Rich Chocolate Bundt Cake

[Guest guest]

The following chocolate cake recipe was created for PARADE by Isa Chandra Moskowitz, co-author of “Vegan Cupcakes Take Over the World: 75 Dairy-Free Recipes for Cupcakes That Rule” (Marlowe & Company, 2006) and host of the public access/podcast vegan cooking show “Post Punk Kitchen.” 1 3/4 cups freshly brewed coffee2/3 cup Dutch processed cocoa powder (like Droste)1 1/2 cups sugar1/3 cup canola oil1/3 cup apple sauce1/4 cup cornstarch2 teaspoons vanilla extract1 teaspoon almond extract2 cups whole-wheat pastry flour or all-purpose white flour*1 teaspoon baking soda1 1/2 teaspoons baking powder1/2 teaspoon salt2 teaspoons powdered sugar1. Preheat oven to 325°F. Spray an 8- to 10-inch Bundt pan with cooking spray.2. Over medium heat, bring the coffee

to a simmer in a sauce pot. Once simmering, lower the heat and whisk in the cocoa powder until dissolved. Remove from heat and set aside to bring to room temperature.3. In a mixing bowl, whisk together the sugar, canola oil, apple sauce and cornstarch until the sugar and cornstarch are dissolved, about 2 minutes. Mix in the extracts. Once the chocolate has cooled a bit, mix that in as well.4. Sift in the flour, baking soda, baking powder and salt. Beat until relatively smooth, about 1 minute with a hand mixer or 2 minutes with a whisk.5. Pour batter into prepared Bundt pan and bake for about 45 minutes, until a toothpick or butter knife inserted through it comes out clean. If your Bundt pan is on the smaller side, it could take up to 55 minutes.6. Let cool for about 20 minutes, then

invert onto a serving plate to cool completely. Once cool, sift powdered sugar over the top and enjoy. Serves 12. Per serving: calories: 250, total fat: 7g, saturated fat: 1g, total carbohydrate: 47g, cholesterol: 0mg, fiber: 4g, protein: 3g* If you can’t find whole-wheat pastry flour, then regular all-purpose flour will do. Don’t substitute regular whole-wheat flour; it is different and will result in a rough and chewy texture. Peter H

 

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