Bundt Evil

How 'bout a little evil in your cake? As in, how about Q hides a can of beans in your cake and you don't know and you eat it and you love it anyway despite the fact that you think the "musical fruit" is the devil's instrument?

Judge not by appearances, folks.

Then again, if I said "Judge by taste instead," I'm afraid I've met too many people of late who would take that literally.

Blueberry Swirl Bundt Cake

Modified from "Vanilla Cupcakes with Fruit Glaze," http://www.marthastewart.com/873222/vanilla-cupcakes-fruit-glaze

1 cup nondairy milk (I used unsweetened soy)

1 teaspoon cider vinegar

1 cup sorghum flour

1 cup quinoa flour (nota bene: I enjoy the taste of quinoa flour, but you may not like it in your sweets, so I recommend you use GF oat flour instead)

1/4 cup coconut flour

3/4 cup almond meal

2 teaspoons x-gum

1 tablespoon baking powder

1 teaspoon baking soda

1/2 teaspoon fine salt

1 teaspoon ground cinnamon

1 can (15.5 ounces) black beans, rinsed and drained

1/4 cup canola oil

3/4 cup agave nectar

3/4 cup water

3 teaspoons chia seeds

1 tablespoon pure vanilla extract

1 10-ounce jar blueberry preserves

Preheat the oven to 350 degrees Fahrenheit. Grease a 10-cup Bundt pan and set aside (I used peanut oil and not only did the cake come out effortlessly clean, the slight peanutty taste went well with the blueberry swirl).

Measure the nondairy milk and vinegar directly into the workbowl of a food processor or blender and set aside.

In a large bowl, sift then whisk together the dry ingredients. In the blender or food processor, blitz the nondairy milk mixture, beans, agave, canola, water, chia seeds, and vanilla until uniformly combined.  Add wet to dry and mix well. Transfer batter to pan. Pour the preserves in a circle down the middle  of the top of the cake. Take a knife and swirl the preserves into the cake (not all the way blended, just make it look artistic). Transfer cake to the oven and bake for 35-40 minutes or until preserve moosh no longer looks wet and the cake springs back to the touch.

Cool in the pan on a rack for 30 minutes before running a knife around the edge of the pan and loosening the cake. 

Invert a plate on top of the cake pan then invert the entire assemblage. The cake should drop to the plate.  Cool completely before covering with (the devil) plastic wrap and refrigerating.

This cake tasted of concentrated blueberries and quinoa, and it was silky-squidgy moist. AKA: perfection. Clearly I got on some sort of Bundt cake bender because I made strawberry grape bundt cake the very next week. Hmmm...maybe I'll use this bender as an excuse to buy fancy-schmancy organic soda and make some kind of root beer or ginger ale Bundt.

Parting shots:
My Great-Aunt Ann is the best: she sent me a velvet top she found at the flea market. Goths love velvet!