gluten free vegan chocolate peanut butter bundt cake
RECIPE TYPE: cupcakes & cakes
SERVES: 12-14
chocolate cake
  • 2 cups Sarah's gluten free flour blend
  • 3/4 cup good quality cocoa powder
  • 1 1/2 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1 teaspoon sea salt
  • 3/4 cup So Delicious unsweetened coconut milk
  • 3/4 cup water
  • 2 tablespoon white vinegar
  • 1 cup cane sugar
  • 1/3 cup brown sugar
  • 1/2 cup, plus 1 tablespoon sunflower seed or canola oil
  • 2 teaspoons pure vanilla extract
  • 1 cup dairy free mini chocolate chips
peanut butter glaze
  • 1 1/2 cups powdered sugar, sifted
  • 1/4 cup creamy peanut butter
  • 1/4 cup So Delicious unsweetened coconut milk
  • 1/2 teaspoon pure vanilla extract
  • 1/4 cup dairy free mini chocolate chips
  1. Preheat oven to 350 degrees. Prepare bundt cake pan by spraying with nonstick cooking spray.
  2. Sift together flour blend, cocoa powder, baking powder, baking soda and salt. Set aside.
  3. In large mixing bowl, stir together coconut milk, water and vinegar, until curdled. Add sugar, oil, and vanilla extract.
  4. Slowly whisk in flour mixture until combined. Stir in 1 cup mini chocolate chips. Pour batter into prepared bundt cake pan.
  5. Bake for 40-45 minutes, or until toothpick inserted in cake comes out clean. Cool cake in pan for 15 minutes. Invert cake onto cooling rack and cool completely.
  6. To make peanut butter glaze, blend together powdered sugar, peanut butter, coconut milk and vanilla. Stir until smooth and creamy.
  7. Pour glaze over cooled cake, letting it drizzle down sides of cake. Sprinkle 1/4 cup mini chocolate chips on top. Slice and serve.
Recipe by Sarah Bakes Gluten Free at