Whole-wheat Chocolate Bundt Cake: a simple and quick bundt cake to prepare, perfect for breakfast and snack.
The whole-wheat chocolate bundt cake is a soft cake with an intense flavor. It’s perfect for dipping in a warm drink. It’s the ideal breakfast for those who want something nourishing without giving up taste.
The combination of the rustic character of whole-wheat flour and the taste of dark chocolate will win you over at the first bite. Be sure to try it.
Now let’s see how to prepare the whole-wheat chocolate bundt cake.
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- Difficulty: Very easy
- Cost: Budget-friendly
- Preparation time: 10 Minutes
- Cooking time: 30 Minutes
- Portions: 4 Servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 egg
- 2.8 oz granulated sugar (about 80 g)
- 1 oz dark chocolate (about 25 g)
- 2 fl oz oat milk (about 50 g / 50 ml)
- 2 tbsp sunflower seed oil (about 30 g)
- 3.5 oz whole-wheat flour (about 100 g)
- 1 tsp baking powder (about 5 g)
- to taste rolled oats
Tools
- 1 Bowl
- 1 Hand whisk
- 1 Small saucepan
- 1 Bundt pan
Steps
In a bowl, add the eggs and the sugar. Mix with a hand whisk.
Put the dark chocolate and the oat milk in a small saucepan. Move to the stove and melt the chocolate.
Add the seed oil to the egg and sugar mixture and mix with the whisk.
Add the flour and the baking powder. Mix with the hand whisk until you obtain a smooth, lump-free batter.
Finally, add the melted chocolate with the oat milk. Mix with the hand whisk.
Pour the batter into a 6.3 in bundt pan previously buttered and floured. If you like, sprinkle rolled oats on the surface.
Bake in a preheated, conventional (static) oven at 356°F. Let bake for about 30 minutes. Be sure to check baking times according to your oven by performing the toothpick test.
Storage
The bundt cake stays soft for 2-3 days if stored under a glass dome or in an airtight container at room temperature
FAQ (Questions & Answers)
Can I replace oat milk?
You can replace oat milk with almond milk (for a toasted aftertaste) or classic cow’s milk.
Can I replace the seed oil?
Sunflower seed oil is perfect because it’s neutral, but you can use rice oil or, for a more intense flavor, 35 g of melted butter.
Can I replace the rolled oats?
If you don’t have rolled oats, try chopped hazelnuts or almond flakes.
