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Summer Bundt Cake 💕
In Vegan Recipes

Summer Bundt Cake 💕


This Bundt cake is the vision of Summer. It’s a beautiful swirl of hibiscus and raspberry batter with a candied ginger infused batter. It’s finished with beautiful hibiscus glaze. It’s soft, super moist, and tastes simply divine 💗

Recipe in the comments!



by dedetable

7 Comments

  1. dedetable

    Bundt Cake Recipe —

    ▢ 3 1/2 cups all-purpose flour

    ▢ 1/4 cup cornstarch

    ▢ 2 1/2 Tbsp baking powder

    ▢ 1 tsp salt

    ▢ 2 1/2 cups sugar

    ▢ 2/3 cup extra virgin olive oil

    ▢ 1 2/3 cup coconut milk

    ▢ 3 Tbsp applesauce

    ▢ 2 ginger tea bags

    ▢ 4 Tbsp hibiscus flower

    ▢ 1/4 + 1/4 cup boiling water, divided

    ▢ 1 Tbsp vanilla extract

    ▢ 1/2 cup candied ginger, diced small

    ▢ 3/4 cup roseberry jam

    ▢ 1/2 tsp plant based red food coloring, optional

    Glaze —

    ▢ 2 cups powdered sugar, sifted

    ▢ 2 Tbsp hibiscus flowers

    ▢ 1 ginger tea bag

    ▢ 1/4 cup boiling water

    Instructions:

    1. Preheat oven to 350F. Grease and flour a Bundt cake pan.

    2. In two separate small bowls, add 1/4 cup boiling water to each one. Add 2 tea bags to one bowl and 4 Tbsp hibiscus flowers to another. Allow to steep at 10 mins before straining.

    3. In a mixing bowl, add flour, cornstarch, baking powder, and salt. Whisk to combine.

    4. In a large mixing bowl, add sugar, olive oil, coconut milk, applesauce, steeped ginger tea, and vanilla extract. Whisk to combine.

    5. Add dry ingredients and incorporate. Separate 1/3 of the batter and set aside. To remaining 2/3, add diced ginger and fold in.

    6. Combine jam and 1/4 cup steeped hibiscus water together.

    7. To 1/3 of batter, add jam mixture and fold in well. If using, add red food coloring too.

    8. In Bundt pan, scoop in 1/3 of plain batter then add couple scoops of colored batter. Swirl in. Repeat until all of batter is used.

    9. Bake for 50-55 minutes or until golden brown. Remove and let cool completely.

    10. For glaze — add tea bag, water, and hibiscus flowers to a small bowl. Let steep for 10 mins.

    11. Once cooled to room temp, strain. Add to a bowl with powdered sugar. Combine until smooth.

    12. Pop out Bundt cake from pan. Pour glaze over Bundt cake as desired.

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