This recipe has quickly become a favorite in our house. The recipe is versatile. It works well as a bundt cake and also as cupcakes. I scaled it up 2 1/2 times for a bundt cake. Double works well, but 2 1/2 worked perfectly for my 10 cup bundt pan.
Vegans and non-vegans alike rave about it. I’m so glad that an early 20th century recipe is still delicious in the 21st century.
Wacky Bundt Cake
Adapted from the 20th Century Wacky Cake recipes popular in the 1930’s and 1940’s.
Ingredients
2 1/2cups568 grams cashew milk, (can substitute some cold coffee)
Chocolate Ganache
1cupof semi-sweet chocolate chips
1/3cupof cashew milkor other plant based milk like soy or almond
Peanut Butter Glaze
1/2cupnatural creamy peanut butter
1/4cuppowdered sugar + 1 tb sifted
1/2teaspoonvanilla extract
1/4+ 1/8 teaspoon sea salt
6– 7 tablespoons cashew milkor other plant based milk
Instructions
Cake
Preheat your oven to 350°F. Lightly grease a 10” bundt cake pan.
Whisk the dry ingredients together in a medium-sized bowl. Whisk the vanilla, vinegar, vegetable oil, and cashew milk/coffee in a separate bowl. Pour the wet ingredients into the bowl of dry ingredients, folding the wet into the dry until no dry remains. Pour the batter into the prepared pan.
Bake the cake for 55-60 minutes, until a toothpick or wooden skewer inserted into the center comes out clean, or with a few moist crumbs clinging to it.
Cool on cooling rack for 10 minutes then invert onto cooling rack until cool.
Top with chocolate ganache and/or peanut butter glaze.
Salted Peanut Butter Glaze
In a stand mixer, beat the peanut butter, powdered sugar, vanilla, salt together until creamy.
Add cashew milk a few tablespoons at a time until you have a thick, but pourable glaze. Taste and add more sugar to taste.
Chocolate Ganache
In a small saucepan, heat the cashew milk to a simmer. Add half the chocolate chips and stir to melt.
Take off heat and add more chips until a thick, pourable ganache forms.
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