Serves a Party of 8
Happy February! Here to kick off the second month of the new year with a chocolate and vanilla delight – the marble Bundt cake with chocolate drizzle and fresh raspberries.
Unsweetened cocoa powder adds the perfect touch against the aromatic vanilla, followed with a nutty aftertaste and texture provided by the flaxseed meal. Flaxseed meal aids as an excellent egg substitute, and can actually help with how high the cake rises, plus it is filled with a bunch of fiber and healthy fats.
As for the flour mixture I chose, it ended up being a cup of cassava flour and 1/2 up of tapioca flour. Both of these coming from the cassava root, they present a brilliant and unique flavor, while at the same time being gluten-free and loaded with additional vitamins compared the more common flours.
To create the chocolate drizzle, you just have to melt down 1/2 cup of dairy-free chocolate chips while the cake is cooling, then transfer the chocolate mixture into something squeezable – I had to use the corner of a Ziploc bag, but whatever you can think will do just fine. I chose raspberries for this cake, but they are not your thing I’d recommend throwing any sort of your favorite berries on top, because hey, it’s beautiful, and also adds another healthy kick.
Ingredients for the Chocolate Batter:
- 1 Cup of Cassava Flour
- 1/2 Cup of Tapioca Flour
- 3/4 Cup of Cane Sugar
- 1/2 Cup of Cocoa Powder
- 3 Tablespoons of Flaxseed Meal
- 2 Tablespoons of Egg Replacement (optional, the recipe would be just fine without it)
- 1/2 Teaspoon of Baking Powder
- 1/2 Teaspoon of Baking Soda
- Pinch of Sea Salt
- 1/2 Cup of Buttery Coconut Oil (plant based butter or coconut oil will work as well)
- 1 Cup of Plain Oat Milk (or any plant based milk
Ingredients for the Vanilla Batter:
- 1 Cup of Cassava Flour
- 1/2 Cup of Tapioca Flour
- 3/4 Cup of Cane Sugar
- 3 Tablespoons of Flaxseed Meal
- 2 Tablespoons of Egg Replacement (optional, the recipe would be just fine without it)
- 1/2 Teaspoon of Baking Powder
- 1/2 Teaspoon of Baking Soda
- Pinch of Sea Salt
- 1/2 Cup of Melted Buttery Coconut Oil (plant based butter or coconut oil will work as well)
- 1 Cup of Plain Oat Milk (or any plant based milk
- 1 Teaspoon of Vanilla Extract
Ingredients for the Chocolate Drizzle:
- 1/2 Cup of Dairy-Free Chocolate Chips (melted)
- Garnish With Fresh Organic Raspberries (or any berry of your choice)
Start of by preheating the oven to 350 degrees.
In two large mixing bowls, add in the dry ingredients for each batter including the cassava flour, tapioca four, cane sugar, flaxseed meal, baking powder, baking soda, and salt, then give them both a good stir.
In one of those bowls, toss in the 1/2 cup of cocoa powder and stir again.
Next, add the melted coconut oil or butter, and the oat milk into both bowls and whisk it up pretty good.
In the bowl with no cocoa powder, drop in the teaspoon of vanilla extract and stir one last time.
Slowly but surely, drop down your batters into a greased Bundt pan in small increments at a time, eventually taking a utensil of your choice to briefly mix the batter to create the marble swirls. I used a fork and twisted it in figure 8 motions, but just go with the flow on what is comfortable for you and twist it as you please.
Bake the Bundt cake for 40 minutes, then let it cool for at least 20 minutes.
While the cake is cooling down, add the chocolate chips to a small pot and melt them on low-medium heat, then transfer the mixture into a piping bag, squeeze bottle, or whatever you have available to give this cake a good drizzle.
Finally, drizzle on the chocolate, lay down the berries, slice it into 8 sections, and feel the sensation of this chocolate and vanilla goodness.
Plant Sugar Kitchen 