Buy all ingredients right below the recipe
DRY INGREDIENTS
- 330 g all-purpose flour
- 200 g granulated sugar
- 1 tablespoon baking powder
- A pinch of salt
WET INGREDIENTS
- 320 ml plant-based milk
- 80 ml neutral-flavored oil (sunflower or rapeseed)
- 1 tablespoon apple cider vinegar (or lemon juice)
- 1 teaspoon vanilla extract
CHOCOLATE PART
- 2 tablespoons unsweetened cocoa powder
- 2 tablespoons plant-based milk
OPTIONAL
- powdered sugar for dusting
PREPARATION
- 1Preparation: Preheat the oven to 180 °C. Grease a bundt pan thoroughly with oil, then dust with flour.
- 2Adding Dry Ingredients: Add the flour, sugar, baking powder, and salt to the wet mixture. Mix until you get a smooth batter.
- 3Chocolate Batter: Pour half of the batter into another bowl and mix in the cocoa powder and an additional 2 tablespoons of milk.
- 4Filling the Pan: Spoon the plain and chocolate batters alternately into the pan in layers. Gently swirl a knife through the batter to create a marbled pattern.
- 5Baking: Place in the oven and bake for 40–50 minutes, or until a toothpick inserted comes out clean.
- 6Cooling: Let the cake rest in the pan for 10 minutes, then turn it out onto a wire rack and let it cool completely.
- 7Wet Ingredients: In a large bowl, whisk together the plant-based milk, oil, vinegar, and vanilla.
