Vegan bundt cake recipe by Yuliya Mihaylova
It’s the time of year when we gather and make merry with our loved ones. It’s also that time when most of us start trotting out our cherished recipes. Whether or not you’re playing host to vegan friends, anyone would appreciate a good cake and this one is bound to be a crowd-pleaser thanks to its shape, pretty swirls and deliciousness.
Prep time: 15 minutes
Cook time: 50-60 minutes
Total time: 1 hour 15 minutes
440 grams flour
280 grams brown sugar
10 grams baking powder + 1/2 tsp baking soda
1/2 tsp salt
1 tbsp ground flax seeds + 3 tbsp water
500 ml soy milk + 1 tbsp vinegar
190 ml sunflower oil
1 tbsp vanilla extract
3 tbsp unsweetened cocoa + 1 tbsp soy milk
For the glaze:
70 grams of dark, dairy free chocolate
60 grams of coconut cream
For this recipe, we recommend using a 20cm bundt cake pan.
Prep your flax “egg”. In a small bowl, mix the ground flax seeds and the water and set them aside to gel up. It will act as the bond between the other ingredients, which is the main role of eggs in baking.
Measure the soy milk and to it add the vinegar. The soy milk will curdle a little and turn into buttermilk. This mixture assures that the cake will be really moist while the vinegar will react with the baking soda to help the cake rise.
Once you are ready with those two steps, in a big bowl, pour the curdled soy milk, the flax “egg”, the vanilla and brown sugar and stir well, so the sugar can dissolve. Add the sunflower oil and stir again.
In a separate bowl, mix the flour, baking powder, baking soda and salt. Add them to the wet ingredients and stir well, but carefully. Do not overmix. Stop as soon as you do not see any dry bits of flour.
Separate 1/3 of the ready mix (around 500ml) in a smaller bowl. To it, add 1tbsp of soy milk and mix it well. Sift in 3 tbsp of cocoa and stir it as well again.
We add the additional tbsp of soy milk, because when we add more dry ingredients, the brown batter will become heavier and with different consistency than the white one. The milk ensures both of them are the same and will bake evenly.
Oil a bundt cake pan (20cm in diameter) and then dust a bit of flour over it, to assure easy release of the cake from the pan.
Pour the mixture into the pan, switching between white and brown batter, in order to have the swirling effect.
Bake in a preheated oven at 180° C, for 50-60 minutes. Check if it is ready by inserting a wooden stick in the middle. If there is no batter that sticks, the cake is ready.
Take it out of the oven and leave it to cool down for 5-10 minutes in the pan, than gently take it out by flipping it over a plate.
While it cools, make the glaze. Put the coconut cream and the chocolate in a microwave for 30 seconds or until melted. Stir well and pour over the cake.