HEALTHY BUCKEYE BUNDT CAKE
You don’t have to feel guilty eating THIS cake, but it is quite pleasurable!
Vegan, Dairy Free
Ingredients
8 oz vegan cream cheese (room temp)
3/4 c creamy peanut butter
1/3 c coconut sugar
2 flax eggs (1 T ground flax with 2-1/2 T water; let sit a few min)
2 c all-purpose flour
1/2 c raw cacao
1-1/2 t aluminum-free baking powder
1-1/2 t baking soda
1 t pink salt
1 c coconut sugar
1/2 c coconut oil
2 flax eggs (1 T ground flax with 2-1/2 T water; let sit a few min)
1 T pure vanilla extract
1 c vegan sour cream
1/2 c brown sugar
1 T protein powder (chocolate or peanut-butter flavored)
8 oz dairy-free dark chocolate chips (for topping)
Flaky salt (for topping)
DIRECTIONS
For the peanut butter cheesecake:
Combine the first four ingredients in a large bowl and beat on medium-high speed until smooth. Transfer to a small bowl; set aside. Wipe the mixing bowl clean to make the cake.
For the chocolate cake:
Preheat the oven to 350. Spray a bundt pan with coconut oil cooking spray.
Combine the flour, cocao powder, baking powder, baking soda, and pink salt in a medium bowl; set aside.
Add the coconut sugar and coconut oil to the large cleaned-out bowl and beat on medium speed until combined, scraping the sides of the bowl as needed. Add the flax eggs and vanilla and continue beating til combined. Reduce the mixer speed to low and beat in about half of the flour mixture followed by 1/2 cup of the vegan sour cream. Repeat with the remaining flour and sour cream, scraping the bowl if needed so that everything is well combined.
Combine the brown sugar and protein powder in a small bowl.
Spoon half of the cake batter into the pan and smooth with the back of a spoon. Sprinkle with half of the brown sugar mixture, making sure all of the cake batter is covered. Spoon the cheesecake mixture over the top, smoothing it out. Sprinkle over the remaining brown sugar mixture, covering all of the cheesecake. Top with the remaining cake batter and smooth it out.
Bake for about 50 minutes until a toothpick inserted into the center comes out clean. Let cool in the pan for 20 minutes, then turn out onto a wire rack to cool completely, about 1 hour.
For the topping:
Add the chocolate to a medium heatproof bowl and microwave for 30 seconds, stir and heat a few more seconds if needed, until melted.
Pour the chocolate over the cake, letting it spread over the top and drip down the sides. Sprinkle with a few pinches of flaky salt and let chill in the refrigerator, for about 30 minutes. The cake can be stored in the refrigerator for up to 4 days.