Yes. Doughnut cake. This is super delicious, super easy, super chocolately, and super vegan. Try it out it’s fantastic!
Adapted from Cupcake Punk.
1 c Granulated Sugar
1/2 c Earth Balance Margarine, softened [I used margarine that had no dairy in it!]
1 Tbsp Baking Powder
1 c Soy Vanilla Yogurt
1/2 c Plain Soy Milk [I used Coconut Milk since it’s WAY better than Soy Milk]
1 tsp baking soda
1 c All Purpose Flour
1/2 c Whole Wheat Flour
For the Topping:
1 c Pecans broken [I used a mix of toasted walnuts and pecans]
1 c Vegan Chocolate Chips
1/3 c Brown Sugar
1 tsp Cinnamon [I used Apple Pie Spice!]
Start out with preheating the oven to 350ºF and toasting the nuts in a dry pan on the stove.
When the nuts are done [watch them so they don’t burn on you!] put them on a plate and put them in the freezer until they’re room temp. When they are not warm toss the nuts, chocolate chips, brown sugar and apple pie spice in a small bowl and set aside.
Cream the sugar with the margarine, then add the baking powder and continue to mix until fluffy. In a measuring cup, combine the yogurt, milk and baking soda. Add half of the yogurt mixture to the creamed sugar, then half of the flour, mixing until each is combined, repeating with the remainder.
Lightly spray and dust a bundt pan with flour.
Add half of the cake batter to the pan. Add half of the walnut topping. Finish with the remaining batter, then evenly sprinkle over the last of the topping. Bake in the center of the oven for 45 – 50 minutes.
Cool completely in the pan before turning it out to a serving plate. Note: Really wait until it’s totally cool. I got impatient [and was terrified that it was going to stick to the pan and flipped a little early and some didn’t come out. If you are patient and wait it’ll come out super easy!
Also Happy Birfday Madre!!