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

Method:

• 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.