Gingerbread Chocolate Bundt Cake

Gingerbread Chocolate Bundt Cake

I don’t know what’s happening here but I know it’s good. It started out as a gingerbread bundt cake and somehow ended up full of chocolate.

I’m not mad about it.

What I am mad about it that it’s already gone. I’ll have to whip up another batch soon because this recipe lasted all of 2 days in my household…. with a special someone that DOESN’T like molasses. Yes, I know. I almost didn’t marry him.

His words” Holy sh*t, this is actually good.” I guess I’ll take it. After I break my face eye rolling from that backwards compliment.

Regardless, I can see why he likes it because the gingerbread flavor is very subtle. You first taste a little bit of banana (which you can easily sub leftover pumpkin or use apple sauce) until the chocolate hits you full force and once you swallow you are left with a hint of gingerbread. The hint is so small that it makes you want to take another bit and another until the whole dang cake is gone.

Again, no regrets.

If you aren’t a huge gingerbread fan (which I totally get. It can be a little spicy), I would absolutely give this a go!

Gingerbread Chocolate Bundt Cake

IF YOU DECIDE TO MAKE THIS OR ONE OF MY MANY OTHER RECIPES, PLEASE DO SHARE YOUR CREATION ON INSTAGRAM BY TAGGING #AHEALTHYHARMONY @AHEALTHYHARMONY. YOUR SUPPORT MEANS THE WORLD TO ME AND I’D LOVE TO SHOW YOU MINE!

Gingerbread Chocolate Bundt Cake

This super fun festive bundt cake would be perfect for a holiday get together!

Course Dessert
Keyword gluten free, grain free, Paleo, vegan
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 16 servings
Author Kelly

Ingredients

  • 1/4 cup Organic Blackstrap Molasses
  • 2 medium Bananas mashed
  • 2 tbsp Flaxmeal
  • 3 tbsp Coconut Oil melted
  • 1 tsp Vanilla Extract
  • 1 1/2 cup Almond Flour
  • 1/4 cup Tapioca Flour
  • 1 tsp Baking Soda
  • 1/2 tsp Salt
  • 1/2 tsp Ground Clove
  • 1/2 tsp Cinnamon
  • 1/4 tsp Nutmeg
  • 1/4 tsp Ginger
  • 1/4 cup Chocolate Chips

Instructions

  1. Preheat your oven to 350 degrees F. Spray a bundt pan with cooking spray (I used a half size) and set aside.

  2. In a large mixing bowl, whisk together the molasses through vanilla.

  3. Add in the dry ingredients (except the chocolate) and stir together until just combined. Add in the chocolate chips and stir again.

  4. Pour the batter into your prepared bundt cake mold and bake for 35 minutes or until a toothpick comes out clean.

  5. Let the cake cool completely before flipping it over onto a cooling rack.



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