Chocolate Chip Bundt w/Orange Blossom Glaze

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* Exported from MasterCook *

 

Chocolate Chip Bundt with Orange Blossom Glaze

 

Recipe By : Marie Oser

Serving Size : 12 Preparation Time :0:00

Categories : Cakes Vegan

 

Amount Measure Ingredient -- Preparation Method

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3 cups whole-wheat pastry flour

1/2 cup yellow corn meal

1 1/2 teaspoons baking soda

2 teaspoons non-aluminum baking powder

1 teaspoon ground cinnamon

1/2 cup non-dairy chocolate chips

1/3 cup chopped almonds

1 package lite silken tofu

SIZE OF PACKAGE - 12.3 ounces

1/2 cup unsweetened applesauce

1 1/2 cups evaporated cane juice

1/2 cup vanilla rice milk -- enriched

1 teaspoon almond extract

 

FOR GLAZE:

3/4 cup sifted powdered sugar

1 1/2 tablespoons orange juice -- * see note

1/8 teaspoon orange blossom water -- optional

1/8 teaspoon almond extract

 

*This recipe calls for 1-1/2 to 2 tablespoons orange juice. Adjust to suite

your needs or taste.

 

Preheat oven to 350°F. Spray bundt pan with oil.

 

Combine the pastry flour, corn meal, baking soda, baking powder, cinnamon,

chocolate chips and almonds in a large bowl and set aside.

 

Place tofu in food processor and blend. Add applesauce and evaporated cane

juice; blend. Add the rice milk and almond extract and process until smooth.

 

Make a well in the center of the dry ingredients and quickly fold in the tofu

mixture. Pour into prepared pan. Bake 40 minutes or until tester comes out

clean.

 

Cool in pan 15 minutes and turn onto cooling rack. Set aside.

 

Sift powdered sugar into a medium bowl. Add 1-1/2 tablespoons orange juice and

the remaining ingredients and stir to blend. If the glaze is too thick, add a

little more orange juice, measured by the teaspoon. Drizzle glaze onto cooled

cake.

 

*AUTHOR'S NOTES*

This dairy-free, egg-free cake satisfies the requirements of a vegan diet -- and

the palate.

 

 

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NOTES : This recipe is brought to you via the courtesy of Marie Oser, who is a

features writer, syndicated newspaper columnist and author specializing in

health and nutrition. Her cookbooks include the best-seller Soy of Cooking and

the recently released More Soy Cooking (John Wiley & Sons). She can be reached

at (www.veggiechef.com) and (www.vegsource.com).

 

This recipe comes from the Today's Health & Wellness magazine - Issue

November/December 2000 (p. 44) regarding the article " Soy: How and Why to

Include It in Your Diet " (pp.37-44) by Marie Oser. The recipes featured in this

article is excerpted from Soy of Cooking, © Marie Oser, John Wiley & Sons, Inc.,

1998 and More Soy Cooking, © Marie Oser, John Wiley & Sons, Inc., 2000.