I have a very special treat for you. It isn’t healthy, but so delicious. Herbert had been begging me for some time to veganize one of his favorite recipes, but I kept telling him that I wanted to wait until after the fall regattas and then recommend the cake for victory celebrations on the blog. Today, we were supposed to compete in the double sculls race at the Viennese Championships, but both Tina and I got sick after training in the rain yesterday, so we technically didn’t have anything to celebrate. However, in order to cheer myself up, I decided to sit down, do some calculations, come up with a recipe and then test it. And, voilà, here it is! I did have “guinea pigs” to test-eat the cake and the main criticism was that the piece I had given them was too small. Haha. I hope you enjoy it as much as they did. 
- 350g (2 3/4 cups) all-purpose flour
- 225g (1 1/4 cups) sugar
- 21g (3 scant tbsp) baking powder
- 1/2 tsp salt
- 60g (1/2 scant cup) natural cocoa
- 240ml (1 cup) strong coffee
- 80ml (1/3 cup) good whiskey
- 215ml (0.9 cups) vegetable oil (I use sunflower oil)
- Pre-heat your oven to 180ºC (356ºF).
- Grease a bundt pan with either oil or vegan margarine.
- Mix all dry ingredients.
- Mix all wet ingredients.
- Combine both using either a spatula or a sturdy balloon whisk. I like using my WMF flexi whisk. Try not to stir for more than 10-20 seconds.
- Transfer the dough to your greased bundt pan. Try not to let the dough sit for too long before putting it in the oven because otherwise, it will already start rising.
- Bake for 45-55 minutes. Please check with a needle, toothpick or fork if your cake is done because your oven might be different than mine.
- I always use metric measurements and a scale when I am baking because it is more precise. If you prefer using cups (especially for the dry ingredients), I cannot guarantee that you will get exactly the same result because I used an online converter. You are most welcome to send me feedback in case you are not deterred by my word of caution.