Coconut? Got It. Chocolate and Nuts? Yep…German Chocolate Bundt Cake

  • Aerial Shot of Cut Bundt Cake
  • Bundt Cake with Slice, Aerial
  • Bundt Cake in Pan
  • Slice of Cake with Mocha
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Bundt Cake with Slice, AerialLooking back over my recent recipes, it seems I’m currently fixated on sweet things to eat.  Some kind of deficiency?  Or just that cold weather sending my taste buds looking for something to brighten gray days.  With neither shame nor apology here’s another recipe aimed at the sweet tooth.  Bundt cakes are appealing on many levels: for starters, one gets a big bang for the effort; two, they’re attractive; and three – well, they’re generally delicious (when the chemistry goes as it should) all the while being homey and comforting and old-fashioned.  The 1950s, Betty Crocker, Ladies Home Journal, Tupperware parties, bridge games and afternoon tea.  In short: a classic whose lone challenge is getting it out of the pan in one piece.  I served mine with a generous puddle of warm Chocolate Fudge Sauce – that recipe will appear on Valentine’s Day (tucked inside of heart-shaped sugar cookies).

German Chocolate Bundt Cake
~12 slices

1/4 cup white whole wheat flour
1/4 cup maple sugar
2 tbsp. unsweetened applesauce
1/3 cup flaked unsweetened coconut, toasted
1/3 cup pecans, toasted and chopped

Bundt Cake in Pancooking spray
~1 tbsp granulated stevia (1 packet of Truvia is perfect)
1/2 cup unsweetened cocoa
1 oz. semi-sweet vegan baking chocolate, roughly chopped
1/2 cup boiling water
1/2 cup maple sugar
1 tsp. powdered stevia
1/3 cup vegan “butter”
1/2 cup unsweetened applesauce
2 tsp. vanilla extract
1 tbsp. egg replacer + 3 tbsp. water (whisk together until frothy, then set aside for a minute)
1 cup whole wheat pastry flour
1 cup white whole wheat flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 cup “buttermilk” (1 tsp. apple cider vinegar + soy milk, stir and let sit for a minute or two)

Preheat oven to 325F.  Lightly spray a bundt pan with cooking oil, then sprinkle with the granulated stevia.  Set aside.

In a small bowl, combine the 1/4 cup white whole wheat flour, the maple sugar and the 2 tbsp. applesauce.  Stir until it becomes like a thick dough, then stir in the coconut and pecans.  Set aside.

In another small bowl, stir together the cocoa and the baking chocolate, then pour the boiling water over the mixture and stir until thick and melted.  Set aside.

In a medium-sized bowl, combine the white whole wheat flour, whole wheat pastry flour, powdered stevia, baking powder, baking soda and salt.  In a large bowl, beat the vegan butter and the maple sugar, then add the egg replacer mixture and the vanilla extract.  Add the flour mixture alternately with the “buttermilk,” beginning and ending with the flour mixture.  Stir in the melted cocoa mixture until thoroughly combined.

Slice of Cake with MochaSpoon half of the batter into the prepared bundt pan, then sprinkle on the streusel mixture.  Top with the remaining batter and bake for 1 hour or until the top springs back when pressed and a toothpick comes out nearly clean.  Allow to cool in the pan for 10 minutes before removing.  Let cake cool completely on a wire rack.

Aerial Shot of Cut Bundt Cake

(I unearthed this recipe from my “archives” – a big plastic file bin containing every kind of recipe imaginable [except those containing meat; I haven’t yet gotten around to weeding out the cheesy ones].  I have no idea where the recipe came from, but if the quality of the paper is an indication, it hails from an era when photocopiers were the size of small dinosaurs and took five minutes to spit out one slightly damp copy.  All of this to say that I have no idea of the origin.  I do know that I adapted it to suit my low-fat, vegan tastes: eliminating the fat in the streusel and replacing it with unsweetened applesauce; reducing the fat and sugar in the cake and doing away with the sugary glaze.)

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  1. tearoomdelights says:

    I can’t wait for the chocolate fudge sauce recipe, that cake with the sauce looks ridiculously delicious!

  2. :-) Thanks, Lorna! I could definitely eat too much of it…

  3. veganelder says:

    Oh wow!

  4. luminousvegans says:

    You’re killing me over here with all these delicious sweets. First those amazing nutella crepes and now chocolate bundt cake. I wish I was your neighbor…would you share with me? :-)

  5. […] One year ago today: A Peek Into the Man-cave (a.k.a. The Greenhouse) One year and one day ago: German Chocolate Bundt Cake […]

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