Cinnamon
Swirl Bundt Cake with Caramel Glaze
Cinnamon Swirl Bundt Cake
March
21, 2010 | 
Author: Dr. Christine Dickson
Author: Dr. Christine Dickson
Cinnamon Swirl Bundt Cake
Simple,
Easy, Delicious
This unforgetable bundt cake will make all your friends and family rave about how great vegan desserts taste. When I take this cake to work, it's gone in less than 15 minutes. People then ask me where I purchased it. When I tell them I made it and that it's egg and dairy-free, they don't believe me and tell me I'm lying! Prepare, bake, and serve this bundt cake in under an hour.
Cake Ingredients:
½ cup expeller pressed canola oil
1 cup evaporated cane juice sugar
½ cup plain soymilk
1/3 cup orange mango juice
½ unsweetened applesauce
1 teaspoon vanilla extract
1 teaspoon baking soda
1 teaspoon aluminum-free baking powder
1/8 teaspoon salt
3 teaspoons egg re-placer powder
1 ¾ cups baking flour
Filling:
¼ cup brown sugar
2 teaspoons cinnamon
Caramel Glaze:
3 Tablespoons margarine
4 Tablespoons brown sugar
2 Tablespoons soymilk
½ teaspoon vanilla extract
Optional Topping:
Sprinkle 2 Tablespoons of chopped walnuts or pecans on the bottom of your bundt pan before pouring cake batter into the pan.
Directions:
Preheat oven to 350*F. Lightly grease a **6-cup Bundt Pan.
Wet Ingredients: Combine oil, sugar, soymilk, juice, applesauce, and vanilla extract in a bowl and mix until smooth.
Dry Ingredients: Sift together flour, baking soda, baking powder, salt & egg re-placer powder.
Next: Gradually Add Dry ingredients to Wet ingredients and mix together until combined, but remember do not over mix or your cake with be tough and dry. Set aside.
Filling: Mix the brown sugar with the cinnamon.
Putting the Cake together: Pour half of the cake batter into the prepared bundt pan. Spoon the filling mixture evenly over the layer of batter then carefully pour remaining batter over the filling.
Bake cake for 35 - 40 minutes until a cake tester comes out clean. Cool cake for 30 minutes before removing it from the pan. Make sure to gently go around the edges of the cake and middle of the cake with a plastic knife or even a wood chop stick to ensure it does not stick to the sides when removed from the pan. Cool completely, then glaze.
Glaze: Mix together vegan margarine, brown sugar, soymilk, and vanilla extract. Melt mixture in microwave for 30 seconds then mix well. Melt again 30 second to 1 minute until bubbling. Let sit for 10 minutes until thick. Mix again before glazing the cake.
After cake has cooled, slowly drizzle glaze over the top of the cake.
This unforgetable bundt cake will make all your friends and family rave about how great vegan desserts taste. When I take this cake to work, it's gone in less than 15 minutes. People then ask me where I purchased it. When I tell them I made it and that it's egg and dairy-free, they don't believe me and tell me I'm lying! Prepare, bake, and serve this bundt cake in under an hour.
Cake Ingredients:
½ cup expeller pressed canola oil
1 cup evaporated cane juice sugar
½ cup plain soymilk
1/3 cup orange mango juice
½ unsweetened applesauce
1 teaspoon vanilla extract
1 teaspoon baking soda
1 teaspoon aluminum-free baking powder
1/8 teaspoon salt
3 teaspoons egg re-placer powder
1 ¾ cups baking flour
Filling:
¼ cup brown sugar
2 teaspoons cinnamon
Caramel Glaze:
3 Tablespoons margarine
4 Tablespoons brown sugar
2 Tablespoons soymilk
½ teaspoon vanilla extract
Optional Topping:
Sprinkle 2 Tablespoons of chopped walnuts or pecans on the bottom of your bundt pan before pouring cake batter into the pan.
Directions:
Preheat oven to 350*F. Lightly grease a **6-cup Bundt Pan.
Wet Ingredients: Combine oil, sugar, soymilk, juice, applesauce, and vanilla extract in a bowl and mix until smooth.
Dry Ingredients: Sift together flour, baking soda, baking powder, salt & egg re-placer powder.
Next: Gradually Add Dry ingredients to Wet ingredients and mix together until combined, but remember do not over mix or your cake with be tough and dry. Set aside.
Filling: Mix the brown sugar with the cinnamon.
Putting the Cake together: Pour half of the cake batter into the prepared bundt pan. Spoon the filling mixture evenly over the layer of batter then carefully pour remaining batter over the filling.
Bake cake for 35 - 40 minutes until a cake tester comes out clean. Cool cake for 30 minutes before removing it from the pan. Make sure to gently go around the edges of the cake and middle of the cake with a plastic knife or even a wood chop stick to ensure it does not stick to the sides when removed from the pan. Cool completely, then glaze.
Glaze: Mix together vegan margarine, brown sugar, soymilk, and vanilla extract. Melt mixture in microwave for 30 seconds then mix well. Melt again 30 second to 1 minute until bubbling. Let sit for 10 minutes until thick. Mix again before glazing the cake.
After cake has cooled, slowly drizzle glaze over the top of the cake.
Upcoming Class
The Vegan Coffee Shop
Date: Saturday, August 14, 2010
Time: 1:00pm - 3:30pm
Location: Whole Foods Market,
1010 Park Place, San Mateo
Class Description: Learn the secrets of baking amazing cinnamon rolls, banana walnut bread, and raspberry cream scones.
Cost: $25.00. All profits donated to Bay Area Vegetarians
Past Classes (View Photos)
The Chocolate Trio
View March Class Photos!Sold out class at Whole Foods Market in San Mateo on Saturday, March 27, 2010 25 people attended. Class featured chocolate chip cookies, choolate cream cheese bundt, chocolate hazelnut torte, and complimentary fudge brownie bites plus coffee and tea!
Berry Sweets
View April Class Photos!2nd sold out class at Whole Foods Market in San Mateo on Saturday, April 24, 2010. 25 people attended. Class featured old fashioned strawberry shortcake with coconut whipped cream, rasbperry tart with coconut custard, and blueberry muffins plus coffee and tea!