Monster Bundt Cake (Lactose Free!)
Welcome back to another lactose free recipe. This recipe continuous the best part of the year, spooky season. This recipe features a delicious chocolate cake decorated to look like one very creepy monster. The decorating part is very simple, and the result is very delicious.   The recipes on this website have been tested with lactose free ingredients multiple times to ensure their success and deliciousness. As always, this recipe is lactose free providing you use the right ingredients. Always make sure your ingredients are safe.  
Servings: 12 yield(s)
Prep Time: 60 mins
Cook Time: 65 mins
Total Time: 125 mins
Ingredients
    Chocolate Cake
  • 2 cup Plain flour
  • 2/3 cup Cocoa powder
  • 1 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/2 tsp Salt
  • 1 cup Margarine (lactose free) (Brand used - Nutelex )
  • 1 & 1/2 cup Sugar
  • 2 Eggs
  • 2 tsp Vanilla essence
  • 1 cup Milk (lactose free) (Brand Used - Liddells Full Cream )
    • Decorating
  • Edible Sugar Eyes Assorted Colours 10mm - white
  • BULK Edible Sugar Eyes Assorted Colours 6mm – white
  • Sprinkd Edible Large Sugar Eyes 19mm
  • Ateco 133 piping tip
  • Bright green gel food colouring
  • Piping bag
  • Vanilla buttercream (Brand Used - Over The Top )
  • Bundt tin 21 cm
  • Canola oil spray (not olive oil)
Instructions
    Chocolate Cake
  1. Preheat your oven to 180°C and generously coat your bundt tin with the canola oil spray.
  2. I prefer to use canola oil spray because it sprays on almost foamy. The olive oil spray is foamy at first however it quickly becomes liquid and pools at the bottom of the tin. This means the cake is more likely to stick to the sides. I always find success with the canola oil spray.
  3. In a large bowl sift the flour, baking powder, baking soda, salt, and cocoa powder together.
  4. In a separate bowl add the margarine and sugar. Beat well until light and fluffy.
  5. Add the vanilla and eggs one at a time, mixing well between each addition.
  6. Add half of the flour mixture to the margarine mixture. Beat well. Make sure to scrape down the sides of the bowl.
  7. Add half of the milk and mix well.
  8. Add the remaining flour mixture and mix well. Add the last part of the milk. Again make sure to scrape down the sides of the bowl.
  9. Beat until the batter is lovely and smooth.
  10. Spoon into the Bundt tin and smooth down. Tap the tin on your work surface to get rid of any air bubbles.
  11. Bake for 45 to 65 minutes. It may take longer. Make sure you check by inserting a wooden skewer into the centre. If it comes out clean then the cake is done.
  12. As soon as the cake is done invert it onto a clean plate. Gently tap the bottom of the tin. The cake should come out cleanly.
  13. Leave to cool down completely.
    14. Decorating
  14. Once the cake has been cooled down, we can decorate it.
  15. Spoon several tablespoons (4 – 6) of icing into a large bowl. Add a good squeeze of the bright green gel food colouring. Mix well until the icing is completely coloured. Fit a large piping bag with the grass tip and fill with the green icing.
  16. Hold the tip above the top of the cake, squeeze to form long noodles. Drag the noodles and keep piping all over the top of the cake changing directions as you go. Do not worry if the noodles look perfect, the messier the better.
  17. Keep piping so the top third of the cake is covered in a thick layer of the noodles.
  18. Grab your eyeballs and place them all over the icing. Use the three different sizes to create some variation.
  19. Serve, devour and enjoy. Thank you for reading my recipe.