Leftover coffee from the almond mocha bread I made for the edit-a-thon turned into a Bundt cake. I don’t drink coffee, and since I made 16 ounces of coffee for the bread, I saved the rest of it for another baked good. While many recipes on King Arthur Flour’s website call for coffee in teaspoon or tablespoon amounts, I wanted a recipe that required a full cup. I’ve also wanted to bake a Bundt cake ever since my cousin’s eighteenth birthday party in December where one of her cakes was a yellow Bundt cake with chocolate whipped cream frosting (which was obviously not VGF). Maybe I’ll convert that cake in the near future using one of my mom’s fancy Bundt pans.
Mocha Spice Cake
Modified from KAF by Q
1/2 cup water + 2 tablespoons ground flaxseed
1/3 cup coconut oil, melted
1 cup applesauce
1 cup coffee (warm or cold doesn’t matter)
1 cup brown rice flour
1 cup KAF ancient grains GF blend (don’t have it? Increase the brown rice to 1 1/2 cups and the sorghum to 1 1/2 cups)
1 cup sorghum flour
1 teaspoon xanthan gum
2 teaspoons baking powder
1/2 teaspoon Kosher salt
1 teaspoon ground cloves
1 teaspoon ground allspice
1 teaspoon ground cinnamon
2 teaspoons ground nutmeg
3/4 cup Sucanat
1 cup chopped pecans (slivered almonds)
1 cup raisins, golden or regular (raisin medley, chopped)
1 cup currants (craisins)
1/2 cup non-dairy milk (sweetened hemp milk)
Preheat oven to 375 degrees Fahrenheit. Grease a 10- to 15-cup Bundt pan.
In a large measuring cup, whisk the flaxseed and water. In a large bowl, whisk together the dry ingredients. Stir the chunks into the dry ingredients. Whisk the oil, applesauce, and coffee into the flaxseed mixture. Add wet to dry, stir to moisten, then add the non-dairy milk and mix well. Transfer to the pan and smooth out the top of the batter. Bake for 45-50 minutes or until a knife inserted in the cake comes out clean, the top springs back when touched, and it has begun to pull away from the sides of the pan.
Immediately turn out onto a cooling rack. Frost with chocolate ganache when cool.
1/4 cup non-dairy milk (hemp)
1/2 cup dairy-free, gluten-free chocolate chips
Microwave the non-dairy milk for one minute. Stir in the chocolate chips until melted. Let sit until slightly thicker or use immediately on the cooled cake.
I had cake for breakfast since I made the cake at night and frosted it in the morning. After staying up past midnight reading The Hunger Games, I enjoyed the sugar very much. Hempmilk makes a tasty ganache since it’s one of the creamier (read: more fat) non-dairy milks.
Go on, call me a hypocrite because I criticized the amount of sugar in Vegetarian Times’ muffin recipe and then had cake for breakfast.