Dark Chocolate Bundt

Rich, ooey and gooey, this Dark Chocolate Bundt is a decadent treat for your holiday feast.  

Ingredients:
Cake

• 2 C. gluten-free all purpose flour (I use Bob's Red Mill)
• 3/4 c. cocoa powder
• 3/4 teaspoon cream of tartar
• 1 1/2  teaspoon baking soda
• 1 teaspoon sea salt
• 1 1/2 cup dairy free milk of choice 
• 2 tablespoon apple cider vinegar
• 1 1/3 cup coconut sugar (I get mine at Trader Joe's)
• 1/2 cup, plus 1 tablespoon avocado or grapeseed oil
• 2 teaspoons organic vanilla extract
• 1 cup dairy free dark chocolate chips

Chocolate Ganache

• 1 cup dairy free semi-sweet chocolate chips
• 3/4 cup corn-free powdered sugar
• 1/2 teaspoon organic vanilla extract
• 5 tablespoons dairy free milk (I use almond)

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Directions:

Preheat oven to 350 degrees. Spray bundt cake pan with coconut or avocado oil spray. 

Sift together flour, cocoa powder, cream of tartar, baking soda and sea salt. Set aside.

In large bowl, stir together milk, water and acv until well blended. Add coconut sugar,  oil, and vanilla. 

Slowly whisk in flour mixture to liquid mix until combined. Stir in 1 cup mini chocolate chips. Pour cake batter into pan.

Bake for 40-45 minutes, or until toothpick inserted in cake comes out clean. Cool for 10-15 minutes before transferring onto cooling rack. 

For the ganache, place chocolate chips and 4 tablespoons of the milk in a microwave-safe bowl. Microwave on low for 40 seconds, stirring halfway through. 

Mix in additional milk, powdered sugar and vanilla and pour a top cake once cake has cooled. 
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