(Vegan) Chocolate Mini Bundt Cake with White Icing 5/1000

Posted by on Jan 27, 2018 in 1000 Cakes, Recipes | No Comments

I spend so much of my cooking and baking time in the 1960s and 1970s, I thought I would mix it up a little and do a modern cake from Sunday Suppers by Karen Mordechai, a vegan Chocolate Cake with White Icing, number 5 of 1000 in my 1000 cake challenge.

Vegan in this case means no butter and no eggs. This is not a very sweet cake. I like sweeter cakes but this is the whole point of doing this cake project- to try different things. And I’ve been told for people who regularly eat vegan cakes that this is a very good vegan cake.

I feel guilty too because I really tried to make these cakes look good but it was because I really didn’t like them. I think that if I can’t make them taste good to me, they at least have to look good! Maybe I need to stay in the 1960s and 70s.

Vegan Chocolate Mini Bundt Cake with White Icing

Ingredients
1) 1/4 cup unsweetened cocoa powder + more for dusting
2) 1 1/2 cups all purpose flour
3) 1 1/4 cups sugar
4) 1 teaspoon baking soda
5) 1/2 teaspoon salt
6) 1/3 cup vegetable oil
7) 1 teaspoon vanilla extract
8) 1 teaspoon distilled white vinegar
9) 1 1/4 cups water

For the icing
1) 4 1/2 cups confectioner’s sugar
2) 1/4 cup water, more if needed

Preparation and Baking
1) Turn the oven to 350 degrees.

2) Lightly grease a mini-bundt cake pan. If you want to stay vegan, don’t grease the pan with butter. For my second batch, I sprayed it with olive oil.

3) In your stand mixer bowl or large bowl add the cocoa powder, flour, sugar, baking soda, and salt. Mix well with a rubber spatula.

4) In a medium bowl, combine the vegetable oil, vanilla extract, white vinegar and water.

5) Combine the wet ingredients with the dry ingredients. Mix well.

6) Pour the batter into the mini bundt pan. Pour it about 3/4 of the way full.

7) Bake for 20-25 minutes (for the mini bundt cake pan). If using a regular bundt pan, it will probably take 45 minutes. Test for doneness by putting a toothpick into the center of the cake. If it comes out clean, it’s done.

8) Allow to cool on a cake rack for 10 minutes.

9) Flip over the cake pan. Cool the cakes completely.

Vegan Chocolate Mini Bundt Cakes

Preparation and Baking #2 – the Icing
1) In a medium mixing bowl, combine the water and confectioner’s sugar.
2) Using a hand mixer of stand mixer, mix the ingredients well. Mine was pretty thick. If it’s too thick for you, add more water.

Putting on the icing

Vegan Chocolate Mini Bundt Cake with White Icing #2

Vegan Chocolate Mini Bundt Cake with White Icing #3

Vegan Chocolate Mini Bundt Cake with White Icing #4

Vegan Chocolate Mini Bundt Cake with White Icing #5

Summary
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Recipe Name
(Vegan) Chocolate Mini Bundt Cake with White Icing 5/1000
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