Pumpkin Fudge Swirl Bundt With Cranberries (vegan)

Total Time: 1 hr 5 mins Preparation Time: 15 mins Cook Time: 50 mins

Ingredients

• 2 cups light brown sugar
• 1 3/4 cups vegetable oil
• 1 (15 ounce) can unsweetened pumpkin puree
• 2 1/2 teaspoons vanilla extract
• 3 cups flour
• 2 teaspoons baking soda
• 1/4 teaspoon salt
• 3 teaspoons cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon vinegar
• 3/4 cup dried sweetened cranberries
• 2 tablespoons unsweetened cocoa powder
• 4 tablespoons sugar
• 2 tablespoons flour
• 1/4 cup water
• 1/2 teaspoon vanilla extract

Recipe

• 1 preheat oven to 350 degrees.
• 2 grease and flour a 12-cup bundt pan.
• 3 mix together the vegetable oil, pumpkin, vanilla, and vinegar.
• 4 in a separate bowl, mix together the brown sugar, flour, baking soda, salt, cinnamon, and nutmeg.
• 5 fold the pumpkin mixture into the dry ingredients. mix until combined.
• 6 pour half of the pumpkin cake batter into the bundt pan.
• 7 sprinkle the cranberries over the cake batter.
• 8 mix the cocoa powder, sugar, and flour. then add in the water and vanilla and stir until smooth.
• 9 pour the chocolate fudge mixture over the cranberries. if desired, place a knife through the cake to marble it.
• 10 pour the rest of the pumpkin cake batter over the chocolate layer.
• 11 bake for about 50 minutes, or until a toothpick comes out clean.
• 12 optional: after the cake cools, make a glaze by combining confectioner's sugar, brown sugar, cinnamon, and a little bit of water and/or maple syrup.