Grapefruit Scented Bundt Cake

I'm going out on a limb here and posting a non-conventional and non-traditional dessert for, yes, I am going to say it....Thanksgiving! This Grapefruit Scented Bundt Cake is a wonderland of light, fluffy, moist (somewhat ridiculously so) citrus and sugar. It feels fresh and still at the same time indulgent with sweet undertones that marry perfectly with the sour of the grapefruit. In short, it's a beautiful cake that's not only simple to make, but also a great last course diversion with tea or coffee from the buffet of flavor that is the main meal. It has the ability to turn the most ardent lovers of pie into fans of a divergent dessert even on this most traditional holiday.

Speaking of, I love tradition; I do, it's memory wrapped up in feel good moments. But, to me that doesn't mean I forego chances to build on tradition with something of whimsy. In this modern post-industrialized world, we have innovated our lives, and in the time I've been on this planet, we have revolutionized society. Truly. Humans have a wonderful capacity to innovate and move ourselves forward through time. Knowing how to keep moving forward requires a little daring, a little curiosity, and a lot of confidence.

Sustainability Spotlight: Confidence. It's elusive, right? Too much, and you are a braggart; too little, and well, you fall into invisibility of sorts. I've had opportunities to be a part of the corporate landscape focused on advancement built on the back of leadership which only boils down to a few factors. Those that lead, are confident (being one). They are confident in the face of those that would deter them from their dreams and vision. They are confident in the face of "it's never been done before" - they find ways to do it! Here's the thing (the little secret) of confidence. It doesn't require being any sort of "typical" person; it's not necessarily innate. It is learned behavior that starts with "I WILL TRY."

So, this Thanksgiving, whether you are already vegan, newly vegan, or just want to try something new that's "better" for the planet, be a leader for sustainability. Host your dinner with confidence, and bring this cake out at the end with a smile. Let your friends, and family know that you believe in the small things (like swapping a vegan cake for a traditional pie) that moves the needle forward. Maybe you have never baked a vegan cake; that's okay! Maybe you have baked a hundred (wow - I mean; good for you)! In the tangle of all these "maybes," be definite about one single thing - your confidence to lead the current and next generation into a future of sustainability.

Be the change we all need and slay this Thanksgiving with traditional and non-traditional flavors and desserts.

Ingredients:

• Flax Egg: 2 tbsp ground flax seed + 7 tbsp filtered water (set for 5 minutes)

• Dry Ingredients:

  • 2 cups all purpose flour

  • 1 tsp baking powder

  • 1/2 tsp salt

• 1 + 2/3 cup sugar

• 6 tbsp vegan butter (softened)

• ~6 oz vegan cream cheese (I used Tofutti brand)

• Flax Egg: 2 tbsp ground flax seed + 7 tbsp filtered water (set for 5 minutes)

• 1/4 cup avocado oil

• 1-2 tbsp grated grapefruit rind (depending on how intense you would like the citrus taste)

• 1/2 tsp vanilla paste

• 1/2 cup oat milk

Directions:

1. Pre-heat oven to 350 degrees F

2. Mix Flax Egg (above); set aside to "gel."

3. Add all Dry Ingredients to a medium bowl and mix with a whisk. Set aside.

4. In a large mixer fitted with a paddle attachment, beat butter, cream cheese and sugar on medium-high until fluffy. Turn off mixer and scrape down sides of the bowl with a spatula.

5. Add flax egg, oil, rind and vanilla. Beat mixture again until ingredients are fully incorporated. Turn off mixer and scrape down sides of the bowl with a spatula.

6. Add 1/3 flour mixture to the mixer and beat on Medium-High till incorporated. Add 1/4 cup of the oat milk to the mixer and beat on Medium-High till incorporated. Add the 2nd 1/3 of the flour mixture; incorporate. Add the remaining oat milk; incorporate. Finish with the last 1/3 of the flour mixture and incorporate.

7. Spray a bundt pan liberally with cooking spray (doesn't matter if "non-stick" pan; ensure it's really coated).

8. Pour batter into your bundt pan and bake for ~1 hour and 30 minutes or until a toothpick (hopefully reusable) comes out clean (moist crumbs okay) - Check at 1 hour.

9. Place on a cooling rack and let cool at least 10 minutes. Invert pan - Do NOT be quick to remove the cake from the pan or this very moist cake will come out in pieces. The cake should fall out on it's own with light tapping. If that doesn't work, once the pan is cool to the touch, attempt to remove the pan slowly from your cake by running a knife on the edges. BTW, if this cake should fail to come out in one piece, don't worry - that's Bundt cakes for you! You can always serve in a Trifle as follows: Find a pretty glass, layer bundt cake "chunks" in the bottom, put a layer of vanilla plant-based yogurt over top, add some diced cranberries (tossed quickly with a pinch of sugar), and repeat layers to end on cranberries. Serve with spoons.

10. Slice and serve once cool. Store leftover cake in the fridge for up to 3 days.

With love & hope for a better future for all of us - Jamie