I’m a bundt cake girl. I love the ease of putting them together. No layers. No fuss. The drizzle of the glaze, which happens to look more irresistable when it’s not so perfect. For some reason, they are always the moistest cakes too. I don’t know why. Maybe it’s the thickness of the cake that helps. All I know is bundt cakes have my heart.
I was looking for a new bundt cake recipe and I realized I haven’t shared a chocolate version on here. How is that even possible?! This chocolate bundt cake is crazy good and crazy moist. I bumped up the chocolate factor and added mini chocolate chips to the batter. That peanut butter glaze, yah, it really is as amazing as it looks. Not too sweet and it’s just enough peanut butter to the chocolate cake. Those mini chips on top…totally necessary. This whole cake is a totally necessary.
- 2 cups Sarah's gluten free flour blend
- 3/4 cup good quality cocoa powder
- 1 1/2 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1 teaspoon sea salt
- 3/4 cup So Delicious unsweetened coconut milk
- 3/4 cup water
- 2 tablespoon white vinegar
- 1 cup cane sugar
- 1/3 cup brown sugar
- 1/2 cup, plus 1 tablespoon sunflower seed or canola oil
- 2 teaspoons pure vanilla extract
- 1 cup dairy free mini chocolate chips
- 1 1/2 cups powdered sugar, sifted
- 1/4 cup creamy peanut butter
- 1/4 cup So Delicious unsweetened coconut milk
- 1/2 teaspoon pure vanilla extract
- 1/4 cup dairy free mini chocolate chips
- Preheat oven to 350 degrees. Prepare bundt cake pan by spraying with nonstick cooking spray.
- Sift together flour blend, cocoa powder, baking powder, baking soda and salt. Set aside.
- In large mixing bowl, stir together coconut milk, water and vinegar, until curdled. Add sugar, oil, and vanilla extract.
- Slowly whisk in flour mixture until combined. Stir in 1 cup mini chocolate chips. Pour batter into prepared bundt cake pan.
- Bake for 40-45 minutes, or until toothpick inserted in cake comes out clean. Cool cake in pan for 15 minutes. Invert cake onto cooling rack and cool completely.
- To make peanut butter glaze, blend together powdered sugar, peanut butter, coconut milk and vanilla. Stir until smooth and creamy.
- Pour glaze over cooled cake, letting it drizzle down sides of cake. Sprinkle 1/4 cup mini chocolate chips on top. Slice and serve.
Finally a way to satisfy the family's cravings between the chocolate lovers and the peanut butters. Delicious especially with your flour!
Girl, I love bundts too!!! this one looks divine! love your stuff – keep 'em coming!
Such a gorgeous cake and terrific combo, Sarah! Just featured this recipe on AllGlutenFreeDesserts.com! So happy to have you as a contributor there. 🙂
xo,
Shirley
What size bundt pan do you use:
I made this cake for my son’s birthday – Oh. My. Goodness!! Fabulous! Thank you so much for sharing your expertise at baking gluten free. When our son was diagnosed with Celiac Disease it really threw me for a loop in the kitchen. How great it is to find special desserts and baked goods that are oh-so-good! We all enjoy them :o)
Thank you, Debbie! So glad to hear!
How would I substitute eggs for the vinegar in this? I assume I need to maybe remove an ingredient other than just the vinegar? Thanks!