Today has found me sifting through old Yoga Journal magazines that a friend of mine brought me after they'd been discarded from the library. Good stuff... But what's even better than reading up on yogic philosophy? The Vegan Chocolate Bundt Cake found on page 37 of the December 2009 edition. The cake was adapted from Veganomicon by Isa Chandra Moskowitz and Terry Hope Romero (which I'm now going to have to buy) and, in addition to being fun to make with a lot of things I had lying around, it is FREAKING DELICIOUS! I cut it into small slices (24 per cake) and they come in at around 135 calories per piece. Yummy Yummy Yummy!!! This may very well be my new "standard" chocolate cake recipe!
Vegan Chocolate Bundt Cake (24 svgs=135c each)
1.75c freshly brewed coffee
2/3c Dutch cocoa
1.5c granulated sugar
1/3c oil (I used corn)
1/3c applesauce (I used a 4oz snack cup of unsweetened)
2tsp vanilla extract & 1tsp almond extract (I used 1tbsp vanilla)
2c whole wheat or white A.P. flour (I used 1c each of WW and white)
1tsp baking soda
1.5tsp baking powder
2tsp confectioners sugar
Preheat oven to 325 and grease a bundt pan.
Melt the chocolate into the hot coffee and whisk to combine well.
Whisk together the sugar, oil, applesauce, cornstarch, and vanilla (or vanilla/almond). When combined well, add the chocolate coffee and whisk well to combine.
(This is where my recipe will differ from the original). Mix together the flour, baking soda, baking powder, and salt. Add the wet ingredients and blend on medium low until well combined, about 2 minutes.
Pour the mixture into the prepared pan and bake for 45-55min. (I cooked for 55min.)
Cool for 20min in the pan, then flip and sprinkle the powdered sugar over the top.
If you can wait to eat it, great. If not, slice a piece and eat that bad boy while it is still warm!!!
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