Vegan Chocolate Bundt Cake
This recipe comes from the kitchen of the New Riverside Cafe in Minneapolis- a worker-owned and managed cooperative restaurant that closed in 1996 of 25+ years. I worked there in the early 90s as a cook-of-all-trades as well as the personnel manager. I’ve served this cake to vegan and non-vegan family and friends and all have raved about how moist and tasty it is. Enjoy! -Heather Murphy
Ingredients
- 3 C unbleached white flour
- ¾ C cocoa powder
- 2 t baking soda
- 1-2/3 C maple syrup
- 7 oz all-fruit cherry preserves
- 2 t vanilla
- ¾ C soy or canola oil
- 1½ C water
Instructions
- Preheat oven to 350°F.
- Mix flour, cocoa powder, & baking soda together and set aside. In a separate bowl, mix wet ingredients together. Add wet ingredients to dry and mix until blended- do not over-mix! Batter will be very thin and runny- it's supposed to be!
- Pour into a greased bundt pan (or a flat 9" x 13" pan or two 9" x 9" pans) and bake for 45 minutes (less time than that for flat pans) or until a toothpick poked into the center comes out clean. Top with sprinkled powdered sugar or homemade cherry/raspberry/strawberry or my favorite, peanut butter sauce.