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!