2 cups whole wheat or barley flour
1/2 cup sugar
2 tsp baking powder
1 tsp baking soda
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground allspice
1/8 tsp ground cloves
1 cup soy milk
2 Tbsp ground flaxseed mixed with 6 Tbsp water (let sit to form gel)
1 cup pumpkin purée


1. Heat oven to 350°F. Grease and flour a 6-cup Bundt pan (half size).
2. Mix dry ingredients together in a medium bowl.
3. Mix wet ingredients together in a large bowl or food processor bowl.
4. Gently turn dry ingredients into batter and stir or beat until no lumps remain.
5. Spread batter into pan(s) and bake for 40 minutes, until a toothpick inserted in center comes out clean and cake does not feel sticky when touched.
6. Cool before removing from pan.