Vegan Dark Chocolate, Red Wine And Cherry Bundt Cake

Preheat the oven to 170C fan bake. Grease a bundt tin very well.

1. In the bowl of an electric mixer, combine the sugar, flour, ground almonds, baking soda, cocoa powder and salt and mix together.
2. Gradually add in the olive oil, almond milk, wine, vinegar and vanilla and mix until everything is just combined.
3. Finally, fold in the apple puree and chocolate pieces.
4. Pour the batter into the cake tin and flatten out the top. Evenly dot in the cherries, pressing them down lightly.
5. Bake for 50-60 minutes. The cake is ready when springy to the touch, and a skewer inserted in the center comes out clean.
6. Allow the cake to cool for around 10 minutes in the tin before turning out onto a cooling rack.
7. Once cool, dust over the cocoa powder.
8. Serve warm or at room temperature. Refrigerate in an airtight container for up to 3 days.

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