I’m pretty good in the kitchen, but baking has never been my forte. You have to be precise, so when it comes to math and chemistry, I tap out. But, lately, I’ve been creating vegan goodies that have turned out surprisingly well. My secret Santa gave me a bundt cake pan for Christmas and I couldn’t have been more excited. You see, my dad gave me a glass cake stand for my birthday and for over a month I dreamed of how good a bundt cake would look in there… just sitting on the table, ready for surprise guests to eat. My dream came true.
I actually googled a vegan bundt cake recipe because I didn’t want my first bundt cake to be a failed experiment. I’m too fragile for that. Culinary Hill had a really simple Lemon Olive Oil Cake, so I decided to give it a try. I doubled the recipe because my bundt cake pan was rather large. I also used 4x the amount of lemon zest because I LOVE lemon. It turned out great! Full of flavor, moist, and relatively healthy for a cake! Not too much sugar and I love that the recipe uses whole wheat flour. (Doubling the recipe extended the cook time by about 15 minutes)
For the first time, I had a cooling rack and a pan to put under it (Thanks, Nana!) I did the initial glaze over this and then some on the actual cake stand.
Cooking is such an amazing stress reliever and I’m so excited about my journey into vegan baking! I’m wondering what I should bake next… I’m thinking a fancy pants layer cake! I’m ready for the challenge.
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