Clean Eating Chocolate Bundt Cake

• Vegetarian

• Refrigerated

  • 2 Eggs, large

• Canned Goods

  • 1/4 cup Coconut milk, canned lite

• Baking & Spices

  • 1/2 tsp Baking powder
  • 1 tsp Baking soda
  • 1/2 cup Chocolate chips
  • 1/2 cup Chocolate chips, semisweet
  • 1/2 cup Cocoa powder
  • 2 cups Flour
  • 1/2 tsp Kosher or sea salt
  • 1 9/16 cups Palm sugar
  • 2 tsp Vanilla

• Oils & Vinegars

  • 1 cup Coconut oil

• Dairy

  • 1/2 cup Greek yogurt, plain

Found on skinnyms.com

Description

Ingredients

• 2 cups flour (we used white whole wheat)
• 1/2 cup cocoa powder
• 1/2 teaspoon kosher or sea salt
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 1/2 cups coconut palm sugar
• 1/2 cup chocolate chips
• 1/2 cup plain Greek yogurt
• 2 large eggs, beat with a fork
• 1 1/2 teaspoons vanilla
• 1 cup coconut oil, optional butter (melted)
• 1/2 cup semisweet chocolate chips
• 1/4 cup canned (lite) coconut milk
• 1 tablespoon coconut palm sugar
• 1/2 teaspoon vanilla

Directions

• Preheat oven to 350 degrees.
• Grease and flour a 10 to 12 cup bundt cake pan.
• Whisk together dry ingredients and set aside. Add wet ingredients to a mixing bowl and mix with a beater until well combined. Add dry ingredients to wet and stir just until combined.
• Pour batter into prepared pan. Shake pan to evenly distribute batter. Bake for 40 minutes, or until a cake tester comes out clean. Allow to cool in pan for 15 minutes and then invert onto cooling rack.
• Place all ingredients in a small saucepan over medium-low heat, stiring constantly until chocolate has melted and all ingredients are incorporated. Remove from heat and allow to cool slightly.
• Place cake on plate or cake stand and slowly pour sauce over top of the cake.
• Enjoy!