This past year I purchased my first Bundt pan. I've always eyed some of the well-designed pans out there, but resolved not to get one since the pans I found myself drawn to were on the expensive side and I figured if I wanted to make a cake, it didn't have to be domed with a big hole down the middle. Aside from financial considerations, my practical side also reasoned that my already-cluttered kitchen didn't need to be stressed further by the addition of an oddly-shaped, heavy pan. Then one day as I was wandering around Crate & Barrel, I found myself in the baking area where an attractive, flower-shaped Bundt pan lured me over to where it stood on the shelf. Glancing quickly at the price, I was surprised to see it on sale for over 50% off of what I'd seen these pans go for. The next thing I knew, I had snatched one up and was walking out of the store happily toting my new baking toy. So much for my cluttered kitchen (!).Bundt pans are nice because they make cakes that are already pre-decorated with the design that is molded into the pan. With my new pretty pan in hand, I needed to get busy making some Bundt cake. Finding allergy-friendly recipes that I felt like making was actually quite difficult. However, I was able to track down this rich chocolately version by none other than Isa Chandra Moskowitz, the prolific vegan baker.
RECIPE for Rich Chocolate Bundt Cake by Isa Chandra Moskowitz
Recipe Notes:
- I've made this recipe with whole wheat pastry flour, however, I think I will try it next time with all-purpose flour. While it was still good, I found myself slightly distracted by the whole wheat texture. I think the recipe using the whole wheat pastry flour may actually work well in muffin form.
- Be sure to replace the almond extract called for in the recipe with extra vanilla extract.
No comments:
Post a Comment