Recipe By: Thug Kitchen
Ingredients
1 cup sugar
¼ cup olive oil
14 ounces coconut milk
¾ cup dry white wine
1 tbsp vanilla extract
3½ cups whole wheat pastry flour or all-purpose flour
2 tsps baking powder
1 tsp baking soda
1½ tsps ground cinnamon
1 tsp ground nutmeg
½ tsp salt
1¼ cups powdered sugar
¼ cup wine (same wine used for cake batter)
2 tsps lemon juice
1 tsp vanilla extract
Step By Step
1️⃣ Preheat
PREHEAT oven to 350 °F. Grease and flour a standard bundt pan.
2️⃣ Whisk
WHISK together the sugar, oil, coconut milk, wine and vanilla in a large bowl.
3️⃣ Whisk
WHISK together the flour, baking powder, baking soda, cinnamon, nutmeg and salt in a medium bowl.
4️⃣ Stir
STIR the dry mixture into the wet, then mix that shit up until there aren’t any more huge dry clumps. Don’t overmix this though, just chill out.
5️⃣ Pour
POUR the batter into the prepared pan and bake until a toothpick stuck into it comes out clean, 35 to 45 minutes. Let it cool in the pan for 10 minutes, then stick a plate on top of the bundt pan, flip it over to get the cake out of the pan and onto the plate to cool.
6️⃣ Add
ADD the glaze once the cake has cooled. Whisk together the powdered sugar, wine, lemon juice and vanilla until there aren’t any clumps. Drizzle over the cooled cake and slice it up.
