Chocolate Chip Yogurt Bundt Cake

A deeply chocolatey vegan Bundt cake with a moist, dense crumb. Chocolate lovers only. One bowl, one pan, no occasion required. Dust it with confectioners’ sugar and call it a day.

Chocolate Bundt Cake:
1¼ cups plain yogurt
1½ cups Monk Fruit Sweetener with Erythritol (Granular)
¾ cup buttermilk
½ cup Canola oil
1 Tbsp. pure vanilla extract
2½ cups all-purpose flour, unbleached
1 cup unsweetened cocoa powder
1 Tbsp. baking powder
1 tsp. sea salt
⅓ cup water, boiling hot
1 cup semi-sweet chocolate chips

Decoration:
2 Tbsp. Monk Fruit Sweetener with Erythritol (Powdered)
fresh strawberries

Preheat oven to 325°F (165°C/140°C fan, Gas Mark 3). Lightly grease a 12-cup Bundt pan.

In a large mixing bowl, whisk together the yogurt, sugar, milk and canola oil until smooth, about a minute. Mix in the vanilla.

Sift in about half of the flour, cocoa powder, baking powder and salt. Mix until almost smooth, then add the remaining flour and hot water. Mix again until smooth. It’ll be relatively thick.

Fold in the chocolate chips. Transfer batter to prepared Bundt pan and bake for 40-50 minutes to an hour. A knife inserted through the center should come out clean, but because of the chocolate chips it might be hard to tell. Just make sure there’s not a bunch of batter on it.

Let cool for 20 minutes or so, then invert on to a cooling rack to cool completely. Because the cake is so moist it may take a little tapping to get the cake to release.

Once completely cool, dust with confectioners’ sugar and serve with strawberries.

Makes 12 servings.