- 1 cup water
- 1/2 cup vegetable oil
- 1 stick (1/2 cup) butter
- 1/4 cup plus 1 tbsp (or 5 tbsp) cocoa
- 2 cups all-purpose flour
- 2 cups sugar
- 1/2 tsp salt
- 2 tsp cinnamon
- 2/3 cup minus 1 tbsp taken out of vanilla flavored coconut milk
- 1 tbsp vinegar
- 1/3 cup heavy cream
- 1 tsp baking soda
- 2 eggs
- 1 tsp vanilla
Add a tbsp of white vinegar in a 1/3 cup measure and fill to top with coconut milk (I used vanilla flavored) and pour into a small bowl. Add another 1/3 cup of coconut milk, and the 1/3 cup of heavy cream. (If you have a 2/3 measuring cup or some other way of measuring it, just add 1 tbsp of vinegar first to the bottom then fill up with coconut milk till you get 2/3 cup. Then add the heavy cream till you get a full 1 cup of liquid).
Add milk mixture to the batter with baking soda and mix together.
In a small bowl, combine the eggs and vanilla. Add to the batter and combine.
Pour batter into greased 10 or 12-cup Bundt pan and bake in a preheated 375 degree oven for 30-35 minutes. Mine took about 37 minutes, it was very liquidy, and although I added more liquid than the original recipe called for I think it added a lot of tenderness to the cake it wouldn’t have otherwise had to the extreme amount of cocoa powder necessary. Don’t forget to cool in the in pan, about 13 minutes or so.
Top with a dusting of powdered sugar or a simple glaze of powdered sugar and milk or water (though I opted for the powdered sugar, not the glaze).