Name: Olive Black Bundt Cake
Ingredients: 1 ½ cups rye flour or buckwheat; 1 ½ cups spelt flour; 2 cups raw sugar; 1 tsp baking soda; 2 tsp baking powder; ½ tsp salt; 2 cups hot almond milk or any other; 1 tbsp apple cider vinegar; ½ tbsp vanilla extract; ½ cup Olive Black; ¼ cup cacao powder; ½ tbsp coffee granules; 2 tbsp cacao powder; 2 tbsp virgin coconut oil; 2 tbsp maple syrup; pinch salt; 2 tbsp almond or peanut butter

CategoryGuilt Free Desserts

Yields1 Serving

Cake batter

1 ½ cups rye flour or buckwheat

1 ½ cups spelt flour

2 cups raw sugar

1 tsp baking soda

2 tsp baking powder

½ tsp salt

2 cups hot almond milk or any other

1 tbsp apple cider vinegar

½ tbsp vanilla extract

½ cup Olive Black

¼ cup cacao powder

½ tbsp coffee granules

Glaze

2 tbsp cacao powder

2 tbsp virgin coconut oil

2 tbsp maple syrup

pinch salt

2 tbsp almond or peanut butter

Preheat the oven to 180 degrees Celsius.

Prepare a 10-12 cup capacity bundt tin.

In a large bowl, mix together the dry ingredients (except the coffee granules and cacao powder).

In a medium bowl, mix together the wet ingredients.

Now, combine the wet and dry together until you get a smooth batter.

Pour ½ batter into another bowl and add cacao powder and coffee granules.

Once both the chocolate and vanilla batter are made, pour them alternately into the pan and swirl the cake batter with a butter knife gently, for the marbled effect.

Bake for 35-40 min or until done.

Cool completely.

Mix all of the ingredients for the glaze.

Decorate the bundt cake with the chocolate glaze and hazelnuts.

Ingredients