From the kitchen
Pumpkin Spiced Bundt Cake
The starches in oat milk help bind the crumb without eggs, giving this bundt cake real structure despite being fully plant-based.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Oat Milk Edition
Ingredients
- 1 cup Oat Milk
- 1.5 cups Pumpkin Purée
- 1 cup Brown Sugar
- 1/2 cup Neutral Oil
- 2.5 cups All-Purpose Flour
- 2 tsp Baking Powder
- 2 tsp Pumpkin Pie Spice
Method
- Preheat oven to 350°F (175°C) and grease a bundt pan thoroughly.
- Whisk together the pumpkin purée, brown sugar, oil, and oat milk until smooth.
- In a separate bowl, whisk the flour, baking powder, and pumpkin pie spice.
- Fold the dry ingredients into the wet mixture until just combined.
- Pour into the prepared pan and bake for 50 to 55 minutes until a tester comes out clean.
Kitchen note
Grease the bundt pan more thoroughly than you think you need to. Oat milk batters are slightly stickier than dairy-based ones and are more prone to catching in the pan's grooves.
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