Chocolate Bundt Cake (whole wheat & oil free)

Cake Ingredients

  • 3 cups whole wheat pastry flour

  • 1/2 cup unsweetened cocoa powder (regular or dark chocolate)

  • 1/3 cup dairy-free chocolate chips (optional)

  • 1 tbsp instant coffee grounds

  • 2 tsp baking soda

  • 1/2 tsp sea salt

  • 1/2 tsp cinnamon

  • 1 cup maple syrup

  • 1 13.5 oz can light coconut milk

  • 1 cup unsweetened applesauce

  • 2 tsp pure vanilla extract

Glaze Ingredients

  • 1/2 cup dairy-free chocolate chips

  • 3 tbsp unsweetened almond milk

  • 2 tsp maple syrup

  • 1/4 tsp pure vanilla extract

Cake Instructions

  • Preheat oven to 350 degrees.

  • Combine flour, cocoa powder, baking soda, salt, instant coffee, and cinnamon in a large mixing bowl.

  • Combine syrup, coconut milk, applesauce, and vanilla extract in a separate mixing bowl.

  • Add wet ingredients to dry ingredients and fold together until thoroughly mixed. Fold in chocolate chips.

  • Pour batter evenly into a silicone bundt cake pan. (A silicone baking pan is necessary to avoid oil, otherwise spray a thin layer of cooking spray to prevent sticking.)

  • Bake for 40-45 minutes or until a toothpick comes out clean.

  • Let the cake cool for 10 minutes before unmolding, and allow to completely cool before adding the glaze.

Glaze Instructions

  1. Heat chocolate chips and milk in microwave-safe bowl for 30-45 seconds until almost melted.

  2. Whisk until smooth, and then whisk in syrup and vanilla.

  3. Pour over top of cake.

Cake recipe inspiration

Glaze recipe inspiration

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