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Preheat oven to 350 degrees. Spray a Bundt pan with cooking spray and dust with flour.
In a small bowl, lightly beat eggs, soy yogurt, and vanilla and set aside.
On low speed in the bowl of a mixer, stir sifted flour, coconut, Sucanat, baking powder, baking soda, salt, and orange rind for 30 seconds to blend. Add margarine and beat on low speed until dry ingredients are moistened, then beat at medium speed for 1 ½ minutes. Scrape bowl and add egg mixture. Beat for 1 more minute. Pour into pan and bake for 30 to 35 minutes or until cake tester comes out clean.
Meanwhile, make the syrup. Heat Sucanat and orange juice in saucepan until Sucanat is dissolved. Set aside to cool. To make the glaze, heat soy milk to very hot but not boiling and pour over carob chips. Stir until chips are melted and glaze is smooth.
When cake is done, place the pan on a cooling rack and brush the top with half of the orange syrup while the cake is hot. Wait 10 minutes and invert the cake on the rack to remove it from the pan. Spoon chocolate glaze over top of cake.
When cake is cool, place it on a serving plate and spoon the glaze over it so it drizzles down the sides. (if the glaze is too thick, yo may have to warm it in the microwave slightly first.) |
