Marbled Vegan Bundt Cake
What is a Bundt cake? A Bundt cake is named for the shape of the tin. Some refer to it as a doughnut shape, others just a ring-shaped cake, or indeed, a cake with a hole in! There is no special type of cake for a Bundt as it can be any flavour you wish! What makes a Bundt cake special, apart from looking elegant without the need for elaborate decorating, is the way the whole cake gets cooked to perfection! I am new to Bundt baking! My son actually bought me my first bundt tin for my birthday last month. We’ve made a few Bundt cakes since then!
The Bundt Recipe
I have tried to keep this recipe as simple as possible using everyday ingredients which you will either already have or are very easy to pick up in any shop or supermarket. I always use plain flour (for everything) and add baking powder to it if required. The baking powder I use states how much to add per 100g of flour, so just check your pack and amend as necessary. You can use any butter and any milk for this recipe. You can even swap some of the milk for yogurt (great if you have yogurt to use up)! The cocoa and the coffee you choose to use can affect the final cake – if they are more luxurious versions, the taste will be more prominent (as the batter is egg free, you can always taste it and add a bit extra if required).
Vegan bundt cake, marbled with plain, chocolate and coffee sponge.
- 250 ml milk (or mix 150ml plain yogurt with 100ml milk)
- 2 teaspoons apple cider vinegar
- 300 g plain flour
- 5 teaspoons baking powder (check your pack for quantities per 100g)
- 1 teaspoon bicarbonate of soda
- 180 g sugar
- 150 g butter
- *coffee mix 1 teaspoon instant coffee, 2 teaspoons boiling water, 10g flour. (for 200g batter)
- *chocolate mix 2 teaspoons cocoa powder, 1 tablespoon milk (for 250g batter)
- *optional 1 teaspoon icing sugar and a handful of fresh strawberries (to decorate)
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Mix the milk with the apple cider vinegar (& yogurt if using) and set aside.
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Put the flour, baking powder, bicarbonate of soda and sugar in a large bowl and mix to combine.
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Add the butter and either mix in with a spoon or rub in with your fingers. The mixture should resemble breadcrumbs (or crumble mix).
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Pour the milk mixture in and mix well until smooth.
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Divide the mixture into three portions. Measure 200g batter for the coffee flavour. Measure 250g batter for the chocolate flavour. Dissolve the coffee in the boiling water, add to the 200g batter with the flour and mix well. In the 250g batter, add the cocoa and milk and mix well.
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Grease your bundt tin and dust with sugar (yes, sugar, not flour)! Ensure you remember to do around the central funnel.
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Drop large spoonfuls of plain sponge mixture into the tin at three equally distant points. Repeat with smaller spoonfuls of the chocolate and coffee mixes. Repeat this step, ensuring (as far as possible) you drop each flavoured spoonful onto a different colour as the tin gets fuller. Shake the tin to level it.
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Bake at Gas mark 4 (350f / 180f) for 45-50 minutes. The cake should be pulling away from the sides slightly and be browning on top. Allow to cool in the tin for 5-10 minutes before turning out.
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If using, dust with icing sugar, top with strawberries. Enjoy!
What do I need?
You can (as with most of my recipes), make this cake as simple or as elaborate as you like! Ideally, this cake should be made in a Bundt tin, but if you only have round cake tins, you can use two of those instead and reduce the cooking time! There are of course, many different Bundt tins with different patterns, there are also plain ones. Remember when buying though, the more intricate the pattern, the more difficult it will be to remove the cake from the tin in one piece! If you are new to cooking or your kitchen needs a refresh, here are a few useful things for this recipe. We do receive a small commission if you click and purchase through these links.
How to serve your Bundt
The great thing about a bundt is that it looks great straight from the tin and can be eaten just as it is. You can of course add fresh fruit to the centre, pipe some fresh cream or buttercream around the sides or centre. Try a drizzle of icing or melted chocolate over the top, or just dust with icing sugar.
Storing
You cake can either be stored in an airtight container, or just simply covered (I use a serviette and/or teatowel). Once cut, be sure to cover the cut part to prevent it drying out. If you use fresh cream, please store in the fridge, likewise if you add fresh fruit and your house is hot, please store in the fridge. This cake will freeze well for up to 3 months – I would suggest cutting wedges or slices rather than freezing the cake whole. If freezing, ensure you wrap each piece well, label and date.
Other Cake Recipes
We love cake and probably make one a week! My personal favourite is coffee cake (that is, coffee flavoured cake), whereas it’s usually a Banana Cake that is most often requested! oh, or muffins! Blueberry muffins are great made with frozen berries!
Sharing
Oh yes! A bundt cake is made for sharing! I’m going to take this over to Angie’s Fiesta Friday co-hosted this week by Mollie @ Frugal Hausfrau. If you’ve never been to the Fiesta, it’s a great place where everyone gets together virtually and shares their food. There’s also other posts to see – maybe sewing ideas or home decorating tips. As always, there’s loads of friends old and new to meet! Come over and say hello!
I love seeing your creations and interpretations of my recipes! Please share and tag me @LifeDietHealth or using #LifeDietHealth on Instagram, Pinterest, Facebook or Twitter.
Leave me a comment below and let me know what you think of this Marbled Vegan Bundt Cake!
Speak soon
Laurena x