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Chocolate Chocolate-Chip Bundt Cake
Ingredients
Cake
1
cup
all-purpose flour
1
cup
whole wheat pastry flour
1 1/2
teaspoons
baking powder
1 1/2
teaspoons
baking soda
1 1/2
cup
natural cane sugar
1/2
teaspoon
sea salt
1 3/4
cups
non-dairy milk
I used Silk Cashew milk
1
teaspoon
vanilla
1/2
cup
applesauce
2
tablespoons
canola or vegetable oil
1/4
cup
cacao powder
1
cup
dairy free mini or regular dark chocolate chips
Glaze
1/4
cup
cacao powder
1
tablespoon
non-dairy milk
2 1/2
tablespoons
maple syrup
Instructions
Preheat oven to 350 degrees.
Spray bundt pan with non-stick cooking spray.
Mix the first six ingredients in a large bowl and whisk to remove any lumps.
Add in the milk, vanilla, applesauce and oil, mix well using a hand mixer.
Reserve 1 and 1/2 cups of batter for vanilla center.
Add the cacao powder to the remaining batter and mix well.
Stir in the chips and pour chocolate batter into prepared bundt pan.
Pour reserved vanilla batter on top of chocolate batter.
Bake for 30 to 35 minutes or until toothpick inserted in center comes out clean or when top of cake bounces back when touched.
While cake is baking, mix together the cacao powder, non-dairy milk, and maple syrup until well combined, set aside.
Allow cake to cool before pouring on the glaze.
Serve and enjoy!