Vegan Bundt Cake: the soft, delicious dessert recipe for an impressive vegan marble cake
The vegan bundt cake is a simple yet impressive dessert recipe, ideal for breakfast or a snack. It is a variant of the classic marble cake and it is prepared with 0 flour, raw cane sugar, vegetable milk, seed oil, baking powder and unsweetened cocoa powder. Soft and moist, everyone will love this vegan marble cake.
The vegan bundt cake is made without eggs, butter and cow's milk, therefore also suitable for those who are allergic or intolerant to one of these foods.
For an even tastier version, you can add chocolate chips, sliced almonds or fresh blueberries to the dough. Once out of the oven, you can sprinkle your marble cake with a little powdered sugar.
Tips for making Vegan Marble Bundt Cake
For a gluten-free vegan marble cake, use a gluten-free flour.
You can flavor this delicious vegan bundt cake with coffee, pumpkin or orange.
Vegan bundt cake is even more delicious if you spread a little apricot jam on the slices.
How to store Vegan Bundt Cake
The vegan bundt cake can be stored under a glass bell or in a special airtight container for at least 3-4 days.
Ingredients
How to make Vegan Bundt Cake
Arrange the flour, sugar and baking powder in a bowl.
Arrange the flour, sugar and baking powder in a bowl.
Mix the dry ingredients.
Mix the dry ingredients.
Combine the oil and vegetable milk in a jug, then mix to get a homogeneous mixture.
Combine the oil and vegetable milk in a jug, then mix to get a homogeneous mixture.
Pour the liquid mixture over the dry ingredients a little at a time.
Pour the liquid mixture over the dry ingredients a little at a time.
At the end you will need to have a smooth and creamy mixture.
At the end you will need to have a smooth and creamy mixture.
Pour about half of the mixture into another bowl.
Pour about half of the mixture into another bowl.
Gradually add cocoa powder.
Gradually add cocoa powder.
Stir to incorporate it well.
Stir to incorporate it well.
Pour the light mixture into a bundt cake mold, 24 centimeters in diameter, oiled and floured.
Pour the light mixture into a bundt cake mold, 24 centimeters in diameter, oiled and floured.
Add the mixture to the cocoa powder, pouring it as you like, into the central part of the clear mixture or over the entire surface. Bake in a preheated oven at 180°C/350°F for 40-50 minutes; do the toothpick test to check that the cake is also cooked inside.
Add the mixture to the cocoa powder, pouring it as you like, into the central part of the clear mixture or over the entire surface. Bake in a preheated oven at 180°C/350°F for 40-50 minutes; do the toothpick test to check that the cake is also cooked inside.
Once ready, take the bundt cake out of the oven and let it cool. Then cut into slices and serve.
Once ready, take the bundt cake out of the oven and let it cool. Then cut into slices and serve.
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