Marbled vegan chocolate Bundt cakes
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.
Servings: 12 mini bundt cakes
Calories:
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Alter quantities (metric only) 12 mini 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.