Bundt Cake
Bundt Cake
Took a week off to really be present with my daughters. My youngest daughter Alexis turned 6 years old yesterday and although we didn’t do a big bash, she had lots of fun and felt loved, which is all that matters. A piñata and rainbow-themed cake is always a hit! Every year I make this Bundt cake for her birthday as she likes to eat it for breakfast. This recipe is the perfect combination of chocolate and citrus. It reminds me of my favorite childhood cookie Lu Pim’s. I like to eat it with a giant cup of coffee. Stay warm and cozy.
Equipment
- Bundt pan
Ingredients
- 1 cup almond milk (or milk you like)
- 1/2 cup freshly squeezed
- 1/3 cup extra virgin olive oil
- 1/3 cup unsweetened apple sauce
- 1 tablespoon cornstarch
- 1/2 cup sweetener
- 1 tablespoon grated orange zest
- 1 tablespoon good vanilla extract
- 2 2/3 cup all-purpose-flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon kosher salt
- 3/4 cup semisweet chocolate chips
Notes
1. Preheat oven 350F. Lightly grease a Bundt pan (if you don’t have one but love baking, I strongly recommend the investment).
2. In a large bowl, vigorously whisk together the milk, OJ, olive oil, applesauce & cornstarch. The mixture should become foamy. Mix in the sweetener & whisk until well combined, 30 seconds approx.
3. Add in orange zest and vanilla, and use a fine-mesh strainer to sift in half of the flour, all the baking powder, baking soda and salt. Mix until well combined. Add in the rest of the flour and mix until it has a smooth consistency.
4. Fold chocolate chips pour batter into the Bundt pan.
5. Bake for 50-55 minutes. The top should be browned and puffed, and firm to touch.
6. Let it rest for 10 minutes, then invert on a cooling rack to let it cool down completely.
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