When you walk into a bakery, or flip through a cookbook, there are alwasy some foods that catch your eye.
The almost too pretty to eat foods, the foods that make your mouth water, the foods that you can just see yourself digging into.
I say this cake falls into all three categories.
I can see myself walking into a bakery, seeing a piece of this beauty on display, and asking for it right then and there. Nevermind that it’s also healthy.
You see, this cake’s got a lot going for it. It’s a bundt cake so it’s already prettier than other cake, but than it’s also a mini
bundt cake… and I’m sure you know that mini desserts are just so much
better than normal sized ones. Portion control in a cute little package, right?
But then, I went and made this cake even more mouth watering by adding that delicious chocoalte glaze you’ve seen in the pictures.
It’s actually quite simple, just a mix of prune puree, cocoa, and egg whites, but it adds another dimension of flavor… and covers up any whole on the cake’s surfacs. Shhh… it’s our little secret.
So what are you waiting for? Scroll down and read the recipe, so you can dig into this delicious-ness yourself.
Chocolate Glazed Bundt Cake
- 1 cup spelt flour
- 1/3 cup whole wheat flour
- 1/3 cup cocoa powder
- 1/3 cup extra dark cocoa powder
- 1/2 tsp cinnamon
- pinch nutmeg
- pinch ginger
- 1 tsp baking soda
- 1 tsp baking powder
- 3 tbsp ground flax
- 9 tbsp water
- 3/4 cup egg whites
- 3/4 cup applesauce
- 3/4 cup milk
- 1/3 cup turbinado sugar
- 1/4 cup prune puree
- 1 tbsp extra dark cocoa
- 1 tbsp egg whites
Preheat oven to 350F. Combine dry ingredients for cake in a medium bowl. In a small bowl, mix together flax and water, and allow to sit for a few minutes. Whisk together flax mixture and all remaining ingredients for cake in a large bowl. Slowly add dry ingredients to wet, whisking as you go. Continue whisking until all flour in incorporated and batter is smooth. Pour batter into a greased bundt pan. It won’t reach the top, but that’s ok, that is what makes it a mini cake. Bake bundt cake in preheated oven for 40-45 minutes, or until a toothpick comes out clean. Let cake cool before removing from pan.
To make glaze, simply mix together all 3 ingredients (prune puree, cocoa, and egg whites) in a small bowl. When cake has been removed from pan, pour glaze on top and use a spoon to spread it out until the whole top of the cake is covered. Store cake in fridge.
This is definitely one of the best cakes I’ve made. Though it’s completely fat free, it’s got the texture of a “normal” cake and is incredibly fudgy. You can also freeze any leftover slices, and then reheat them in the microwave for an easy (and healthy) dessert on a busy night. Sometimes you just need some chocolate.
Anyway, you need to make this cake some time. It’s, like, really good. And that’s all you need to know.
Revisited Recipe of the Day:
Chocolate Zucchini Cake