Monthly Intention

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Monthly Obsession
December's Monthly Intention


Vegan Wine Cake

There is nothing better than a bundt cake pan. It looks like you worked really hard on something, but really its just stir and pour! The key to making sure your cake comes out just like the pan is to make sure you really grease EVERY corner and then add a sprinkle of flour over that. No sticking, just pure gorgeousness.

This recipe is an adaptation from the Thug Kitchen 101 "Fast as F*ck" Book. The original recipe did not fill up my entire bundt pan, so I have adjusted the measurements accordingly. (This was so yummy, I'm working on a GF/no white sugar version).

1 1/2 cups sugar
1/3 c olive oil
1 1/2 c vegan yogurt
1 cup dry white wine
1 1/2 tbsp vanilla
4 cups flour
3 tsp baking powder
1 1/2 tsp baking soda
3 tsp ground cinnamon
1 1/2 tsp ground nutmeg
3/4 tsp salt

1 1/4 cups powdered sugar
1/4 c same white wine
2 tsp lemon juice
1 tsp vanilla extract

Powdered Sugar
Vegan Whipped Cream

Preheat oven to 350 degrees F. Like I originally stated make sure you really grease the pan well, you can use a melted stick of butter or spray, make sure you get EVERY part of the pan. After you grease the pan sprinkle some extra flour all around and be sure to tap off any extra.

Using a large bowl, mix sugar, olive oil, yogurt, wine and vanilla. Then in a separate bowl mix together the flour, baking power, baking soda, cinnamon, nutmeg and salt. Gently add the dry mixture into the wet, mixing well. Do not OVER mix, just make sure there are no more large dry chunks.

Slowly pour the batter into the pan. Bake for about 45 minutes, or until a toothpick comes out clean. Let the cake continue to cool about 10 minutes in the pan, then flip over onto plate or cooling rack. 

After the cake has cooled make the glaze by whisking all of the ingredients together, until it creates a smooth syrup. You can drizzle a lot or a little all over the cake.  I placed bundt pan on a plate poured the entire bowl of syrup on, because YOLO, and then moved the plate to a cake stand and used some of the leftover syrup that was on the plate for some more drizzle. I topped with powdered sugar, because my cake had some points and I thought the powdered sugar would bring out some of its shape.

.....I ended up eating like 3 pieces, this is REALLY good, it is quite dense, not like angle food cake.

Hope you enjoy! 

**If you are GF just switch out the flour to 1 1/2 cup almond flour and 2 1/2 c gluten free flour 

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