This past weekend I attended my first Kirtan chanting event at
Laughing Lotus yoga studio, and to get myself hyped up before I went to it, I flipped through the December 2009 issue of
Yoga Journal. I bought it in November at the same time as a couple of other magazines, and I must not have had the time to look through it, or else my baking radar might have detected Rachel Meyer's article about a year of baking cakes, and the included vegan chocolate bundt cake recipe (adapted from
Veganomicon). Or, maybe when I read it the first time, my senses just weren't as finely tuned to seek out bundt cake recipes as they have been ever since my boyfriend gave me my first bundt cake pan for Christmas. At any rate, I was inspired: the picture in the magazine just looked delicious, and I already had all of the ingredients handy, so I saw no reason not to give this cake a try.
I don't usually bake vegan things due to a few sub-par baking experiences I had in high school (when I was a vegetarian) and the general lack of personality I feel most of the vegan baked goods I've eaten since then have had, even from some of the most well-reputed bakeries. It also doesn't help that most vegan cookbooks (at least the ones I've owned) aren't published with pictures, and without a preview I'm not always inclined to trust that I'm going to be happy with whatever comes out of the oven. But the picture in this magazine depicted the most modest, no-frills, confident-looking cake, with only that light dusting of powdered sugar to wear; no sign of the overly dense, crumbly, dry consistency I've come to expect from my vegan baked goods. And I can say the same positive things about the the cake I ended up with, too: it was moist, chocolatey, and surprisingly as satisfying as any non-vegan cake.
I made this cake with intention to feed it to my friends on Sunday quesadilla night, but after dinner everyone was too full to eat much so I brought the rest to work the next day, where it was devoured! A lot of my coworkers liked it so much they even asked for the recipe, which I posted after the cut.