Clean Eating Chocolate Bundt Cake

If you’re anything like me, chocolate is a non-negotiable part of life. But what if I told you that you could enjoy a decadent chocolate cake without the guilt? This Clean Eating Chocolate Bundt Cake is the answer to all your chocolate cravings while still keeping things light and wholesome. Made with nutritious ingredients, it’s perfect for any occasion — from family gatherings to a quiet night at home. So roll up your sleeves because we’re about to dive into this scrumptious recipe that proves clean eating doesn’t have to mean sacrificing flavor!

Why It’s My Go-To

This Clean Eating Chocolate Bundt Cake is not just a treat; it’s an experience. The use of white whole-wheat flour means you’re getting fiber and nutrients without losing that classic cake texture. Coconut palm sugar adds a hint of caramel flavor and serves as a healthier alternative to refined sugar. Plus, the addition of Greek yogurt keeps the cake moist while providing some protein. It’s a guilt-free indulgence that never fails to impress!

What You’ll Need

• 2 cups white whole-wheat flour
• 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, beaten with a fork
• 1 1/2 teaspoons vanilla extract
• 1 cup melted coconut oil (or optional butter)
• 1/2 cup semisweet chocolate chips
• 1/4 cup canned lite coconut milk
• 1 tablespoon coconut palm sugar
• 1/2 teaspoon vanilla extract

Toolbox for This Recipe

• Bundt pan: Essential for that beautiful shape.
• Mixing bowls: For combining ingredients effectively.
• Whisk and spatula: To ensure a smooth batter.
• Measuring cups and spoons: Accuracy is key in baking!
• Cooling rack: To cool your cake evenly and prevent sogginess.

Clean Eating Chocolate Bundt Cake Made Stepwise

Step 1: Preheat Your Oven

Preheat your oven to 350°F (175°C). This ensures that your cake bakes evenly.

Step 2: Prepare the Bundt Pan

Grease your bundt pan with a light coat of coconut oil or butter to prevent sticking. You can also dust it with a bit of flour for extra assurance.

Step 3: Mix Dry Ingredients

In a large mixing bowl, whisk together the white whole-wheat flour, cocoa powder, kosher salt, baking soda, and baking powder until fully combined.

Step 4: Combine Wet Ingredients

In another bowl, mix the melted coconut oil with coconut palm sugar until well blended. Then, add the Greek yogurt, beaten eggs, and vanilla extract, mixing until smooth.

Step 5: Blend Wet and Dry Mixtures

Gradually add the wet mixture to the dry ingredients, stirring until just combined. Be careful not to overmix!

Step 6: Fold in the Chocolate Chips

Gently fold in the chocolate chips, ensuring they are evenly distributed throughout the batter.

Step 7: Pour the Batter

Pour the batter into the prepared bundt pan, smoothing the top with a spatula.

Step 8: Bake

Place the bundt pan in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Step 9: Cool the Cake

Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, carefully invert it onto a cooling rack to cool completely.

Step 10: Prepare the Chocolate Drizzle (Optional)

In a small saucepan, combine the lite coconut milk, semisweet chocolate chips, and a tablespoon of coconut palm sugar. Heat gently until melted and smooth, then drizzle over the cooled bundt cake.

Tailor It to Your Diet

• Gluten-Free: Substitute the white whole-wheat flour with a 1:1 gluten-free baking blend.
• Dairy-Free: Use a dairy-free yogurt alternative in place of Greek yogurt.
• Vegan: Replace the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water = 1 egg).
• Less Sweet: Reduce the amount of coconut palm sugar to taste.

Author’s Commentary

This Clean Eating Chocolate Bundt Cake has become a staple in my home, not just for its rich, chocolatey flavor but for the nourishing ingredients that make it so special. It’s perfect for gatherings, but I often find myself baking it just for a weeknight treat. The versatility of this recipe allows me to customize it based on what I have on hand, and it never fails to satisfy my sweet tooth without leaving me feeling heavy. I hope you love it as much as I do!

Storing, Freezing & Reheating

The Clean Eating Chocolate Bundt Cake can be stored in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can freeze individual slices wrapped tightly in plastic wrap and foil for up to 3 months. To reheat, simply thaw at room temperature and warm in the microwave for about 15 seconds. Enjoy it fresh, or at room temperature; it’s delicious either way!

Common Questions

Can I use regular all-purpose flour instead of white whole-wheat flour?

Yes, you can. However, the texture and nutritional profile will differ slightly; white whole-wheat flour adds more fiber and nutrients.

Is this cake suitable for a birthday party?

Absolutely! This Clean Eating Chocolate Bundt Cake is perfect for celebrations and can be dressed up with frosting or fresh fruit for a festive touch.

How can I make this cake more chocolatey?

For a richer chocolate flavor, you can increase the cocoa powder to 3/4 cup and reduce the flour by 1/4 cup.

Can I make this cake ahead of time?

Yes! This cake keeps well, so you can bake it a day or two in advance. Just store it properly to keep it fresh.

Because You Liked This

• Healthy Chocolate Chip Cookies
• Healthy Chocolate Mug Cake
• Vegan Chocolate Cake

Time to Try It

You now have all the tools you need to make your very own Clean Eating Chocolate Bundt Cake. Whether it’s a special occasion or just a midweek pick-me-up, this recipe is sure to impress. Gather your ingredients, follow the steps, and enjoy a slice (or two) of this deliciously wholesome cake. Happy baking!