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
1/2 cup dairy-free chocolate chips
3 tbsp unsweetened almond milk
2 tsp maple syrup
1/4 tsp pure vanilla extract
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.
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.
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