Chocolate Bundt Cake
“And now, the bun cake!”
If you’re looking for a delicious, deceptively simple but impressive-looking dessert, consider a chocolate bundt cake.
If you’re dairy free, which recipe should you try? What substitutions should you make? Online searches can be overwhelming, but that’s why I’m here to help. Read below to find out my very scientific recommendation!
Method
Recipe Source:
Dairy-Free Modifications:
This recipe calls for “sour milk.” I used one cup of almond milk (any plant milk will do, especially one higher in protein like soy) with 1 T of apple cider vinegar mixed in (lemon juice or distilled vinegar will also work). Wait a few minutes, then use.
Procedures
The recipe involves mixing together the dry ingredients and the wet ingredients separately. The key is when you combine them, you slowly add the dry mix to the wet, then continue to mix for 4 minutes on medium speed.
Results
Does this look like love to you?
This cake is insanely moist, deeply chocolatey, and decadent without being too sweet or too heavy.
It’s also a LARGE cake, so unless you’re feeding a significant crowd it’s possible that you’ll be lucky enough to have leftovers! If you do, this cake does hold up over a few days.
Discussion
The fact that you’re baking alone is impressive, so take all the credit you’ll get for baking this beautiful but relatively simple cake, all the while being dairy free!
This cake is delicious and also retains its moisture, likely due to it being oil-based and not butter or margarine. The coffee and the “sourness” in the “milk” achieved by the apple cider vinegar also likely adds depth of flavor, helps the cake rise in the oven, and yields a tender result.
Possible applications of this cake include but are not limited to:
Your mother-in-law’s birthday (Hi!)
You’re invited to a potluck dinner last minute
A holiday dessert table
Valentine’s Day
Galentine’s Day
The weekend
Monday
Taco Tuesday
It’s a Wednesday, Thursday, or Friday
In other words, I highly recommend finding or creating any opportunity to bake this cake. I’ve made it several times, with and without ganache frosting, and it’s been delicious and well-received! But you don’t have to take my word for it ;)