Easy Chocolate Bundt Cake..Give Me All The Chocolate !!!

Easy Chocolate Bundt Cake
Gluten Free and Vegan

Well its time to get our Chocolate on !!!!

Especially when Ive Been Gifted some very nice chocolate shards from a company thats local to me …..I do like to support local as much as I can and I can get much more Local than Whittakers Chocolates in Skipton

I will add the link at the bottom of the post for the chocolate

Now aren’t I the lucky one !!! This is not a paid or sponsored post , but I will always be transparent if its free items …..but I only use them if they get The Cauldron Approval

And this choccie certainly did 😍😍😍

So what better way to show case it than with chocolate at every turn !!

In the cake , in the ganache topping and topped off with even more !!!

Can you get a chocolate rush πŸ˜‚πŸ˜‚πŸ˜‚πŸ˜‚πŸ˜‚

I chose to do this cake in my nordic bundt tin ( Thanks to my dear friend Shari for that item ) as I think it just makes a statement

However you can bake it in two 8′ tins if you prefer ….. but personally invest in a bundt tin they are worth the investment and being British it means more cake and less frosting …. which we love πŸ™ŠπŸ™ŠπŸ™Š

Here’s a link to a similar pan ( I’m not on affiliate program so no pennies made from you kicking on 🀣🀣)

So bake to the cake !!! It really is straight forward

But I would advise you make the bakers gloop recipe that I’ve provided …it slides out a dream when you invert it to take it out !!

And worth that little more effort

Ive added a couple of quick videos , both of the gloop and the cake …because then once again you can see how it develops into the cake ( Plus it seems to be the way at the moment πŸ˜‚πŸ˜‚πŸ˜‚)

So lets bake a cake …..you wont regret it

Gluten Free and Vegan Chocolate Bundt Cake
Give me all the chocolate !!!

Easy Double Chocolate Bundt Cake GF, DF V

A delicious chocolate Bundt cake with more chocolate that ever before !!!

10 /12 cup Bundt Tin required but could be baked in 2 8in’ ( 20 cm ) round cake tins


  • 350 g Gluten Free Plain Flour Blend ( I recommend if not using your own Dove Farms FREEE uk or Pilsbury US )
  • 1 tsp Xanthan Gum ( Omit if your blend contains it )
  • 180 g White Caster Sugar
  • 180 g Soft Brown Sugar
  • 75g Cocoa Powder ( I used Dr Oetker Dutched Cocoa )
  • 2 tsp Baking Powder
  • 1 tsp Bicarbonate of Soda
  • 1/2 tsp Salt
  • 120 g Dairy Free Natural Yogurt ( I use Coconut Collab Natural Yogurt
  • 120 ml Dairy Free Milk ( I used Get Mighty Unsweetened Pea M!lk )
  • 180ml of Strong Coffee ( 2 tbsp of instant coffee or chicory essence such as camp coffee ) If coffee is not you bag then add 180 ml more of dairy free milk
  • 180 ml Neutral Oil ( I used Vegetable Oil )
  • 1/2 tbsp Apple Cider Vinegar
  • 1 tbsp of Vanilla Bean Paste
  • 80 g Dark Chocolate Chopped ( I used Whittaker’s Easy Melts )
  • – –
  • 200 g Dark Chocolate ( I used Whittaker’s Easy Melts )
  • 100ml Dairy Free Milk ( I used Get Mighty Unsweetened Pea M!lk )
  • 75 g Chocolate Chopped ( I used Whittaker’s Easy Melts )
  • 40 g Trex or Vegetable shortening
  • 40 g Gluten Free Plain Flour
  • 40 ml Neutral Oil ( I used Vegetable )
  • 2 tbsp Cocoa Powder


