Simple, vegan Chocolate Bundt Cake with Kola
We bet that your first reaction to this recipe was a confused “Kola? In a cake?“, but in the second moment you thought “.. but well, it looks very pretty!”. But the use of lemonade in a cake recipe is not unusual when you think of a classic sponge cake recipe which often contains sparkling water.
Sparkling water makes a sponge cake fluffy and gives it a juicy texture. So we replaced sparkling water with kola and thus obtained not only a moist consistency but also sweetness and a slightly bitter taste! You will only taste the kola in the second moment, which makes it richer in taste!
For the pretty chocolate glaze, you need a bundt cake silicone mold, which you can order on the Internet. At first bake the cake in the silicone mold, then let it cool completely, clean the silicone mold, pour the liquid chocolate back into the mold and then push the cake upside down back into the mold. Let it cool down overnight and you’ll have a smooth and pretty impressive chocolate glaze.
[fritz kola] (https://www.fritz-kola.de/) supported us with this recipe! We added fritz-kola bio in the cake dough, which harmonizes wonderfully. They get their sugar from the [Fairtrade sugar program] (https://www.fairtrade-deutschland.de/was-ist-fairtrade/fairtrade-siegel/programm-siegel/fairtrade-zucker-programm.html) and thus support sustainable cultivation and local farmers. All drinks from fritz-kola are vegan (even the glue for the labels), gluten-free and are available at spätis, beverage retailers and supermarkets.
Simple, vegan Chocolate Bundt Cake with Kola
Ingredients
- 300 g (10.5 oz) dark chocolate
- 1 tbsp coconut oil
- 1 tbsp plant-based butter
- 1 tbsp cocoa powder (unsweetened)
dough
- 340 g (2.6 cups) flour
- 40 g (1.4 oz) cocoa powder (unsweetened)
- 175 g (0.8 cups) white sugar
- 330 ml (1.4 cups) kola (e.g., fritz-kola bio)
- 100 ml (0.4 cups) plant-based oil (rapeseed or sunflower oil)
- 2 tbsp baking powder
- 8 g (0.28 oz) vanilla sugar (1 sachet)
Instructions
- Preheat the oven to 180° C (circulating air).
- Mix flour, cocoa powder, sugar, baking powder and vanilla sugar in a bowl.
- Add the oil and fritz kola and mix to a smooth dough. Only stir as little as possible; otherwise, the cake will not be fluffy!
- Grease a silicone cake pan (or a regular baking dish) with plant-based butter and sprinkle with cocoa powder (alternatively wheat flour).
- Pour the dough into the cake pan and bake in the preheated oven 45 minutes. Use a wooden stick to test if the cake is already through. After baking, allow the cake to cool down completely.
- Melt the chocolate couverture and coconut oil in a water bath. If you don't use a silicone cake pan, then pour the couverture over the cake (which is placed on a wire rack). If you use a silicone cake pan, add the couverture directly into the cleaned and dried silicone pan and then press the cooled cake back into it. Once the chocolate is cooled (the best way is to cool down overnight), gently remove the cake pan and look at the perfect and smooth surface of your cake.
