Tuesday, May 11, 2010

Chocolate Bundt Cake (Veganomicon Cookbook)

Veganomicon cookbook (Isa Chandra & Terry Hope Romero)

I made this for Mother's day. My parents requested Enchiladas which I made with refried beans and seasoned Tempeh - it's their favorite. Only had a picture of the dessert. Isn't that the most important part of the meal anyway? A little soy ice cream on the side never hurts!

Lower-Fat Deep Chocolate Bundt Cake: Veganomicon CB (Isa Chandra & Terry Romero)

1 3/4 cups fresh brewed coffee
2/3 cup unsweetened Dutch-processed cocoa powder
1 1/2 cups granulated sugar (I used less and it was still sweet)
1/3 cup canola oil
1/3 cup applesauce
1/4 cup cornstarch
2 t. vanilla extract
1 t. almond extract
2 cups whole wheat pastry flour or all-purpose white flour
1 t. baking soda
1 1/2 t. baking powder
1/2 t. salt
2 t. confectioners' sugar

Preheat oven to 325 degrees. Lightly grease an 8 or 10 inch Bundt pan.
Bring the coffee to a simmer in a saucepan over medium heat. Once it is simmering, turn down the heat and whisk in the cocoa powder until it has dissolved. Remove from the heat and set aside to bring to room temp.

In a mixing bowl, whisk together the sugar, canola oil, applesauce, and cornstarch until sugar and cornstarch are dissolved, about 2 min. Mix in the extracts. Once the chocolate has ooled a bit, mix that in as well.

Stir in the flour, baking powder, baking soda and salt. beat until relatively smooth, about 1 minute with a hand mixer or 2 min. with a whisk.
Pour the batter into the prepared Bundt pan and bake for about 45 min, until a toothpick or butter knife inserted through it's center comes out clean. If your pan is on the smaller side, it could take up to 55 min.
Remove from oven and let cool for approx. 20 min, then invert onto a serving plate to cool completely. Once cool, sift confectioners' sugar over the top.

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