Hazelnut, Coffee and Chocolate Bundt Cake

Prep Time: 15 mins
Cooking Time: 40 mins
Serves: 8-10

Ingredients:

220g all purpose flour
225g brown sugar
80g hazelnut meal
1tsp salt
1tsp baking powder
1/2tsp bi-carb soda
1/4 cup brewed black coffee
60ml grapeseed oil
1tsp vanilla bean paste
1tbsp apple cider vinegar
1 cup water
20g dutch cocoa powder

Method:

Preheat the oven to 160 degrees.

Add all the dry ingredients, except the cocoa powder, into a mixing bowl and whisk until combined.

Add the wet ingredients and whisk until you have a smooth cake batter. 

Divide the batter in half and add the cocoa powder to one half. Whisk until combined.

Soften 1tbsp of vegan butter and use a brush to grease a bundt cake tin, brushing in an upwards direction and making sure every crease of the tin is covered. 

Spoon a few tablespoons of the coffee coloured batter into the tin, followed by a few tablespoons of the chocolate batter. Gently guide your spoon in a swirling motion through the batter to achieve a marbled effect. 

Continue to alternate between each batter until nothing remains. 

Bake for 40 mins, or until lightly golden. Insert a skewer into the cake and if it comes out clean then remove from the oven.

Allow to cool before turning out of the tin. 

Dust lightly with icing sugar and serve warm. 

Store in an airtight container in the fridge for up to 5 days, or wrap in glad wrap and freeze for up to a month.

NOTE: the coffee flavour is very mild, so if you’d like a stronger flavour replace some of the water with extra coffee