Chocolate Bundt Cake

MSCD 6-month recipe

You’ll need to be sitting down when you take your first bite of this cake.

Yes, it’s that amazing.

1 cup natural peanut butter
1 cup honey
2 eggs
½ cup applesauce
1 banana, smashed
3 Tbs. butter, melted
⅓ cup oat flour
⅓ cup brown rice flour
⅓ cup pecan flour
½ cup cocoa
2 tsp. vanilla extract
½ tsp. Vanilla Crème or plain liquid stevia (Sweet Leaf brand)
1 tsp. baking soda
1 tsp. baking powder, aluminum free
dash of nutmeg

Mix all ingredients together to form a smooth batter. Pour into a well-oiled bundt pan and bake at 350° for 45 minutes. Allow cake to cool to room temperature before adding icing.

Icing:
4 Tbs. butter
½ cup honey
⅓ cup cocoa powder
2 Tbs. powdered goat milk (NOT diluted)
1 tsp. vanilla extract

In a small sauce pan over medium low heat, melt butter. Stir in honey. Add cocoa and powdered goat milk. Mix thoroughly. Allow to cook for 5 minutes, stirring frequently to prevent scorching. Remove from heat and stir in vanilla. Place in refrigerator for 1 hour to cool and thicken.

When cake is cooled, gently release it from the sides of the pan with a butter knife. Place a serving platter on top of bundt pan and quickly flip the combo upside down to get the cake out. Using a spatula, generously ice the cake.

by Marilyn Shaw & Laura Schroeder