December 16, 2013

Chocolate Bundt

vegan frosting chocolate

Chocolate Bundtcake

dry:
2 3/4 c spelt flour
3/4 c cocoa powder
1 1/2 tsp baking soda
1/2 tsp cinnamon
1/2 tsp sea salt

wet:
6 T safflower oil or other neutral flavor oil
1/2 c filtered water
1/4 c honey
1 1/2 c grade b maple syrup
2 tsp vanilla

frosting:
1 c cashews
1 1/2 c coconut milk
1/3 c date paste (I used a soft imported brick.)
1 tsp vanilla
pinch sea salt

Preheat oven to 350>

Sift the dry ingredients with a large whisk. In a medium bowl combine the wet ingredients. Mix the two making sure not to over-mix. Oil your bundtcake pan and make sure to tuck into every nook on the pan. This will help maintain the planned form. Evenly pour batter into the prepared pan and bake for 40 minutes.

Let cool on a wire rack for 10 minutes. Pop out and let cool.

Prepare the frosting by placing all ingredients into a high powered blender. Be sure to scoop the sides of the blender and try to create as smooth of a texture as possible. Evenly pour over cooled cake.

Enter yummytown.

Chocolate cake reprise