Dairy-free marble bundt cake
I made this dairy-free marble bundt cake as a last minute treat for a party, and everyone loved it, despite not having any dairy in it. It’s perfect for afternoon tea or breakfast too with a cup of tea or coffee. You can finish it off with some chocolate ganache or icing – I didn’t have time for it.
Ingredients
Method
- Heat the oven to 180C. Grease a bundt cake tin – if you’re using a silicon one, there is no need to do
- In a bowl, mix together the baking powder, flour and ground almonds.
- Cream the dairy-free butter and sugar together until light and fluffy. Beat in one egg at a time, adding a couple of spoonful of the flour mixture in between, then fold in the remaining flour mixture together with the milk.
- Tip half of the batter into the other bowl and mix in the cocoa paste.
- Add the vanilla paste to the remining batter.
- Spoon half of the vanilla batter to the tin, then pour the chocolate batter over it, then top with the remaining vanilla batter. Using the handle of a spoon make swirls to create a marbled effect.
- Bake for 40 minutes then test the cake with a skewer. If inserted into the deepest part comes out clean, it’s done. If it’s still wet, bake for another 5 minutes or so and repeat the test.
- Let the cake cool in the tin for 10 minutes before turning out onto a wire rack.
- Once cooled, dust the cake with a icing sugar or drizzle with chocolate icing.