Late last summer I made some delicious vanilla bean cupcakes from Isa Chandra Moskowitz for a friend’s birthday. I’ve made them many times since and tweaked the recipe slightly. I’ve not had much luck getting the ganache to thicken using almond milk and switched to soy. I also love marble cake, so I’ve played with adding cocoa to part of the batter to make marble cupcakes.
For our holiday party last December, I decided to try to make a bundt cake using the cupcake recipe as the basis. I was surprised and elated at how well that worked. It came together quickly and was moist and delicious. I have wanted to make it again, but haven’t had the time or opportunity.
One of my good friends at work had a birthday today, so I made her the cake. Bundt cakes are a wonderful thing to bring to parties or work as they slice up easily and don’t require much for icing. A single recipe of the ganache drizzled over the top works well.
- 3 cups unsweetened almond milk
- 1 tablespoon apple cider vinegar
- 3 3/4 cup all purpose flour
- 6 tablespoons cornstarch
- 2 1/4 teaspoons baking powder
- 1 1/2 teaspoons salt
- 1 cup canola oil
- 2 1/4 cup sugar
- 4 1/2 teaspoons vanilla bean paste or pure vanilla extract
- 1 vanilla bean, split lengthwise and scraped
- 4 tablespoons cocoa powder
- 1/3 cup unsweetened soy milk
- 3 oz chopped dark or semi-sweet chocolate
- 4 tablespoons pure maple syrup
- Preheat oven to 350º F. Spray bundt cake pan with cooking spray. Make sure to get all sides.
- Whisk the almond milk and vinegar in a measuring cup and set aside for a few minutes to curdle.
- Whisk the flour, cornstarch, baking powder, baking soda, and salt in a large bowl until well combined.
- Beat together the almond milk mixture, oil, sugar, vanilla extract and vanilla bean in a large bowl. Add the flour mixture in by thirds and gently whisk to mix. Do not overmix. A few lumps are fine.
- Separate out 2 cups of the batter into a smaller bowl. Sift in cocoa powder and mix gently to combine.
- Pour in part of the vanilla batter and spoon in the cocoa batter. Alternate between the two. It does not have to be exact. Using a butter knife or bamboo skewer gently swirl the cocoa and vanilla batters. Do not over mix. You want a swirl or marbled pattern.
- Bake for 50 – 60 minutes until a wooden skewer to test for doneness. The skewer should come out clean with just a few crumbs attached.
- Remove from the oven and cool on a wire rack in the pan for 10 minutes. Invert onto a wire rack and cool to room temperature.
- In a small sauce pan, bring the soy milk to a boil and then lower the heat to bring to a simmer. Add the chopped chocolate and the maple syrup and mix to combine. Mix with a rubber spatula for 30 seconds. Turn off the heat and continue stirring until chocolate is fully melted. If the ganache is not thick enough, you can add another ounce or two of chopped chocolate. It should be pourable but not too thin, like chocolate syrup.
- Pour the warm ganache over the cooled cake. Let the ganache set. Enjoy!