- 300 g all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- pinch salt
- 200 g granulated sugar
- 120 g sunflower oil
- 200 g vegan sour cream* (15% fat), room temperature
- 100 ml oat milk, room temperature, or any plant-based milk
- 1 tbsp apple cider vinegar, or lemon juice
- 18 g cocoa powder
- powdered sugar, optional
Preheat the oven and prepare the pan
Combine dry ingredients
In a bowl, combine all-purpose flour, baking powder, baking soda, and a pinch of salt. Mix with a whisk and set aside.
Make the cake batter
In a large bowl, using a whisk, combine granulated sugar, sunflower oil, and vegan sour cream. Add oat milk and apple cider vinegar and mix to combine. Sift in the flour mixture and mix everything with a spatula until incorporated. Don’t overmix the batter.
Transfer half of the batter into another bowl, add cocoa powder, and stir well to mix. If the batter is too thick, add a little bit of oat milk.
Assemble the cake (check the steps-by-step-photos in the text above)
Bake the cake
Bake in preheated oven for 35 minutes, or until a skewer inserted in the middle comes out clean. Remove from the oven and allow to cool in the pan for about 15 minutes. Then turn it upside down and let cool completely on a cooling rack.
Before serving, dust the cake with powdered sugar.
* Vegan sour cream: You can substitute it for coconut yogurt.
** Bundt cake pan: I used a 24cm bundt cake pan (about 9,5 inches).
Store in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days. You can also freeze it for up to 3 months.
Please read my blog post above for tips and helpful information.
Serving: 1slice | Calories: 184kcal