Ultra soft, incredibly delicious, and very simple. The vegan chocolate bundt cake is a delicious, healthy, and inviting dessert, rich in tasty chocolate and perfect for breakfast.
In a bowl, pour the soy milk with the sugar and mix.
Add the finely chopped hazelnuts, water, potato starch, and mix with a hand whisk to avoid lumps.
Combine the flour with the sifted baking powder and mix again.
Pour the mixture into a greased and floured 24 cm bundt cake pan and bake at 180°C for 40 minutes.
Glass
Scale
Bowl
Hand whisk
Spatula
Sieve
Bundt cake pan
In the refrigerator, in an airtight container
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Italy
| Energy (kcal) | 286.95 |
| Carbohydrates (g) | 47.15 |
| of which Sugars (g) | 20.67 |
| Fat (g) | 8.83 |
| of which Saturates (g) | 0.6 |
| Protein (g) | 6.26 |
| Fiber (g) | 1.9 |
| Sale (g) | 0.1 |
