Vegan Chocolate n Fruit Oats Bundt Cake | Vegan recipes

Amrita - my paired partner - gave me a combo of Fruits and Oats this month for the Sshhh Cooking Challenge Theme. I had half a recipe in mind the moment she gave me the combos. I kept yo-yo ing between a tart and a cake. And settled with this simple no-frills Choco Oats Fruity Bundt Cake.

And yes, its eggless. And healthy too.  And Chocolatey. Do you still need a reason not to bake it ?

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The only thing I wished was to have some fruits by the side when I clicked these. But the kids polished it off, and nobody had a clue it had Oats in it. If you have fussy kids and want to feed them some healthy bakes, dont look further. 

Do make this, and let me know how your family liked it. 

I bookmarked from Rafeeda'srecipe & baked this with some basic changes!

Prep time - 15 mins, Bake time : 30-35 min, Makes  : 1 medium sized Bundt Cake (Serves 2 adults or 3 young kids)

1 cup = 200 ml

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Dry ingredients:

Oats flour - 1 cups

Wholewheat flour - 0.75 cups

Maida / all purpose flour - 0.25 cups (you can go with all wholewheat + Oats only)

Salt - ½ tsp

Cocoa powder - 3 tablespoon (I used dutch processed)

Baking powder - ½ tsp

Baking soda - ½ tsp

Wet ingredients:

Oil - ½ cup + 2 TBSP

Fruit Puree - ½ cup ( I used a mix of apple, banana & soaked raisins - pureed well - use ¼ cup of water if needed)

Organic jaggery powder - ⅓ cup ( can be made ½ cup too, but we like a mildly sweet cake)

Vanilla essence - 1 tsp

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Method:

Dry roast the oats for 30-45 seconds till warm. Cool, powder and sieve with all the other dry ingredients twice or thrice.

Grease and line a small bundt pan and preheat oven to 170C.

Dissolve the jaggery powder in the oil+fruit puree mixture fully and mix well. Add vanilla and mix. Add the dry flour mixture 2-3 tablespoon at a time, and gently fold, repeat till all the dry flour is incorporated into the batter without any dry streaks. 

Fill the batter into the bundt pan and tap the filled pan twice on the kitchen counter to set the batter and release any air bubbles.

Bake for 30-35 min or till a skewer comes clean.

Dust some icing sugar if you like while the cake is still warm.

Cool , slice and serve (as you can see, my kids were too impatient to let it cool down, hence the crumbly cake picture :p)