I may have outdone myself here, and you may be thinking this is WAAAAAAY out of your comfort zone and too complicated. But honestly, it’s super Simple Mills! (LOL see what I did there?)
I used Simple Mills Grain Free Chocolate Baking Mix and an easy chickpea cookie dough recipe for the inside. It didn’t take long at all and cake together perfectly. My sister gave me tons of silicone baking molds and this was my first time tying them out as well as my first time EVER making a bundt cake (I really went for it for my first bundt Haha!)
Ingredients: Almond Flour, Organic Coconut Sugar, Cocoa, Arrowroot, Organic Coconut Flour, Baking Soda, Sea Salt.
For the Cookie Dough:
2 cans of chickpeas (drained and rinsed)
2/3 cup of cashew butter
1/4 cup honey or maple syrup
1/4 cup water
2 scoops of my x Nuzest probiotic vanilla protein
Blend above ingredients until a thick batter forms (you may need to stop in between blending and scrape down sides) Next, fold in desired amount of chocolate chips. Place in refrigerator to firm up while preparing the chocolate batter.
For the Chocolate Batter:
1 tsp baking soda
1 Tbsp ACV
1 box of Simple Mills Chocolate Cake / Muffin Mix (available at Whole Foods)
Pre-heat oven to 350 F. Whisk baking soda, ACV, and eggs, then add the entire box of Simple Mills baking mix and continue mixing. Grease a bundt cake pan and pour entire batter into it. Remove cookie dough from fridge and roll out sections in a long rod shape and carefully place them inside the chocolate batter and push down so it (almost) sinks to the bottom. Bake for about 30 minutes or until a toothpick comes out clean. Allow to cool completely before removing from tin and icing.
For the icing:
1 cup of chocolate chips / chocolate bar
Melt chocolate and carefully pour over bundt cake and allow chocolate to cool before slicing. Store in refrigerator.
Thank you Simple Mills for sponsoring this post.
*I only collaborate with brands I 100% truly support, recommend, and consume personally.