Submitted by Deborah Biggs
I originally made this cake one day when I wanted to bake a cake, but I was out of eggs. Years later, when our niece went vegan, I tweaked the recipe to make it 100-percent dairy free, lower in fat and fit in at our Thanksgiving dinner. No one notices this chocolate bundt cake is vegan when I serve it—they just love the fall spices and the rich chocolate taste.
Preheat oven to 350 degrees F. Coat a 10 inch, non-stick bundt pan evenly with margarine. In a small bowl combine the bread crumbs and 1 teaspoon cocoa. Stir to blend. Coat pan with crumbs, covering all areas. Shake out excess and discard; set aside.
In a large bowl whisk together 1/2 cup cocoa, flour, sugar, baking soda, cinnamon, ginger, allspice, cloves and salt until lump-free and well blended. In a separate bowl whisk together the applesauce, coconut oil and water. Add to the dry mix and whisk until blended.
Pour into prepared pan and bake on center rack for 45 to 50 minutes or until a wooden skewer inserted in cake comes out clean. Cool in pan for 15 minutes; invert onto a cooling rack to cool completely.
Place all glaze ingredients in a small saucepan. Cook over low heat, whisking constantly until mixture is smooth and pourable. Spoon or pour over top and sides of cooled cake.