Chocolate Bundt Cake
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5.0
6 reviews
Excellent
Chocolate Bundt Cake
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This Vegan Chocolate Bundt Cake is so easy to make all in one bowl and is perfect for birthdays and celebrations. Bake in a heart-shaped bundt tin for the perfect Valentine’s Day dessert!
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Ingredients
Chocolate Sponge
- 120 ml (½) cup sunflower oil
- 320 ml ( 1 ⅓ cups) soy milk or milk of your choice
- 2 tbsp red wine vinegar
- 2 tsp vanilla extract
- 230 g (1 ¾ cups) flour (all purpose flour)
- 230 g (1 cup + 2 tbsp) sugar
- 100 g (3 ½ ) oz unsweetened cocoa powder
- 2 tsp bicarbonate of soda (baking soda)
- ½ tsp salt
Chocolate Glaze
- 120 ml (½ cup) soya single cream or oat cream
- 100 g ( ⅔ cup) dark chocolate chips
- 1 tbsp golden syrup optional
To decorate (optional)
- handful fresh strawberries
- cocoa powder to dust
Instructions
- Preheat the oven to 180C (350F). Spray a 10 cup bundt tin (I used a Nordic Ware Heart Shaped Bundt Pan) with cake release or brush with melted vegetable shortening and dust with flour.
- Put the vegetable oil, vinegar, milk and vanilla in a large bowl and mix together.
- Sift the flour, sugar, cocoa powder, bicarbonate of soda and salt over bowl.
- Use a balloon whisk to mix together until you have a glossy thick batter.
- Pour the batter into the prepared tin and bake for 40-45 minutes or until the cake is springy to the touch and a toothpick inserted in the centre comes out clean.
- Cool the cakes in the tin for 10 minutes then carefully turn out onto a wire rack or platter to cool completely.
Make the Chocolate Glaze
- Put the chocolate chips in a bowl. Heat the soya cream and golden syrup until small bubbles appear in the edges of the pan and pour over the chocolate. Leave to stand for 2-3 minutes.
- Use a small balloon whisk to slowly stir the glaze, starting from the centre of the bowl and slowly increasing your movement outwards until the chocolate melts and glaze is shiny and smooth.
- Pour the glaze over the cake letting it drip over the sides. Decorate with chocolate curls, fresh berries or sprinkles and share!
Equipments used:
Notes
- This cake will keep well in a covered container at room temperature for a couple of days. You can also freeze it, in portions, and defrost overnight in the fridge before serving.
Nutrition Information
Show Details
Calories
349kcal
(17%)
Carbohydrates
46g
(15%)
Protein
5g
(10%)
Fat
18g
(28%)
Saturated Fat
14g
(70%)
Cholesterol
14mg
(5%)
Sodium
308mg
(13%)
Potassium
245mg
(7%)
Fiber
4g
(16%)
Sugar
24g
(48%)
Vitamin A
252IU
(5%)
Vitamin C
2mg
(2%)
Calcium
83mg
(8%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12- 14 slices
Amount Per Serving
Calories 349 kcal
% Daily Value*
| Calories | 349kcal | 17% |
| Carbohydrates | 46g | 15% |
| Protein | 5g | 10% |
| Fat | 18g | 28% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 14mg | 5% |
| Sodium | 308mg | 13% |
| Potassium | 245mg | 5% |
| Fiber | 4g | 16% |
| Sugar | 24g | 48% |
| Vitamin A | 252IU | 5% |
| Vitamin C | 2mg | 2% |
| Calcium | 83mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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