Chocolate Cake with Butterscotch and Chocolate Glaze

Dessert, Vegan

This Chocolate Cake with Butterscotch and Chocolate Glaze is rich and decadent, with a nice firm texture.  The cake is a deep dark chocolate, and I drizzled it with some satiny smooth butterscotch and nondairy chocolate.  The cakes bold, rich flavor makes it a perfect recipe for the chocolate lovers!

I love to buy my baking ingredients from Whole Foods MarketWegmans and Sprouts Farmers Market.  Their selection is outstanding.  If you’d like to see some great kitchen essentials, check out the ones I use on my Shop Page.

Chocolate Cake with Butterscotch and Chocolate Glaze

2 1/4 Cups of all-purpose gluten-free flour
1 1/2 Cups of coconut sugar
1/2 Cup of unsweetened cocoa
1 1/2 Teaspoon of baking soda
3/4 Teaspoon of Himalayan salt
1 1/2 Cups of coconut milk
3/4 Cup of vegetable oil
1 Tablespoon of white vinegar
1 Tablespoon of vanilla extract
1 Tablespoon of expresso powder

1/2 Cup of nondairy Butterscotch chocolate chips
1/2 Cup of nondairy dark chocolate chips
1 Tablespoon of coconut oil, melted

Preheat the oven to 350F degrees and coat a large bundt pan with cooking spray.
-In a large bowl mix the coconut milk, oil, vinegar, vanilla extract and expresso. Sift in flour, coconut sugar, cocoa powder, baking soda and Himalayan salt.
-Whisk all ingredients together until combined. Pour in the prepared bundt pan evenly. Tap and even out batter then bake for 45 minutes and rotate the pan halfway through. When the cake is done, insert a toothpick in the center of the cake comes out clean.
-Remove the cake from the oven to cool for about 10 minutes then flip over on a cake plate to cool. Once cooled, use a double boiler to melt the butterscotch chips then drizzle over the cake. Use another pan to melt the nondairy dark chocolate chips with 1 tablespoon of coconut oil until smooth. Drizzle chocolate over cake slice and enjoy!


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