Chocolate Asparagus Bundt Cake

November 6, 2024

45

medium

12

  • Preheat Oven:
    • Preheat the oven to 350°F (175°C). Grease and flour a 10-inch bundt pan and set aside.
  • Mix Dry Ingredients:
    • In a large bowl, whisk together the flour, sugar, baking soda, cinnamon, cocoa powder, and salt.
  • Add Wet Ingredients:
    • Stir in the oil, eggs, grated asparagus, orange peel, and vanilla extract. Mix until fully combined.
  • Fold in Pecans:
    • Gently fold in the pecans to the batter, ensuring even distribution.
  • Bake the Cake:
    • Pour the batter into the prepared bundt pan. Bake for 1 hour, or until a toothpick inserted into the center of the cake comes out clean.
  • Cool:
    • Let the cake cool in the pan for 10 minutes. Then, carefully remove it from the pan and transfer to a wire rack to cool completely before serving.
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Ingredients:

Adjust Servings
1pound asparagus fresh, grated, drained
1teaspoon baking soda
0.33333334cup cocoa powder
3 eggs beaten
2cups flour
1teaspoon ground cinnamon
1tablespoons orange peel grated
1cup pecans chopped
0.5teaspoon salt
0.75cup sugar
2teaspoons vanilla extract
0.5cup vegetable oil

Directions

1.
Preheat Oven
Preheat the oven to 350°F (175°C). Grease and flour a 10-inch bundt pan and set aside.
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2.
Mix Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking soda, cinnamon, cocoa powder, and salt.
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3.
Add Wet Ingredients
Stir in the oil, eggs, grated asparagus, orange peel, and vanilla extract. Mix until fully combined.
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4.
Fold in Pecans
Gently fold in the pecans to the batter, ensuring even distribution.
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5.
Bake the Cake
Pour the batter into the prepared bundt pan. Bake for 1 hour, or until a toothpick inserted into the center of the cake comes out clean.
Mark as complete
6.
Cool
Let the cake cool in the pan for 10 minutes. Then, carefully remove it from the pan and transfer to a wire rack to cool completely before serving.
Mark as complete

Recipe content adapted from Foodista, modified and licensed under CC BY 3.0.

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