As a brand we believe that butter is far superior in flavour and texture to its cheaper, bland cousin, margarine. However we know that there is a high demand for free-from bakes. For a cake shop that prides itself on using thick gorgeous butter, it is equally important that we have a free-from-lactose recipe in our abundant stock-pile with a good texture and most importantly – a hearty depth of flavour. This chocolate bundt cake certainly delivers. We can almost guarantee you’ll be slapped with the title of culinary wizard. Almost. It makes a lovely afternoon-tea cake, especially if baked in one of the ornate bundt tins now available. Simply dust the cake with icing sugar or pipe lines of melted dark chocolate over it for a little extra pizazz. Because we are ever so kind, this recipe can be adapted and used as a base for cupcakes or upside-down cakes by modifying the flavourings or changing the tin it is baked in. Easy peasy, honey.
I also personally love this recipe as it’s all made in one bowl. Minimum faff, maximum reward.
What you’ll need:
225ml soya milk
150ml olive oil
75ml sunflower oil
300g caster sugar
4 medium eggs
75g cocoa powder
2 tsp baking powder
250g self-raising flour
grated zest of 1 unwaxed
½ tsp crushed
¼ tsp vanilla extract
or seeds of ¼ vanilla pod
Pre-heat the oven to 165°C/Gas Mark 3. Grease and flour a 23cm
Bundt tin (since this recipe is dairy free, I suggest using sunflower or coconut oil for greasing, no cheating). Make sure you get into all the nooks and crannies of your tin. Sticking is a tragedy best avoided. Scatter in some plain flour, move it around so all the sides are gorgeously coated. Very easy, minimal room for error. Hooray.
Afterwards turn the tin upside down and shake out the excess flour. Step one completed, feel free to reward yourself with a Gin…or 3.
Next, pop all the ingredients into a generous mixing bowl and beat on high speed with an electric mixer for 5 minutes. Feel free to use a hand whisk if you really want to work those bingo wings, but we’d recommend against it. Not worth the pain.
Pour that delicious mixture into that bundt tin you lovingly prepared earlier. Bake for around 50 minutes or until a toothpick or metal skewer comes out squeaky clean. Remove it from the oven (I know that’s obvious, but just in case) Do leave it in the tin to cool for the first 30 minutes, then pop it out gently onto a wire rack to finish cooling. If it’s sticking slightly to the tin, feel free to release some pent up anger and hit the tin with a rolling pin to coax that stunning sponge out.
After it has completely cooled, you can leave the cake plain to show off the sublime design of your chosen bundt tin. Alternatively you could dust it with a halo of icing sugar. This will also show off the curves and shadows left by the tin.
If you’re really feeling fancy you can fill a piping bag with melted dark chocolate and create your own finishing pattern on the bake. Live your best life.
Don’t forget to tag us in your glorious creations! Our Instagram is @konditorcakes. Use the hashtag #MeandMyCake.