Easy vegan bundt cake recipe. Dairy free bundt cake with chocolate and plums. Delicious dessert for a Sunday afternoon tea or coffee break. Author: Krista, www.bunnymommycooks.com
Servings
Prep Time
12pieces* (check notes)
15min
Cook Time
40min
Servings
Prep Time
12pieces* (check notes)
15min
Cook Time
40min
Ingredients
500gof all-purpose flour(if desired, use wholegrain flour)
1tablespoonof baking soda(important – tablespoon must be leveled)
100gof sugar(I used raw cane sugar)
pinch of salt
500mlof soy or almond milk
3tablespoonsof apple cider vinegar
100gof dark chocolate chips(make sure that they’re vegan)
5big red plums(~ 335 g)
oil for greasing the bundt pan(I used coconut oil)
Instructions
heat the oven to 180°C/355°F and meanwhile make the vegan buttermilk – in a big glass or measuring cup mix together soy or almond milk and apple cider vinegar. Stir a few times and then set aside for a few minutes;
clean the plums by removing the skin and taking out the pit and cut every plum in smaller pieces. Set aside for later;
in a big bowl sift the flour to make the bundt cake even more airy and then add all the other dry ingredients – baking soda, sugar and salt. Mix everything together;
when you see that the buttermilk has thickened a bit and curdled, add it to the dry ingredients and mix well. Then add also the plum pieces and chocolate chips and mix everything together;
grease a bundt cake pan with oil to make it easier to take the cake out from the form once it’s ready. Pour the dough in the greased bundt cake pan and put it in the preheated oven for 40 minutes;
to check, if the bundt cake is ready, insert a wooden stick in different places – if it comes out clean, the bundt cake is ready, so take it out from the oven and let it cool down still in the bundt cake form. If the wooden stick doesn’t come out dry and clean, bake the bundt cake for some additional minutes.
Recipe Notes
* diameter of the bundt cake form used: 23 cm/9 inches