Celebration Bundt Cake!

Celebration Bundt Cake!

Made this cake for my 34th birthday - The original recipe is for a basic vanilla cake but can be easily be adapted to be whatever flavour you like!  

Its an easy and forgiving cake with lots of room for variation. Its not too sweet and its quite large!

 

Ingredients:

Dry 
3 cups flour
1 1/2 cup - sugar 
1 tbsp baking powder
1/2 teaspoon salt 
*optional - spices 

 

Wet  
2 cup plant-based milk
2/3 cup canola oil or any neutral-flavored cooking oil
1/2 cup *Puree / mush 
1 tablespoon white vinegar
1 tablespoon vanilla extract 
* more flavour extract 

* Puree can be any thing that adds moisture depending on whats available and the flavour variation- Applesauce, vegan sour cream, vegan yogart, vegan mayo, mashed bananas, pumpkin puree, or shredded vegetables like zucchini  

Instructions 

1. Preheat the oven to 350° F and grease your bundt pan.

2. In a large Mixing bowl, add dry ingredients and whisk. 

3. In another bowl, add wet ingredients and stir to combine 
   
   
4. Pour the wet into the dry and stir with a whisk for about 1 minute until a smooth batter is formed.

5. Pour the batter into the greased bundt pan and bake at 350° F for 40-45 minutes until a toothpick inserted comes out clean.

6. Allow the cake to cool in the pan for at least 1 hour.

7. Use a large serrated bread knife to cut off any cake that has risen above the top of the cake pan.  this will ensure that the bottom of the cake is flat before inverting.

8. Invert the cake onto a cake pan.

9. Allow it to cool completely and drizzle with icing or ganache or dust with powdered sugar 

    

   Variations!

   Cherry chip
   Add 1.5 tsp of almond extract to wet ingredients 
   Fold in 1/3 cup diced marashino cherries +/- Tbsp of pink or red sprinkles before pouring into the pan. 
   Don't mix sprinkles! fold them in at the end or they will dissolve and dye the cake!
   
   Chocolate- Use basic vanilla cake recipe and add 3/4 cup cocoa powder and increase the sugar to 2 cups.  (The cocoa powder is bitter, so you have to add sugar to balance.)
    
   Eggnog Spice Cake - Add 1 teaspoon of cinnamon and 1 teaspoon of nutmeg to the dry ingredients.  You can also add 2 tablespoons of rum to the wet ingredients if you wish. Or 1 tsp of rum extract.  Top the cake with eggnog flavored vegan icing and pomegranate sprinkled on top.  
    
   Pumpkin - add 2 teaspoons of pumpkin pie spice to dry ingredients.  Use pumpkin puree as the mush
    
   Lemon - use lemon juice instead of vinegar, lemon extract instead of vanilla extract, and add the zest of 1 lemon.
    
   Funfetti Bundt Cake - stir in 1/3 cup of sprinkles  just before pouring into the bundt pan.  Don't over mix once the sprinkles have been added.