- 1 cup all-purpose flour
- 1/2 cup almond flour
- 1/2 cup cocoa powder, sifted
- 1/4 cup cacao powder
- 1 teaspoon baking powder
- 1 teaspoons baking soda
- 1/2 teaspoon salt
- 1 1/4 cup packed brown sugar
- 3/4 cup Keros Ancient Foods Olive Oil
- 3 egg replacements (or egg if not vegan)
- 2/3 cup almond milk
- 1 1/2 tsp vanilla
Preheat oven to 350F.
Grease your bundt cake with olive oil and dust with 1 tbsp. of cacao or cocoa.
Prepare your flax egg, chia egg or egg replacement and set aside to bind.
Into a large bowl shift all your dry ingredients and set aside. Now, into a small bowl add all your wet ingredients and stir till no clumps and an even consistency is achieved. Transfer your wet ingredients into the wet ingredients and stir just till combined and finish by folding with a spatula.
Evenly transfer your cake batter into the bundt cake pan. Cook for 35 minutes. Once cooked let it cool completely, then flip over and garnish before enjoying with your favourite sauce of choice. I recommend caramel or chocolate.
Lasts up to one week in the fridge in a tight sealed container.