Easter Bundt Cakes- Chocolate and Spelt

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Easter chocolate cake

I am up to my ears in cakes in my kitchen this month. Not least of all Easter Bundt cakes. It’s Easter Bundt madness. I’ve been working on a couple of stir together fun cakes so that everyone that has no time like me, can still make something for Easter that is homemade delicious too. The one above is of course a chocolate cake but it is an unusual vegan recipe that uses no dairy or eggs. Just because it is easy.

This is a stir together cake made with a couple of handfuls of sultanas to make it feel a little more like a big Easter Bun. The lurid colour is just for the fun of burying a whole bag of Chicken chocolates to put into the abyss in the middle. They could be eggs or anything else. This one is also made with organic spelt flour. I Kialla Pure Foods Flour because it is light and great to make cakes with (and it is Australian)

Yellow Easter bundtIt’s a bit of Easter fun in two very different stir together cakes. Both easy both delicious

Chocolate Easter bundt

Find the recipe to this Vegan Chocolate Bundt Ester cake Here

Spelt and cake flour Kialla

5.0 from 5 reviews
Vegan Chocolate cake
My Kitchen Stories: 
This is a quick stir together cake that just happens to use no eggs or dairy. Cover it in coconut caramel or a cocoa and icing sugar icing for a completely vegan cake. This cake can also be made with a bowl and whisk - by hand
  • 450 gm all purpose flour (3 cups )
  • 3 teaspoons baking powder
  • 50 gm dark cocoa ( 6 Tablespoons)
  • 400 gm caster sugar (1 cup white 1 cup brown sugar)
  • 500 ml water (2 cups)
  • 40 ml vinegar ( 2 Tablespoons)
  • 250 ml oil, any oil you prefer (1 cup)
  • 100 ml cream
  • 100 gm dark chocolate chopped.
  1. Oven 170 C/ 350 F
  2. Spray or grease a 24 cm/ 10 inch bundt tin and sprinkle with cocoa ( instead of flour) to stop the cake sticking)
  3. Put all of the dry ingredients into the bowl of your mixer and mix well.
  4. Add the water, oil and vinegar and mix well until there are no lumps. If the mixture looks very think and it is not pourable add ¼ cup extra water. ( Some flours absorb more liquid- I have only had to do this on one occasion)
  5. Bake for 35-40 minutes in the middle of the oven. Test with a toothpick or skewer. My oven is very cool. If you have a fan forced oven just watch it doesn't get too browned on top. Maybe bake at 165-170 C.
  6. Leave for 10 minutes before turning out. Tap the cake lightly on the bench. Run a knife very gently around the sides and the middle tube. Put a rack or plate over the top and turn over, giving it a little tap on the bench to loosen.
  7. To make the icing, heat the cream in a microwave jug till hot but not boiling and add the chopped chocolate and stir till cooled and the chocolate is all melted. If you don't have a microwave then gently heat the mixture in a bowl over simmering water stirring until just melted and luke warm. Stand for a few minutes and then pour over the COOLED cake and decorate.
  8. I used a 150 gm slab of Cadbury chocolate and some eggs for decoration. be sure to use vegan friendly chocolate if making this for vegans
5.0 from 5 reviews
Spelt Sultana Cake
My Kitchen Stories: 
This cake is made with large quantities of Apple sauce. This makes it both wholesome and moist. I have included Spelt flour for that extra dose of goodness. i made this in a 24cm bundt tin ( 10 in)
  • 300 gm Spelt flour (2 cups) or all purpose flour
  • 10 gm baking soda (2 teaspoons)
  • ½ teaspoon salt
  • 2 teaspoons cinnamon
  • ½ teaspoon nutmeg
  • 1 teaspoon ginger ( or ground cardamom)
  • 2 eggs, large
  • 165 gm brown sugar (1 cup)
  • 100 gm sugar (1/2 cup )
  • 300 gm apple sauce (unsweetened, 2 cups )
  • 150 ml oil (2/3 cup)
  • 1 cup of sultanas or mixed fruit
  • vanilla
  • 2 cups sifted icing (confectioners) sugar- approx
  • 1 drop of Queen colour ( tube)- or food colour of your choice, use paste or any natural colour you have
  • 20 ml lemon juice (1 Tablespoons)
  • 20 ml boiling water (1 Tablespoon)
  • 25 gm Tablespoon soft butter
Grease and flour the bundt tin well to stop the cake sticking. Set the oven to 170 C- 340 F
  1. Mix all of the dry ingredients for the cake including the sugar and spices in the bowl of a mixer ( or in a bowl with a hand whisk)
  2. Mix the eggs, vanilla, apple sauce and oil together and then add to the dry ingredient with the sultanas. Mix till just combined.
  3. Pour in to your prepared tin. Bake for 45-50 minutes. Check for doneness by inserting a skewer into the thickest part of the cake. If the skewer comes out clean. It's done
  4. Let the cake cool for 5-10 minutes before taping around the sides with your hand to loosen. Run a small knife around the centre to loosen too. Put a rack on the top and invert, giving it a little tap as you go.
  5. Cool before icing
  6. Make the icing by putting the sugar into a bowl with 1 tablespoon lemon juice and a tiny drop of colour along with the butter and the tablespoon of boiling water. Stir well. If there isn't enough liquid add more juice a teaspoon at a time till you have an icing the consistency of tomato sauce. Decorate with any chocolate or nuts and fruit if you like.

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