Add oat milk, sugar, vanilla, chickpea flour, and cornstarch to the blender. Blend until smooth.
1
Add coconut milk and oat milk mixture to a sauce pot and whisk to combine.
2
Add yellow food coloring and simmer for 5 min.
3
Pour into Bundt pan and smooth out with a spoon. Let sit at room temp. for 10 minutes.
4
Sift flour, cocoa powder, salt, baking powder, and sugar into a bowl and mix.
5
Add oil, vanilla, vinegar, and water.
6
Whisk to combine and pour into bundt pan. Bake at 350F for 45 min. in a water bath.
7
Let cool slightly, then place in fridge for two hours until completely cool. Unmold.
8
Pour vegan cajeta, and pecans on top. Enjoy!! Find recipe at dorastable.com
9
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