Marbled vegan chocolate Bundt cakes hiding a secret soft chocolate dairy free buttercream centre and topped with a sweet vanilla icing. These supremely cute little all-in-one cakes are a real chocolatey treat.
After the success of The very best vegan coffee and walnut cupcakes I decided to put together a new vegan cake recipe. I also needed an excuse to use my extremely cute new mini Bundt tin which son number two treated me to for Mother's Day. He knows full well that nothing makes me happier than a new Bundt tin 😊. Sad but true. In fact, today have today taken delivery of a proper Nordic Ware 10 Cup Bundt tin. A true thing of beauty. Had a smile on my face all day as a result. Cannot wait to put that bad boy to the test.
Anyway, this marbled chocolate cake recipe was born after a few attempts with various dairy free milks. So far my favourite to use in baking is definitely almond milk. Almond milk has an (unsurprisingly) lovely gentle, nutty flavour that works really well in baking. It also has a thicker consistency. As with most vegan baking recipes, adding vinegar to the milk results in your very own buttermilk. This in turn results in a lovely soft, bouncy texture to the cakes.
Why does this vegan marbled chocolate mini Bundt cake recipe works so well?
I actually prefer this vegan chocolate cake recipe to my non-vegan recipe. Often chocolate cake can be quite dry, but the oil and vegan buttermilk ensures these little Bundt cakes remain moist.
Vegan buttermilk: making you own dairy free buttermilk is super easy. You literally just mix your plant based milk with your cider vinegar (or you can use lemon juice or white vinegar), give it a quick spin round with a spoon and leave to transform itself into your homemade vegan buttermilk.
Chocolate cocoa filling : the hidden surprise with these red velvet vegan cakes is the centre oozes with a lovely soft, cocoa flavoured chocolatey dairy free butter icing.
How to made these cute little vegan chocolate cakes
Another super easy recipe.
Weigh out all of your ingredients first so you can hit the ground running.
Then do your initial prep:
- mix together your almond milk and cider vinegar and set aside to allow to curdle itself into buttermilk;
- mix your instant coffee and just boiled water and leave to cool;
- sift your flour, salt, baking powder and cocoa together into your mixing bowl;
- mix your two sugars together and rub out any large clumps of dark brown sugar.
Then you are ready to just combine the lot.
Add your sugars to the flour mixture and give it a quick spin in the food processor on a low speed to combine.
Add all of your wet ingredients to the mixture, ie buttermilk, oil, coffee and vanilla extract.
Give everything a beating on a medium high setting for about 10 seconds to fully combine. Make sure you wipe down with your spatula to ensure that the sides and mixture at the base of the bowl are also combined. Then give the mixture another 10 second whizz for good luck.
Then split the mixture into two bowls. To ensure you do this equally use weighing scales to measure the mixture out. Then, into one bowl, use a large metal spoon to fold enough vegan red food colouring to turn the mixture bright, vibrant red.
Take a heaped teaspoon full of the red mixture and add to each Bundt cavity in your mini Bundt Tin. Then do the same with a teaspoon of the uncoloured brown chocolate cake mixture. Place this second spoonful into the opposite side of the cavity. Repeat this process until all of the mixture has been used up.
Next, take a skewer or cocktail stick and just swirl the mixture around a little to mix it slightly, this will create a marbled effect in the mini Bundt chocolate cakes.
Bake in the centre of your oven for about 20 minutes, or until the cakes spring back up when gently pressed down. Leave to cool for 5 minutes in the tin then gently remove and allow to cool fully on a cooling rack.
Next make your vegan chocolate buttercream frosting.
Simply add all of the ingredients into you mixing bowl and beat together until smooth. You can use a teaspoon to fill the cavity in the middle of the Bundt cakes. Or, you can pipe the buttercream in if you prefer.
To make your vanilla icing, simply beat together all of your ingredients until smooth. Take a teaspoon, dip it into the icing and hold it above the centre of the mini Bundt cake and allow it to drizzle over the cake.
And there you go, easy, simple, vegan chocolate Bundt cakes with a surprise filling. Enjoy!
📖 Recipe
Marbled vegan chocolate Bundt cakes
Here's what you'll need...
- 12 cavity mini Bundt tin
- 2 teaspoons
Ingredients you'll need...
Prepare your mini Bundt tin
- 1 tablespoon vegetable oil
- flour
Marbled vegan chocolate Bundt cakes
- 200 ml almond milk
- 1 tablespoon cider vinegar or white vinegar
- 1 tablespoon instant coffee
- 1 tbsp just boiled water
- 225 g self raising flour
- 40 g cocoa good quality
- ¾ teaspoon baking powder
- large pinch of salt
- 145 g golden caster sugar
- 55 g dark brown sugar
- 50 ml vegetable oil
- 1 teaspoon vanilla extract
- vegan red food colouring or any other colour to suit
Chocolate flavoured filling
- 135 g icing sugar
- 35 g dairy free butter
- 1 tablespoon cocoa
Vanilla icing
- 120 g icing sugar
- 3 teaspoon cold water
- 1 teaspoon vanilla extract
Here's what we do...
Prepare your mini Bundt tin
- Take your pastry brush and dip it into your vegetable oil, then "paint" it into the Bundt tin cavities making sure you reach inside every crevice.
- Sprinkle over your flour so that each Bundt tin hole is covered inside and the flour covers every crevice.
- Shake out the excess flour.
Marbled vegan chocolate Bundt cakes
- Heat your oven to 350°F/ 180°C/160°C Fan/Gas Mark 4
- Mix together your almond milk and cider vinegar and set aside to curdle.
- Mix together your coffee and just boiled water and set aside to cool.
- Mix together your sugars and rub out any large lumps of brown sugar between your fingers.
- Sift together your flour, cocoa, baking powder and salt into your mixing bowl.
- Gently mix in your sugars on a low speed.
- Add your milk mixture, oil and vanilla extract and beat on a high/medium setting for about 10 seconds until incorporated. Scrape down with your spatula to ensure everything is mixed and then mix again for 10 seconds.
- Set aside half of your mixture into another bowl.
- Fold in your red food colouring into the remaining mixture with a metal spoon. Add just enough to turn it bright red, probably about ½ teaspoon depending on the brand you are using.
- Using a separate teaspoons for both bowls of cake mixture first add 2 teaspoons of the chocolate mixture to each cavity in the Bundt tin.
- Repeat with red mixture on the opposite side of the cavity and so on.
- Take your skewer and draw it gently through the mixture to create a marbled effect, don't do it too much otherwise you will just mix it in too much and lose the effect.
- Bake in your oven for 20-25 minutes. The Bundt cakes will spring back when touched when they are ready.
- Remove from your oven and leave too cool in the tin for 5 minutes.
- Gently remove each one from your Bundt tin and cool on a cooling rack.
Chocolate dairy-free butter icing centre
- Mix all of your ingredients together until fully incorporated and smooth.
- Fill the middle of the Bundt hole up with the chocolate icing, either using a teaspoon or a piping bag.
- Pop in the fridge to set for 15 minutes.
Frosting
- Mix all of your ingredients together until fully incorporated and smooth.
- Drizzle the icing gently and slowly over the tops of the Bundt cakes.
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