Vegan Rye Marble Bundt Cake

cakes + muffins

It's December and I'm happy, not only because it's the time for presents, food and smiles, but because we have summer in New Zealand! Yes, we are expecting Santa in our swimsuits and going to crazy festivals, yoga on the beach and BBQ in our garden. Even though it's crazy hot here, I'm true to my roots and always prepare a traditional Christmas for us. This I think might be the dessert winner – Vegan Marble Bundt Cake. Total bliss!

  • df - dairy free
  • v - vegetarian
  • veg -vegan
  • Cake batter
  • 1 1/2 cups rye flour
  • 1 1/2 cups spelt flour
  • 2 cups coconut sugar
  • 1 tsp baking soda
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 2 cups hot almond milk or any other nut milk
  • 1 Tbsp apple cider vinegar1 Tbsp apple cider vinegar
  • 1/2 Tbsp vanilla extract
  • 1/2 cup melted coconut oil
  • 1/4 cup cacao powder
  • 1/2 Tbsp coffee granules
  • 1 tsp rum extract (optional)
  • Glaze
  • 2 Tbsp cacao powder
  • 2 Tbsp coconut oil
  • 2 Tbsp rice syrup
  • pinch of salt
  • 2 Tbsp almond or peanut butter

Preheat the oven to 180 °C. Prepare a 10–12 cup capacity bundt tin.

In a large bowl, mix together most  of the dry ingredients (except the coffee granules and cacao powder). In a medium bowl, mix together the wet ingredients. Now, combine the wet and dry ingredients together until you get a smooth batter. Pour 1/2 batter into another bowl and add cacao powder and coffee granules. 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. Bake for 35–40 minutes or until done. Cool completely.

Mix all of the ingredients for the glaze. Decorate the bundt cake with the chocolate glaze and hazelnuts.

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