Sunday 17th June 2012

by nelliedog

Swirls of deliciousness.

Another recipe! My mother-in-law has a great recipe for a cinnamon swirl bundt cake that my husband adores. Now that we’re vegan, though, it needed some adaptations. The original recipe uses a boxed cake mix and eggs. Here’s what I came up with for the vegan version, using The Misfit Baker’s Cinnamon Bundt Cake recipe as a starting point for veganizing. I changed The Misfit Baker’s recipe to decrease the fat, make the “swirl,” and keep the flavor of my mother-in-law’s original recipe.

Ingredients

  • 3 1/2 cups flour
  • 1 1/2 cups granulated sugar, divided
  • 1/2 tsp salt
  • 2 tsp baking soda
  • 4 tsp cinnamon
  • 2 cups water
  • 1/3 cup canola oil
  • 1/3 cup unsweetened applesauce
  • 2 tbsp apple cider vinegar
  • 2 tsp vanilla extract
  • 1 tsp imitation butter extract (OK, this is not the kind of all-natural ingredient I usually would use, but it’s in my mother-in-law’s recipe!)
  • Powdered sugar for dusting (optional)

Directions

  1. Preheat oven to 350 degrees. Prepare bundt pan with cooking spray.
  2. Mix flour, 1 cup sugar, salt, and baking soda. Combine cinnamon with remaining 1/2 cup of sugar and set aside.
  3. Mix water, canola oil, applesauce, vinegar, and extracts. Add to dry ingredients and stir until just combined.
  4. Pour half of batter into prepared bundt pan. Pour half of sugar-cinnamon mixture on top of batter. Use a butter knife to swirl the sugar-cinnamon mixture into the batter. Don’t combine it completely or you won’t have visible swirls!
  5. Pour second half of batter into pan, top with remaining sugar-cinnamon mixture, and swirl again.
  6. Bake for about 50 minutes or until cake tester comes out clean.
  7. Cool in pan for 15-20 minutes (or forget about it for an hour or so like I did), then transfer to wire rack.
  8. Sift powdered sugar over the top if desired. (It nicely covers any imperfections in the cake surface.)

Probably should have taken the picture BEFORE sampling a slice. This cake is going to work with my husband, though, so I was anxious to exact my “baker’s salary” of a slice before it leaves the house! Oh, and obviously, this is pre-powdered sugar.

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