So here it is. It’s a crowd favorite – all the neighbors have happily accepted and enjoyed it in the form of this bundt cake, a Halloween “haunted house” bundt pan, standard muffin size and most recently, a sheet pan. It always turns out great and each iteration is fluffy, chocolatey, moist and tastes so decadent. It originally began as a paleo recipe, but instead of coconut milk I have chosen to use my favorite So Delicious French Vanilla Coconut Creamer, so there’s some cane sugar in there. When I want to make it look a little prettier, I drizzle melted Dark Chocolate Almond Butter by Maranatha. And butterscotch chips, which I wish were paleo. It’s pretty insane.
Let me know how yours turns out. I hope you enjoy it!
Preheat the oven to 350F. Generously grease a bundt pan with coconut oil or cooking spray with flour.
Combine all the dry ingredients in a medium bowl. You can do this by hand with a pastry blender or with a stand mixer. Add all the wet ingredients and combine until smooth. Stir in the butterscotch chips.
Pour the batter into the prepared bundt pan. Bake for 40-45 minutes, until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool for 15-20 minutes before inverting. Run a knife along the sides and middle of the cake to help it come out of the pan, then invert onto a cake plate. Let it cool completely before topping with the glaze.
For the glaze, microwave on half power stirring every 15 seconds, or over a pan of boiling water until melted and smooth. Allow to cool slightly before drizzling over the cake. Drizzle over the cake and sprinkle with mini chocolate chips and/or powdered sugar, if desired.