2 1/4 c ap flour
1 1/4 c granulated sugar
1 heaping tablespoon vegan cocoa powder (I use Chatfield's brand)
2 tsp baking soda
1/4 tsp salt
2/3 c room temperature water
1/4 c + 1 tbs dairy free milk
1/4 c + 1 tbs coconut cream - the solid part only
1/4 c canola oil
1/2 tbs lemon juice
1 tsp vanilla extract
2 tsp vinegar
Powdered sugar for dusting
*if desired red food coloring
Put can of coconut cream in the fridge for at least an hour prior to baking.
Preheat the oven to 350 degrees F. Grease with dairy free shortening liberally the wells of your bundt pan.
In the bowl of a stand mixer, combine the water, dairy free milk, coconut cream, oil, lemon juice, vanilla extract, and food coloring if using. Mix until combined. You might have very small crumbs of coconut cream not totally blended. This is okay and they will blend in totally later.
Add all dry ingredients and mix until just combined.
Fold in the vinegar by hand until you see streaks. Hand mix a few times until combined, but don't over mix it.
Fill each well about 1/2 to 3/4 of the way full. Do not over fill.
Bake 16-19 minutes, until a toothpick inserted comes out cleanly, and cakes spring back to the touch.
Let cool for approx 10 minutes in the pan then gently use a dull butter knife around the edges of the bundt to ensure that cake will not stick to the sides. After cooling another 10 minutes, flip out.
Sift powdered sugar on top until coated. Enjoy!
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