<a href="http://3.bp.blogspot.com/_0mNacsCO8PI/Sw6s9ROFsJI/AAAAAAAAADE/YHfral0cMOY/s1600/vegan+pumpkin+bundt+005.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 213px;" src="http://3.bp.blogspot.com/_0mNacsCO8PI/Sw6s9ROFsJI/AAAAAAAAADE/YHfral0cMOY/s320/vegan+pumpkin+bundt+005.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5408450371113037970" /></a><br />Until recently, I was a skeptic about vegan pastries. Really, how could a cake made without eggs, butter, cream, etc actually taste good? This recipe convinced me that some vegan goods are not only edible, but they are better than full fat carnivorous versions! Moist and light, this cake works well for breakfast as well as dessert. Either way, it's great with a cup of coffee. Look for ingredients like date sugar and barley flour at a health foods store. If you can't find date sugar, substitute maple syrup. You may use canned pumpkin (just choose the unseasoned, plain variety), but I prefer to roast my own. I recommend a combination of squash and sweet potato. Roast them in a 325 degree oven for about an hour, or until they are very soft. Set them aside to cool, remove the skins, and puree in a food processor. Don't worry if you have more than the recipe calls for -- use the leftovers for dinner! <br /><br />Makes 1 - 10 inch Bundt Cake<br /><br />Oil for greasing the pan<br />Flour for dusting the pan<br />1 1/2 cups pecans<br />3/4 cup golden raisins<br />1 1/2 cups pumpkin or sweet potato puree<br />1/2 cup canola oil<br />1/2 cup maple syrup<br />1 1/2 cups soymilk<br />2 teaspoons apple cider vinegar<br />4 teaspoons vanilla extract<br />1/2 cup date sugar<br />3 1/2 cups barley flour<br />2 teaspoons baking soda<br />2 teaspoons baking powder<br />4 teaspoons ground cinnamon<br />2 teaspoons ground ginger<br />1 teaspoon ground allspice<br />3/4 teaspoon ground cloves<br />1/4 teaspoon grated nutmeg<br />1 teaspoon salt<br /><br />1. Set the oven at 350 degrees. Oil the bundt pan and dust lightly with flour.<br />2. Place pecans on a baking sheet. Toast for 10 minutes. Cool completely, and chop roughly.<br />3. Cover raisins with boiling water. Let soak for 25 minutes. Drain and set aside.<br />4. In a bowl, whisk together pumpkin, oil, syrup, soymilk, vinegar, and vanilla.<br />5. In a large bowl, use a clean whisk to mix date sugar, flour, baking soda, baking powder, spices, and salt. (If you whisk well, you do not have to sift the dry items.)<br />6. Using a rubber spatula, fold the pumpkin mixture into the dry ingredients. When the dry ingredients are halfway incorporated, add the raisins and the chopped pecans. Continue folding just until the mixture comes together. Do not overmix.<br />7. Pour batter into prepared pan. Smooth the top with a rubber spatula.<br />8. 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.<br />9. Cool in the pan for 15 minutes.<br />10. Invert the cake onto a wire rack. Continue cooling. Transfer to a plate, and dust with powdered sugar. Serve warm or at room temperature.