Desserts
Vegan Mocha Bundt Cake
Recipe by Charlotte Roberts
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- 240g GF self raising flour
- 2 tbsp cacao powder
- 300g caster/ coconut sugar
- 88g oat flour
- 2/3 cup of olive oil
- 125ml non-dairy milk (I use oat milk)
- 125ml fresh brewed espresso
- 1 1/2 cup non dairy chocolate milk
- 1 tsp apple cider vinegar
- 1 1/2 tsp baking powder
- Pinch salt
For the glaze
- 80g vegan dark chocolate
- 60ml vegan single cream
- 60ml freshly brewed espresso
Utensils
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Step 1
Preheat your oven to 180c and lightly grease your bundt tin with a little vegan butter or cooking spray.
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Step 2
Combine the non-dairy milk, chocolate milk and cider vinegar and set aside to thicken.
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Step 3
In your Ninja food processor, add all of the dry ingredients and pulse to roughly mix.
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Step 4
Add in your wet ingredients and pulse again until everything is fully combined.
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Step 5
Pour the mixture into your greased bundt tin and bake for 50 minutes or until cooked through.
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Step 6
Allow your bundt cake to cool in the tin for at least 20 minutes (or fully cooled if possible) before trying to remove.
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Step 7
To make the glaze, gently melt the chocolate in a Bain marie, then mix in the double cream and espresso.
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Step 8
Pour elegantly over the cake and garnish with topping of choice.
