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Vegan Chocolate Bundt Cake with Avocado Oil
A decadently dark and rich chocolate cake that is the perfect showstopper for a special occasion or celebration.
- Serves: 8 |
- Difficulty: moderate
- Prep Time : 60 mins |
- Cook Time : 55 mins
Ingredients
Cake
1 ½ C (375 ml) cake wheat flour
⅔ C (160 ml) cocoa powder
1 tsp (5 ml) baking powder
½ tsp (2,5 ml) bicarbonate of soda
1 tsp (5 ml) salt
1 C (250 ml) unsweetened almond milk
½ C (125 ml) Westfalia Butter Flavoured Avocado Oil (or Westfalia Plain Avocado Oil)
2 Tbsp (30 ml) white grape vinegar
2 tsp (10 ml) vanilla extract
¼ C (60 ml) espresso
Drizzle & Shavings
100 g vegan-friendly 70% dark chocolate
You’ll Need
1,5 litre (20 cm) Bundt cake tin
clean baking tray (using the back)
*Tinglide® is an all-purpose confectionery release agent, specifically designed to help release cakes from the tin without damage. If you are unable to find Tinglide®, ensure that you grease your tin very well with avocado oil or a non-stick cooking spray.
Method
Cake
Preheat the oven to 180 ºC.
Brush the inside of the tin generously with melted Tinglide® (or your selected release agent), ensuring that you get into all the grooves, as well as the inner stem.
Sift the flour, sugar, cocoa powder, baking powder, bicarbonate of soda and salt into a large mixing bowl.
Whisk the almond milk, avocado oil, vinegar, vanilla and espresso together.
Pour the liquid into the dry ingredients and mix with a silicon spatula or wooden spoon until combined.
Pour the batter into the tin until ¾ full. Place the tin onto a baking tray so that it is stable and place into the oven. Bake for 50-55 minutes until a toothpick or cake tester inserted in the centre of the cake comes out clean. Allow to cool for at least 1 hour before turning out onto a cooling rack. (For tips on getting your Bundt cake out of the tin, see this article). Allow the cake to cool completely before glazing.
Drizzle & Shavings
Divide the chocolate slab into 2 x 50 g portions. To make the shavings, add the first 50 g to a glass bowl or mixing jug and heat in the microwave at a low setting until almost fully melted. Stir through once or twice to prevent burning. Remove and stir until smooth. Pour the chocolate onto the back of a clean baking tray, keeping it in a smallish, rectangular shape, ensuring that you don’t spread it too thinly. Place the tray into the fridge to set.
Once the chocolate is set, remove the tray from the fridge and place onto a counter with a slightly damp kitchen cloth underneath to prevent the tray from moving. Place a sharp chef’s knife at the top of the set chocolate rectangle and drag towards yourself, scraping downwards, creating rolled chocolate shavings. Repeat until you have enough to top the cake. Leave on the tray and place back into the fridge to set until you are ready to use (for help take a look at this video).
Melt the remaining 50 g of chocolate. Add in the avocado oil and mix well until combined and glossy. Carefully drizzle the chocolate glaze over the cake, then use a knife to carefully lift the chilled chocolate shavings and place on top of the cake. Slice and serve.
