FULL DISCLOSURE: THIS IS NOT HEALTH FOOD.
Don’t hate me for posting this. I think I feel compelled to share this recipe with you because my kids loved it, and so did their friends, my husband and I. And on the scale of good, better, best, it might even rank as better.
Better than most Vegan desserts out there on the Internet masquerading as “healthy dessert.”
Even Vegans can healthwash each other.
It’s not Dr. Fuhrman’s Healthy Chocolate Cake. But then again, it didn’t take an hour and a half to make it. And sometimes the occasion calls for a chocolate cake, but you are short on time.
So here it is, the cake that I will be making from here forward for every birthday, bake sale, pot luck, whatever. It’s that good.
Not Your Mother’s Chocolate Bundt Cake
1 1/4 cup whole wheat pastry flour or white whole wheat flour
1 cup all purpose baking flour
1/2 cup raw cacao or high quality (not Dutch processed) baking cocoa
1 1/2 cups succanat
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 1/2 cups unsweetened almond or soy milk
1/2 cup unsweetened apple sauce
1 tsp vanilla extract
1/2 cup vegan chocolate chips, coarsely chopped
1/2 cup chopped walnuts (optional)
1/4 cup raw cacao or high quality (not Dutch processed) baking cocoa
1/2 cup succanat
1/2 cup water
1/2 tsp vanilla extract
Preheat your oven to 350 degrees. Spray a 15-cup bundt pan with cooking oil spray.
In a large bowl, place all of the dry ingredients. Stir with a whisk to blend well.
In a medium bowl, place the wet ingredients and whisk to blend.
Stir the wet ingredients into the dry ingredients. Gently fold in the chocolate chips and the nuts (if using).
Pour batter into bundt pan and spread evenly. Bake for 38 to 43 minutes, until a toothpick inserted into the center comes out clean.
While the cake is baking, prepare the chocolate syrup. Place all syrup ingredients into a sauce pan and cook over low heat, whisking to dissolve the sugar. Do not let this burn. Remove from heat when all sugar is dissolved and let cool until cake is done baking.
While the cake is still warm, poke holes with a fork or toothpick all the way around. Pour half of the syrup over the cake and let the cake absorb it. Invert cake onto a plate and pour remaining syrup over the top of the cake. Store covered at room temperature.