Have Your Cake and Vegan Too (11 page)

 

Bake for 40 to 45 minutes, until a toothpick inserted into the center comes out clean. Let cool completely in the pan on a cooling rack. This cake is served from the pan. Store cake loosely covered at room temperature.

 

SERVINGS:
12

 

INGREDIENTS

CAKE

2
1/4
cups
all-purpose flour
1/2
cup
baking cocoa, sifted
1
1/2
cups
organic granulated sugar
1 teaspoon
baking powder
1/2
teaspoon
baking soda
1/4
teaspoon
salt
1
1/2
cups
nondairy milk
1/2
cup
canola or other mild vegetable oil
1 teaspoon
vanilla extract
1/2
cup
chocolate chips, coarsely chopped
1/2
cup
chopped walnuts
or pecans (optional)

 

CHOCOLATE SYRUP

1/4
cup
baking cocoa, sifted
1/2
cup
organic granulated sugar
1/2
cup
water
1/2
teaspoon
vanilla extract

 

DIRECTIONS

 

Preheat the oven to 350°F. Grease and flour well a 15-cup Bundt pan.

 

To make the cake, in a medium bowl, combine the flour, cocoa, sugar, baking powder, baking soda, and salt. In a large bowl, preferably with an electric mixer, combine the milk, oil, and vanilla. Incorporate half the dry ingredients into the wet ingredients, blending until just mixed, then repeat with the other half. Gently fold in the chocolate chips and the nuts, if using. Spread the batter evenly into the prepared pan.

 

Bake for 38 to 43 minutes, until a toothpick inserted into the center comes out clean. Let cool in the pan on a cooling rack for 20 minutes.

 

To make the syrup, combine the cocoa and sugar in a saucepan until there are no more lumps. Whisk in the water and vanilla. Cook on medium heat until the mixture begins to bubble, stirring often. Reduce the heat to low and continue to cook until the sugar dissolves. Remove from the heat and let cool slightly.

 

While the cake is still warm, using a butter knife, carefully loosen the edges and center from the pan. Poke holes with a toothpick over the exposed part and carefully pour half of the syrup over the cake. The syrup will take a moment to absorb, then quickly invert the pan onto a platter. Let the cake sit for a minute to help it release before removing the pan. Pour the remaining syrup over the top of the cake. Let the cake cool completely before serving. Store covered at room temperature.

 

SERVINGS:
12

Moist cake, crunchy crumb, dense, simple, and delicious: This cake is perfect for those who like a real coffee cake they can enjoy in the morning with little fuss.

 

INGREDIENTS

CRUNCHY CRUMB TOPPING

1/2
cup
margarine, melted
2/3
cup
firmly packed brown
or other dark sugar
2 teaspoons
ground cinnamon
a pinch
salt
1
1/4
cups
all-purpose flour

 

CAKE

1
1/2
cups
all-purpose flour
1 teaspoon
baking powder
1/2
teaspoon
baking soda
2 teaspoons
ground cinnamon
1 teaspoon
ground ginger
1/4
teaspoon
ground nutmeg
1/4
teaspoon
ground cardamom
1/4
teaspoon
salt
6 tablespoons
margarine,
at room temperature
1/2
cup
organic granulated sugar
1/4
cup
unsweetened applesauce
2/3
cup
nondairy milk
1 tablespoon
molasses
1 teaspoon
vanilla extract
powdered sugar for dusting