Best Chocolate Bundt Cake
A super moist chocolate sponge drenched in a rich chocolate sauce… what more could you ask for?
For the Sponge:
- 1¾ cups self-rising flour
- ½ cup cocoa powder
- 1 tsp baking powder
- ¼ tsp baking soda
- ¾ cup sugar
- 1½ cups dairy-free milk
- 1 tbsp apple cider vinegar
- ½ cup dairy-free yogurt
- ⅓ cup light olive oil
For the Chocolate Sauce:
- 7 oz dark chocolate
- 1 cup plant-based milk
Preheat the Oven:
- Preheat your oven to 340°F (170°C).
- Grease a Bundt pan.
Prepare the Wet Ingredients:
- Mix the dairy-free milk and apple cider vinegar together, then set it aside to thicken.
- In a large bowl, combine the thickened milk mixture with the dairy-free yogurt and light olive oil.
Add the Dry Ingredients:
- Sift the self-rising flour, cocoa powder, baking powder, baking soda, and sugar into the wet mixture.
- Gently mix until everything is just combined.
Bake the Cake:
- Pour the batter into the prepared Bundt pan.
- Bake for 50-55 minutes, or until the cake is well risen and a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely.
Make the Chocolate Sauce:
- Heat the plant-based milk until warm, then pour it over the dark chocolate. Stir until the chocolate is fully melted and smooth.
Finish the Cake:
- Once the cake has cooled, pour the chocolate sauce over the top.
