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Cinnamon Chocolate Bundt Cake w/ Pumpkin Swirl and Coconut Chocolate Ganache

( recipe featured on @instagram 11/23/17 )

 

 

Makes 10-12 Slices

Ingredients:

 

For the chocolate cake batter:

 

2 1/2 cups all-purpose flour

 

2 cups coconut sugar

 

2 teaspoons cinnamon

 

2 teaspoons baking powder

 

1 teaspoon baking soda

 

1/2 teaspoon salt

 

1 cup unsweetened coconut almond milk

 

1 cup light coconut milk

 

2/3 cup olive oil

 

4 tablespoons apple cider vinegar

 

1 cup cocoa powder

 

For pumpkin swirl:

 

1 cup pumpkin puree

 

1 teaspoon pumpkin pie spice

 

1/3 cup of plain batter

 

For coconut ganache:

 

1 cup full fat coconut milk

 

1/4 cup coconut sugar

 

2 tablespoons cocoa powder

 

1 teaspoon coconut oil

 

TOPPINGS:

 

fresh figs

 

cranberries

 

blackberries

 

How-To:

 

For Cake:

 

Preheat oven to 350 degrees F. Lightly grease a bundt cake pan with vegan butter or coconut oil. Set aside.

 

In a large bowl, whisk together the flour, coconut sugar, salt, baking powder, and baking soda. Mix in the almond milk, coconut milk, and olive oil. Stir in apple cider vinegar and vanilla, mix until all ingredients are well combined.

 

Scoop out 1/3 of the batter and add to pumpkin in a seperate (smaller) bowl. Mix till smooth. Add pumpkin pie spice and stir. Set aside. 


Return to your plain batter and add cocoa powder. Stir vigorously until fully combined.

 

Pour 1/3 of the chocolate batter into your bundt pan and then layer with dollops of pumpkin batter. With the tip of a butter knife, swirl the two batters together. Add another layer of chocolate batter and pumpkin dollops. Swirl. Repeat this process 2-3 times.

 

Bake your swirled cake for 40-45 minutes. Once removed from the oven, allowe to cool completely before removing from the bundt pan and transferring to a cooling rack.

 

While the cake cools, work on the ganache.

 

For Coconut Ganache: 

 

Place all ganache ingredients (except for the coconut oil) in a blender and blend till smooth.

About 2 minutes.

 

Transfer the ganache to a small saucepan over low heat and stir until it begins to simmer. Turn off the heat, and whisk in coconut oil.

 

Set aside to cool! Get ready to finish the cake.

 

Cake Assembly: 

 

Drizzle cooled ganache over your cooled bundt cake, covering all bumps and curves. Top with fresh figs, cranberries, and blackberries.

 

Slice and enjoy for the holiday season or any day.

 

Enjoy! ♡🍴 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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