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Wednesday, May 19, 2021

Almond Joy Inspired Bundt Cake


This is a delicious cake with flavors of coconut, almond, and chocolate. Almond flour, coconut flakes, almond milk, and coconut milk are used to flavor the cake. Kids added a drizzle of chocolate and sprinkled some coconut. This became one of my favorite cake. To make it vegan, substitute coconut oil instead of butter. 


Patricia of PatycoCandybar is hosting this month's BundtBakers event and she chose the theme of making a bundt with Mom's favorite chocolate bar. This is a lovely idea! My mom loves Almond Joy and hence decided to make a cake with that. But instead of chopping the chocolate and adding to cake, I wanted to bake it with the flavors of this chocolate bar. This turned out be a delicious cake and we loved it.

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all our lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient. Updated links for all of our past events and more information about BundtBakers, can be found on our home page.



I am also linking this to Thursday Favorite Things and Full Plate Thursday.

Ingredients

All-purpose flour - 1 and 1/4 cup 
Almond flour - 6 tbsp
Corn starch - 1.5 tbsp
Almond milk - 1/2 cup
Coconut milk - 1/2 cup
Sugar - 1 cup
Butter - 6 tbsp
Baking powder - 1 tsp
Baking soda - 1/4 tsp
Salt - 1/8 tsp
Vanilla - 1tsp
Apple cider vinegar - 1 tbsp
Coconut flakes (unsweetened) - 1/4 cup
Mini chocolate chips - 1/4 cup
Sliced almonds - 1/4 cup
A little flour and butter for the pan.

Optional decoration
4-6-oz chocolate
A tbsp coconut flakes
Sliced almonds

Method

Smear a little butter on the bundt pan and dust with a little flour. Preheat the oven to 350 degrees F.

Add the flour, salt, almond flour, corn starch, baking soda, and baking powder in a bowl and set aside.


Cream the butter and sugar till fluffy. Add the coconut milk, and almond milk. Beat and add the dry ingredients in two or three batches. 


Add the apple cider vinegar and vanilla. Combine. 


Fold in the coconut flakes, sliced almond and chocolate chips.


Pour the batter into the prepared bundt pan. Tap a couple of times to remove any air bubbles. 


Bake at 350 degrees for 35-37 minutes or till a inserted toothpick comes out clean. Remove the pan from the oven and let it cool completely. Invert and release the cake out of the pan. Drizzle with melted chocolate and coconut flakes (if preferred) and serve.



Here are the links for the bundt cakes we shared for "Mom's Favorite Chocolate Bar, May 2021". Thanks, Patricia.

8 comments:

  1. This was another of my Mom's favorites. She loved anything with nuts. I love that you shared a vegan version.

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    Replies
    1. Glad to hear that your mom too loved these flavors. Thanks for stopping by Wendy!

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  2. I love almonds and with coconut milk it is a perfect combination!
    Thanks for your delicious bundt...Is very pretty!
    How nice your mommy and I have something in common
    Abracitos para las dos!!!

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  3. What a gorgeous cake!! Love that flaky coconut topping!

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  4. What a pretty cake and my mom used to favor these as well.

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