Marble Bundt Cake with Hazelnuts
This indulgent bundt cake is the perfect after dinner treat, and best of all – it’s vegan!
Ingredients
- Cake batter
1 1/2 cups Chantal Organics Rye Flour- 1 1/2 cups spelt flour
- 2 cups sugar
- 1 tsp baking soda
- 2 tsp baking powder
- 1/2 tsp salt
- 2 cups hot almond milk (we love Isola Bio)
- 1 tbsp Chantal Organics Apple Cider Vinegar
- 1/2 tbsp vanilla
- ½ cup melted Chantal Organics Coconut Oil
- 1/4 cup cacao powder
- 1/2 tbsp instant coffee
- 1 tsp rum extract (optional)
- Glaze
- 2 tbsp cacao powder
- 2 tbsp Chantal Organics Coconut Oil
- 2 tbsp Chantal Organics Rice Syrup
- Pinch salt
- 2 tbsp Chantal Organics Almond Butter
instructions
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Step 1.
Preheat the oven to 180C. Prepare a 10-12 cup capacity bundt tin.
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Step 2.
In a large bowl, mix together the dry ingredients (except the coffee granules and cacao powder). In a medium bowl, mix together the wet ingredients.
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Step 3.
Now, combine the wet and dry together until you get a smooth batter.
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Step 4.
Pour ½ batter into another bowl and add cacao powder and coffee granules.
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Step 5.
Once both the chocolate and vanilla batter is made, pour them alternately into the pan and swirl the cake batter with a butter knife gently, for the marbled effect.
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Step 6.
Bake for 35-40 mins or until done. Cool completely.
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Step 7.
Mix all of the ingredients for the glaze. Decorate the bundt cake with the chocolate glaze and hazelnuts.
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Chantal Organics Products used
