Salted Chocolate Banana Bundt Cake
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"SALTED CHOCOLATE BUNDT CAKE Rich Chocolatey Banana Cake baked in Traditional Bundt Mould, topped with Salted Dark Organic Chocolate, Pistachio Crumb & Organic Cacao. Served with Raspberries on the side Maaaaan this tasted good! "
-- @avantgardevegan


Ingredients:
2 tbs of Vegan Margarine for greasing the bundt pan
Dry Ingredients:
2 & 1/2 cups Self Raising Flour
1/2 cup Cocoa Powder
1/2 tsp of Baking Soda
1/2 tsp of Baking Powder
3/4 cup Caster Sugar
Wet Ingredients:
1 Medium Over Ripe Banana (plus 1 for topping)
1 cup Soya or Almond Milk
1/2 cup Vegetable Oil
1 tsp of Vanilla Extract
 
Topping:
 
Melted Dark Chocolate
Pistachios 
Fresh Raspberries
 
Method: 
Pre-heat your oven to 350˚F. 
Grease you Bundt tin with vegan margarine, or line a loaf tin with greaseproof paper. In a large mixing bowl combine the dry ingredients, mix well. 
In a separate bowl mash the banana then stir in the milk, oil & vanilla extract.
Pour the wet mixture into the dry mixture and fold. Do not over mix as it won’t rise well when in the oven. 
Pour the mixture into your tin. Give it a tap on the surface to pop any bubbles then place into the oven & bake in the oven for 25-30 minutes. 
A good way of checking if its cooked through to the middle is to insert a metal skewer into the cake and if it comes out clean, it's cooked.
Once cooked carefully remove the cake from the tin, and allow to cool on a wire rack.
Serve with melted dark chocolate drizzled over the top, fresh raspberries & pistachios.