Description

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!

Ingredients

Scale

Chocolate Bundt Cake:

3 cups unbleached all-purpose four or gluten-free flour blend (I used King Arthur Flour Gluten-Free Measure for Measure Flourone !important; margin:0px !important;” />)
2 1/2 cup coconut sugar or pure cane sugar
3/4 cup cocoa powder
2 teaspoons baking soda
1 teaspoon salt
2 cups brewed coffee or milk of choice (I use coffee or almond milk)
3/4 cup avocado oil, melted coconut oil, or vegetable oil
1/2 cup unsweetened dairy-free yogurt or sour cream (can also use regular/Greek yogurt if not dairy-free)
2 tablespoons apple cider vinegar or distilled white vinegar
2 teaspoons vanilla extract

Hibiscus Cream Cheese Glaze: (chocolate alternative below)

4 oz cream cheese at room temperature (I use dairy-free)
3–4 tablespoons maple syrup, coconut nectar, or other sweetener, to taste
2–4 tablespoons water or milk of choice, until it reaches proper consistency
1/2–1 teaspoon hibiscus powder*, more or less to taste (Optional. See notes for flavor alternatives)
1/2 teaspoon vanilla extract, optional

OR

Chocolate Fudge Glaze:

1 cup quality chocolate, chopped or chips (dark, semi-sweet, milk, or white chocolate work)
4–6 tablespoons full-fat canned coconut milk (if you eat dairy, heavy whipping cream can also be used)

Instructions

Preheat oven to 350ºF. Liberally grease a 12–cup bundt pan with coconut oil or vegetable shortening and set aside.
In a large mixing bowl, combine flour, sugar, cocoa powder, baking soda, and salt and mix until well blended. Mix in coffee/milk, oil, yogurt, vinegar, and vanilla stirring together just until well combined.
Pour batter into prepared cake pan and spread across evenly. Place into the preheated oven and bake for 50–60 minutes, or until a toothpick inserted near the center comes out clean.
Cool 10 minutes before inverting onto a wire rack or cake plate. Remove pan and cool completely before glazing.

Hibiscus Cream Cheese Glaze:

Place cream cheese into a mixing bowl and beat with a hand mixer until creamy. Blend in maple syrup and then milk, a tablespoon at a time, just until the glaze is thin enough to pour over cake. Stir in hibiscus powder and vanilla. See notes for other flavor ideas.
Pour glaze over cooled cake. Serves 12–16.

Optional Chocolate Fudge Glaze:

Mix chocolate and coconut milk together in a heat-safe bowl and place over a pot of simmering water. Start with less milk and add more, as needed, until the chocolate easily drizzles off of a spoon. Glaze will set as it cools, so pour over the cake right away, while it’s still warm.

Notes

*If you don’t have access to hibiscus powder, you can use a few teaspoons ground freeze-dried raspberries/strawberries, 2–3 tablespoons cocoa powder, or omit altogether for plain cream cheese glaze.

Cook Time: 50 mins
Category: Cakes, Desserts, Gluten-Free, Vegan