GF, Vegan, No Eggs, No butter, Super Moist, Rich Chocolate flavor but no chocolate
3 cups (420 g) GF 1 to 1 Baking Flour (Bob’s Red Mill)
½ cup Dutch-processed cocoa powder
2 cups Berry sugar
1 teaspoon Pink Himalayan salt
2 teaspoons baking soda
½ teaspoon ground cinnamon
168 g virgin coconut oil, melted
2 tablespoons white wine vinegar
2 teaspoons pure vanilla extract
2 cups strong brewed black filter coffee
Preheat your oven to 350°F.
Grease a standard 10-inch bundt pan – See Es’s Gluten Free Vegan Cake Pan Release Mixture for this recipe.
Whisk the flour, cocoa powder, sugar, salt, baking soda and cinnamon till well combined.
In a 4-cup measuring cup, melt the coconut oil.
Add vinegar, vanilla and coffee and whisk to combine well.
Make a well in the center of the dry ingredients, and empty the wet ingredients onto the dry ingredients and whisk till just combined.
The cake batter will be soft and runny.
Pour the batter into the prepared bundt pan and smooth the top.
Place in preheated oven and bake until a toothpick inserted halfway between the center of the bundt pan and the edge comes out clean (±40-45 minutes).
I made 6 mini bundt cakes and the remainder in the large bundt pan and only baked the small ones for ± 20 minutes and the large one an extra 5 minutes, thus ± 25 minutes.
I needed baby bundt cakes, for a birthday party, but feel free to make everything in one regular bundt pan.
Remove from oven and allow to cool in the pan before turning it out onto a wire rack to cool completely.
If you use the Gluten Free Vegan Cake Pan Release Mixture as per the above recipe, this cake will come out without breaking a single crumb, smooth and perfect.
Decorate as per your liking. I used vegan chocolate icing and fruit on the mini bundt cakes, and melted vegan chocolate on the large one.
Recipe credit: glutenfreenonashoestring
Modified, tweaked, prepared, tried and tested by: Esme Slabs