Ingredients
50 min 
12-24 Cake Mixture
- 250g good quality salted butter
- 2 tbs vanilla paste or extract
- 5 eggs, separated
- 300g whitespelt flour (or good quality plain flour)
- 250g coconut sugar (or 200g brown sugar)
- 1 tsp baking powder
- ¼ cup almond milk or milk
- ½ cup brandy (optional, add ¼ cup extra almond milk or milk if not using brandy)
Chocolate Spice Swirl
- 200g good quality dark chocolate
- 50g salted butter or coconut oil
- 3 tbs coconut sugar or brown sugar
- 1 tbs cacao powder
- 1 tsp vanilla
- 1 tbs cinnamon
- ½tsp allspice
- ¼tsp clove
- 2 tbs brandy (optional)
- ¼tsp fleur de sel (flaked sea salt)
Method
- Preheat your oven to 180 degrees Celsius (350F) and grease 2 x 12 bundt mould trays or one large bundt tin, set aside.
- Add all the chocolate spice swirl ingredients (except the brandy) into a small saucepan and melt gently over low-medium heat. Once melted, set aside to cool slightly and stir in the brandy.
- In a large mixing bowl beat the butter, sugar, and vanilla until light and fluffy.
- Add the egg yolks and beat until well combined.
- Add the flour and baking powder and lightly fold into the butter mixture until partially combined.
- Add the milk and brandy and fold through until the mixture is just combined.
- Gently fold in the whipped egg whites until well combined.
- Very gently swirl and fold ¾ of the chocolate spice mixture through the cake batter and scoop into prepared cake tins.
- Dollop the remaining chocolate spice mixture into the batter creating little chocolate pockets.
- Place into the oven and bake for 30-35 minutes.
- Remove from the oven and set aside to cool slightly.
- Dust with icing sugar or cacao. Enjoy!
