Chocolate Asparagus Bundt Cake

If you have around 45 minutes to spend in the kitchen, Chocolate Asparagus Bundt Cake might be an amazing dairy free and lacto ovo vegetarian recipe to try. This recipe serves 12. This side dish has 291 calories, 6g of protein, and 17g of fat per serving. For 86 cents per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. A few people made this recipe, and 62 would say it hit the spot. A mixture of asparagus, flour, salt, and a handful of other ingredients are all it takes to make this recipe so yummy. It is brought to you by Foodista. With a spoonacular score of 46%, this dish is solid. If you like this recipe, take a look at these similar recipes: Confession #109: I Buy Too Much Chocolate… Strawberry Bundt Cake with White Chocolate Ganache, Pumpkin Chocolate Chip Bundt Cake with Chocolate Ganache, and Chocolate Chip Bundt Cake (Optional Chocolate Glaze).

Servings: 12

 

Ingredients:

2 cups grated fresh asparagus (about 1 pound), drained

1 teaspoon baking soda

1/3 cup cocoa powder

3 eggs, beaten

2 cups flour

1 teaspoon ground cinnamon

1 to 2 tablespoons grated orange peel

1 cup chopped pecans

1/2 teaspoon Salt

3/4 cup sugar

2 teaspoons vanilla extract

1/2 cup vegetable oil

Equipment:

bowl

oven

kugelhopf pan

toothpicks

wire rack

frying pan

Cooking instruction summary:

  1. Preheat oven to 350 F.
  2. In a large bowl, combine flour, sugar, baking soda, cinnamon, cocoa powder, and salt.
  3. Add oil, eggs, asparagus, orange peel and vanilla; mix well.
  4. Fold in pecans.
  5. Pour into a greased and floured 10-in. bundt pan. Bake for 1 hour or until a toothpick inserted comes out clean. Cool for 10 minutes; remove from pan to a wire rack to cool completely.

 

Step by step:


1. Preheat oven to 350 F.In a large bowl, combine flour, sugar, baking soda, cinnamon, cocoa powder, and salt.

2. Add oil, eggs, asparagus, orange peel and vanilla; mix well.Fold in pecans.

3. Pour into a greased and floured 10-in. bundt pan.

4. Bake for 1 hour or until a toothpick inserted comes out clean. Cool for 10 minutes; remove from pan to a wire rack to cool completely.


Nutrition Information:

Quickview
291 Calories
5g Protein
16g Total Fat
32g Carbs
5% Health Score
Limit These
Calories
291
15%

Fat
16g
26%

  Saturated Fat
8g
53%

Carbohydrates
32g
11%

  Sugar
13g
15%

Cholesterol
40mg
14%

Sodium
205mg
9%

Alcohol
0.23g
1%

Caffeine
5mg
2%

Get Enough Of These
Protein
5g
11%

Manganese
0.7mg
35%

Vitamin B1
0.28mg
19%

Vitamin K
18µg
18%

Selenium
12µg
17%

Folate
65µg
16%

Copper
0.3mg
15%

Iron
2mg
14%

Vitamin B2
0.23mg
13%

Fiber
3g
12%

Phosphorus
104mg
10%

Vitamin B3
1mg
9%

Magnesium
33mg
8%

Vitamin A
352IU
7%

Zinc
1mg
7%

Vitamin E
1mg
7%

Potassium
187mg
5%

Vitamin B5
0.44mg
4%

Vitamin B6
0.08mg
4%

Vitamin C
2mg
4%

Calcium
29mg
3%

Vitamin B12
0.1µg
2%

Vitamin D
0.22µg
1%

covered percent of daily need
Widget by spoonacular.com

 

Suggested for you

Pear Cardamom Flip Cocktail
Batty Bats
Seafood Alfredo Stuffed Shells
Pumpkin Spice Cake with Maple Frosting
Autumn chestnut salad
Instant Peach Frozen Yogurt
Cade’s Chicken Fried Rice
Gluten Free Salted Caramel Apple Waffles
Chicken and Black Bean Burritos with Avocado Pineapple Salsa
Zucchini Basil Soup
Food Trivia

The tea bag was created by accident, as tea bags were originally sent as samples.

Food Joke

Jesus fed 5,000 people with two fishes and a loaf of bread. That's not a miracle. That's tapas.

Popular Recipes
Easy Stuffed Roast Turkey With Giblet Gravy

Serious Eats

Cook the Book: Brussels Sprout-Potato Hash

Serious Eats

Red Curry Pumpkin Soup

Feed Me Phoebe

Rum and Ricotta Fritters: Fritelle di Ricotta e Rhum

Foodnetwork

Tarte Tatin

Foodnetwork