Eosinophilic Esophagitis Friendly Vegan Chocolate Bundt Cake
Total time2 hr
Prep time20 min
Cook time55 min
4.8(25)
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Learn more →Ingredients
12 servings
For the cake
- 2 cups all-purpose flour
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - ¾ cup unsweetened cocoa powder
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp fine salt
- 1 ¾ cups granulated sugar
- 1 cup plant-based milk
- 1 tbsp apple cider vinegar
- ¾ cup neutral oil (such as canola or vegetable oil)
- 1 cup hot strong brewed coffee
- 2 tsp vanilla extract
For the glaze
- ½ cup dairy free chocolate chips
- 3 tbsp plant-based milk
- 1 tbsp vegan butter
- 1 tbsp powdered sugar
For the pan
- vegan butter or neutral oil, for greasing the pan
- 2 tbsp unsweetened cocoa powder, for dusting the pan
Instructions
- 1
Preheat the oven to 350°F (175°C). Grease a 12-cup bundt pan thoroughly with vegan butter or neutral oil, making sure to coat every ridge and the center tube. Dust with the 2 tablespoons of cocoa powder, tapping out any excess.
- 2
In a large mixing bowl, whisk together the flour, 3/4 cup cocoa powder, baking soda, baking powder, salt, and sugar until evenly combined.
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