Have your healthy cake and eat it too

The recipe is vegan and calls for no eggs or dairy.

by Jennifer Miranda — 

This ultra-moist, super rich chocolate Bundt cake is infused with the flavors and antioxidant powers of raspberry rooibos (red bush) tea and raspberries. The recipe is vegan and calls for no eggs or dairy. Use organic ingredients, if available.

Chocolate Raspberry Rooibos Bundt Cake

Cake ingredients:

• 3-1/3 cup unbleached flour
• 2 cups brown sugar
• 1/2 cup cocoa powder
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 2 cup raspberry rooibos tea liquid, brewed strong
• 2/3 cup oil
• 2 teaspoons vinegar
• 1-1/2 teaspoons vanilla
• 3/4 cup frozen raspberries, crumbled into small pieces

Glaze ingredients:

• 4 tablespoons vegan butter
• 3 tablespoons soy milk
• 1 teaspoon vanilla
• 1 cup powdered sugar
• 1/3 cup cocoa powder
• 1/2 cup walnuts, finely chopped

Instructions:

Combine dry ingredients in mixing bowl. Combine liquid ingredients in large measuring cup. Pour liquid ingredients into dry ingredients; beat until smooth. Fold in raspberry pieces. Pour batter into greased and floured Bundt pan. Bake 325 degrees for 40 to 45 minutes or until toothpick comes out clean. Frost with chocolate glaze and sprinkle with chopped walnuts.

Recipe provided by Jennifer Miranda of Mandala Cakes, makers of all organic, vegan baked goods and raw food desserts that are available for special occasions, too. www.mandalacakes.com or 480-284-5265.

Reprinted from AzNetNews, Volume 28, Number  3, Jun/July 2009.