Wacky Bundt Cake
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
Recipe Type: Dessert
Cuisine: American
Author:
Adapted from the 20th Century Wacky Cake recipes popular in the 1930’s and 1940’s.
Ingredients
- Cake
- 3 3/4 cups (443 grams) all purpose flour
- 2 1/2 cups (495) grams sugar
- 1/2 cup + 1/8 cup (53 grams) dutch processed cocoa
- 1 1/4 teaspoons salt
- 1 1/4 teaspoons espresso powder, optional
- 2 1/2 teaspoons baking soda
- 2 1/2 teaspoons vanilla extract
- 2 1/2 tablespoons (35 grams vinegar), cider or white
- 2/3 cup + 3 tablespoons (185 grams) vegetable oil
- 2 1/2 cups (568 grams) cashew milk, (can substitute some cold coffee)
- Chocolate Ganache
- 1 cup of semi-sweet chocolate chips
- 1/3 cup of cashew milk (or other plant based milk like soy or almond)
- Peanut Butter Glaze
- 1/2 cup natural creamy peanut butter
- 1/4 cup powdered sugar + 1 tb sifted
- 1/2 teaspoon vanilla extract
- 1/4 + 1/8 teaspoon sea salt
- 6 – 7 tablespoons cashew milk (or 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.
- Cool for 10 minutes.
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