  1. Pre heat your oven to 160 f Fan / 180 Standard / 350 F
  2. Make your gloop using the recipe 40g/ml of oil, shortening and GF Flour plus 2 tbsp cocoa powder , using a hand blender or hand whisk whisk until a smooth paste has formed ( See Video )
  3. Paint the gloop on the inside of the bundt tin and set aside
  4. Make up your 180 ml coffee if using and set aside
  5. Add the GF Flour blend , Xathan Gum ( If Using ) Baking Powder , Baking Soda , salt and Cocoa Powder to a bowl whisk and then Sieve into a large bowl
  6. In another medium bowl add the yogurt , milk , coffee , Apple cider vinegar , Vanilla Bean Paste whisk until combined
  7. Add 80 g Chopped chocolate to the batter and fold in
  8. Fill the bundt tin with the mixture ( It will be thick ) ….. Smooth it and give it a waggle to make sure there are no air pockets
  9. Place in the centre of the oven for 50 minutes and bake until a cocktail stick or cake tester comes out with just a few crumbs
  10. Take out and let rest IN THE TIN for at least 30 minutes before turning out
  11. Leave to cool
  12. To make the chocolate ganache, chop the chocolate into small pieces , heat the dairy free milk on the hob or in the microwave til steaming hot
  13. Pour the milk over the chopped chocolate and leave for minute
  14. Then whisk the milk and chocolate …it may seem grainy at first but keep whisking it will become smooth
  15. Drizzle over the top of the bundt …….artistically πŸ˜‚πŸ˜‚
  16. Melt the remainder of the chocolate in the microwave ( 10 second birsts ) or over a bowl of simmering water until melted
  17. Smooth out over an upside down baking tray and leave to start to harden … when it is finger touch dry use a dinning knife to scrape shards
  18. Liberally sprinkle the shards on the top of the cake
  19. Enjoy

Chocolate Bakers Gloop Gluten Free Vegan
How to make your cake

It really is such a simple bake !!!! Just as I like it and could be dressing for any occasion in reality

It looks a classic and tastes divine !!

Here’s some more pics to seal the deal

Gluten Free and Vegan Chocolate Bundt Cake
Totally N’ked 😍😍
Nestled on that beautiful marble slab from Kim…😍😍😍

Gluten Free and Vegan Chocolate Bundt Cake
lets get drippy !!!!!!
Gluten Free and Vegan Chocolate Bundt Cake
Up Close and Personal !!!

Gluten Free and Vegan Chocolate Bundt Cake
What I would class as the ‘ Money Shot ‘ SOLD !!!!

As promised heres the link to Whittaker’s Easy Melts Chocolate Shards …. I just Need Them to come up with a Dairy free Milk One now πŸ˜‚πŸ˜‚πŸ˜‚

Thank you Whittaker’s for sharing with me your brand new product its fabulous 😍😍😍


East Melts !!!!

Now just to be aware this chocolate is made in a factory that has a dairy line too so may no be suitable for you ( But Every care is taken and we’ve had no issues here )

So there you go chocolate heaven …..enjoy I certainly did !!!

Hope you enjoyed the post.

Please feel free to leave me a comment or a like, it helps me alot.

Sign up for an Email, so you never miss another recipe, or some pretty pictures, Follow me on WordPress or Instagram @clarescauldron and see what I’m up too.

If you make any of my recipes, let me know how you get on, I would love to hear. Drop me a line @clarescauldron or tag me on Insta or use my hastag #everyoneshouldenjoycake

Feel free to share me about, I’m really easy 😜😜😜 especially to the awkward intolerant ones !!!!

Stay Safe and Be Kind !!


Gluten Free and Vegan Peaches and Cream Shortcake

Peaches and Cream Shortcake
Gluten free and Vegan

Continue reading “Gluten Free and Vegan Peaches and Cream Shortcake”

Coconut, Lime and Banana Easy Muffins

Delicious Coconut Lime and Banana Muffins Gluten Free and Vegan

Continue reading “Coconut, Lime and Banana Easy Muffins”

Delicious Gluten Free and Vegan Raisin Oatmeal Cookies

Delicious Gluten Free , Vegan Raisin Oatmeal Cookies

Something Iconic this week !! Simple but delicious

Raisin Oatmeal Cookies !!!! Okay I can hear some disapproval that you are not keen on raisins !!!

Well Im sorry but you are missing a treat

I’ve also read that folk feel duped when they get a raisin cookie , thinking its chocolate πŸ˜‚πŸ˜‚…. well every cookie doesn’t have to contain chocolate SURELY !!!

Well not in The Cauldron Anyway

This recipe is so easy , one that you could easily get the kids involved in !!

