Vegan Chocolate Tahini Bundt Cake
A decadent cake, but made with healthier ingredients. This vegan chocolate tahini bundt cake is lovely and moist - the perfect winter treat!
Ingredients
- 180g wholemeal spelt flour*
- 50g cocoa powder
- 100g ground almonds
- 65g brown sugar or granulated sugar of choice
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp cardamom powder
- 2 tbsp ground flaxseed**
- 5 tbsp water
- 80ml tahini
- 80ml maple syrup or liquid sweetener of choice
- 235ml almond milk or milk of choice
- 3 tbsp coconut oil melted
Tahini glaze
- 60ml tahini
- 1 tbsp maple syrup
Instructions
- Preheat oven to 180C/160C fan/350F.
- Mix the ground flaxseed and water in a small bowl and leave for 10 minutes to set.
- Mix the flour, cocoa, almonds, sugar, baking powder, salt and cardamom in a large bowl.
- In a separate bowl, mix the tahini, maple syrup, milk, coconut oil and set flax mixture.
- Add the wet mixture into the bowl of dry ingredients and mix until you have a smooth batter.
- Transfer into a lightly oiled bundt tin and bake for 35-40 minutes.
- Allow to cool completely before glazing.
- Mix the glaze ingredients in a bowl and smooth over the top of the cooled cake.
Notes
* You can also use plain flour or ground oats.
** you can substitute for 2 regular medium sized eggs
Store in an air-tight container at room temperature for up to 3 days.
Nutrition
Calories: 278kcalCarbohydrates: 31gProtein: 7gFat: 16gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gTrans Fat: 0.002gSodium: 207mgPotassium: 215mgFiber: 5gSugar: 12gVitamin A: 9IUVitamin C: 1mgCalcium: 126mgIron: 2mg
Tried this recipe?Let us know how it was!