Chocolate Bundt Cake

[Guest guest]

Brandy's 'Merciful Chocolate' Chocolate Bundt Cake

 

2 Cups Fructose(sugar substitute)

1 3/4 Cups All-Purpose Whole-Wheat Flour

3/4 Cup Organic Cocoa, Unsweetened

1 1/2 Teaspoons Baking Powder

1 1/2 Teaspoons Baking Soda

1 Teaspoon Salt

2 Eggs (Egg Replacer*)

1 Cup Almond Or Rice Milk

1/2 Cup Olive Oil

2 Teaspoons Vanilla Extract(alcohol-free)

1 Cup Boiling Hot Water

 

Heat Oven To 350 degrees.

Grease and flour a bundt cake pan.

Combine all dry ingredients in a large bowl.

Add eggs(egg replacer), milk, olive oil and vanilla

extract;

Beat on medium speed with electric mixer for 2 minutes.

Stir in boiling water(batter will thin out).

Pour into cake pan.

Bake for 35 to 40 minutes or until wooden pick inserted

into the center comes out clean.

Cool completely and remove from cake pan to cake plate.

If the cake has a little trouble coming out, go around the

edges with a knife.

 

Yield 1 Bundt Cake

 

*EnerG Egg Replacer is a culinary egg substitute.

All specialty items can be found at health food stores

and specialty store.

 

Note:

Brandy admits that she used to be a 'really bad cook.'

 

But things changed when she became a vegan three years ago.

She eats no dairy products, chicken, fish, pork,

beef, fat or butter.

 

If a recipe calls for those items, she uses the

appropriate substitute.

For instance, she make tasty tacos with soy.

This cake is one of her favorite recipes.

 

 

 

 

 

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My Special Thought To You:

 

Life Is Not A Race, But A Journey To Be Savored

Each Step Of The Way!!