440g cake flour
350g raw cane sugar
1 tablespoon baking powder
1 teaspoon baking soda
½ teaspoon fine sea salt
480g plant-based milk
80g coconut butter, melted
1 tablespoon apple cider vinegar
1 tablespoon good quality vanilla essence
100g coarse coconut flakes
80g sparkling mineral water
Preheat oven to 350F. Grease a Bundt cake of your choice with melted Coconut oil. In a small bowl mix some flour and cane sugar together. Pour the mixture in the Bundt form to prevent the cake from sticking. Shake the excess flour/sugar mixture out.
Create a vegan buttermilk by adding the apple cider vinegar to the plant based milk. I used Soy milk. Make sure the milk is room temperature. Let sit for 10 minutes or the mixture is curdled.
In a separate bowl, mix the flour, sugar, baking sugar, baking soda, sea salt and coconut flakes together.
Melt the coconut butter and add it to the vegan buttermilk. Add vanilla essence and mix wet ingredients to dry ingredients. Mix together but don’t overmix.
When you have a nice consistency add the mineral water. It will fizz up but this is good. It helps with the rising and gives it a smooth texture.
Bake for 50 minutes or a wooden skewer comes out clean.
Let sit for 10 minutes before you turn the cake out.
You can enjoy it as it is or pour a lemon sugar drizzling over it.
P.S: the lemon sugar drizzle is very simple to make. Simple add the juice of 1 lemon to a cup of powder sugar and whisk until smooth.