Isa Chandra posted this cake on the ThePPK.com this week and I decided to make it for my husband’s birthday. It is moist, very chocolate-y and really delicious. A truly decadent cake. And, as with all vegan baking, eating the batter is the best part!
We started our baking a little later than we had hoped and it took a while to cool, so we decided to wait until the morning to eat it…for breakfast. And it is my son’s half birthday so it was a double celebration!
1 1/4 cups vegan yogurt (I used vanilla soy)
1 1/2 cups vegan cane sugar
3/4 cup vegan milk (I used unsweetened soy)
1/2 cup oil (I used sunflower)
1 tablespoon vanilla extract
2 1/2 cups all purpose flour
1 cup unsweetened cocoa powder
1 tablespoon baking powder
1 teaspoon salt
1/3 cup boiling water
1 cup mini vegan chocolate chips
Preheat oven to 350. Lightly grease the Bundt pan.
In a VERY large mixing bowl, use a whisk to mix together the yogurt, sugar, milk, oil, and vanilla.
Boil the water.
Sift in about half of the flour, cocoa powder, baking powder and salt. Using a hand mixer, mix until almost smooth. Add the remaining flour and hot water. Mix again until smooth. It’ll be very thick.
Fold in the chocolate chips. Transfer batter to prepared Bundt pan and bake for 55 minutes to an house. Insert a knife through the center. It should come out clean.
Let cool for 20 minutes or so, then invert it onto a cooling rack to cool completely. Tap the top of the pan to release the cake.
I happened to have macerated strawberries in the refrigerator so I served them on the side. It was breakfast after all. Enjoy!