Please enter the email you’re using for this account.
Parve
Medium
45 Minutes
Diets 
We all have our tried-and-true cake recipes — chocolate, marble, pound, and chiffon. But we like to expand our repertoire and try something new, one that we know will come out amazing. This cake is that plus. You have the option of dressing it up and making it a layer cake or making it a Bundt cake. Each component of it is so good — the cake itself, the crumbs, and the frosting. Enjoy them all!
1/2 level teaspoon cinnamon
1/3 cup brown sugar
1/4 cup white sugar
2 and 1/2 tablespoons oil
1/2 cup flour
2 tablespoons Gefen Cocoa
2 and 1/4 cups flour
1/2 teaspoon baking soda
1 teaspoon Haddar Baking Powder
1/2 teaspoon salt
1 cup sugar
1 and 1/2 teaspoons Gefen Vanilla Extract
3 large eggs
1/2 cup oil
1 cup soy milk
3/4 cup Haddar Mini Chocolate Chips
1/4 cup margarine, room temperature
1 cup confectioners’ sugar
1 teaspoon Gefen Vanilla Extract
1 tablespoon Gefen Cocoa
1/4 cup non-dairy whipping cream
confectioners’ sugar, for sprinkling
Make crumb mixture first. Mix ingredients together in a small bowl until crumbs form. Set aside.
Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).
For batter, mix together flour, baking soda, baking powder, and salt in a medium-sized bowl. Place sugar, vanilla, eggs, and oil in the mixer and beat together on high speed for three minutes, until thick and lemony in color.
Add dry ingredients alternately with soy milk. Mix well.
Add chocolate chips last and mix well into batter.
Pour batter evenly into two 9-inch greased and floured round pans. Spread crumbs on top of one layer only.
Bake 30 minutes, or until cake tests done. Allow to cool.
Meanwhile, prepare cream: Beat margarine, confectioners’ sugar, and vanilla at high speed. Lower speed and add cocoa and non-dairy whip. Continue beating for two to three minutes until fluffy.
Spread cream on top of the layer without crumbs (I found it easier to do this after inverting the cake and smearing on the flat side).
Place crumb layer on top of cream layer. Sprinkle top with confectioners’ sugar.
Pour batter into a well-greased (especially on bottom of pan) and floured pan. Sprinkle crumbs on the top of the batter (this will be the bottom when you invert).
Bake for 40-45 minutes.
Photography: Hudi Greenberger Food Styling: Renee Muller
How Would You
Rate this recipe?
Please log in to rate
Substitute Is there anything i can sub for soy milk?
Rice milk? Almond milk?
where should i add the milk in?
In step four.
This cake is my go to cake when I’m looking to impress. But it’s such an easy cake to make and sooo delicious. I chose the bundt cake option. I make it so often that I even wrote it down and added it to my personal cook book.
people did not like the crumbs and didn’t bake well.
it was delicious
Quick, Easy, and Delicious Cake is delicious even without the icing and crumbs.
I used half regular chocolate chips and half whit chips.
Crumb recipe is huge – I put the leftovers in my ice cream roll.
Erev Shabbos tip – if making just the cake, mix the ingredients together in a disposable pan with a spoon. This way there’s almost nothing to wash up after making the cake. (No mixer, no bowl, ect.)
Hi Shaindy. I just treated myself to a new bundt and have been on the lookout for cakes like this. Just to clarify. You bake in the same pan that you mix it into?
Hi Chaia,
I could never run a blog because I didn’t even realize that you had asked me a question here.
So 4+ years later, here’s my answer.
Yes. I’m the biggest fan of deep 5×7″ pans.
I cook in them and I bake in them. (As much as I love cooking and baking, I greatly dislike washing pots.)
I use either my bread machine or hand mixer.
The ingredients for my Shabbos cakes get thrown into a 5×7″ pan, mixed with the hand mixer, and put into the oven. No major mess!! (Unless I somehow manage to splatter cocoa.)
If I use a bundt pan (for a simcha or someone else), I mix it in a bowl (or 5×7″ deep pan) and pour it over. I don’t think mixing it straight in the bundt would work as it has to be oiled properly.
I hope your new bundt pan didn’t wait 4+ years for my answer.
delicious!! just made this cake for my husbands birthday! Really easy to make with on-hand ingredients. I tried making the icing but i didn’t like the margarine taste and texture so I threw that out. The cake was delicious without it though! Definitely will save for future use:)