Chocolate Bundt Cake

Vegan Chocolate Cake with Cashew Sauce

Have you every made a Bundt cake? I certainly did not until this day (I did have a first failure but not counting it) Why? simply because I was a little intimidated by those gorgeous bundt cakes I’ve seen out there and I thought well what if I can’t even get the batter right because ever since I started baking vegan I’ve had so so many failures with basic cakes and breads but at the end it is so gratifying to know I’ve donated with a small change into this crazy food world.

I definitely did quite a search and reading before heading into bundt cakes; my very first one had so many air pockets, it slightly stuck to the mold and it wasn’t fully cooked! but we still ate it by toasting each slice before eating so we didn’t waste one bit of it after thawing out of the freezer. Bundt pans are intimidating I get it but the truth is it all comes to the proper oiling of the mold and well some tasty batter. When it comes to greasing the mold, I’ve heard and seen many different techniques and did read a few suggesting to opt out of melted butter since the milk solidifies and just adds more fat to the cake; however, I have seen very successful bundt cakes brushed with semi-soft butter which makes a lot more sense since the milk solids are already solidified; I personally sprayed then brushed my mold with oil right before pouring the batter because keep in mind if you prepare your mold way ahead of time, by gravity all the brushed oil will start going to the bottom and we will end with non-greased areas and a soapy greasy top of the cake,

Simply chocolate because I love chocolate cake, among many others of course, but also because there is nothing better to enjoy a big slice of cake with a hot cup of tea on a cold winter day also not to mention how ridiculous photogenic it is; my favourite part is also that it is refined sugar free, not that I count calories but it is good to know for my friends out there with certain restrictions.

Chocolate Bundt Cake

Vegan

Makes: 12 servings

Prep time: 15 mins

Cook time: 57 mins

Ingredients:

• 3 cup flour
• 3 tsp baking soda
• 1/2 tsp salt
• 1 cup brown sugar, packed
• 2 tsp cinnamon
• 1/2 cup cacao powder, sifted
• 1/2 cup + 2 Tbsp vegetable oil
• 3/4 cup + 2 Tbsp milk (almond)
• 3 tsp vinegar
• 3 tsp vanilla extract
• 3/4 cup maple syrup, room temperature
SAUCE
• 1/4 cup cashews, soaked overnight
• 1/4 cup agave
• 1/2 tsp cinnamon
• 1/8 tsp all spice, freshly ground preferred
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• pinch of coarse salt to sprinkle on finished cake

Instructions:

1. Preheat your oven at 350F and do *not* prepare your pan yet (read the why on the blog); I used a 10 cup Bundt pan but this recipe can also be cut in half and baked on a regular 8 inch mold, properly buttered and with parchment paper
2. Combine milk and vinegar and let rest for a couple of minutes; in a bowl mix all dry ingredients, add the rest of wet ingredients into the milk mixture. With an electric mixer, slowly pour wet ingredients over dry and mix well until completely combined
3. Now is time to oil your bundt pan preferably with a brush so you don’t miss any tiny corner; slowly pour batter by parts and snapping the mold against counter in each pour so we avoid as much as possible air pockets
4. Bake for 57 minutes, let rest in pan 10-15 minutes; if the cake’s bottom (the side exposed during baking) is very domed you can use a knife to even out and have a flat bottom. Unmold and let cool for a few more minutes
5. For the frosting simply blend all ingredients together until smooth and pour before serving, add a little sprinkles of coarse sea salt to blend all that amazing sweetness. Enjoy!