Few things get me motivated like a good cake recipe. Last weekend we stopped at Scott’s parents’ house to celebrate his birthday on the way back from State College, and his mom made a chocolate chip pumpkin cake. The cake looked amazing -a lovely burnt orange bundt cake topped with chocolate- and pumpkin is a common egg replacer, so I knew it would be simple to veganize.
The results were terrific. Not only is it delicious, but there are no fancy ingredients or techniques. Everything comes from a regular grocery store, and I didn’t even use proper cake-making techniques – just threw everything in the bowl- and it still came out great.
So, since I made this for the first time on the day the Phillies won the world series (I was enjoying my second piece of it in the eighth inning.) and Scott’s mom has probably been making this since the last time the Phillies won the world series, it shall henceforth be know as:
Phabulous Philadelphia Pumpkin Chocolate ChampionChip Bunt Cake
(Get it? Bunt? Bundt?)
2 Cups flour
2 Cups sugar
4 tsp. baking powder
2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon
1 Cup oil
2 1/2 Cups pumpkin
1/2 cup unsweetened applesauce
Ideally, sift the dry ingredients together (except chocolate chips), combine wet ingredients in a separate bowl, and add dry ingredients to wet ingredients. Or, just throw everything in a bowl. Stir until just mixed, pour into greased and floured bundt pan, and bake for 1 hour 15 minutes. When cool, top with chocolate glaze.
Chocolate Glaze
3/4 cup chocolate chips
1 to 1 1/2 tbsp. syrup (corn, maple, pancake, whatever)
3 tbsp margarine
1/2 tsp. vanilla extract
Microwave 45-60 seconds, stir until completely melted.
The only thing I’ll change next time is the glaze. It was a little too sweet for me and a tad too thick, so I’ll probably use dark chocolate chips, and maybe some soy milk to thin it out, or use a combination of chocolate chips and cocoa powder. Otherwise wowee zowee, this recipe is a winner!
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