Strawberry Mocha Bundt Cake | Vegan Berry Mocha Bundt Cake

Strawberry Mocha Bundt Cake | Vegan Berry Mocha Bundt Cake

Strawberry mocha bundt cake, a delicious vegan cake. A delicious cake with fresh strawberry compote and mocha flavor. A perfect cake for your next garden party

Course Desserts

Cuisine International

Keyword Easy vegan cake recipe, Eggless baking, How to make strawberry cake, Mocha cake, Strawberry cake, Vegan cakes, Vegan chocolate cake

Prep Time 20

Cook Time 40

Total Time 1

Servings people

Calories 269kcal

Equipment

Convection oven
Measuring cups and spoons
Whisk and spatula
Bowls for mixing the batter
Sauce pan

Ingredients

1½ cups Whole Wheat flour
1 teaspoon baking powder
½ teaspoon baking soda
2 tablespoon instant coffee
3 tablespoon cocoa
1 cup sugar
1 tablespoon apple cider vinegar
1¼ cup water
1 teaspoon vanilla extract

Strawberry Compote

250 grams fresh strawberries
¼ cup sugar

For the Chocolate Sauce

50 grams lindt dark chocolate @ room temperature
¼ cup coconut milk

Instructions

Let's make strawberry compote

Wash and hull the strawberries, chop them roughly. Take them in a sauce pan and keep it on heat. Keep the flame simmer. Add sugar to this and mix well.
Let this simmer in slow heat until they turn mushy and loses it shape completely. Once done, take it off the stove, let it cool, using a hand blender puree the compote. Once cool, store it in air-tight container in the fridge.

Let's make Vegan Chocolate Sauce

Take chopped chocolate and coconut milk in a microwave safe mug, heat it for 30 seconds. Take it off the microwave, mix the chocolate well with the coconut milk to get a thick sauce.
Make it just before you are going to garnish the cake.

For the bundt

Preheat the oven to 170C. Grease a bundt pan with oil. This recipe will make one 8 inch cake or two 5 inch cakes. I have used one bundt pan and one 5 inch cake pan to bake.
In a sauce pan, heat water. Add instant coffee powder, cocoa and sugar to the water. Mix it well for the sugar to dissolve. Take it off heat and let it cool completely.
Once the coffee-cocoa liquid cools completely, add oil and vinegar to it and whisk well. Keep aside until use.
In a large bowl, take together flour, baking powder and baking soda. Whisk well to combine. To the flour now add strawberry compote, and the coffee-cocoa liquid to the dry mix.
Using a spatula, combine the dry and wet ingredients together. Pour the prepared batter into the baking pans and bake the cake in the preheated oven for 35-40 minutes or until a toothpick inserted in the center comes out clean.
Remove the cakes from the oven, let it cool for 5 minutes, remove them from the pan and let it cool completely.
Just before serving, pour the chocolate sauce on top, garnish with pistachios and serve along with your evening coffee/tea.

Nutrition