This dairy-free cake, with its dense crumb and bold dark chocolate flavour, is the perfect ending to a Hanukkah dinner. If you don’t have a fancy-shaped Bundt pan, any 10-cup (2.5 L) Bundt pan will work.
- Prep time 25 minutes
- Total time 1 hour & 30 minutes
MethodIn bowl, whisk flour, cocoa, ground almonds, baking powder, baking soda and salt. Remove 2 tbsp to flour 10-cup (2.5 L) greased Bundt pan.
In large bowl, beat together sugar, oil, eggs, water and lemon juice; stir in remaining flour mixture until combined. Stir in sliced almonds. Scrape into prepared pan.
Bake in 325?F (160?C) oven until cake tester inserted in centre comes out clean, about 55 minutes. Invert onto rack; remove pan. Let cool completely. (Make-ahead: Wrap in plastic wrap and store for up to 2 days or freeze in airtight container for up to 2 weeks.) Dust with icing sugar.
Orange-Chocolate Sauce: In small saucepan, bring soy milk and corn syrup to boil. Remove from heat; whisk in chocolate, butter spread and orange extract until smooth. Let cool slightly. Serve with cake.
Nutritional facts Per each of 10 servings: about
- Fibre 4 g
- Sodium 313 mg
- Sugars 35 g
- Protein 8 g
- Calories 548.0
- Total fat 35 g
- Potassium 441 mg
- Cholesterol 57 mg
- Total carbohydrate 57 g
- Iron 28.0
- Folate 21.0
- Calcium 9.0
- Vitamin A 3.0