Almond & Chocolate Chip Bundt Cake
Total Time
50 minutes
Prep Time
0 seconds
Cook Time
50 minutes
Rating
0 out of 5 stars
(0)
Ingredients
8 servings
- 200g ground almonds
- 7 oz coconut sugar
- 250g plain flour
- 1 teaspoon bicarbonate of soda
- 2 teaspoons baking powder
- 4.4 fl oz maple syrup
- 2 fl oz chickpea water
- 1.7 fl oz almond milk
- 3.5 oz 70% cocoa dark chocolate chips
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Preparation
Step 1
Preheat the oven to 180C (355F), fan setting.
Step 2
In a large bowl, mix together the ground almonds, bicarb, baking powder, coconut sugar and plain flour until there are no lumps.
Step 3
Add the maple syrup, almond milk, chickpea water and chocolate chips (if using) - mix again until a thick batter forms.
Step 4
Spoon the mixture into a lined bundt tin (we line ours with melted coconut oil) and cook for 35-40 minutes until cooked through. Once cooked, remove from the oven and leave to cool.
Step 5
Make the icing by placing the maple syrup and raspberries into a small pan over a medium heat until the raspberries have broken down and are soft - mash using a fork.
Step 6
Turn the heat down to low and add the rest of the ingredients - cook until everything has melted.
Step 7
Once melted, remove from the heat and leave to cool a little before placing into a blender - pulse until smooth.
Step 8
Once the cake is cooked and has had a little time to cool, pour over the cooked bundt cake.
Step 9
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