Celebrate anytime with decedent vegan chocolate Bundt cake! It is a breeze to prepare and so delicious, you will want to make one asap.
Good Monday morning, readers! I hope that your weekend was a restorative one. It was at our house. The decorations are up, some initial holiday baking took place, and, best of all, all three members of the house are completely cold-free. Make that all four; Fifi the cat is resplendent, as usual.
Here’s hoping that your Monday is running smoothly. But, just in case the day has you feeling less than ideal, allow me to offer, by way of today’s post, two remedies:
(1) Free stuff!
Both the free stuff and the chocolate are because of my friend, Julie Ann Hession, whose third cookbook, Beautiful Bundts: 100 Recipes for Delicious Cakes & More, was just released.
Julie is an extraordinarily talented baker and recipe developer. She is an award-winning (many times over) cook, too, but baking is her passion, and it shows with every recipe in this beautiful book. We met through our shared interest in cooking competitions and have been good friends ever since. Here we are in competition mode, looking a wee bit sweaty (glow-y?) after making multi-course Thanksgiving meals. In an hour. We both like challenges :).
Back to the book! Beautiful Bundts is a perfect book for bakers and cooks of all skill levels. Replete with gorgeous, glossy images of every recipe–all made, styled, and photographed by Julie–it is a shining example of what is possible when creativity, style, taste, and understanding of home bakers (i.e., this is a book for home bakers, not pasty chefs) converge in a single tome.
Julie’s recipes are crystal clear, and her voice comes through with the beautifully written, thoughtful (and, in many cases, funny!) headnotes and tips, making you feel like she is present, guiding you along.
Part 1 of the book, “All About Bundts,” answers just about every Bundt-related question imaginable. Part 2 is all about the recipes, PLUS, step-by-step photos for making different varieties of bundts, including filled, marbled, accordion-style, and more. All guesswork is eliminated.
Julie completely reimagines the Bundt pan, extending its utility far beyond cakes. With her guidance and recipes, you will soon be using your tried and true Bundt pan for everything from pasta bakes, savory breads, pull-apart loaves (monkey bread!), breakfast pastries, and more.
It’s a Bundt love-fest. If you are like me, you will have sticky notes marking copious recipes.
For today, Julie is letting me share her Decadent Vegan Chocolate Bundt Recipe.
Oh. My. Goodness. This cake! It has an intense chocolate flavor (thanks to a full cup of cocoa powder), is a cinch to make (prep time approximately 5 minutes), has a moist, decadent crumb, and the edges tastes like chocolate cookies.
I had to cut up and freeze the remaining cake yesterday, because Nick, Kevin and I polished off HALF of the cake in two days. If you can eat a donut for breakfast, you can eat a piece of this chocolate bundt cake, too (and a slice of this cake with some coffee? Heaven).
Another aspect of this recipe I love: no greasing and flouring of the pan. Simply spray with cooking spray and the cake slides out immediately, with ease, after a brief cooling. Fuss, be gone.
I used my basic Bundt pan , dusted the cooled cake with cocoa powder, and it was stunning in its simplicity.
The only change I made to the cake, with Julie’s permission, was to change the granulated sugar in the recipe to coconut sugar.
Also, I made the cake twice: once with all-purpose flour (called for in the recipe), and once with an all-purpose gluten-free flour blend. The baking time was identical for both, and the cakes were identical in appearance, too. The photos in this post are all of the gluten-free all-purpose flour version. (Note: For testing, I used the King Arthur GF measure-for-measure blend. I have no affiliation with the company).
(Update: the giveaway for this book is over)
In the meantime, enjoy Julie’s magnificent Chocolate Bundt Cake recipe! If you cannot wait to give a gift of this book to yourself or someone else, head on over to any major book-selling site and order a copy asap!
In a large bowl, beat sugar and oil with an electric mixer on medium speed until combined. Beat in coffee, vanilla and vinegar.
With mixer on low speed, alternately beat in flour mixture and coconut milk, making 3 separate additions of flour and two of coconut milk, and beating until incorporated. Transfer batter to prepared pan and smooth the top.
Bake in the preheated oven for 40 to 55 minutes or until a tester inserted in the center comes out clean. Let cool in pan for 15 minutes, then carefully invert onto a wire rack to cool completely.
Sugar: The original recipe calls for regular granulated sugar. Feel free to use that, or the granulated sugar of your choice, in place of the coconut sugar.
Flour: The original recipe calls for regular all-purpose flour. Feel free to use that if you do not need the recipe to be gluten-free. For recipe testing, I used King Arthur all-purpose gluten-free flour blend. Use any all-purpose gluten-free blend you like, but make sure it is a measure-for-measure blend .
Storage: Store the cooled cake in a cake container at room temperature or the refrigerator for up to 2 days. Alternatively, securely wrap and freeze in an airtight container for up to 6 months.