Tastes so good, you wouldn't believe it's Vegan! This decadent chocolate bundt cake with chocolate ganache frosting is 100% Vegan, Oil free, Gluten free, and has NO refined sugar. It's perfect for all Vegan Chocolate lovers (like me) who crave sweets, but don't want something too unhealthy.
At first the idea of baking with fruit puree like bananas or applesauce would always make me a little hesitant. How would it taste? How would the texture be? Would it even taste like cake?
The important part is to know how much of it to put and use fruits that don't have such strong flavors on their own. For instance, when using applesauce in a recipe - be sure to always use unsweetened so it doesn't add any unwanted flavor into your dessert. With foods like cakes or brownies, I always be extra careful to make sure the bananas are very ripe (so it gives off its sweetness) and mashed thoroughly - if it's not smooth, it will affect the texture of the cake.
It took me a few tries to perfect this recipe, make sure I got it down right before I post it for you all :) I wanted to share a recipe that had the same texture of chocolate cake and that tasted just as delicious. Now this recipe doesn't have refined sugar, so it doesn't have that overbearing sugary taste, but instead you're left with a bite of delicate bliss. It's seriously one of my favorite recipes!
Now you don't have to make this as a bundt cake, you can easily use this recipe for sheet cakes, cupcakes, or even multiple layer round cakes (adjusting the time accordingly).
Let's talk about frosting - there's a HUGE variety of frosting you can choose for your cake and different methods of frosting. I was going back and forth with whipped ganache or normal ganache and then if I wanted to just do a drizzle or an entire glaze. I ended up going for an all over chocolate ganache glaze and MAN! I'm so glad I did. It took the cake to a whole 'nother level.
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2 cups GF baking flour
1/2 cup cocao powder
2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2/3 cups unsweetened applesauce
1 tbsp vanilla extract
1 cup pure maple syrup
1 cup unsweetened almond milk
1 tbsp vinegar (apple cider vinegar works as well)
1 cup boiling water
1 ripe banana
Preheat oven at 350º
Curdle the milk by combining the unsweetened almond milk and 1 tbsp vinegar, set aside.
Mix all the the dry ingredients into a large bowl and set aside
Start on the wet ingredients by mashing the banana - I used my stand mixer with the whisk attachment to make sure it was completely smooth
With the paddle attachment on, add in the syrup, applesauce, vanilla, and curdled milk to the banana. Mix well for about 1 minute
Slowly add in the dry ingredients and mix until well combined (about halfway through, scrape down the sides to make sure you get all of the mixture)
While the mixer is still on, add in the boiling water. This will make the batter runny and that's okay - that's what we want.
Transfer to your nonstick bundt pan and bake for 50-55 minutes
Let cake cool for about half hr before transferring to a cooling rack and another half hr before frosting your cake.
For the ganache frosting:
Heat up 2/3 cup of coconut milk and whisk in 1 1/2 cups of vegan chocolate chips - whisk until smooth.
How to frost your cake:
Again, it's a personal preference. I chose to cover the entire cake with the ganache, but you can take a spoon and just lightly drizzle the ganache over.