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Ingredients
- 330 g all-purpose flour
- 320 ml plant-based milk (soy or oat)
- 2 tablespoons cocoa 10 g
- 200 g sugar
- 80 ml neutral oil (sunflower or rapeseed)
- 1 teaspoon baking powder 5 g
- 1 tablespoon apple cider vinegar (or lemon juice) 10 ml
- a pinch of salt 2 g
- 1 teaspoon vanilla extract 2 ml
Instructions
- 1Preheat the oven to 180 °C. Grease a round bundt cake pan well with oil and sprinkle with flour.
- 2Mix the liquid ingredients: in a large bowl, whisk together the milk, oil, vinegar, and vanilla.
- 3Add the dry ingredients: incorporate the flour, sugar, baking powder, and salt. Mix until you get a homogeneous batter.
- 4Prepare the cocoa batter: pour half of the batter into another bowl and mix with cocoa and the 2 tablespoons of milk.
- 5Fill the pan: Spoon the plain batter and the cocoa batter into the pan in alternating layers. Gently use a knife to create a marbled effect.
- 6Bake: place the pan in the oven and bake for 40–50 minutes, until a toothpick comes out clean.
- 7Cooling: leave the cake in the pan for 10 minutes, then invert it onto a wire rack and let it cool completely.
- 8Serving: dust with powdered sugar or drizzle with melted dark chocolate.
Sezamo
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