gluten free soy free vegan chocolate bundt cake

bundt cakes are so darn cute! it's pretty much a giant donut, how could you go wrong!?

this cake recipe is full of chocolate flavor, and guaranteed to impress.

 

gf, sf, v chocolate bundt cake

     cake

• 1 cup brown rice flour
• 1/8 cup potato starch (not potato flour)
• 1/8 cup tapioca strach (also known as tapioca flour)
• 1/2+1/8 cup unsweetened cocoa powder
• 3/4 cup sugar
• 1/2 teaspoon xanthan gum
• 1 1/4 teaspoons baking soda
• 1/2+1/8 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 tablespoon egg replacer, mixed with 1/8 cup milk of choice 
• 1/8 cup agave nectar
• 1 1/8 cup milk of choice (i used chocolate almond milk)
• 1/4 cup canola oil, or unsweetened applesauce
• 1 teaspoon pure vanilla extract

 PREHEAT the oven to 350 F

slightly grease and then dust your bundt pan with cocoa powder 

in a large mixing bowl combine flour, starches, cocoa, sugar, baking soda, baking powder, and salt

whisk well

add the egg replacer mix, agave, milk, oil, and vanilla to the dry ingredients

mix well on medium speed until smooth, about three minutes

pour batter evenly into your bundt pan

bake in the center of the oven for about 45 minutes 

(prick the cake with a toothpick, the toothpick should come out clean)

take out of oven and place a plate over the pan, then flip the cake over onto the plate

set aside to cool

       frosting

• 1/8 cup margarine (i used soy free earth balance)
• 2 tablespoons milk of choice (i used almond milk)
• 1/4 cup cocoa
• 3/4 cup confectioners' sugar
• pinch of salt

combine ingredients in saucepan

whisk constantly over low heat until margarine is melted

take off heat and whisk until completely mixed

wait for cake to cool before frosting

dust frosted cake with confectioners' sugar

share because there's plenty!!