Dairy-Free Glazed Mexican Chocolate Bundt Cake

My girls think that this cake tastes like a chocolate donut.  Right out of the mouth of babes!  This cake is so moist and rich that you won’t believe that there are actually healthy ingredients in there.  The pumpkin puree adds a lot of fiber as well as vitamin A and iron which supports immune health.  Cinnamon is one of the healthiest spices to use in baking because it can lower blood sugar levels and reduce heart disease risk factors.  1 teaspoon of cinnamon has as many antioxidants as a cup of blueberries.  I reduced the fat by using egg whites and the carbs are reduced with the use of almond flour.  The best part is that this cake can be made without touching your cake mixer.  It’s a total win, win!

Prep Time:  15 minutes        Cook Time:   1 hour and 15 minutes         Makes: 1 bundt cake


1 cup flour

3/4 cup almond flour or almond meal

3/4 cup granulated sugar

3/4 cup unsweetened cocoa powder

1 1/2 tsp baking powder

1 1/2 tsp baking soda

2 tsp ground cinnamon

1/4 tsp salt

1 cup unsweetened almond milk

1 15 oz can unsweetened pumpkin puree

3/4 cup brown sugar (packed)

5 tbsp liquid egg whites

1/4 cup avocado oil

1/4 cup maple syrup

1 tbsp vanilla extract


1/2 cup confectioner’s sugar

1 tbsp unsweetened almond milk

Preheat oven to 350 degrees and coat a 12-cup bundt pan with non-stick cooking spray.  Get two medium sized mixing bowls.  In one bowl whisk together the flour, almond flour, granulated sugar, cocoa, baking powder, baking soda, salt and cinnamon.  In the second bowl whisk together the almond milk, brown sugar, pumpkin puree, egg, oil, syrup and extract.  Gradually add the dry ingredients to the liquids until just combined.  Transfer the batter to the bundt pan and bake for one hour and 15 minutes or until a toothpick inserted in the center emerges with only a few moist crumbs attached.  Allow the cake to cool in the pan for 20 minutes then remove from pan and allow to cool completely on a plate or wire rack.

Combine confectioner’s sugar and almond milk in a small bowl and stir to combine.  Once the cake is completely cool pour the glaze evenly onto the top of the cake and allow it to drizzle down the sides.  Serve immediately or refrigerate for up to a week.




Dairy-Free Salted Chocolate Almond Squares

Adults want some chocolate for Halloween too and this dessert is better than anything that will come out of a wrapper.  The coconut oil in this recipe eliminates the need for butter and if you can find the dairy-free chocolate chips in the supermarket it’s completely Moo-free.  Tip: You may want to share some with friends so you don’t eat the whole pan yourself.

Prep Time:   10 minutes                   Cook time:  15 minutes              Makes 30 squares


15 graham crackers

1 cup of coconut oil melted

1 1/2 cups chopped almonds

1 bag (10oz) dairy free chocolate chips or chunks

1 cup crushed pretzels (any shape will do)

1/2 tsp coarse salt

Take a rimmed baking sheet and line it with foil or parchment paper for easy cleanup.  Lay 15 graham crackers along the bottom of the pan.  Pour the melted coconut oil evenly across all of the graham crackers.  Sprinkle the chopped almonds, chocolate chips and pretzels on top of the crackers.  Bake at 350 degrees for 15 minutes.  The chocolate should act as a glue to hold the toppings onto the cracker.  You may want to spread them a bit to ensure the toppings adhere.  Sprinkle with coarse salt and refrigerate for 45 minutes to harden the chocolate.  Remove from pan and use a sharp knife to cut each graham cracker in half.  Store in an airtight container in the fridge for up to a week.