Soulfully Vegan

Vegan Chocolate Bundt Cake

Ingredients:
4 ½ cups oat flour
¾ cups cocoa powder, sifted
2 tsp baking soda
2 tsp baking powder
1 tsp salt
½ cup soft natural nut butter (warm for a few seconds if necessary)
1 cup vegan buttermilk (combine 235 ml soy milk with 15 ml lemon juice and set aside to curdle)
1 cup coffee at room temperature (combine 1 cup hot water with 2 tsp instant coffee)
3 flax eggs (combine 9 tb water with 3 tb flax meal and set aside to thicken)
2 tsp vanilla extract
2 cups coconut sugar


Instructions:
1. Preheat oven to 175° C.
2. Prepare the buttermilk, coffee, and flax eggs and set aside.
3. Thoroughly grease a large non-stick Bundt cake pan, dust with cocoa, and set aside.
4. Add the oat flour, cocoa, baking soda, baking powder, and salt to a large bowl and whisk to combine.
5. Add the nut butter, buttermilk, coffee, flax eggs, vanilla, and sugar to another large bowl and whisk very well until the sugar has dissolved.
6. Add the dry mixture to the wet and mix until just combined.
7. Pour the batter into the prepared pan and flatten the surface.
8. Bake for 45 minutes or until a toothpick inserted into the centre comes out clean.
9. Let cool for 20 minutes before removing from the pan.
10. Transfer to a wire rack to cool completely.

Vegan Chocolate Ganache

Ingredients:
½ cup cocoa powder
½ cup coconut sugar
2 tb corn flour
¼ tsp salt
1 cup soy milk
1 tb nut butter
1 tsp vanilla extract

Instructions:
1. Add cocoa, sugar, corn flour, and salt to a saucepan and whisk to combine.
2. Add milk gradually while whisking continuously.
3. Place saucepan over medium heat and whisk continuously until the ganache thickens.
4. Remove from heat, add nut butter and vanilla extract, and whisk to combine.
5. Pour over cake.


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