Sunday, January 30, 2011

Snickerdoodle Bundt Cake

A long while back a good friend of mine Kaleena made my family one of  these delicious cakes. So I have to thank her for giving me the idea of making it vegan. I have played around with a basic recipe a few times and have found a good way to make this cake cruelty free. It has a great balance of moistness and fluffiness. As well as having a crystallized cinnamon sugar coating.  I hope you enjoy this as much as my family.


Ingredients
 
1 tablespoon ground cinnamon
1 cup organic sugar
1 tablespoon of butter for greasing your cake pan

2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup softened vegan butter
1 cup organic sugar
1 cup light brown sugar
1/3 cup soy milk
1 tablespoon apple cider vinegar
2 teaspoon vanilla extract
1 cup unsweetened apple sauce


Directions

Preheat oven to 325 degrees. In a small bowl, mix together 1 cup of sugar and tablespoon of cinnamon.  Grease your bundt pan with a little butter then dust the entire inside of the pan with the sugar and cinnamon mixture. I usually use about 1/3 off the mixture a good way to do this is to hold the pan over the sink and turn it to its side while spinning it slowly, this will get it more evenly coated.Save the remaining sugar and cinnamon mixture and set everything aside.


In another small bowl mix together the milk and vinegar. Set it aside for about 10 minutes to let it curdle.Sift together the flour, baking powder, baking soda and salt. Set aside. Beat just the butter on medium speed for one full minute. Add the white sugar and mix for 3 minutes, until light and fluffy. Scrape down the bowl and blade and add the brown sugar. Mix for 2 minutes until the mixture looks light brown and uniform in color. Add the milk mixture and beat until combined. Stir in the vanilla. Add the flour mixture alternately with the apple sauce. beat well.



Spread half of the batter into the prepared pan. Sprinkle with 1/3 of  the cinnamon sugar mixture over top the cake. Spread the rest of the batter into the pan and sprinkle any remaining sugar mixture over the top.


Bake in the preheated oven for 55 to 65 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool for 1 hour  before inverting onto a wire rack to cool completely. aside.

7 comments:

  1. Yum !! I knew it could be vegan...thats what i love about experimenting with cooking .. ps we are having vegan squash and black bean empanades tomorrow for dinner...i will let you know if the recipe is good. It seems like it would be a good thing to make mini sizes of for the babies to test out new solid foods !

    ReplyDelete
  2. Going to have to try this one. Thanks for posting.

    ReplyDelete
  3. I saw this recipe this morning and was immediately inspired to make it. Luckily I had all the ingredients on hand. It came out very well. Surprisingly fluffy for vegan cake. I even posted a pic of it on my FB page with a shared link to your blog. Thanks!!

    ReplyDelete
  4. Awesome Thank you so much! I am glad you enjoyed. The trick is in the vinegar and applesauce.

    ReplyDelete
  5. Just discovered your blog - WOW! Thank you for all the PHOTOS! I'm not a super cook and the step by step pics are SO helpful! :)

    ReplyDelete
  6. I just made this with 1/8 tsp of ground cloves added to the cinnamon sugar mix. it's amazing. Thanks for giving us a dessert my whole family can eat!

    ReplyDelete