They have the soft middle with chewy outer that fit the bill of a great oatmeal cookie , plus the bursts of soft raisin to boot

The everyday cookie that just keeps giving

My last recipe for 3 to 4 weeks but I will explain that after the recipe

So with that lets bake ( Oh and another video for you to show how easy it is )

Delicious Gluten Free and Vegan Raisin Oatmeal Cookies
What a Delicious Group !!!!


Raisin Oatmeal Cookies GF, DF V

Delicious soft and chewy Raisin and Oatmeal cookies

You can use a hand mixer , stand mixer or wooden sppon to make which ever you require


  • 125 g Unsalted Plantbased Butter ( I use Flora plant based )
  • 100 g Light Brown Sugar
  • 75 g White Granulated Sugar
  • 3 tbsp Chickpea/ Besan Flour
  • 3 tbsp Water
  • 1 tsp Vanilla Extract
  • 1 tsp Ground Cinnamon
  • 1/2 tsp freshly ground nutmeg
  • 150 g Gluten Free Plain Flour Blend ( I recommend Doves Farm Freee UK or Pillsbury Us )
  • 1/2 tsp Xanthan Gum ( omit if your flour blend contains it )
  • 150 g Gluten Free Rolled Oats
  • 1 tsp Baking Powder ( make sure it is GF )
  • 1/2 tsp Bicarbonate of Soda
  • 200 g Raisins


  1. Line 2 baking sheets with parchment paper
  2. Add in the Gluten Free plain flour blend , oats, baking powder, bicarbonate of soda, and xanthan gum , cinnamon and nutmeg ( If using )to bowl and whisk together
  3. Add your plant based butter and sugars to a bowl and beat till creamy
  4. Mix 3 tbsp of chickpea/ besan flour to 3 tbsp water and mix until smooth
  5. Add this to the creamed mixture with the vanilla extract and beat until combined
  6. Add the dry ingredients to the creamed and beat until a dough is formed
  7. Add in your Raisins and beat mix in until distributed well. I found hand best !!! ( The doughs will be a little tacky )
  8. Weigh your cookies out into nine cookie dough balls – about 90g each!
  9. Roll your cookie dough into balls (don’t roll it too tightly )and put your cookie dough in the freezer for at least 30 minutes, or in the fridge for an hour
  10. Whilst the cookie dough is chilling, preheat your oven to 200C / 395 F ( I do not recommend convection for cookies )
  11. Take your cookies out of the freezer/fridge and put onto a lined baking tray. I put four to five cookies per tray!
  12. Bake the cookies in the oven for 12 minutes
  13. Once baked, leave them to cool on the tray for at least 30 minutes,
  14. Best eaten on the day but will keep in an air tight container for 3 days ( Just give them a little freshen up in the microwave for 10 seconds or in the oven for a couple of minutes
  15. Enjoy

Delicious Gluten Free and Vegan Raisin Oatmeal Cookies

So there you go they are really that easy !!

And a recipe you will make time after time….. a stable bake

Don’t forget that freshly grated Nutmeg it makes all the difference and gives it that Bakery taste we all crave

But remember this is not a raw cookie dough…. don’t even go there its rank until its cooked …… Chickpea flour is not a product to be eaten raw but it is delicious cooked !

Now for some more pictures to make you keep wanting and needing these little morsels , because you would be mad not too !!!

Delicious Gluten Free and Vegan Raisin Oatmeal Cookies
Delicious Gluten Free and Vegan Raisin Oatmeal Cookies What a Stack !!
Delicious Gluten Free and Vegan Raisin Oatmeal Cookies
Could you stop at one !!
Delicious Gluten Free and Vegan Raisin Oatmeal Cookies
The Crumbporn !!

Well as I said I will be missing a few weeks …

Next week I have a the small matter of a Wedding Cake to make and construct ( Not my own don’t worry ) 🀣🀣 so I’m going to be very busy

Then its my two weeks Annual Leave from my day job and at last we get to go on a short break …. so I’m going to take the opportunity to take a well earned social media break

So hopefully I will come back refreshed and full of ideas to keep you entertained over the summer

So with that in mind

Hope you enjoed this quick post

Please feel free to leave me a comment, or a like, it really does spur me on.

