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
1
Preheat the oven to 180 degrees Celsius.
2
Prepare a 10-12 cup capacity bundt tin.
3
In a large bowl, mix together the dry ingredients (except the coffee granules and cacao powder).
4
In a medium bowl, mix together the wet ingredients.
5
Now, combine the wet and dry together until you get a smooth batter.
6
Pour ½ batter into another bowl and add cacao powder and coffee granules.
7
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.
8
Bake for 35-40 min or until done.
9
Cool completely.
10
Mix all of the ingredients for the glaze.
11
Decorate the bundt cake with the chocolate glaze and hazelnuts.
Ingredients
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
