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Pumpkin Pecan Bundt Cake with Chocolate Maple Drizzle
VANILLA AND BEAN17Ingredients
85Minutes
380Calories
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Ingredients
US|METRIC
14 SERVINGS
- 1/2 cup full fat coconut milk (from a can, leftovers can be frozen)
- 3 Tbsp. maple syrup
- 3 Tbsp. unsweetened cocoa powder (dutch process, I use Rodelle)
- 1 3/4 cups all purpose flour
- 2 Tbsp. corn starch
- 1 Tbsp. unsweetened cocoa powder (dutch process, I use Rodelle)
- 1 1/2 tsp. baking soda
- 1 tsp. baking powder
- 2 1/4 tsp. canela (ground)
- 1 tsp. nutmeg (ground)
- 3/4 tsp. fine sea salt
- 1 1/4 cups dark brown sugar (packed)
- 3/4 cup coconut oil (virgin, unrefined - melted and warm to the touch)
- 1 cup apple sauce (Unsweetened, room temperature)
- 1 3/4 cups pumpkin puree (room temperature, see note* not pumpkin pie)
- 2 tsp. vanilla extract (or vanilla bean paste)
- 1 cup pecan (Pieces chopped into small bits)
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NutritionView More
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380Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories380Calories from Fat200 |
| % DAILY VALUE |
| Total Fat22g34% |
| Saturated Fat13g65% |
| Trans Fat |
| Cholesterol |
| Sodium400mg17% |
| Potassium230mg7% |
| Protein3g |
| Calories from Fat200 |
| % DAILY VALUE |
| Total Carbohydrate46g15% |
| Dietary Fiber4g16% |
| Sugars27g |
| Vitamin A100% |
| Vitamin C4% |
| Calcium8% |
| Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Notes
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