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
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Preheat oven to 325 degrees F. Lightly grease & flour bundt pan.
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Mix wet ingredients, coconut sugar, & maple syrup until well combined.
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In a separate bowl mix the dry ingredients then slowly incorporate into the mixing bowl that contains the wet ingredients.
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Whip by hand until well combined or use heavy duty stand-up mixer on high for 1 to 1.5 minutes.
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Pour batter into prepared bundt pan. Bake 50-60 minutes or until toothpick comes out almost clean. Cool 15 minutes before removing from pan.
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Ice with chocolate frosting if desired.
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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
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Place all ingredients for frosting in small saucepan over medium-low heat.
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Stir continuously until melted (careful not to burn the chocolate).
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Refrigerate x 30 minutes before spreading over the cake for a more frosting like consistency or use immediately by drizzling over the cake.