Double Fudge Bundt Cake, vegan version

Here’s that recipe for the Double Fudge Bundt Cake.  This is the vegan version, but you can use a couple of eggs in place of the flax seed and water mixture.  This cake is very moist.  We found it sliced better once we cooled the glazed cake in the fridge for 30 minutes, but it’s great warm, just a bit messy!  This cake is from King Arthur, with some slight changes.   Enjoy.

Double Fudge Chocolate Cake  (vegan version)

Adapted from King Arthur Flour

serves 12-14

 

2 tablespoons flax meal*

6 tablespoons water

1 1/4 cup sugar

1 cup brown sugar

1 cup vegetable oil

2 teaspoons vanilla extract

3 cups flour

3/4 cup cocoa

1 1/2 teaspoons baking soda

2 teaspoons baking powder

1/4 teaspoon salt

2 cups brewed coffee (warm)

 

1 cup semisweet chocolate chips  (roughly chopped and tossed with a tablespoon of flour)

 

for topping:

1 cup semisweet chocolate chips

1 cup vegan white chocolate chips ( or just use chocolate chips, omitting the white)

 

Preheat oven to 350º. Generouslygrease a 10″ Bundt pan.

 

In a small bowl, combine the flax meal and water, stirring to blend.  Let sit for a few minutes while you measure the rest of the ingredients.

 

In a large mixing bowl, combine the sugars, oil, flax mixture and vanilla and beat at medium speed for 1 minute, until smooth.  Sift the flour, cocoa, baking soda, baking powder and salt onto a sheet of parchment paper. Add dry ingredients to mixing bowl with sugar mixture alternately with the warm coffee, beating steadily to make a smooth, thin batter.  Spoon into prepared pan and sprinkle the chocolate chips on top.  Use a spoon or your fingers to barely submerge the chips into the batter.  Bake for 60-80 minutes or until a cake tester inserted in the center comes out clean and the top springs back when touched gently. 

 

For the topping: Allow cake to cool slightly, maybe 10 minutes and then loosen the sides of the cake from the pan and then invert onto a serving plate. While the cake is still warm sprinkle with the chocolate and white chocolate chips. Allow cake to sit for several minutes to soften chips, and then swirl together with a butter knife.  If cake is too cool for chips to melt, set cake back in the warm oven for a few minutes and chips will soften enough to spread.

 

*  To make this a non vegan cake, you can use 2 eggs in place of the water and flax seed mixture.