Orange-Cocoa Bundt Cake – Vegan + Gluten-free

Ingredients for the dough

250g Express Flour Mix for Unleavened Pastries
40g sugar substitute (erythritol, coconut sugar, natural sweetener)
10g vanilla essence
1g salt
2g soda bicarbonate
1 whole orange zest
1 whole orange juice
40g coconut cream
50g raisins – optional
260g lukewarm water

Ingredients for the cocoa
25g cocoa powder
25g water

Method

Step 1
Preheat the oven to 180C.
Lightly grease out a Bundt pan.

Step 2
Get two separate large mixing bowl.
In the first mixing bowl combine the Express Flour Mix for Unleavened Pastries, sugar
substitute, salt, soda bicarbonate, raisins, orange zest.
In the second mixing bowl combine the vanilla essence, orange juice, coconut cream, lukewarm
water.

Step 3
Combine the two mixing bowls by adding the liquid ingredients to the dry ingredients.
Mix it well together by hand or a handheld mixer.
Leave it to rest for 10 minutes.

Step 4
After rest, on a slightly floured surface knead the dough for a few minutes.
Divide the dough into to equal parts and put one half back into the mixing bowl.
Add the cocoa powder and water to the mixing bowl and combine it with the dough by hand.

Step 5
Place the light coloured dough first into the Bundt cake (make sure to even it out around the
rim).
Place the dark coloured dough on top (again make sure to cover the light dough evenly).

Step 6
Bake for 40-45 minutes or until golden brown.

Step 7
Let the cake cool in the pan for 5-10 minutes, then place the wire rack over the pan and flip out
the cake.
Dust it with icing sugar.

YUM~ENJOY!