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
Heat chocolate chips and milk in microwave-safe bowl for 30-45 seconds until almost melted.
Whisk until smooth, and then whisk in syrup and vanilla.
Pour over top of cake.
Cake recipe inspiration
Glaze recipe inspiration