Gluten-free, dairy-free cinnamon chocolate bundt cake
It’s the holiday season, everyone! It has been for awhile now in a way yet it’s also hit us by storm, am I right? With the late Thanksgiving, holiday cheer seems to have rolled on in like a steam train. Sometimes it’s felt like a train wreck. So, so busy and too often stressful with the very things we really, really, really want to enjoy.
Dave’s mum was here visiting for just under a month over Thanksgiving, and unfortunately during that time she and I were both really sick! It was rough. So grateful that Chef F didn’t succumb too; and, miraculously, neither did Dave. But needless to say, all that germy-ness plus busyness and tiredness made things for edginess on occasion. We still had a lot of fun, though, and a wonderful merry Thanksgiving that served to launch the holidays in earnest.
Balancing the big bad bug with regular work and house loads plus a push for festive cheer meant more than a few things got sidelined…one being this blog…surprise! I had so many posts I was bound and determined to share, too—I particularly wanted to make sure I posted a balance of wholesome, hearty immune-boosting mains alongside the seasonal sweets. But here we are, and we’re running out of time! And there are SO MANY healthy-for-what-they-are treats for your sweets! Not least this one. So if I can muster the time, focus and energy, I’m prepared to go ahead and litter this page with healthy-for-holidays sweetness before I hibernate from cyberspace again.
So let’s get to this cake: what says indulgence better than chocolate? Gluten-free, dairy-free, and topped with dark chocolate ganache this rich, fudgy cake is deceptively decadent. True wellness benefits are baked into each swoon-worthy bite!
ORGANIC INDIA’s Whole Husk Psyllium is a natural, bulk-forming dietary fiber, supporting digestion and possibly reducing risk of heart disease. What’s more, psyllium’s binding and moisture-retaining properties make it a gluten-free baker’s dream. Ceylon Cinnamon does more than boost flavor, too. Renowned for its ability to support healthy blood sugar levels, Ceylon Cinnamon packs a punch of 41 antioxidants, all teaming up to protect our bodies from harmful toxins.
For the past eight months or so, I’ve had the delightful pleasure of writing and presenting recipes for the marvelous locally-based company, Organic India. This is easily one of my very favorite recipes for them—favorite recipes, period, actually! This is a true celebration cake. It is a gorgeous dessert…but it’s secretly simple to prepare. No bundt pan? No problem! This recipe works beautifully as a large sheet cake, too. This recipe is the perfect illustration that sometimes, you can have your cake and eat it too.
Ingredients:
½ cup liquid coconut oil
1 cup honey or pure maple syrup
1 cup quality unsweetened cocoa powder
1 cup brewed Fair trade coffee (regular or decaf)
2 teaspoons vanilla extract
2 cups gluten-free flour blend plus more for the pan
1 tablespoon ORGANIC INDIA psyllium husk powder
2 teaspoons baking powder
1 tablespoon ORGANIC INDIA Ceylon cinnamon
½ teaspoon sea salt
2 eggs, lightly beaten (or substitute 2 flax eggs or replacer of choice)
½ cup unsweetened almond milk
¼ cup unsweetened applesauce
Cooking spray
For the ganache drizzle:
4 ounces dark Divine Fairtrade chocolate, coarsely chopped
½ cup coconut cream
Preheat the oven to 350°F.
In a saucepan, heat the coconut oil on low to melt. Turn off heat and add honey, cocoa powder, hot coffee, and vanilla. Whisk together until smooth and set aside.
In a large mixing bowl, add the gluten-free flour blend, ORGANIC INDIA whole husk psyllium powder, baking powder, Ceylon Cinnamon, and salt, whisking to combine.
Add cocoa mixture, eggs, almond milk and applesauce to the mixing bowl and stir to combine.
Pour the cake batter into a 10-12 cup bundt pan lightly coated with cooking spray and transfer to the oven. Bake the cake for 45-50 minutes, or until a wooden skewer inserted into the center comes out clean (or with a few crumbs).
Remove the cake from the oven and set on a cooling rack to cool for 5 minutes. Turn the cake over, let the pan remain on top for 5 more minutes. Gently lift the pan off and let the cake cool completely.
While the cake is cooling, prepare the ganache topping. Place chocolate in a medium bowl. In a saucepan, bring the coconut cream to a low boil. Pour over chocolate and whisk until smooth. Let cool until thick yet pourable, 2 to 3 minutes.
Set the cooling rack with the cake on it over a piece of parchment paper and pour the chocolate ganache over the top, letting it spread over the sides. Let sit at room temperature until the ganache is set before transferring to the refrigerator.