Vegan and Dairy-Free Pumpkin Bundt Cake
- For the Cake:
- 3 cups all purpose flour
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
- ¼ tsp ground cloves
- ½ tsp salt
- 1 cup oil
- 2 cups sugar
- 2 packs (about 1 cup) Silk Non Dairy Yogurt (Vanilla)
- 1-15 oz can pumpkin puree
- For the Glaze:
- 1 pack (about ½ cup) Silk Non Dairy Yogurt (Vanilla)
- Gather your ingredients.
- Visit the original recipe post on Revi's Foodography for full preparation and baking instructions.
- Enjoy!
Recipe by SoFabFood at https://sofabfood.com/vegan-and-dairy-free-pumpkin-bundt-cake/
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