Vegan Fudge Cake

Who doesn't LOVE chocolate!?  I've always been a chocolate lover and when I was diagnosed with Lyme I thought I would have to give up chocolate for good!  The good news is that I really only gave it up for a year, and I found healthy ways to eat chocolate in small proportions so it doesn't make me sick!

This chocolate cake was a hit for my whole family and it's completely organic, refined-sugar free, AND vegan!  Yep, that's right!  No animal products in this cake!  I also have found in my healthy baking pursuit that it's really difficult to make healthy cakes that aren't super dry, but I've FINALLY mastered a refined sugar-free recipe that is super moist and very fudgy on the inside!  Even the glaze is sugar free and it adds the final finishing touch to this beautiful cake!  I also used cacao powder in this recipe instead of cocoa.  Cacao is considered a super food and helps boost your mood and your immune system!  Eating chocolate in the right amounts can be good for your body!  What a relief!! 

Vegan Fudge Cake!

Ingredients:
2 cups coconut milk
2 Tbs. apple cider vinegar
1/2 cup raw honey
1/2 organic maple syrup
2/3 cup organic grapeseed oil
2 Tbs. pure vanilla extract (Yes that's correct!  Bring on the flavor!)
1 cup whole wheat pastry flour
2 cups whole wheat bread flour
2/3 cup cacao powder (sifted)
2 tsp. baking soda
1 1/4 tsp. salt

Chocolate Glaze:
2 Tbs. coconut oil, melted (or if you don't mind it not being vegan you can use organic butter)
1/4 cup powdered Lakanto sweetener
1 Tbs. cacao powder
2-3 Tbs. coconut milk
1 tsp. vanilla extract

Directions:

1. Preheat oven to 350°F.  Prepare your bunt pan.  The secret to a bunt cake that doesn't stick is using organic, grass-fed butter.  But since we're going vegan here, you can also grease your pan with coconut oil, and the coat it in flour as well.
2. In a large glass measuring cup, mix milk and vinegar.  Set it aside for about two minutes.  This mixture makes vegan buttermilk!
3. Mix sweeteners, oil, and vanilla in a medium bowl, and whisk together by hand.  Add your vegan buttermilk and whisk until well combined.
4. In a large bowl, combine flours, cacao powder, baking soda, and salt until combined.
5. Pour milk mixture over the top of your dry mixture and beat with a hand mixer until smooth.
6. Pour batter into bunt pan and bake for 30-35 minutes, or until toothpick inserted comes out clean.
7. Allow cake to cool for about 30 mins.  Remove from bunt pan.
8. For the glaze, whisk all ingredients together and pour glaze over the top of a completely cooled cake.
9. Slice and enjoy!

*Use organic ingredients when feasible.