Today marks the last day of VeganMoFo!
I have to say, this has been one helluva MoFo; this month I have gained some wonderful things: an incredible amount of inspiration, new (and old) friends, a million more blogs to look forward to in my feedreader… and so many other warm fuzzies that I couldn’t possibly list them all right here, right now.
And, can you believe all of the food? I mean… holy stromboli there was a lot of food!
Since today is the final day of this glorious month of vegan food, I made a cake. I like to reserve cakes for celebratory times in my life (I know, super traditional), and even in those times I often opt to make a pie or some cookies (lazy traditionalist). So, when I break out a cake, you know it’s important.
Thank you to everyone who’s been there throughout the whole MoFoing month. ♥
And huge high five to everyone who participated….
I have a lotta catching up to do. Do you?
Dark Chocolate Chipotle Cake ~ Vegan and Gluten Free
- 2 cups vegan sugar
- 1.5 cups melted vegan margarine
- 3/4 cup cocoa powder
- 1 1/4 cups sorghum flour
- 1/2 cup tapioca flour
- 1/2 cup cornstarch
- 2 tsp xanthan gum
- 1 tsp salt
- 2 tsp baking powder
- 1 1/2 tsp chipotle powder
- 1 cup non-dairy milk
- 6 tbsp vinegar
Chocolate Glaze and Directions:
- 1 cup confectioners sugar
- 4 tbsp milk
- 1/2 cup cocoa powder
- 2 tbsp earth balance, softened
Mix all ingredients together using an electric mixer until super smooth. Make sure you wait until cake is cool to make though, as it hardens semi-quickly.
Preheat oven to 350 °F. Grease a standard size bundt cake pan well.
In large mixing bowl, mix together sugar, melted margarine and cocoa powder.
In separate bowl, combine sorghum flour, tapioca flour, cornstarch, xanthan gum, salt, baking powder and chipotle powder.
With mixer set on low speed, alternate between adding flour mix and non-dairy milk to the rest of the batter, scraping sides as necessary. Once well mixed, stir in vinegar one tablespoon at a time.
Spread cake batter evenly into prepared bundt cake pan.
Bake in preheated oven for 60-70 minutes, or until knife inserted in middle comes out clean. Mine was done closer to the 65 minute mark, but check after 55 minutes to make sure you don’t end up with a burnt bundt. My pan was also super thick, so keep that in mind too while your cake is baking.
When your cake has thoroughly cooled, gently remove from pan and pour on chocolate glaze. Let glaze harden before slicing.
Enjoy– but beware: this cake is kinda spicy! But just kinda… I think next time I will add another 1/2 tsp of the chipotle powder.