Sign up for an Email, so you never miss another recipe or some pretty pictures and maybe a little wit and sarcasm😜. Or follow ,me on WordPress or Insta and see what I’m up to on a daily basis.

If you make any of my cakes or use my recipes, let me know how you get on, I love to hear. Drop me a line at @clarescauldron or tag me on Insta or use my #everyoneshouldenjoycake

Feel free to share me to Family, Friends and those awkward ones, I don’t mind, the more the merrier

.Bye for now πŸ’œπŸ’œπŸ’œ

Violet And Chocolate Battenberg Cake

Violet and Chocolate Battenberg Cake
Gluten Free and Vegan

Oh My what have I done !!!!!

This bake and recipe has been a labour of love and a nightmare to get it down on paper ….well print !!!

But hold on give me a chance , not only is this recipe based on a traditional chocolate ….A Violet Cream !! Its also a very regal looking cake that will go down fantastically over the Platinum Jubilee Celebrations

Also an Homage to my Granddaughter Violet who happens to be 2 this week , no this isn’t her birthday cake that a Pig …… The Pig who is unfortunately still known as Peppa πŸ˜‚πŸ˜‚πŸ˜‚

Now you want a show stopper then this is it !!

Im not going to mess about folding paper and tin foil life is to short

My answer is to invest in a Battenberg Tin you wont regret it and if you by a Silverwood one you done even need to line it ….. just butter it well !!

Heres the link !!!!

Now the recipe may seem to be extensive , but if you watch the video it will seem far less intimidating

Read the instructions through and take your time and once you have made one you will be up for making Battenberg’s regularly

Its the type of cake that just makes tea time so so special !!

In fact I feel I’ve made this one worthy of royalty !!

Now I will let you read the recipe before I give the video to you ….then it will all click into place …..I do hope πŸ™ŠπŸ™ŠπŸ™Š

And as I always say ……IF I CAN DO IT YOU CAN TOO

Violet and Chocolate Battenberg Cake
Gluten Free And Vegan
In All Its Splendour !!!!


Violet and Chocolate Battenberg Cake GF, DF V

Violet and Chocolate flavours taste terrific in this variation of a classic favourite, covered with chocolate-flavoured marzipan.

It’s made in the Silverwood Battenberg Tin, with its clever dividers to make four even strips of cake, which are then assembled into a chequerboard pattern…. A Tala Battenberg pan could also be used they are 8′ x 6′

To make sure that your cakes are exactly the same you should weigh the batter with a scale when you divide it in half. To do this I weigh the bowl before I add any of the ingredients and make a note of this number. Once you have finished making the batter, weigh the bowl again (this time with the batter in it). Take the weight of the full bowl and subtract the weight of the empty one, this gives you the weight of your batter. Divide that number in half and that tells you how much batter to weigh out into a separate bowl.


  • 110 g Gluten Free Plain Flour Blend, ( if not using your own blend I recommend Doves Farm Freee Plain GF Flour blend or Pillsbury US )
  • 1/2 tsp Baking Powder
  • 1/4 tsp Xanthan Gum ( omit if you blend contains it )
  • 50 g Ground Almonds
  • 115 g Caster / Superfine Sugar
  • 115 g Vegan Block Butter Melted ( I used Flora Plant based unsalted )
  • 120 ml Plant based Milk ( I used Mighty Pea M!lk )
  • 10 g Cocoa Powder ( Check it is Gluten Free and Vegan I used Dr Oekter )
  • 10 drops of Violet Extract ( I used Foodie Flavours )
  • Purple Food Colouring ( I used Rainbow Dust by Progel )
  • 30ml Tap Water
  • 150 g Gluten Free Vegan Chocolate ( I used Plamil Foods Oat M!lk Choc Drops )
  • 85 ml Plant Based Milk
  • 200 g Ground Almonds
  • 200 g Icing / Confectioners Sugar
  • 25 g Cocoa Powder
  • 65 g Liquid Glycerine
  • 1 tsp Vanilla Extract
  • 2 tbsp Aquafaba ( Chickpea juice …. I used Ogg Eggs )
  • 6 Violet Creams ( I used Whittakers Chocolates )
  • Sprinkles ( I used Baking Time Club Sprinkles )


