Merry Christmas!
Every year our Christmas breakfast includes a birthday cake for the Lord. It's always a bundt cake and we've used the same red candle since my grandmother started the tradition thirty-something years ago. This year I got charged with the task to make the cake. Because of my own aversion to dairy and my mother's gluten intolerance I knew I was going to have to get creative.
I found this recipe for a vegan pumpkin chocolate bundt cake with chocolate ganache.
Vegan Pumpkin Chocolate Bundt Cake
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour, 15 minutes
Yield: 1 12-cup bundt cake
Ingredients:
- 1 cup soy milk
- 1 T. lemon juice or cider vinegar
- 1 ¾ cups all-purpose flour
- ¾ cup unsweetened cocao powder (preferably high-quality cocoa powder, like Valrhona)
- 1 ½ t. baking powder
- 1 ½ t. baking soda
- 1 t. ground cinnamon
- ½ t. ground ginger
- ¼ t. ground nutmeg
- 3/4 t. salt
- 2 cups granulated sugar
- 1/3 cup maple syrup
- ½ cup canola oil
- 2 t. vanilla extract
- 1 15-ounce can pumpkin puree
Preparation:
1. Preheat the oven to 350 F. Lightly grease and flour a 12-cup bundt pan with dairy-free soy margarine or oil and all-purpose flour. Set aside. In a small bowl or cup, whisk together the soy milk and lemon juice (or cider vinegar, if using). Allow mixture to rest for at least 5 minutes or until thick. Set aside.
2. In a small mixing bowl, combine the flour, cocoa powder, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt until well mixed. Set aside.
3. In a large mixing bowl, use an electric mixer to beat together the sugar, maple syrup, canola oil and vanilla extract until smooth. Add the pumpkin puree and beat again until smooth. Add the flour mixture and the soy milk mixture in several additions until all ingredients have been added, alternating between the flour mixture and the soy milk mixture and ending with the flour mixture. Mix until just combined.
4. Carefully pour the batter into the prepared bundt pan. Place the pan in the preheated oven on the middle rack and bake for 60-70 minutes, or until the surface of the cake springs back slightly when touched or a toothpick inserted into the center of the cake emerges clean. Allow the cake to cool for 30 minutes in the pan on a wire cooling rack, then gently remove the cake from the pan, invert on a wire cooling rack, and allow the cake to cool completely. Once cake is cooled, ice with Vegan Ganache.
Recipe by Ashley Skabar, posted at:
Dairy Free Chocolate Ganache
Makes about 2 cups
Prep Time: 10 minutes
Cook Time: 6 minutes
Total Time: 16 minutes
Ingredients:
- 1 cup unsweetened plain soymilk
- 2 ½ cups dark dairy-free chocolate chips
Preparation:
1. In a small saucepan over low heat, combine the soymilk and chocolate chips. Stirring frequently, cook until the mixture is well combined and the chocolate has a glossy finish. Remove the ganache from the heat. Use while warm or slightly cooled.
Recipe by Ashley Skabar, posted at:
