Happy Bundt Day

Tunnel ‘o’ Fudge
OK, my lifewife told me about National Bundt Cake Day and asked me if I knew where the bundt cake pan was. I looked everywhere and discovered that it had been pan-knapped. A fruitful search discovered that it had been repainted and was being held ransom at my local target for 9.99. These crooks won’t give me a moments rest. With great power comes great responsibility, blah, blah, etc.
This is modified from the Golden Vanilla Cupcakes recipe in Vegan Cupcakes Take Over The World.
2 C soy milk
2 t apple cider vinegar
2 1/2 C whole wheat flour
3/4 C white sugar
3/4 C brown sugar
4 T potato starch
1 1/2 t baking powder
1 t baking soda
1/2 t salt
1/3 C canola oil
1/3 C applesauce
4 t vanilla extract
1/2 t almond extract
1/2 cups cocoa powder
Mix the soy milk and the apple cider vinegar together and set aside to curdle.
Place the oil, applesauce, sugars, and extracts, and the soy milk mixture in a large mixing bowl. Mix well. Add the flour, potato starch, baking powder, baking soda, and salt. Mix until there are no lumps. In a small bowl put 1 C of the batter along with the cocoa powder and mix until smooth. This will be pretty thick so you could add a bit of water if you need moisture to mix well. Pour 2/3 of the cake batter into a greased bundt cake pan. Spoon the cocoa powdered batter into the pan on top of the batter. Carefully, don’t get close to the edge. Pour the rest of the batter on top of the fudgy part. Again, keep the fudgy center in the center, it’s worth the effort.
Bake at 350F oven for approx 45-50 minutes. The toothpick method should work, but the cake is done when it springs back slightly.
I’m posting this before I’ve even tried it, yeah I’m that confident, post a comment with your success.

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2 responses

  1. Pingback: Happy Bundt Day! « So Many Books

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