  1. Pre heat your oven to 180 C / 160 C Fan / 350 F
  2. In a large bowl add your Flour Blend , Xanthan if using , and Baking Powder and whisk until combined
  3. Add Your ground almonds and caster sugar to the bowl and whisk it all together until well combined
  4. Melt your vegan butter in the microwave or hob until just melted and leave to cool for 5 minutes
  5. Measure out you milk in a medium bowl then add the melted butter and vanilla extract and whisk together
  6. Add the wet ingredients to the dry and mix until you have a smooth batter
  7. In a small Bowl add the add the 10 g Cocoa Powder and the 30 mls of water and mix into a paste
  8. Using a scale for accuracy, pour half of the batter into a separate bowl add the cocoa paste and stir til combined
  9. Add the Violet Extract and purple colouring to the other and mix until well combined
  10. Evenly dived the bowls into two dividers each and spread and level the mixture
  11. And place in the oven on the middle shelf and bake for 23/ 25 until a cake tester or cocktail stick comes out clean on a test
  12. Leave the cakes to cool in the tin for 20 minutes then carefully flick them out onto a wire rack
  13. Make the marzipan whilst the cakes are baking
  14. In stand mixer or by hand – add ground almonds , icing sugar, and cocoa powder. and mix until combined
  15. Add the and glycerine and vanilla extract. and mix for1 minutes
  16. Add the 2 tbsps Aquafaba and mix for a further minute
  17. Once a ball starts to form take it out and gently need it until it is smooth
  18. Wrap in cling film and place in the fridge for 30 minutes to an hour
  19. Make the Ganache
  20. Warm the Plant Based Milk in a pan on the hob until just before the boil
  21. Add the milk to the chocolate , leave to stand and then after 5 minutes whisk until smooth
  22. Leave to stand 10 minutes until it starts to thicken
  23. Trim the sponges with a sharp serrated knife (a bread knife is ideal) so that they are all the same size.
  24. On a piece of parchment place the marzipan and place a piece of cling film over the top
  25. With a rolling pin roll the marzipan to 20 x 30 cm ….. cut to size using a pastry or pizza cutter
  26. for exact measurements
  27. Cover the marzipan in a thin layer of ganache
  28. Add two alternating coloured cake strips to the middle of the marzipan along the short length
  29. adding a thin layer of ganache in-between the cakes
  30. Cover the top of the two strips with another thin layer of ganache and in a checker board pattern place the further two on the top
  31. Carefully roll the cake up in the marzipan so that it is fully encased. Trim the excess so that it overlaps about halfway across the cake. Brush it with a little bit of water and gently press it down to seal.
  32. Turn the cake so the seal is at the bottom
  33. Use a sharp knife to slice a piece off either end to neaten the cake and reveal the pattern.
  34. Decorate as desired using left over ganache, sprinkles , Violet Creams , or leave it plain

So there you go ….. A treat like no other !!

In fact I have not seen a Violet Cream Battenberg anywhere on the world Wide Web ….so this maybe a first

So I best give you some more pictures to savour and hopefully to inspire you to try

Violet and Chocolate Battenberg Cake
Gluten Free And Vegan
All Naked
Violet and Chocolate Battenberg Cake
Gluten Free And Vegan
Just A Classy Battenberg

Violet and Chocolate Battenberg Cake
Gluten Free And Vegan
Which Colour Would You Eat First ?
Violet and Chocolate Battenberg Cake
Gluten Free And Vegan
Fancy Pants Battenberg

Hope you enjoyed the post and I hope it made sense

If not drop me message

Please leave me a comment or a like, it does the world of good to keep me going and hopefully expand your knowledge.

Sign up for an email, so you never miss another recipe or some pretty picture, or follow on WordPress or Instagram, see what I’m up too on a most daily basis.

If you make this or any of my recipes, let me know how you’ve gone on, drop me a line @clarescauldron tag me on Instagram or use my #everyoneshouldenjoycake.

Feel free to let your fingers do the talking and share this amongst your family and friends, especially the intolerant ones πŸ’œπŸ’œ

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