Deep Chocolate Bundt Cake
adapted by my mother from the cookbook Veganomicon
1 3/4 cups fresh brewed coffee
2/3 cup unsweetened cocoa powder
1 1/2 cups granulated sugar
1/3 cup oil
1/3 cup applesauce ( used unsweetened)
1/4 cup cornstarch
2 t vanilla
1 t almond extract
2 cups flour
1 t baking soda
1 1/2 t baking powder
1/2 t salt
Preheat the oven to 325 degrees. Lightly grease a bundt pan.
Brew the coffee and then measure it into a measuring cup. Stir the cocoa powder into the hot coffee until the cocoa dissolves and let cool to room temperature.
In a mixing bowl whisk together the sugar, oil, applesauce and cornstarch for about 2 minutes until the sugar has dissolved. Mix in the extracts. Once the coffee/ chocolate mixture has cooled mix that in too.
Sift in the flour, baking powder, baking soda and salt. Beat until relatively smooth, about 2 minutes with a whisk.
Pout the batter into the bundt pan and bake for about 45 minutes or until the cake is done (using a knife or toothpick)
Let the cake cool in the pan for 20 minutes and then turn it upside down on plate to cool completely. Once cool, sift confectioners' sugar over the top and enjoy.