Ingredients

The following ingredients have 12 Servings
  • 3 cups flour (regular or 1-1 gluten-free flour) 
  • 3 tsp baking powder
  • 3 tsp baking soda
  • 1/2 tsp salt
  • 2 1/2 tsp ground ginger
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp cloves
  • 3/4 cup coconut oil (solid)
  • 1 cup organic dark brown sugar
  • 3/4 cup molasses (I use blackstrap molasses)
  • 3/4 cup unsweetened applesauce
  • 1 1/2 cups almond milk
  • 1 tsp vanilla extract
  • 4 oz semi-sweet chocolate chips
  • 1/2 tsp cinnamon
  • 1/2 cup coconut milk

Instruction

  • Preheat the oven to 350 degrees F
  • Mix all the dry ingredients together in a bowl. Set aside.
  • In a stand mixer, mix the coconut oil and brown sugar together until combined and fluffy.
  • Then add the molasses, applesauce and almond milk one at a time mixing until everything is combined.
  • Slowly add the dry ingredients, 1/3 of the mixture at a time while mixing on low, then once incorporated mix on high until everything is well combined.
  • Grease your bundt pan with vegetable shortening, and then sprinkle with a light dusting of cocoa powder to prevent your cake from sticking.
  • Fill the bundt pan and bake for 40-50 minutes until a toothpick comes out clean.
  • Let cool for exactly 10 minutes, before flipping your cake out of the pan.
  • To make the chocolate glaze, melt the coconut chips and coconut milk together then pour on top of the cake once cooled.