Last weekend, our family attended yet another funeral. In five years, we’ve been to over 20, a majority for friends who died too young from cancer. If you’ve been following my blog for any length of time, you can predict what I did with my grief. I went to the kitchen.
Our friend who had died had been a musician, full of fun, and who liked to laugh and keep people on their toes. So, as I thought about his personality, I wanted to create a dessert in his honor, something whimsical. Now, I know that sounds strange – how does one make a food whimsical, but I was determined.
I began by considering types of desserts, and since you all know how lazy I am, a cake was the default choice over cookies or pies or pastries. Also, because I consider Bundt cakes to be pretty and special, that also was an obvious choice.
The question was what type of Bundt cake. I wanted something a bit unusual, and as I thought about foods which were a bit different, those chocolate oranges came to my mind. I would combine an orange flavored batter with a chocolate one to make a marble cake. I wanted it to have a bit more whimsy, though, so I also decided to add mini chocolate chips to the orange batter so half the batter would be orange-chocolate and the other orange-chocolate chip.
Since I knew there’d be so much sugar from the chocolate chips, I used agave and monk fruit sweetener and unsweetened orange juice and unsweetened oat milk to reduce the added sugars in the batter. I also wanted to reduce the fat somewhat so I opted to use mostly egg whites and a lower amount of olive oil than usually called for in a Bundt cake.
The result was a tasty cake which was also pretty, and to my mind, rather whimsical – a good tribute to our friend.
Orange-Pumpkin Marble Cake
3/4 cup unsweetened oat milk
1/2 cup unsweetened orange juice
2 1/2 cup gluten free flour blend (I used a whole grain blend)
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tbsp dried orange peel
1/2 cup extra light olive oil
1/2 cup agave
1/2 cup classic monk fruit sweetener
1/2 cup liquid egg whites
1 large egg
1/2 cup Enjoy Life mini chocolate chips
second 1/2 cup of mini chocolate chips
- Preheat the oven to 350 degrees. Grease the Bundt pan. I used vegan soy free butter and then sprinkled ground flax seed to coat the pan.
- Combine the oat milk with the orange juice and let it sit to thicken.
- Mix together the flour, baking powder, baking soda, salt, and orange peel, and set aside.
- To the oat milk mixture, add the oil, agave, monk fruit sweetener, egg whites and egg. Mix well.
- Divide the batter so that 60% is in one bowl and 40% is in a second bowl.
- In the microwave, melt the mini chocolate chips by microwaving for 20 seconds, stirring, and then microwaving for an additional 10 seconds so that you can completely stir the chips to a smooth consistency. Let it cool for a minute.
- Add a spoonful of the 40% batter to the melted chocolate and stir well. Add a second spoonful and stir well. Then add all of the chocolate mixture to the 40% batter bowl and mix until well combined.
- To the remaining 60% of the orange batter, add the second 1/2 cup of mini chips and stir until combined.
- To make the Bundt cake, drop alternating spoonfuls of the two batters in a layer. Then continue to layer the batter with alternate spoonfuls of the batter which are opposite to the layer below. When all the batter has been used, gently tap the pan on the counter so the layers can settle.
- Bake in the preheated oven for 40 to 45 minutes until the cake has puffed, is golden, and a toothpick inserted into it comes out clean.
- Remove the pan to a cooling rack and allow the cake to cool a minimum of 25 minutes, but longer is better. Then remove the cake from the pan to a wire cooling rack to cool completely.
- You can enjoy the cake as is or if you want to make it a bit more special, drizzle melted chocolate over the top and sprinkle with finely chopped bits of candied orange peel and chocolate.
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