Chocolate Vegan Bundt Cake

Ingredients:

• 2 cups all-purpose flour
• 1 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup unsweetened applesauce
• 1 cup almond milk (or any plant-based milk of your choice)
• 1 cup granulated sugar
• 1/2 cup maple syrup or agave syrup
• 1/2 cup melted coconut oil or vegetable oil
• 2 teaspoons vanilla extract
• 1 tablespoon apple cider vinegar

For the Chocolate Glaze:

• 1/2 cup dairy-free chocolate chips
• 1/4 cup coconut cream (the thick part from a can of coconut milk)
• 1 tablespoon maple syrup or agave syrup
• 1/2 teaspoon vanilla extract
• Pinch of salt

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a bundt cake pan with oil or vegan butter and lightly dust with cocoa powder to prevent sticking.
2. In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt until well combined.
3. In another bowl, whisk together the applesauce, almond milk, sugar, maple syrup, melted coconut oil, vanilla extract, and apple cider vinegar until smooth and well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
5. Pour the batter into the prepared bundt pan and spread it out evenly.
6. Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
7. Remove from the oven and let the cake cool in the pan for 10 minutes. Then, carefully invert the cake onto a wire rack and allow it to cool completely.
8. For the Chocolate Glaze: In a small saucepan, heat the coconut cream until it just begins to simmer. Remove from heat and stir in the chocolate chips, maple syrup, vanilla extract, and salt. Stir continuously until the chocolate chips are melted and the glaze is smooth.
9. Let the glaze cool for a few minutes, then drizzle it over the cooled bundt cake.
10. Slice and serve the cake once the glaze has set. Enjoy your delicious vegan chocolate bundt cake!