I’m such a sucker for chocolate and coffee together in a cake. I love how coffee can enhance the taste of chocolate and vice versa. I’m also a sucker for a beautiful bundt cake. The crisp lines that magically develop over the hour baking in the oven makes it look like a work of art.
Finally, the icing glaze I used for this recipe a wild blueberry drizzle that transforms this into a majestic feast for your eyes and taste buds!
What’s in this cake?
Being a plant based recipe developer, it’s so rewarding creating baked goods that don’t have any eggs or dairy!
- vegan butter: If on hand I use vegan butter. I have some preference but I like to use Miyoko plant based butter. If you don’t have any plant based butter, you could use coconut oil. It doesn’t leave a coconut taste. Look for unrefined coconut oil and let it come to room temperature or melt it for 10 seconds in the microwave.
- cane sugar: I use cane sugar and coconut sugar interchangeably in most recipes. If you are using coconut sugar it may be a little less sweeter than if you use can sugar. You can also use white sugar.
- cacao powder vs cocoa powder: you can certainly use cacao powder as its less refined but it may create some bitterness. Cacao powder is more expensive and is more bitter.
- dutch processed cocoa powder vs natural cocoa powder: Since we have baking powder in this recipe, it’s been to use dutch processed cocoa powder. I believe the dutch processed cocoa powder will give a richer and deeper chocolate taste to your recipe. Read more about the difference, here.
- coffee: I love any excuse to use coffee in the batter. It really brings all the flavours together. Some people don’t like the taste and you can just sub milk, water or hot-chocolate for this.
- salt: I don’t usually put salt but you can add a pinch of salt to the batter without it affecting the taste at all.
- apple cider vinegar: I use this to create a “buttermilk” with the plant based milk. You can use lemon or vinegar if you don’t have apple cider vinegar.
How to make it?
When making any cake or loaf batter, I generally cream my butter/oil with sugar first. I then add in any other wet ingredients. In a separate bowl, I mix together my dry powders and flours which I mix lightly. I then fold it into my batter slowly mixing it to combine. It couldn’t be easier!
- baking soda and baking powder: I like to add these to my dry ingredients rather than my wet. There’s a risk of both reacting with the liquids and clumping. I don’t think you or your guests would want a mouthful of baking soda!
- make sure your oven is preheated to the appropriate temperature or it may not rise properly or not rise at all.
- cream your vegan butter or coconut oil with sugar: Creaming my coconut oil or butter allows the sugar to dissolve and disperse through the batter. It makes for more air and light finished product!
What size should my pan be?
Most standard bundt pans are 12 cup capacity. The one that I have pictured in this recipe is a 10 cup capacity bundt pan.
How do I prevent my batter from sticking to the pan when finished baking?
Bundt pans are generally different than your standard pans and loaves you use for baking. There’s a lot of intricate details that are needed in creating a unique and beautiful shape.
A few things I’ve done to help the cake from sticking to the pan:
- 1) Spraying: I don’t directly spray my spray into the pan. Rather, I take a pastry brush and spread a thin layer taking my time to go into every nook and crevice.
- 2) Flour: I sometimes lightly sift flour into the pan being sure not to overdo it. It’s just a thin layer. Alternatively you could use sugar too.
- 3) Cooling: take it out after it’s done cooling for a half hour. I’ve made the mistake when I’ve been impatient and taken out too soon and it falls apart.
I’ve also made the mistake letting it cool for too long and it getting stuck inside. When it becomes time to remove your cake from the pan I suggest putting a cutting board or something that covers the top of the pan and gently turning it upside down onto the board. This will require two hands. Then tap it very gently on the top of the pan and proceed to slowly lift the pan from the cake. It’s always a stressful 5 seconds but so worth it when you see the final result!
Decorating your masterpiece
I think one of the best parts of making a cake is decorating it. Thinking outside the box when it comes to garnishing and adding your own flair and style. Things you can consider when it comes to decorating:
- fruits: use what’s in season and try to study different colour palettes that go well together like blue and orange or purple and red. I love using blueberries because they’re small and will fit into the little crevices that you create on top of your cake.
- edible flowers: I use edible flowers to decorate almost everything sweet! Sometimes if I’m being careful I’ll use some flowers to place carefully on the side or on top to remove them quickly after a it’s presented. Be sure to know what’s edible or not!
- nuts: nuts like pistachios add a beautiful green to your finished product. You can crush them up and add like a border or sprinkle them on top.
- icing: this really enhances your cake and balances the chocolate flavour. I went for something different for this recipe and did a wild blueberry icing/glaze.
You can pair this with ANY icing. Some ideas are:
- any berries like strawberries and blackberries
- orange or lemon flavours
- peanut butter flavour
If you’re making the wild blueberry icing suggested in this recipe, simply boil two cups of wild blueberries (fresh or frozen) in a pan. Reduce to simmer until soft and liquids have been released from the fruit. I then sieve the liquid out in a separate bowl and keep the pulp that’s remaining for smoothie.
Measure out your sugar and plant based milk in a mixing bowl. Add in your wild blueberry juice. Add in blue spirulina. You can add more or less of the spirulina until desired colour is reached.
Did you happen to make this recipee? I’d love if you could share a photo of it on social media or write a comment below! Thank you so much!
Loving Bundt recipes? Here’s another to try:
Chocolate Bundt Cake
Ingredients for cake
- 1/2 cup vegan butter
- 1 1/2 cup sugar coconut sugar will do just fine too
- 3/4 cup cocao powder
- 1 cup oat milk any milk will do!
- 1 cup coffee warm. water can do fine here too!
- 2 tbsp apple cider vinegar
- 1 tsp vanilla powder
- 2 cups flour all purpose, or substitute gluten free 1:1
- 1 tsp baking soda
- 1/2 tsp baking powder
Ingredients for icing
- 1.5 cups icing sugar
- 3 tbsp wild blueberry puree Boil 2 cups of wild blueberries and strain the liquid from the pulp. Use the pulp for a smoothie
- 1 tbsp milk plant based
- 1 tsp blue spirulina
Instructions for bundt cake
- Preheat Oven to 350F and prepare your bundt cake according to its instructions. Some brands are particular!
- Add apple cider vinegar to the milk and set aside for a couple of minutes
- meanwhile, using an electric hand held beater, mix all your wet ingredients and sugar and beat for 1 minute.
- Add in your curdled milk mixture and mix again
- Stir in the flour and baking powder, soda slowly.
- Mix until completely incorporated
- Pour batter into the pan and cook for 45 minutes or until middle is cooked
Instructions for icing glaze
- add all your ingredients to one bowl and using a hand mixer combine until blue spirulina is evenly mixed. Add more spirulina for more colour or more icing sugar to thicken.
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