Chocolate Bundt Cake

Made this cake as my youngest had a meltdown. He wanted a birthday cake, but it’s October! His birthday is in December hahahah He likes cake, having and blowing candles on cake *grins*

Grease your bundt pan with vegan margarine and dust with flour

– In a blender or food processor, process 3/4 c cream cheeze with 1/4 c + 1 tbsp maple syrup and 1 tsp vanilla essence, until smooth and creamy

– Preheat oven 350 F

Cake

• 2 1/2 c flour
• 1 3/4 c sugar
• 6 tbsp cocoa powder
• 2 tsp BSoda
• A pinch or two salt

– Mix in a bowl

• 2 c water
• 1/2 c cooking oil
• 2 tbsp vinegar
• 1 tsp almond extract

– Pour into the flour bowl and mix well, no lumps

– Pour half batter into prepared pan

– Pour cream cheeze mixture on top of batter

– Pour the rest of cake batter on top of cream cheeze mixture

– Bake for 40 mins and cool on rack

Vegan Ganache

– On double boiler, melt 250 g dairy free chocolate chips

– Stir in 1/2 c scant of almond milk. Stir until ganache consistency is reached.

Finishing Cake

– Place cake still on its rack over a rectangular pan

– Pour ganace on cake

– Slice and enjoy