My friend Jacki gifted me with a Bundt cake pan a couple of years ago, and I have only used it twice. The first time, I didn't realize how tricky it would be to unmold the cake without it breaking. Sigh. Because of its unorthodox shape, the bundt cake pan tends to not release the cake as it should -even if you grease it properly. At least that is what I found my second time using it. Armed with courage, I made sure to grease it well using a baking spray coated with flour, but as feared, the cake broke again. And so the pan has been collecting dust on my shelf, looking pretty sad for all the under-use it was facing. 

I'm not sure what prone me to try to use it again, but when one of my girlfriends commissioned a chocolate cake, I thought it would be a great time to give this whole bundt cake another try. After all, third time is a charm? Instead of traditionally greasing the cake, I thought I'd try a new trick: combine melted butter with some cocoa powder, and use it to prepare the pan. It was a bit tricky once the butter had cooled off completely and the cocoa powder turned into a paste; I had to make sure it would be enough to cover the whole pan evenly, praying the baking gods that this trick would do its job. And you know what? It did. In the end, everything worked out perfectly. The cake came out easily, and it just looked beau-ti-ful. One of my proudest moments, right there.




Because small victories go a long way, I thought I'd share with you a very easy, vegan-friendly, chocolate cake recipe. The best part about this recipe is that it is a one bowl type of dessert, and all you'll need is a spatula and your measuring cups! No mixer or whisk! Also, this cake comes out super moist and will make any of your friends (vegan or not) ask you for more!



RECIPE// VEGAN CHOCOLATE BUNDT CAKE
Prep: | Total Time: | Yields: 1 bundt cake
INGREDIENTS

For the pan:
1 TBSP unsalted butter, melted, cooled
1 TBSP unsweetened cocoa powder

For the cake:
3 cups all-purpose flour
2 cups granulated sugar
2 teaspoons baking soda
2 teaspoons salt
⅔ cup unsweetened cocoa powder
1 cup vegetable oil
1 cup of warm water
1 cup of brewed coffee, cooled down
2 tsp vanilla extract
2 TBPS apple cider vinegar
Confectioner's sugar
METHOD
 
For the pan:
Preheat oven to 350 degrees F.
In a small bowl, mix together melted one tablespoon of butter and one tablespoon of cocoa powder. It will create a thick paste.
Apply the paste all over the inside of a 10-cup bundt pan. Set aside.

To make the cake:
In a large mixing bowl, whisk together the dry ingredients: flour, sugar, baking soda, salt and cocoa powder.
Add oil, water, brewed coffee, vanilla extract and vinegar to the dry ingredients and whisk until smooth.
Pour the batter into the prepared pan.
Tap the pan against the countertop to release any air bubbles.
Bake the cake for 45 to 50 minutes or until a toothpick inserted in few places comes out clean.
Let the cake cool for ten minutes in the pan set on a cutting board. Place a cooling rack over the top of the pan and holding the pan with a kitchen towel to protect your hands, invert the cake onto the cooling rack. It should slip right out.
Gently pull the pan off.
Let the cake cool completely before decorating it with confectioner's sugar.


My friend Jacki gifted me with a Bundt cake pan a couple of years ago, and I have only used it twice. The first time, I didn't realize how tricky it would be to unmold the cake without it breaking. Sigh. Because of its unorthodox shape, the bundt cake pan tends to not release the cake as it should -even if you grease it properly. At least that is what I found my second time using it. Armed with courage, I made sure to grease it well using a baking spray coated with flour, but as feared, the cake broke again. And so the pan has been collecting dust on my shelf, looking pretty sad for all the under-use it was facing. 

I'm not sure what prone me to try to use it again, but when one of my girlfriends commissioned a chocolate cake, I thought it would be a great time to give this whole bundt cake another try. After all, third time is a charm? Instead of traditionally greasing the cake, I thought I'd try a new trick: combine melted butter with some cocoa powder, and use it to prepare the pan. It was a bit tricky once the butter had cooled off completely and the cocoa powder turned into a paste; I had to make sure it would be enough to cover the whole pan evenly, praying the baking gods that this trick would do its job. And you know what? It did. In the end, everything worked out perfectly. The cake came out easily, and it just looked beau-ti-ful. One of my proudest moments, right there.




Because small victories go a long way, I thought I'd share with you a very easy, vegan-friendly, chocolate cake recipe. The best part about this recipe is that it is a one bowl type of dessert, and all you'll need is a spatula and your measuring cups! No mixer or whisk! Also, this cake comes out super moist and will make any of your friends (vegan or not) ask you for more!



RECIPE// VEGAN CHOCOLATE BUNDT CAKE
Prep: | Total Time: | Yields: 1 bundt cake
INGREDIENTS

For the pan:
1 TBSP unsalted butter, melted, cooled
1 TBSP unsweetened cocoa powder

For the cake:
3 cups all-purpose flour
2 cups granulated sugar
2 teaspoons baking soda
2 teaspoons salt
⅔ cup unsweetened cocoa powder
1 cup vegetable oil
1 cup of warm water
1 cup of brewed coffee, cooled down
2 tsp vanilla extract
2 TBPS apple cider vinegar
Confectioner's sugar
METHOD
 
For the pan:
Preheat oven to 350 degrees F.
In a small bowl, mix together melted one tablespoon of butter and one tablespoon of cocoa powder. It will create a thick paste.
Apply the paste all over the inside of a 10-cup bundt pan. Set aside.

To make the cake:
In a large mixing bowl, whisk together the dry ingredients: flour, sugar, baking soda, salt and cocoa powder.
Add oil, water, brewed coffee, vanilla extract and vinegar to the dry ingredients and whisk until smooth.
Pour the batter into the prepared pan.
Tap the pan against the countertop to release any air bubbles.
Bake the cake for 45 to 50 minutes or until a toothpick inserted in few places comes out clean.
Let the cake cool for ten minutes in the pan set on a cutting board. Place a cooling rack over the top of the pan and holding the pan with a kitchen towel to protect your hands, invert the cake onto the cooling rack. It should slip right out.
Gently pull the pan off.
Let the cake cool completely before decorating it with confectioner's sugar.

2 comments

  1. This cake looks so 'inviting' for some reason. Very well done and so cool that it is vegan! Will share this.

    Luxessed

    ReplyDelete
    Replies
    1. Hi Anouk! Thank you, I was very pleased myself with how well it came out. And everyone raved at it, not believing that it was vegan! Score! :)
      And in case you have missed, you can still comment on the blog using Disqus comment system - just click on the approriate tab :)

      Delete

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