Walnut Bundt Cake with Vegan Chocolate Sauce
This lush, dark-colored cake combines Christmas flavors – cinnamon, walnuts and chocolate – making it the best choice for crowning your dinner table.
Servings: 10
Ingredients
- For the cake
- 2 large organic eggs
- Fresh juice from half a lemon
- 1 &1/2 cups muscovado sugar
- 1/2 cup coconut oil
- 1 cup whole wheat flour
- 1 cup buckwheat flour
- 1/2 cup buttermilk
- 1 cup toasted walnuts crushed
- 1 tsp baking soda
- 1 tsp baking powder
- 2 tsp cinnamon powder
- 1/2 tsp sea salt
- For the vegan chocolate sauce
- 1 cup full fat coconut milk
- 1/4 cup muscovado sugar
- 2 tbsp raw cacao powder
- 1 tsp coconut oil
- 1 cup blackberries fresh or frozen, to garnish
Instructions
- Heat the oven at 180°C/356°F.
- Beat the eggs in a big bowl, then add lemon juice, buttermilk, sugar and coconut oil.
- Add gradually the flours, baking powder, baking soda, cinnamon and walnuts, mixing well until a sticky mixture is formed.
- Grease a bundt cake tin with coconut oil and pour the mixture into the tin.
- Bake for 50 minutes, then remove from the oven and set aside to cool for five minutes before removing from the tin.
- When the cake is completely cool, wrap in plastic foil and refrigerate.
- For the vegan sauce, place all the ingredients (except the coconut oil) in a blender and process to obtain a smooth liquid.
- Transfer the mixture in a sauce pan over low heat and stir continuous until it starts simmering.
- Turn off the heat, whisk in the coconut oil and set aside to cool. Keep in the refrigerator in an airtight container.
- Before serving, bath the bundt cake in chocolate sauce and decorate with blackberries.
Notes
