This recipe is by the super talented Gemma AKA Cinnamon Girl

What better way to get into the Christmas spirit than treating yourself to some sweet indulgence? This spiced bundt cake glazed with dark chocolate ganache and topped with our NEW vegan butterscotch caramel popcorn is definitely a show stopper!

The cake is delicious on its own but if you decide to top it off with chocolate and gourmet popcorn then the result is simply magical.

Santa’s Shed is one of my absolute favourite flavours, and I must admit that I couldn’t stop nibbling popcorn while decorating the cake. I’m sure this will be a great dessert to serve during the festive season, you’ll impress your guests and it’s so good no one will ever guess it’s vegan. Instead of leaving cookies and milk for Santa this year try with a piece of this cake, maybe you get some extra gifts. ;-)


For the cake:

2 ½ cups spelt flour.

1 ¼ teaspoons baking powder.

1 ¼ teaspoons baking soda.

A pinch of salt.

1/3 cup mild-tasting extra virgin olive oil.

1 cup pure maple syrup.

1 cup veggie milk.

2 ½ teaspoons apple cider vinegar.

1 teaspoon cinnamon.

½ teaspoon cloves.

½ teaspoon nutmeg.

½ teaspoon ginger.

½ teaspoon allspice.

¼ cup raisins.

¼ cup pecan nuts.

¼ cup dark chocolate chunks.


For the dark chocolate ganache:

100 g dark chocolate.

¼ cup unsweetened veggie milk.

1 tablespoon pure maple syrup.


Popcorn Shed’s Vegan Caramel gourmet popcorn.



Preheat oven to 180 ºC and thoroughly grease a 10-cup bundt cake pan.

In a large mixing bowl and using a hand whisk combine the flour, baking powder, baking soda, salt and spices.

In a separate bowl vigorously whisk the oil, maple syrup, milk and vinegar. Whisk for one minute approximately.



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