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INGREDIENTS
- 330 g all-purpose flour
- 200 g sugar
- 1 tablespoon baking powder
- Pinch of salt
- 320 ml plant-based milk (soy or oat) + 2 extra tablespoons
- 1 tablespoon apple cider vinegar (or lemon juice)
- 1 teaspoon vanilla extract
- 2 tablespoons Dutch cocoa
- powdered sugar for dusting (optional)
- 80 ml plant-based oil (sunflower or rapeseed)
INSTRUCTIONS
- 1Preheat the oven to 180 °C. Grease a Bundt cake pan well with oil and dust with flour.
- 2In a bowl, whisk together all liquid ingredients - plant-based milk, oil, vinegar, and vanilla extract. Then add flour, sugar, baking powder, and salt, and mix until a smooth, lump-free batter forms.
- 3Pour half of the batter into another bowl and stir in cocoa and 2 extra tablespoons of milk. Spoon alternating layers of light and dark batter into the prepared pan, and finally, gently swirl with a knife to create a marble pattern. Place the Bundt cake in the oven and bake for 40-50 minutes, or until a skewer inserted comes out clean.
- 4After removing from the oven, let it rest in the pan for 10 minutes, then invert it onto a wire rack and let it cool completely. Before serving, you can dust it with powdered sugar or drizzle with melted dark chocolate.