Soy Milk and Oat Flour Chocolate Bundt Cake

My Soy Milk and Oat Flour Chocolate Bundt Cake is

perfect for any occasion. It has a light, moist, and airy texture without being overly sweet. Packed with fiber and protein, this cake is free of dairy, eggs, and oil. Use gluten-free oat flour to make it gluten-free. Complement it with a vegan chocolate frosting for just the right amount of sweetness.

By Rose Huxford

My family and I don't particularly enjoy overly sweet cakes. My version of a chocolate Bundt cake is light, airy, and moist, without being too sweet. In fact, without the frosting, it's not very sweet at all and pairs wonderfully with a cup of tea or hot coffee. To add sweetness, my vegan frosting is an ideal topping. I used soy milk as a dairy-free liquid to create homemade buttermilk. When mixed with apple cider vinegar, the soy milk thickens nicely and resembles buttermilk more closely than almond milk and vinegar. Oat flour (regular or gluten-free) contributes a slightly nutty flavor and adds a good amount of fiber to this dessert. Enjoy this cake on birthdays, or any other celebration that you can think of!

Soy Milk and Oat Flour Chocolate Bundt Cake

Yields: 1 cake, ~10 slices

Pre-heat oven: 375 degree F

Prep-time: 10 minutes

Bake-time: 45 minutes

Equipment: Stand or hand electric mixer, 1 Bundt pan, 2 large mixing bowls, whisk, spatula, measuring spoons, measuring cups, liquid measuring cup, sifter, cooling rack.

By Rose Huxford

By Rose Huxford

By Rose Huxford

By Rose Huxford

By Rose Huxford

By Rose Huxford

Ingredients

• 1 cup unsweetened soy milk

• 3 tbsp apple cider vinegar

• 1 cup unsweetened apple sauce

• 1/3 cup real maple syrup

• 1 cup coconut sugar

• 1/4 brewed coffee

• 1 1/2 tsp pure vanilla extract

• 2 cups oat flour, sifted (gluten free or regular)

• 1 cup unsweetened cocoa powder, sifted

• 1 tsp salt

• 2 tbsp arrow root powder, or corn starch

• 1 1/2 tsp baking powder

• 1/2 tsp baking soda

• 1 cup vegan chocolate chips, or regular chocolate chips

  
  

Chocolate Frosting

• 1/2 cup vegan butter, or regular dairy butter, room temperature

• 1 tbsp real maple syrup

• 2 tbsp unsweetened cocoa powder

• 1 tsp pure vanilla extract

• pinch of salt

• 2 tbsp soy milk

• 1 cup powder sugar

  
  

Directions

1. Pre-heat the oven to 375 degrees F.

2. Slightly coat your Bundt pan with grease, then use a paper towel to spread the oil or butter thoroughly, ensuring you cover all the grooves. Afterward, sprinkle roughly a tablespoon of cocoa powder into the pan. Shake the cocoa powder around the interior, which will assist in releasing the cake cleanly. Set it aside.

3. In a liquid measuring cup, add 1 cup of soy milk and 3 tbsp of apple cider vinegar. Stir to combine. Let this mixture sit for about 10 minutes, this is your buttermilk.

4. In a large mixing bowl, whisk together oat flour, cocoa powder, salt, baking powder, arrow root powder, chocolate chips and baking soda.

5. With a stand or hand electric mixer, mix the applesauce, maple syrup, coconut sugar, and vanilla extract until they are just combined. Next, incorporate the coffee and blend once more.

6. Begin by incorporating a third of the flour mixture into your applesauce mixture, blending at low to medium speed. Next, mix in a third of the buttermilk. Continue this alternating process until all the flour and buttermilk are combined into the batter, finishing with the flour. There's no need to scrape down the sides during this step.

7. Take the bowl and use a spatula to scrap down the sides and the bottom of the bowl, ensuring all of the ingredients are well combined. You should have a somewhat wet batter. *Oat flour absorbs a lot of moisture.

8. Carefully pour your batter to your prepared Bundt pan. Tap the bottom to remove any air bubbles.

9. Bake for about 45 minutes, or until a tooth pick comes out completely clean.

10. Let the cake cool entirely before taking it out of the pan. To assist with removing the cake, gently run a butter knife around the edges and the center. Next, invert the cake onto a clean plate or cake stand.

Frosting Directions

1. In the same large bowl, cream the butter for approximately 20 seconds until it's smooth and creamy. Afterwards, incorporate the maple syrup, cocoa powder, soy milk, vanilla, and salt, and mix the ingredients together. Gradually add the powdered sugar, 1/4 cup at a time. The mixture should be fairly thick, but if you desire a thicker frosting, add an additional 1/4 cup of powdered sugar after reaching 1 cup.

2. You have the option to add the frosting to the side of the cake, pour it, or frost the entire cake. The choice of how to apply the frosting is yours.

3. To store the frosting, you can keep it in a air tight container in the fridge for about 3-4 days.

4. Enjoy!