dry ingredients little by little to the wet mixture and fold nicely until combined. Preheat oven to 350 F. Grease a 10' bundt cake pan with oil. Transfer the cake batter to the bundt pan. Using a spoon slightly smooth the surface and then bake in the oven for about 1 hr. Inserting a toothpick in the thickest portion of the cake should come out clean. Leave the cake to cool for about 5 mins in the pan. Then transfer it to a cooling rack and cool to room temperature. Beat the Silk Non Dairy Yogurt until light and fluffy and drizzle it over the cake. Enjoy.
- In case of using regular yogurt :- For the cake, add 1/2 cup more sugar and 1 Tbsp vanilla extract. For the glaze, you can add sugar and vanilla extract to the yogurt as per your taste.
- For the glaze, if you feel that the yogurt is thick, you can thin it out with a little water/milk.
- The Silk Non Dairy Vanilla yogurt itself is sweet, delicious and perfect for the glaze. However, If you want your glaze to be sweeter, you can add confectioner's sugar per taste.