Vegan Chocolate Cake, via Joy the Baker
I’m not really a bundt cake kind of girl – it’s often an arm-wrestle to get the cake out of the pan – but I do think it’s a pretty shape. It took some elbow grease for my (admittedly non-non-stick and fairly old) pan to release its prize, but it was well worth the effort. I drizzled a simple glaze of melted dark chocolate whisked with a little warm water over the top.
makes 1 9-inch chocolate bundt cake
2 1/4 cup all-purpose flour
1/2 cup dutch processed cocoa powder
1/2 cup granulated sugar
1 cup brown sugar
1 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1 cup warm coffee
1/2 cup plus 1 tablespoon vegetable oil
2 teaspoons pure vanilla extract
Place rack in the center of the oven and preheat oven to 350 degrees F. Grease a 9-inch bundt pan with vegetable shortening and dust with cocoa powder. Set aside.
In a large bowl, whisk together flour, cocoa powder, sugars, baking soda, baking powder, and salt. In a medium bowl, whisk together coffee, oil, and vanilla.
Add the wet ingredients, all at once to the dry ingredients and whisk until just combined.
Pour the batter into the prepared pan. The batter will be relatively thick. Bake for 30-35 minutes, or until a cake tester inserted into the center of the cake comes out clean.
Remove from the oven and allow to cool in the pan for 10 minutes before inverting onto a wire rack to cool completely before serving.