Olive Oil and Citrus Bundt Cake with Chocolate and Rosemary

Ingredients

• ¾ cup oat milk or other plant-based milk
• ½ cup citrus juice (I used 1 lemon, 1 orange, 1 red grapefruit, 1 mandarin)
• 1 ½ cups raw sugar
• 2 tbsp citrus zest (I used 1 lemon, 1 orange, 1 red grapefruit and a mandarin)
• 1 tsp vanilla bean paste
• 2 ½ cups plain/all-purpose flour
• 1 ½ cups almond meal
• 1 ½ tsp baking soda
• 1 ½ tsp baking powder
• 1 tsp fine sea salt
• 150g dark chocolate, roughly chopped
• 1 cup Bertolli Organic Extra Virgin Olive Oil Fruity
• 1/3 cup aquafaba (chickpea liquid) from 1 can salt reduced chickpeas
• 2 cups icing sugar sifted
• About 2-3 tbsp citrus juice (I did ½ lemon, ½ orange)
• 1 tbsp Bertolli Organic Extra Virgin Olive Oil Fruity
• 2 tsp finely chopped rosemary rubbed a little to release oils
• A few grinds black pepper