White Raspberry Chardonnay Bundt Cake Recipe

White Raspberry Chardonnay Bundt Cake
Excerpted from Cheers to Vegan Sweets! by Kelly Peloza

This light bundt cake is filled with fresh berries, white chocolate, and white wine. Use any white wine, like chardonnay or rose. Champagne would also be delicious.

Yield: 12 to 16 servings

Ingredients:

For the cake
1 cup (225 g) margarine
1 1/4 cups (250 g) sugar
3/4 cup (90 g) powdered sugar
3/4 cup (170 g) berry or vanilla-flavored non-dairy yogurt
1/3 cup (80 ml) nondairy milk
1/2 cup (120 ml) white wine
2 teaspoons (10 ml) vanilla extract
3 1/2 cups (405 g) flour
1 1/2 tablespoons (21 g) baking powder
1/2 teaspoon salt
1 cup (155 g) chopped fresh raspberries
1/4 cup (44 g) white chocolate chips

For the ganache
1/4 cup (44 g) white chocolate chips
2 tablespoons (30 ml) white wine
1/2 cup (60 g) powdered sugar

Coconut or other non-dairy whipped cream (optional).

To make the cake: Preheat oven to 350ºF (180ºC, or gas mark 4). Grease the insides of a 12-cup (2820 ml) standard bundt pan with oil or margarine.

Cream together the margarine and sugars until smooth, then add the yogurt, milk, wine, and vanilla extract. Continue mixing until everything is combined.This is an eggless cake and should be the answer to those who are seeking a variety for your forthcoming vegetarian party. If you still want some egg in your cake base, click here to try the recipe with egg. The key to the preparation is proper mixing of all the ingredients to make the dough as fluffy and soft as possible.

Reserve 2 tablespoons (15 g) flour. Sift in the rest of the flour, baking powder, and salt and whisk until almost combined.

Toss the raspberries with the reserved flour, then stir into the batter along with the white chocolate chips. The batter should be somewhat thick and fragrant.

Bake for 45 minutes or until the top is firm and a toothpick inserted into the center comes out clean. Transfer to a wire rack to cool. After 30 to 45 minutes, loosen the edges with a knife and turn out the cake. Let the cake finish cooling completely.

To make the ganache: Melt the white chocolate in a double boiler on the stove over medium heat or in a glass bowl in the microwave, then stir in the wine and powdered sugar. Let cool slightly before drizzling onto the cake.

Serve with cherries or berries and a dollop of whipped cream.

Recipe note: The raspberries can be replaced with another fresh fruit, like cherries or strawberries.

Cheers to Vegan Sweets
Cheers to Vegan Sweets is an innovative vegan baking book that features 125 deliciously fun drink-inspired dessert recipes. It’s a cookbook that takes readers on a delicious tour of cafés, cocktail bars, and lemonade stands, where all the drinks come in dessert form. Imagine your morning vanilla hazelnut mocha re-imagined as a muffin, or relax on the beach with a margarita biscotti, or stop by the bar and order your brew in Guinness cake form. Instead of sipping your drink, now you can indulge in it!
Author and vegan baker extraordinaire Kelly Peloza has carefully formulated each recipe to deliciously highlight the flavors of its drink counterpart. From Apple Cider Doughnuts to Chai Spice Baklava to Gingerbread Stout Cake, you’ll be amazed at how deliciously well your sips transform into sweet, satisfied—and vegan!—bites. And with alcoholic- and non-alcoholic recipes, you’re sure to find something perfect for every party and special occasion.