Recipe Provided by Lindsay Nixon – Happy Herbivore Abroad Cookbook
November 2012

Pronunciation tip
Bundkuchen sounds like “boondt-ku-hun” and Gugelhupf sounds like “google-hopf.”

The English word “bundt” is derived from the German Bundkuchen, also called Gugelhupf, a ring-shaped cake originating in southern Germany, Austria, and Switzerland.

Serves 12

2 c white whole-wheat flour
1 tsp baking powder
½ tsp baking soda
½ c raw sugar
1 c nondairy milk
¼ c unsweetened applesauce
1 c frozen blueberries

Icing
1 c powdered sugar
1 tsp orange juice
1 tbsp orange zest
nondairy milk, as needed

Preheat oven to 350°F. Grease a bundt pan and set aside. In a mixing bowl, combine flour, baking powder, baking soda, and sugar. Add nondairy milk and applesauce, then stir until just combined. Stir in blueberries. Pour batter into prepared pan and bake 25–40 minutes, until a toothpick inserted in the middle comes out clean. Meanwhile, make icing. In a small bowl, whisk powdered sugar with orange juice, zest, and nondairy milk as necessary until a runny glaze forms. Spoon glaze over warm cake and let run down the sides.

Chef’s Note: If you don’t have a bundt pan, a square 8- or 9-inch pan will work, but you will need to adjust baking time accordingly.

Per slice (no icing): Calories 112, Total Fat 0.6g, Carbohydrates 25g, Fiber 2.4g , Sugars 10.7g, Protein 2.8g

Icing (per tbsp): Calories 60 , Total Fat 0g, Carbohydrates 15.2g, Fiber 0g, Sugars 14.7g, Protein 0g