For the cake:
- 3 cups all-purpose flour
- 1/2 cup unsweetened cocoa
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 and 1/4 cups vegan sugar
- 3/4 cup vegan butter
- 3 Ener-G eggs
- 2 teaspoons vanilla extract
- 1 and 1/4 cups plain non-dairy milk
- Cooking spray
- 3/4 cup vegan powdered sugar*
- 3 tablespoons unsweetened cocoa
- 2 tablespoons plain non-dairy milk
- 1/2 teaspoon vanilla extract
- 2 tablespoons chopped pistachios
2. In the bowl of a stand mixer, combine the sugar and butter; beat at medium speed for several minutes until well blended. Add the Ener-G eggs and beat until blended. Beat in 2 teaspoons vanilla extract. Add the flour mixture and 1 and 1/4 cups milk alternately to the sugar mixture, beginning and ending with the flour mixture.
3. Spoon the batter into a 12-cup Bundt pan coated with cooking spray, and bake at 325 degrees for 40 to 60 minutes; a wooden pick inserted in the cake should come out clean. Cool the cake in the pan for 10 minutes on a wire rack; remove from the pan and cool completely on a wire rack.
4. To prepare the glaze, combine the powdered sugar and 3 tablespoons cocoa in a bowl. Add 2 tablespoons milk and 1/2 teaspoon vanilla extract, whisking until smooth. Drizzle over the cooled cake. Sprinkle with the pistachios.
Serve this cake for dessert, or make it part of a winter tea time, alongside mini tea sandwiches - I loved a simple filling of chopped marinated artichoke hearts stirred into Tofutti cream cheese.
*For the smoothest glaze, sift the powdered sugar before whisking together with the remaining ingredients.
18 servings (1 slice), Calories 290
A great double chocolate dose, with subtle chocolate flavor in the batter, and a glaze that tasted more like chocolate cake frosting - yum. The cake was yummy but dense - I might play around with ingredients next time to aim for a lighter, fluffier interior (although perhaps then it wouldn't be pound cake). I also think the pistachios were underutilized with a mere sprinkle on top. Consider grinding in a food processor and making part of the glaze itself, or chopping very finely and stirring into the batter. These are minor quibbles, because the taste of this cake was fantastic.