Pumpkin Bundt Cake

Name: Pumpkin Bundt Cake
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 5
Cuisine: Global
Ingredients: 118 milliliters organic raw agave nectar or 1 cup organic brown sugar; 2 Tbsps tapioca or arrowroot starch; 2 teaspoons Baking Powder; 1 teaspoon Baking Soda; 2 teaspoons bourbon vanilla extract; 158 milliliters organic buckwheat flour; 1 teaspoon Cinnamon; 158 milliliters Raisinsor dried cranberries, if you prefer; 5 servings ener-G egg replacer for 2 eggs- or 2 large organic happy huevos; 79 milliliters light olive oil; 2 Tbsps Maple Syrup; 118 milliliters hemp milk or non-dairy milk- as needed; 397 grams cooked pumpkin; 1 teaspoon McCormick Pumpkin Pie Spice (ginger, nutmeg and allspice); 79 milliliters quinoa flour; 1 teaspoons sea salt; 158 milliliters millet or sorghum flour; 1 Scant Xanthan Gum

Watching your figure? This gluten free and vegetarian recipe has 424 calories, 6g of protein, and 17g of fat per serving. This recipe covers 17% of your daily requirements of vitamins and minerals. This recipe serves 5. A mixture of raisinsor cranberries, olive oil, cinnamon, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes roughly 1 hour.