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Every kitchen needs a cake stand with a heavenly Bundt cake proudly displayed. Here is a one-bowl wonder that just might become your new go-to…
3 eggs
1 and 1/2 cups sugar
3/4 cup canola oil
5 tablespoons margarine (use soy-free, if needed), sliced
2 tablespoons vinegar
1 cup minus 2 tablespoons coconut milk
3 cups Glicks Flour
1/2 teaspoon baking soda
2 teaspoons Haddar Baking Powder
3/4 teaspoon salt
1 tablespoon vanilla sugar
1 and 1/4 cups mini chocolate chips
3/4 cup Glicks Chocolate Chips
3 tablespoons margarine (use soy-free, if needed)
1 tablespoon Gefen Light Corn Syrup
1/4 teaspoon Gefen Vanilla Extract
Cream eggs and sugar for two minutes until light.
Slowly drizzle in oil. Add in margarine and mix well until combined
Measure two tablespoons vinegar in a one-cup measure, then add the coconut milk until the liquid measures one cup combined.
In a separate bowl, combine flour, baking soda, baking powder, salt, and vanilla sugar.
Alternately add dry and wet ingredients to the egg-sugar mixture until smooth and combined. Stir in chocolate chips.
Transfer batter to Bundt pan. Tap pan gently on the counter to even it out.
Bake at 350 degrees Fahrenheit for 50 minutes, then check for doneness.
Cool for 15 minutes. Turn cake out onto a cake plate.
Combine chocolate chips, margarine, and corn syrup in a small microwave-safe mixing bowl.
Microwave at 15-second intervals, stirring well in between, for a total of one minute.
When the mixture is completely smooth, add in vanilla extract. Mix well and drizzle over cake.
Photography: Hudi Greenberger Styling: Janine Kalesis
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Can I substitute juice for the Almond milk?
Frozen? Can this be made in advance and frozen?
Yes, the cake can be made in advance and then I would add the chocolate glaze fresh, right before serving.
Substitution Any suggestions for replacing the coconut milk please?
Soy or rice or almond should be fine.