A moist chocolate bundt cake topped with a vibrant hibiscus glaze! This cake is vegan friendly and free of gluten, dairy, eggs, and refined sugar!
Growing up in Hawaii, tropical flowers, like hibiscus, grow all over the place. It’s the state flower and also on the ear of most of the hula girl figurines you’ll find at the stores. But a few years ago, I learned hibiscus had many health benefits too. Drinking the tea regularly helps with digestion, can give a boost to your immune system, and can also help lower blood pressure and cholesterol, amongst other things.
You can typically find the tea in bags or loose leaf petals, which when steeped, turns the water a beautiful dark reddish-pink color. It has a tart taste, similar to cranberries, and is great to use as an all-natural dye in foods, like beets are. In my opinion, it’s much better tasting too. (I prefer the tart taste to the earthy (aka dirt) flavor of beets 🙈)
I found some hibiscus powder in the grocery store the other day and quickly snatched it up. I usually have to steep hibiscus petals in water and use the colored water to dye foods, which doesn’t work as well when you don’t need a lot of liquid in the recipe, so the powder adds the gorgeous color in a more concentrated form. It also adds the concentrated flavor, which I find one either loves or hates, so I suggest adding a little at a time until the color and flavor suit your taste.
If you don’t like the flavor or don’t want to go through the hassle of buying hibiscus powder, you can opt to leave the glaze plain, or add powdered raspberry/strawberry or even cocoa powder to flavor your cream cheese glaze. The flavor options are endless!
This cake is simple to make and delicious, whether you eat dairy, egg, and gluten-free or not! I also included a chocolate glaze alternative, because sometimes you just need that chocolate on chocolate combo, amiright? ❤️🍫Print