This Chocolate Bundt Cake is definitely as HEALTHY & DELICIOUS as cake gets. Moist, fluffy, naturally sweetened. You are going to love this recipe!
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).
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.