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Chocolate and Gingerbread Bundt Cakes

March 22, 2019

Calling all chocolate lovers!

If you're anything like me, you’ll use any excuse to eat chocolate. Sometimes we don’t even need an excuse. You know, because of the antioxidants… obviously…

Check out these delicious Chocolate and Gingerbread Bundt Cakes made with Golden Gut blend. I'll be snacking on them for afternoon tea. Why? Because...why not!

You not only get to enjoy the melt-in-your-mouth spiced chocolatey taste, but your gut also gets to enjoy a good-lovin'.

Makes 12 mini cakes

Ingredients

1 1/2 cups gluten free plain flour or use flour of choice
2 tsps baking powder
½ cup cacao powder
1 TBS Golden Gut Blend Supercharge Your Gut
60 gms butter softened
1 cup coconut sugar
2 tsps vanilla extract
2 large eggs
400 ml can light coconut milk
200 gm dark chocolate chopped

Directions

Preheat oven to 180 C or 160 fan forced
Grease a bundt muffin pan (PFOA safe, rust free, non-stick and easy to clean)
In a medium bowl combine flour, baking powder, cacao and spices.
Using an electric mixer beat butter, coconut sugar and vanilla until light and fluffy
Add eggs one at a time and beat well
Fold in flour mixture and add 1 cup of coconut milk gradually
Divide mixture into pan and place in middle shelf of the oven for 20 minutes
Remove and cool in pan for 5 mins then transfer to a wire rack to cool
Place remaining coconut milk and chocolate in a pan over boiling water and melt until smooth, stirring often
Drizzle over cakes to serve