Method

1. Make vegan buttermilk: In a small bowl, mix oat milk with white vinegar to create a vegan buttermilk. Set it aside for 10 minutes as it curdles.

2. Prepare the pan: Grease a bundt pan and dust it with cocoa powder to prevent sticking.

3. Mix dry ingredients: Sift together all-purpose flour, cornstarch, cocoa powder, baking powder, baking soda, and salt in a large bowl. These are the base chocolate cake ingredients.

4. Mix wet ingredients: In another bowl, whisk together vegetable oil, apple sauce, brown sugar, sugar, vanilla essence, and brewed coffee. Add the vegan buttermilk and mix well.

5. Combine wet and dry ingredients: Make a well in the dry ingredients and gradually pour in the wet mixture. Stir until combined but avoid overmixing for a soft chocolate cake dessert texture.

6. Bake: Preheat the oven to 350°F (175°C). Pour the batter into the prepared bundt pan and bake for 40-45 minutes or until a toothpick comes out clean.

7. Cool and serve: Let the cake cool for 15-20 minutes before removing it from the pan. Once fully cooled, drizzle with molten chocolate and garnish with fresh fruits for a festive finish.

Recipe Notes:

• This vegan nut-free cake can be topped with dairy-free whipped cream or chocolate sauce for extra indulgence.

• Feel free to replace oat milk with any other plant-based milk like almond milk, though ensure it's nut-free if catering to those with nut allergies.

• The brewed espresso intensifies the chocolate flavor, making this a perfect new year special cake or anytime dessert.