Vegan Bundt Cake
Winner of the 2014 baking category at the YBF Awards, and with cakes considered as one of the main attractions in Leeds, baker turned blogger Sarah Lemanski delivers exclusive, artisan creations from her Yorkshire bakery Noisette Bakehouse. Specialising in modern and unique baked goods, the Bakehouse is not the only string to Sarah’s bow, with her traveling bakery van – the Madeleine Express – stealing the show on the festival scene too.
We can definitely see why her creativity shines through with this recipe for her vegan bundt cake, made with seasonal fruit.
- 1. Pre-heat the oven to 175 degree Celsius. Oil your bundt tin with vegetable oil, ensuring you get into all the nooks and crannies and allow any excess to run out, then dust very lightly with flour. Set aside.
- Weigh the flour, both sugars and the salt into a large mixing bowl. Whisk the dry ingredients together to make sure they are thoroughly mixed and that there are no lumps remaining. Brown sugar can have a habit of clumping, check for clumps. Make a well in the centre.
- In a separate mixing bowl whisk together the vegetable oil, coconut milk, almond milk and vanilla extract.
- Pour the wet ingredients into the dry ingredients and using a large whisk or a wooden spoon begin to mix to form a batter. Be careful not to over-mix but do ensure that all the dry ingredients are fully incorporated and that no pockets of flour remain. Lift the batter up with the whisk or spoon to double check nothing has remained unmixed in the bottom of the bowl.
- Pour a third of the batter into the greased bundt tin then carefully scatter in half of the berries. Try to keep the berries in the middle and don’t let them stray too close to the edges of the tin, this helps to ensure the cake turns out perfectly from the tin once baked.
- Pour a further third of the batter evenly on top of the fruit then add the remaining half of the berries, again keeping them away from the edges of the pan.
- Pour the final third of the batter over the second layer of berries. The nature of the batter means it should level itself out pretty evenly but just give it a nudge with a spatula if any bumps need smoothing.
- Place the bundt tin on a baking sheet and bake in the oven for 35 minutes after which time you should rotate the tin and bake for a further 25-30 minutes. Test the cake after this time with a cake skewer, insert into 4 separate points around the bundt pan, it should come out clean and free from any uncooked batter in all places.
- Remove from the oven and allow to cool on a wire rack. I cannot stress how important it is to allow this cake to cool completely before even thinking about turning it out of the tin. If you’re tempted, lock the cake or yourself in a separate room, leave the house or just don’t make it. Only when it has cooled completely in the tin should you attempt turning it out.
- Once cool the cake should have visibly shrunk away from the sides of the tin, place a cooling rack or plate on top and invert the cake. If it doesn’t look like it will come away, very gently ease down the sides of the pan with a small palette knife to release it.
- Mix the icing sugar with 1-2 tbsp water to get the desired consistency, then add the vanilla powder or extract. Ice the top of the cake, allowing the icing to run down the sides of the bunt. Decorate with whichever edible you fancy. Here I used coconut chips with fresh and dehydrated fruit, a few fresh edible flowers and some sweet summer herbs from my garden. Be creative, personalise it and use whatever you have available.