Vanilla and Chocolate Swirl Bundt Cake
with Chocolate Fudge Glaze


by Ann Gentry, Vegan Family Meals, Real Food for Everyone

Bundt cakes are everyday cakes – easy to make (using just one pan) and delicious eaten as they are or dressed up with a simple glaze or icing. This swirled Bundt cake will satisfy both chocolate-lovers and those who favor vanilla. The two batters meet in the middle and bake, making for a pretty design when you cut and serve it. The addition of a quick chocolate glaze makes it that much more irresistible; to further embellish this cake, serve it with fresh berries or a dollop of nondairy ice cream.


Nonstick cooking spray
3 1/2 cups unbleached white flour
2 tsp baking powder
2 tsp baking soda
1 tsp fine sea salt
1 1/2 cups pure maple syrup
2/3 cup neutral cooking oil
1 Tbsp apple cider vinegar
1 3/4 cups plain or vanilla soy milk (separated into 1 1/2 cups and 1/4 cup)
1 Tbsp + 1/2 tsp vanilla extract
1/2 cup unsweetened cocoa powder
2 Tbsp decaffeinated instant coffee powder

1 cup semisweet chocolate chips
2 Tbsp pure maple syrup
3 Tbsp rice milk


 Cake: Position a rack in the center of the oven and preheat the oven to 325 degrees F. Spray a 9 to10 inch Bundt cake pan with nonstick cooking spray.

Whisk the flour, baking powder, baking soda, and saltin a large bowl to blend. Using a handheld electric mixer, beat the maple syrup, oil, vinegar, and 1 1/2 cups soy milk in a large bowl to blend. Add the flour mixture and mix until just blended.

Transfer half the batter back to to a second bowl. To the first bowl of batter, mix in 1 Tbsp vanilla. The second bowl of batter, mix in the cocoa powder, coffee powder, remaining 1/4 cup soy milk, and the remaining 1/2 tsp vanilla.

Pour the chocolate batter into the prepared pan, then pour in the vanilla batter. Don't worry about mixing the two batters together to create a marbled effect. As the cake cooks, the batters will blend together on their own to create a pretty design. Bake until a toothpick inserted near the center comes out with some crumbs attached, about 50 minutes.

Let the cake cool in the pan on a rack for 30 minutes, then invert the cake onto the rack and let cool completely. At this point, the cake can be made 1 day ahead and stored airtight at room temperature.

Stir the chocolate chips in a medium bowl set over a saucepan of simmering water until they melt completely. Remove from the heat. Stir in the maple syrup and rice milk. Drizzle the glaze over the cake and let stand until the glaze is set. The glaze looks best the day it is made, so plan to serve the cake the same day you glaze it.

Cut the cake into wedges and serve.


Yield: Serves 13 to 16

Recipes: Desserts, Cakes, Bundt, Vegan, Parve, Kosher

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