110: Recipe: Eggless Chocolate Almond Bundt Cake

This sure is as yummy as it looks.. it was the first time I ever made a vegan eggless dish. I am a hard core carnivore and most of my close friends around me are the same way too.. But I wanted to make something special for a sweet vegan friend of mine... and found a eggless cake recipe that I modified to end up with this cake...It sure was delish... actually was surprised how good it was... I always believed that cakes without eggs were no good....this definitely proved me wrong.

Here is the recipe,

For the cake,

2 ¼ cups all-purpose flour
½ cup cocoa powder
1 cup sugar
½ cup brown sugar
1 tsp. baking soda
½ tsp. salt
1 cup water
9 tbsp. vegetable oil
1 tsp. vanilla extract

1 tsp. almond extract
1 tbsp. white vinegar

For the glaze,

¾ cup plus 2 tbsp bittersweet chocolate chips
3 tbsp. butter
1 tbsp. heavy whipping cream
1 tsp. vanilla extract

Preheat oven to 350 F. Grease and flour a 9-inch bundt pan. In a large bowl, sift together flour and cocoa powder. Whisk in sugar, brown sugar, baking soda and salt. Pour in water, vegetable oil, vanilla extract , almond extract and vinegar, whisking thoroughly, but quickly, until the batter comes together and is quite smooth. Pour into prepared pan. Bake for 40 mins (insert a fork in the center to see if it comes out clean). Allow to cool in pan for 10 mins, then turn out onto a wire rack to cool completely.

To make the glaze, melt chocolate chips and butter together in a medium bowl. Once the chocolate chips have melted, whisking constantly, pour in the heavy cream, followed by vanilla extract. When glaze is smooth (2 mins), pour or spread onto cake. Allow at least 2 hours for the glaze to set.