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Homemade Clean Eating Chocolate Bundt Cake photo
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Clean Eating Chocolate Bundt Cake

This Clean Eating Chocolate Bundt Cake is a guilt-free indulgence packed with flavor!
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Dessert
Cuisine: American
Keyword: Bundt Cake, Chocolate, Clean Eating, Healthy
Servings: 8 servings

Ingredients

  • 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

Instructions

  • 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.

Equipment

  • Bundt Pan
  • Mixing Bowls
  • Whisk
  • Spatula
  • Measuring cups
  • Measuring spoons
  • Cooling rack

Notes

  • Store in an airtight container at room temperature for up to 3 days.
  • Freeze individual slices wrapped tightly for up to 3 months.
  • To reheat, thaw at room temperature and warm in the microwave for about 15 seconds.