1/2cup unsweetened cocoa powderI used half special dark
1tspbaking powder
1 tsp baking soda
1/4tspfinely ground sea salt
for the glaze
3/4cupdairy free chocolate chips
1tspcoconut oil
sprinklesoptional
Instructions
In a bowl of a mixer, add the eggs and brown sugar and beat on low speed using the whisk attachment until smooth, about 1 minute. Add in the almond milk, coconut oil and vanilla and continue mixing until combined.
Sift in the dry ingredients (almond flour, arrowroot flour, cocoa powder, baking powder, baking soda and salt) and then continue mixing on a low speed until no lumps remain. Let the batter sit for 10-15 minutes minutes.
Meanwhile, preheat the oven to 350 F. Once the oven is heated, prepare a bundt cake pan with non-stick spray and a dusting of cocoa powder and then transfer the batter to the pan. Bake the cake for 35-45 minutes or until a tookpick comes out clean. Let the cake cool for 10-15 minutes before removing it from the pan.
In a micrwave safe bowl, melt the chocolate and coconut oil together until smooth. Pour the chocolate over the cake and top with sprinkles.
Notes
Did you make this recipe? Tag @peanutbutterpluschocolate on Instagram! I love to see all your creations!