Ingredients

The following ingredients have 4 Servings
  • 2 1/4 cups gluten free flour
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 cups organic cane sugar
  • 1 1/2 teaspoons baking soda
  • 3/4 teaspoon salt
  • 1/2 cup vegan buttery spread
  • 2/3 cup non-dairy milk (I used refrigerated coconut milk beverage. Use any milk that works for your dietary needs. )
  • 1/4 cup unsweetened applesauce
  • 3 Tablespoons molasses
  • 1 1/4 teaspoons cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon nutmeg
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 teaspoons apple cider vinegar
  • 3/4 cup dairy free chocolate chips
  • 2 Tablespoons powdered sugar

Instruction

  • Preheat oven to 350 degrees. Grease a 10 inch bundt pan with vegan buttery spread and dust it with cocoa powder. I recommend this step even if your bundt pan is non-stick.
  • In a large mixing bowl, combine the gluten free flour blend, cocoa powder, sugar, baking soda, salt, and spices. Whisk together.
  • Put the vegan buttery spread in a microwave safe  bowl and microwave for 30 seconds or until melted.
  • Add the melted vegan buttery spread, non-dairy milk, unsweetened applesauce, molasses, vanilla extract, and apple cider vinegar to the dry ingredients. Stir well.
  • Add the dairy free chocolate chips and stir to combine. Pour the batter into the prepared bundt pan, and smooth out with the back of a spoon.
  • Bake at 350 degrees for 40-45 minutes, or until a toothpick inserted into the cake comes out clean.
  • Let the bundt cake cool in the pan for about 30 minutes, then invert the pan over a cookie sheet and tap the bottom to release the cake. It should release easily.
  • Let the cake cool fully. Once cooled, you can move it to a cake stand and dust it with powdered sugar. Place rosemary sprigs and cranberries around the edge of the cake if desired.