Bundt cakes get their distinctive shape from the fluted, grooved tube, baking pan similar to the traditional brioche-like gugelhupfk, which is called bundkuchen in northern Germany.
In 1950, bundt cakes became so popular that Nordic Ware trademarked the name, ‘bundt pan.’ In 1966 Pillsbury sponsored a baking contest where a bundt cake won second place and sales really took off after that.
Rich desserts are traditionally made with butter, eggs and milk. These decadent desserts tend to be notoriously high in fat, calories and cholesterol.
There is a better way to produce scrumptious, rich tasting treats. The key is in choosing wholesome, easy to use alternatives to replace eggs, refined sugar, butter and dairy products.
Prune puree is an excellent fat replacer in baking and also intensifies the flavor of chocolate and cinnamon. Prunes have a very high sorbitol content, and prune puree extends the life of baked goods substantially. The puree lasts at least two months in the refrigerator so and I always have it on hand.
Homemade Prune Puree
Place two cups of pitted prunes in a food processor or blender with 3/4 cup of water and 1 tablespoon of pure vanilla extract. Blend the thick mixture until smooth, cover and refrigerate. (video)
Because prunes are naturally high in sorbitol, a natural preservative, prune puree will keep for at least three weeks covered in the refrigerator. Prune puree also extends the shelf life of baked goods, considerably.
Aseptically packaged Lite Silken Tofu has a neutral flavor and creamy texture and with the flax meal replaces eggs in baking.
Elegant and delectable, Glazed Double Chocolate Blueberry Bundt is moist with a rich mouth feel and lovely crumb. Fresh blueberries, chocolate chips and luscious ribbons of chocolate glaze really set this gorgeous cake apart. Rose water infusion is thought to be soothing and fills the house with the scent of roses while this cake is baking. A generous slice of this cake contains 4 grams of fat, 8 grams of protein and 6 grams of fiber.
Glazed Double Chocolate Blueberry Bundt Cake
3 cups whole wheat pastry flour
1/2 cup Soy Flour
1 cup unsweetened cocoa*
1 teaspoon each baking soda and non-aluminum baking powder
1/2 teaspoon sea salt
1/2 cup chopped dairy-free chocolate chips
1 cup fresh blueberries
1 (12.3 ounce pkg.) Mori Nu Lite Silken Tofu
1/2 cup prune puree
2 1/4 cups Wholesome Sweeteners Organic Sugar
1 1/4 cups soymilk
3 tablespoons Flax Meal
1 teaspoon pure vanilla extract
1 teaspoon rose water
Rose Scented Chocolate Glaze
1 cup Wholesome Sweeteners Organic Powdered Sugar*
1/4 cup unsweetened cocoa*
3 Tablespoons Wholesome Sweeteners Agave (hot)
1 teaspoon rose water
1 to 2 Tablespoons soymilk
*Measure before sifting
Preheat oven to 350° Spray Bundt pan with olive oil cooking spray
In large bowl combine pastry flour, soy flour, baking soda, baking powder, salt, chocolate chips and blueberries. Mix thoroughly and set aside. Place tofu in food processor or blender and blend. Add prune puree; blend and add sugar, soymilk, flax meal, vanilla and rose water. Blend. Fold the tofu mixture into dry ingredients quickly, scraping the bowl with a rubber spatula. Pour into prepared pan. Bake 45 minutes or until tester comes out clean. Cool cake on wire rack.
Sift powdered sugar into medium bowl. Add cocoa. Set aside. Heat agave 30 seconds and whisk or stir into cocoa mixture. Add rose water and add soymilk gradually, one tablespoon at a time, until the thickness and consistency of a glaze that can be drizzled from a tablespoon.
Nutrition Analysis Serving: one slice (4.25 ounces)
Calories 327, Protein 8g, Carbohydrate 69g, Fiber 6g, Fat 4g, Cholesterol 0mg, Calcium 52mg, Sodium 196mg.