Ingredients
Traditional Version
- 3 cups All-Purpose Flour
- 2 teaspoons Baking Powder
- 1 teaspoons Salt
- 3 Tablespoons, unsalted, softened Butter
- 0.5 cup (Vegetable/Sunflower Seed/Coconut) Oil
- 1.75 cups Sugar
- 3 large, room temperature Eggs
- 2 large, room temperature Egg Yolks
- 1 cup, warm Milk
Vegan Version
- 3 cups All-Purpose Flour
- 2 teaspoons Baking Powder
- 1 teaspoon Salt
- 0.75 cup (Vegetable/Sunflower Seed/Coconut) Oil
- 1.75 cups Sugar
- 3 large, ripe Bananas
- 1 cup, unsweetened & warmed Almond Milk
Chocolate Ganache
- 6 Tablespoons Almond Milk
- 2 Tablespoons Virgin Coconut Oil
- 5 ounces Dark Chocolate
Directions
Sweet vanilla walnut bundt cake with a chocolate ganache on top!
As far as my husband can remember, his mom has always made him a yellow bundt cake with walnuts for his birthday.
Since this cake means a lot to him, I decided to teach myself how to make it.
Though it cook my mother in law years to share her recipe with me, I have decided to add a few #foodbyjonister adjustments.
For one, my vanilla walnut bundt cake has a chocolate ganache on top.
Second, since I don’t always feel like wasting eggs, I also have a vegan version for you!
You can make this cake and use any pan for baking.
I love using the bundt form as it’s beginner friendly and creates a visually pleasing form.
Nowadays, you can find all kinds of bundt pans with different designs!
If you are into nuts in a dessert, try this recipe and leave your feedback below.
Steps
1 Done | Preheat Your OvenPreheat your oven to 350°F and grab your bundt or cake tin. Prep your tin by greasing it with either butter or oil then lightly dust every inch with some flour. Tap out any excess. |
2 Done | Mix Dry IngredientsGrab a large bowl and add the flour, baking powder and salt. Whisk to combine. You can also sift these ingredients into the bowl, if you like. Set aside. |
3 Done | Mix Wet IngredientsGrab another large bowl and add the butter, oil and sugar. Mix well with an electric mixer or your whisk. Next, add the eggs one at a time, mixing after each addition. If you are making the vegan version, mash your bananas well before adding it to the oil and sugar mixture. Lastly, add the vanilla and mix once again until incorporated. |
4 Done | Add Dry Ingredients and Milk to the Wet IngredientsAdd about 1/3 of the dry ingredients to the wet mixture and mix until almost combined. Add 1/3 cup of the milk and mix. Repeat until all of the dry ingredients and milk are incorporated. Lastly, chop some walnuts and fold it into the batter using a spatula or spoon. |
5 Done | Bake for 40-45 MinutesPour the cake batter into your prepared tin and bake at 350°F for 40-45 minutes. Check to see if your cake is done by inserting a knife or toothpick into the cake. If the knife/toothpick comes out clean without any wet batter, the cake is done. Allow the cake to cool in the tin on your counter for at least 15 minutes before turning it out onto a plate or cake stand. |
6 Done | Make the Chocolate GanacheWhile the cake finishes cooling on your plate or cake stand, make the chocolate ganache. Grab a small sauce pan and add 1/2 cup of water. Add a bowl on top of the sauce pan making sure the bowl does not touch the water. Add the milk, coconut oil and chopped chocolate to the bowl and stir. Once the water is at a boil, lower the heat to medium-low. The steam will melt the chocolate mixture. Keep stirring until fully melted. Pour the chocolate ganache over your cooled cake and top with a bit more chopped walnuts, if desired. |
7 Done | ServeThis cake can be kept covered in your kitchen in a cool and dry place for up to 3 days. |
