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!
