- 11/2 cups soy milk
- 11/2 teaspoons apple cider vinegar
- 2 cups all purpose flour
- 1 cup raw cane sugar
- 2/3 cup cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon pink himalayan salt
- 2/3 cup refined coconut oil
Preheat oven to 350ºF. Grease and flour a bundt pan well. Mix soy milk with apple cider vinegar together. Set aside while you prepare other ingredients.
In a small bowl, mix the soy milk and apple cider vinegar. In a separate large bowl, whisk dry ingredients together. Mix milk-vinegar mixture with oil the oil. Gently pour the wet mixture into the dry mixture. With a spatula, mix everything until well incorporated.
Pour the batter into prepared bundt pan. Gently tap pan on the counter to release air bubbles. Bake it for about 35 minutes or until a toothpick comes out clean.