This Chocolate Bundt Cake is definitely as HEALTHY & DELICIOUS as cake gets. Moist, fluffy, and naturally sweetened. You are going to love this recipe!
This Chocolate Bundt Cake is seriously UH-MAZING. Fluffy, chocolatey, easy to make, and *somewhat* healthy. Naturally sweetened with hidden pumpkin, which adds vegetables in and makes the cake super moist. Oh, and it’s gluten-free & vegan too!
My oldest daughter just turned three; it is bittersweet seeing her grow up. I’m definitely holding onto her “littleness” while I can. This Chocolate Bundt Cake was prepared for her birthday and, to be honest, I had no intention of showcasing it on the blog. In fact, we ate it after dark this past Saturday. I used what little cake was leftover to take pictures the next day because I just had to share this recipe with you.
When I was growing up, my Mom established a birthday tradition: all of us kids got to make and bake our cake with her. I have fond memories of getting to “lick the beater,” helping with frosting, and making frosting sandwiches with graham crackers and leftover icing afterward.
Since our daughter Avah was turning three, I decided it was time to carry on that tradition. Avah loves to cook; she’s been standing on a chair “helping” me cook for the last 18 months or so … but there is nothing like helping make a birthday cake.
The anticipation on her face, her eagerness, the little smile of satisfaction she gets when she pours something into the mixing bowl—I just love it! I spread the Paleo frosting on this year but the sprinkle job is 100% hers.
I think she had almost as much fun photographing her cake with me the next day as she had decorating it. Especially when she realized she was going to get to EAT the cake while I took pictures.
As a health conscious mother and Registered Nurse, the physical well-being of my children is something I take seriously. It’s my personal responsibility as their mother. I feel it’s really important to nourish their little bodies to the best of my ability, as well as to teach them about nutrition, cooking, and making smart eating choices for their future health.
However, I don’t want to be so strict that my kids look back on life at home and feel as if they didn’t get to experience celebrations, birthdays, holidays, and gatherings. A huge part of human bonding is over food! That is one of the reasons I made this cake … it isn’t nutrient dense … but it is a great middle ground. We ate Healthy Baked Mostaccioli {Paleo} for dinner (Avah’s favorite!) and then the whole family enjoyed this Chocolate Bundt Cake together!
What makes this Chocolate Bundt Cake a healthier option for your family?
- Organic gluten free flour (arsenic free) or substitute organic low-heat milled ancient grain flours
- Organic coconut sugar (low glycemic index)
- Organic maple syrup (instead of refined sugar)
- Raw cacao powder (instead of cocoa)
- Organic pumpkin (a little added veggies!)
- Paleo frosting (organic 70% bitter chocolate with refined coconut oil or grass-fed butter)
Enjoy!! -Rashele RN, BSN, CEN
Don’t forget to pin this Moist Chocolate Bundt Cake Recipe {Vegan & Gluten-free} to your favorite Pinterest board for later!
Moist Chocolate Bundt Cake Recipe {Vegan & Gluten-free}
This Chocolate Bundt Cake is definitely as HEALTHY & DELICIOUS as cake gets. Moist, fluffy, naturally sweetened. You are going to love this recipe!
Ingredients
Chocolate Bundt Cake
- 1 cup coconut sugar
- 1/3 cup maple syrup
- 3/4 cup refined coconut oil or grass-fed butter
- 4 large eggs free range
- 1/2 cup milk any kind except soy
- 15 oz pumpkin puree
- 1 tsp Celtic sea salt or sea salt
- 1 1/2 tsp baking soda
- 1 1/2 tsp baking powder
- 1/2 cup raw cacao or cocoa
- 2 tsp vanilla extract
- 2 1/2 cups flour Namaste Organic GF Blend
- 1 tsp cinnamon optional
Chocolate Paleo Frosting
- 1 cup dark chocolate chips 70% bitter
- 1/2 cup refined coconut oil or grass-fed butter
- 1 tsp vanilla
Instructions
Chocolate Bundt Cake
-
Preheat oven to 325 degrees F. Lightly grease & flour bundt pan.
-
Mix wet ingredients, coconut sugar, & maple syrup until well combined.
-
In a separate bowl mix the dry ingredients then slowly incorporate into the mixing bowl that contains the wet ingredients.
-
Whip by hand until well combined or use heavy duty stand-up mixer on high for 1 to 1.5 minutes.
-
Pour batter into prepared bundt pan. Bake 50-60 minutes or until toothpick comes out almost clean. Cool 15 minutes before removing from pan.
-
Ice with chocolate frosting if desired.
-
Store in airtight container (once cooled). Best when eaten in 2-3 days. Store in the fridge up to 5 days (but the cake becomes dense when refrigerated).
Chocolate Paleo Frosting
-
Place all ingredients for frosting in small saucepan over medium-low heat.
-
Stir continuously until melted (careful not to burn the chocolate).
-
Refrigerate x 30 minutes before spreading over the cake for a more frosting like consistency or use immediately by drizzling over the cake.
Tools used to make this recipe (click photo to learn more):
KitchenAid Mixer: A must have time saver piece of kitchen equipment that is built to last. My Mom’s mixer is going on 33 years of use & mine has 10 under it’s belt already!
Dye-free Sprinkles: Using naturally colored (no dye!) sprinkles to decorate this cake for my daughter’s birthday was perfect because she would do it herself and had a ton of fun with it.
If you loved this recipe you might also like:
This is not vegan, it has eggs. Even if they’re free-range, that’s not vegan, it’s still animal products. Same with butter. Vegan mean NOTHING from animals, no matter how they were raised.