Almond and Nectarine Vegan Bundt Cake

Bundt cakes are such easy and beautiful creations. I love this recipe as the ingredients are really rather minimal for a maximum effect - The density of coconut sugar mixes with the nectarines like treacle, and interestingly, I’ve used no fat or oil what-so-ever in this cake but it’s still unbelievably moist. Also, if you haven’t baked with chickpea water before, - also known as aquafaba - I guarantee you’ll be pleasantly surprised by this vegan binding alternative to eggs. 

My little tip when baking with fruit is to make sure it’s hella ripe and source all ingredients organically where you can.

i n g r e d i e n t s : 

6 nectarines 

200g coconut sugar 

200g ground almonds 

250g plain white flour (by all means, try mixing it up with alternative flours) 

1tsp bicarbonate of soda 

2tsp baking powder 

130ml maple syrup 

1tsp vanilla bean paste 

50ml almond milk 

2/3 of the water from a chickpea can (not the chickpeas themselves)

m e t h o d : 

Preheat your oven to 180. 

Chop five of your nectarines in half then into slim wedges, place into a pan with about 1 tbsp of water and gently stew until the fruit is lovely and soft (approximately 6-7 minutes).

Chop your remaining nectarine prettily as this will garnish the top of the cake.

In a large mixing bowl, combine all of your dry ingredients and make sure there are no lumps. 

Add all of the liquid ingredients and combine throughly into a nice batter (with will be quite thick). Once combined, add in your stewed fruit and stir-in gently. 

In your bundt cake tin, pop your uncooked, prettily sliced nectarine in the bottom. Add the batter on top and bang into the oven for around 40 minutes, or until you can insert a knife and the knife comes out clean with no batter attached. 

Once cooked, remove from the oven and leave to sit in the tin for 5-10 minutes. Transfer carefully onto a wire rack and (try to😜) wait another 5 minutes to allow the cake to settle and cool. 

And serve! This cake is delicious with a drizzle of extra maple syrup and/or with a healthy lump of Booja Booja’s vegan salted pecan ice cream...