Vegan Chocolate Bundt Cake with Blueberry Icing is a decadent dessert that marries rich cocoa flavors with a burst of fruity sweetness. The moist and luscious chocolate cake, baked to perfection in a bundt shape, pairs beautifully with the vibrant blueberry icing, creating a delightful contrast of colors and tastes. This cruelty-free indulgence not only satisfies chocolate cravings but also elevates the classic combination with the unexpected twist of blueberry goodness.
Ingredients:
- 1/2 cup plant based butter
- 1 1/2 cup sugar (coconut could work too!)
- 3/4 cup cocoa powder
- 1 cup plant based milk
- 1 cup warm water/coffee
- 2 tbsp apple cider vinegar
- 1 tsp vanilla powder
- 2 cups flour
- 1 tsp baking soda
- 1/2 tsp baking powder
Instructions:
- Preheat the oven to 350 & grease your bundt cake mold.
- Add apple cider vinegar to milk & set aside for a couple minutes.
- Using an electric hand held beater, mix all your wet ingredient & sugar & beat for 1 minute.
- Add in your milk mixture & mix again.
- Stir in the flour & baking soda slowly. Mix until completely incorporated.
- Pour batter into pan and cook for 45 minutes or until middle is cooked.
Icing:
- 1 and 1/2 cups icing sugar
- 3 tablespoon berry puree
- 1 tbsp milk
Optional:
- 1 tsp blue spirulina
