VEGAN DARK CHOCOLATE, RED WINE AND CHERRY BUNDT CAKE
VEGAN DARK CHOCOLATE, RED WINE AND CHERRY BUNDT CAKE
Recipe
This rich and fudgey cake will cure any chocolate craving! The red wine adds a beautiful and unique flavour (I’m pretty sure all the alcohol burns off as it bakes). Swap out the cherries for raspberries or blueberries if you prefer.
SERVES 12
For the cakes:
200g coconut, soft brown or light muscovado sugar
180g all-purpose white or spelt flour
50g ground almonds
1 tsp baking soda
70g Dutch process cocoa powder
½ tsp fine salt
90ml light olive oil
140ml almond milk
200ml red wine
1½ tsp apple cider vinegar
1 tsp vanilla extract
90g apple puree
90g dark chocolate pieces
150g cherries, pitted
For the topping:
1 tbsp Dutch process cocoa powder
- Preheat the oven to 170C fan bake. Grease a bundt tin very well.
- In the bowl of an electric mixer, combine the sugar, flour, ground almonds, baking soda, cocoa powder and salt and mix together.
- Gradually add in the olive oil, almond milk, wine, vinegar and vanilla and mix until everything is just combined.
- Finally, fold in the apple puree and chocolate pieces.
- Pour the batter into the cake tin and flatten out the top. Evenly dot in the cherries, pressing them down lightly.
- Bake for 50-60 minutes. The cake is ready when springy to the touch, and a skewer inserted in the center comes out clean.
- Allow the cake to cool for around 10 minutes in the tin before turning out onto a cooling rack.
- Once cool, dust over the cocoa powder.
- Serve warm or at room temperature. Refrigerate in an airtight container for up to 3 days.