Deep Chocolate Applesauce Bundt Cake
The deep chocolate flavour is enhanced by the touch of mocha, and a crown of roasted hazelnuts adds a royal crunch!
| Servings | Prep Time |
| 1bundt cake | 15minutes |
| Cook Time |
| 30-40minutes |
|
|
Ingredients
- 2cups unbleached flour
- 1cup cocoa powder
- 1 cup sugar
- 2teaspoons baking soda
- 1teaspoon baking powder
- 1/2teaspoon salt
- 1 1/2cups unsweetened plant milk
- 2 teaspoons vinegarApple cider or white would work.
- 1 flax “egg” or egg replacerI used Bob’s Red Mill Egg Replacer
- 3/4cup applesauce
- 1/2cup oilI used canola.
- 3/4cup strong coffeecooled ( or substitute more plant milk)
- 2 teaspoons vanilla
- 1/2teaspoon almond flavouring
Super Simple Chocolate Ganache
- 1 1/2cups vegan chocolate chipsI used Kirkland brand.
- 1/2cup almond milk
- 1Tablespoon refined coconut oilThis makes it shinier.
- 1teaspoon real vanilla extract
- 1/4teaspoon almond flavouring
Instructions
- Spray a bundt pan with oil and then dust lightly with cocoa or flour.
- Heat oven to 350 degrees F.
- In a separate bowl, sift flour, cocoa, sugar, baking powder, baking soda and salt.
- In a large mixing bowl, combine the plant milk and vinegar and let sit for a few moments.
- Add the applesauce, oil, coffee, egg replacer and flavourings to the large mixing bowl with the milk.
- Beat together all the liquids and then add your sifted dry ingredients.
- Beat until smooth and fully combined. Pour into your prepared pan.
- Bake for 30-40 minutes. Test for doneness by inserting a toothpick. If it comes out clean, it’s ready.
- Let cool in the pan for at least 30 minutes.
- Once the cake is cool, turn it out onto a plate and make a simple Chocolate Ganache.
Super Simple Chocolate Ganache
- In a microwaveable bowl, combine the chocolate chips and milk. Cook on high for 30 seconds. Remove and stir to melt the chips. Return to the microwave and cook again for 20-30 seconds and then stir again until it is smooth. Repeat if necessary but DO NOT overcook!
- Add the coconut oil, and flavourings and stir to melt and combine.
- Pour generously over the cooled cake while chocolate is warm. Decorate with your choice of roasted nuts or sprinkles, depending on your special occasion. Enjoy!
- *** This recipe is great as cupcakes! Just grease enough cupcake tins for about 24 and bake until a skewer comes out clean. When cool, drizzle with the ganache and decorate at will!
Recipe Notes
This is a delicious and easy way to decorate a cake, without using icing sugar!
Happy 66th Anniversary to my in-laws, Norman and Kathleen!