Sunday, August 6, 2017

{Allergy Free} Chocolate Chocolate Chip Bundt Cake

This is a rich and moist bundt cake. My husband said it was the best chocolate cake he'd ever had. I think I agree.

Chocolate Chocolate Chip Bundt Cake

1 cup Earth Balance
1/3 cup cocoa powder
1 tsp sea salt
1 cup water
2 cups flour blend
1 tsp xanthan
1 3/4 cup sugar
1 1/2 tsp baking soda
3 tsp egg replacer whisked with 4 T rice milk
1 container plain coconut yogurt-unsweetened
1 tsp vanilla
1/2 cup chocolate chips

Grease bundt pan.
In small saucepan combine Earth Balance, cocoa powder, salt, and water. Heat over medium heat stirring until melted and just combined. Remove from heat.
In large bowl whisk together flour blend, xanthan, sugar, and soda.
Add half of the melted chocolate mixture and stir well.
Add the remaining chocolate mixture and stir well.
Add egg replacer mixture, whisking until smooth.
Add coconut yogurt and vanilla and whisk well.
Fold in chocolate chips.
Pour into bundt pan and bake at 350 for 40-45 minutes.
Cool in pan for 15 minutes and then invert on cooling rack.
Ice the cake when cool.


I made an icing with cocoa powder, powdered sugar, vanilla, and some rice milk. It was just a simple chocolate glaze.

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