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Chocolate Avocado Oil Bunt Cake

I love the simplicity of this cake. It stays so moist and such a lovely treat to have with an afternoon cup of tea. It is a great recipe to bake with children as it is so straight forward, and how nice for a child to have a piece of cake in their lunchbox they helped make!

Dry ingredients

2 1/2 cups Einkorn flour (or a gluten free mix or regular flour)

1 cup granulated sugar

2/3 cup cocoa powder

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon kosher salt (I use Diamond Crystal - if you are using table salt, use 1/2 teaspoon)

Powdered sugar for serving

Wet ingredients

1 cup avocado oil

3 large eggs

1 cup whole milk, or dairy free such as rice or oat milk

1 tablespoon vanilla

1/2 cup boiling water


  • Heat the oven to 350 degrees

  • Grease and flour a 10" bunt pan

  • In a large bowl combine all of the dry ingredients and set aside

  • In another large bowl combine all of the wet ingredients (except the boiling water) and whisk until the eggs are well beaten in

  • Pour the wet ingredients into the dry ingredients and stir well

  • Pour the boiling water over the batter and whisk until smooth

  • Pour the batter into the bunt pan

  • Bake for 35 minutes or until the cake starts to pull away from the sides and a toothpick comes out clean

  • Place the bunt pan on a wire rack and cool completely - about an hour

  • Unmold the cake onto a serving platter and dust it with powdered sugar

  • Delicious all by itself, or served with berries

I love the simplicity of this cake

The trick to unmolding is grease and flour the pan well

and wait a full hour of cooling before taking out of the pan


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