Vegan Tropical Bundt Cake

  • 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.

  • Enjoy!

  • 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.

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