A melt-in-your-mouth cake, the chocolate and citrus bundt cake, with chopped almonds, to enjoy for example with tangerine ice cream.
A soft, vegan cake, ideal for celebrating spring.
I had to try the new Nordic Ware pans that were recently gifted to me, so there was nothing better than preparing a decadent but simple-to-make vegan bundt.
You can pour the same batter into a regular cake pan, a ring pan, or even make muffins.
For this cake I used Duttile flour mixed with Mora flour from Alta cucina e farina.
I mixed everything in the Panasonic SD YR2550 bread maker because it kneads gently. Of course you can also mix by hand or with an electric mixer.
Here are a few more similar dessert ideas:
- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 20 Minutes
- Cooking time: 45 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for the chocolate and citrus bundt cake
- 1.2 cups flour (Mora)
- 1.2 cups flour (Duttile)
- 1/3 cups almonds (ground)
- 3.5 oz dark chocolate 70% (vegan)
- 1/2 cups unrefined cane sugar
- 1 packet baking powder (for cakes)
- 1 tsp orange (zest)
- 1 pinch sea salt (whole)
- 3.5 tbsp coconut oil
- 2.5 tbsp almond butter (100%)
- 1.25 cups almond milk
- 3 tbsp unsweetened cocoa powder
- 3.5 oz white chocolate (vegan)
Tools
The mold for this bundt is 18 cm (7.1 in). It can also be prepared in a 22 cm (8.7 in) pan; it may come out slightly lower. For 25 cm (9.8 in) pans, I recommend doubling the amount of batter.
- 1 Bundt pan nordic ware
- 1 Bread machine Panasonic SD – YR2550
How to prepare the chocolate and citrus bundt cake
Break the dark chocolate into pieces and melt it in a bain-marie. Also add the almond butter, stirring well, and set aside.
In the bread machine pan pour the two flours with the baking powder, the orange zest and the pinch of salt. Add the sugar and the ground almonds.
Then add the coconut oil and the water, and finally the melted warm chocolate. Knead everything with program 28 (cake dough program).
Brush the bundt pan very well with oil and pour in the batter. Tap the pan gently on the counter to remove any air bubbles.
Bake in the oven at 356°F for 35 minutes, then do the toothpick test or extend the baking for five more minutes if needed.
Remove the pan from the oven and let it cool, tap a little more to be sure the bundt releases from the sides, then turn the cake out onto a rack.
Melt the white chocolate in a bain-marie and decorate the cake. Candy a few slices of mandarin and place them on the cake.
If you liked my recipe
You can use a sauce made with canned coconut milk chilled very cold and whip it like cream. You can also mix dried fruit or chopped hazelnuts into the batter. Finally, you can decorate with berries or other seasonal fruit.
