Lemon and Raspberry Marbled Bundt Cake

Free

Difficulty: Low
Time: 20 minutes (plus baking time about 45 min)
Quantity: 12/15 people (24 cm diameter bundt pan)
Type: Baked Cakes
Dietary requirements: Nut-free Cream-free Vegan

Ingredients

BATTER

350 g all-purpose flour

90 g potato starch

7 g baking powder

7 g baking soda

250 g cane sugar (Demerara)

4 g salt

180 g fresh raspberries

85 g plant-based milk (1)

95 g seed oil (1)

5 g apple cider vinegar or similar

85 g lemon juice

180 g plant-based milk (2)

95 g seed oil (2)

Zest of 1 lemon

DECORATION

powdered sugar to taste

Today we make a soft, fragrant and 100% vegan bundt cake… with lemon and raspberries. We will make a marbled bundt cake so we will prepare 2 separate batters, then place them alternately in the pan to create this beautiful marbled effect when sliced. Perfect for breakfast or snack, also excellent paired with a scoop of ice cream like vanilla (click here) or a raspberry sorbet (click here)

Method

Preheat the oven to 170˚C in static mode. In a bowl weigh all the dry ingredients: flour, potato starch, baking powder, baking soda, salt and sugar. Mix with a whisk, make sure to combine well.

Grease the bundt pan with margarine, coconut oil or spray vegetable butter, then dust with a light coating of flour. Weigh the fresh raspberries in a jug and blend until you obtain a smooth puree.

Now prepare batter 1 with the raspberries. In a bowl weigh oil (1), milk (1), vinegar and the raspberry puree. Mix well with a whisk to create an emulsion and bind the ingredients.

Now prepare batter 2 with the lemon. In a bowl weigh oil (2), milk (2), lemon juice and lemon zest. Mix well with a whisk to create an emulsion and bind the ingredients.

Divide the bowl with the dry ingredients into two bowls in equal measure, the weight must be the same, about 354 g in each. Add one portion to the raspberry batter, mix first with a whisk and when there are no more lumps mix with a spatula for a few seconds.

Add the second portion of dry ingredients to the lemon batter, mix first with a whisk and when there are no more lumps mix with a spatula for a few seconds.

Now pour the two batters into the pan alternating them.

Once the batter is used up, to obtain the marbling combine the batter making an S motion with a fork or knife. Bake in a static oven at 170˚C for about 45 minutes. Check cooking with a skewer, if it comes out dry the cake is cooked.

Let cool at least 1 h at room temperature, then remove the ring, place a plate over the bundt and turn it upside down, remove the pan. Decorate with powdered sugar.

Storage

During summer periods store in the refrigerator for 3 days. During cold periods it can be stored at room temperature for 2 days, under a glass dome or a container. For longer storage cut the entire bundt cake into slices, place a small piece of parchment paper between slices, then transfer the slices to a plastic container and freeze for up to one month. This way you can thaw one slice at a time when desired.