Lemon & Cardamom Chocolate Bundt Cake

Tea time treats to impress! T hese Lemon and Cardamom Chocolate Bundt Cakes are perfect to treat the whole family, and they are completely vegan so everyone can enjoy them! 

INGREDIENTS:

Toppings:

 

METHOD:

  • Preheat the oven to 190°C and lightly oil a mini Bundt cake mould or muffin pan (6 cups).
  • In a large bowl, mix the Nutristrength pea protein, coconut flour, buckwheat flour, coconut sugar, flaxseed, baking powder and the salt. Set aside.
  • Mix the beets, lemon juice, coconut milk in high speed blender and blend until you get a smooth batter.
  • Melt the dark chocolate and pour to the beet batter, then mix well.
  • Add the wet beet mixture to the dry ingredients and stir just enough to combine. Measure out approximately equal amounts into each Bundt tins.
  • Bake for 25-30 minutes or until a toothpick inserted into the centre comes out clean. Let cool for a few minutes in the pan, remove from tins and let cool on a cooling rack.
  • Using a double boiler, gently melt your chocolate with the coconut oil, stirring occasionally to combine. (Alternatively, microwave in a safe bowl for 30 second intervals, stirring each time)
  • With a spoon, pour the chocolate on top of the mini Bundt cakes. Top with hemp seeds and fresh lemon zest. Let the chocolate set.
  • Put into a freezer for about 10 minutes, then enjoy!

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