Raspberry Chocolate Chunk Buckwheat Bundt Cake with Maple Icing

Laurie Sadowski
25Ingredients
1650Calories
70Minutes

Ingredients

  • 3/4 cup sorghum flour (plus more for sprinkling in the pan)
  • 1 cup buckwheat flour
  • 1/2 cup millet flour
  • 1/2 cup tapioca flour
  • 1/4 cup arrowroot flour
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons xanthan gum
  • 1 teaspoon baking soda
  • 1 teaspoon fine sea salt
  • 1 1/4 cups cane sugar (unrefined)
  • 2/3 cup coconut oil (melted)
  • 1 tablespoon ground flaxseeds
  • 1 vanilla extract (tesapoon)
  • 1 teaspoon maple extract
  • 2 cups buttermilk (vegan, see Note)
  • 1 1/2 cups fresh raspberries
  • 1 1/4 cups chocolate chunks (nondairy)
  • 1 tablespoon cider vinegar
  • 1/4 cup maple syrup
  • 1/4 cup nondairy milk (unsweetened)
  • 2 tablespoons buttery spread (vegan)
  • 1/4 teaspoon fine sea salt
  • 1 tablespoon sorghum flour
  • 1/4 teaspoon maple extract
  • 1 1/2 cups sugar (confectioners’, sifted)
Read Directions

NutritionView more

1650Calories
Sodium60%DV1450mg
Fat98%DV64g
Protein35%DV18g
Carbs92%DV275g
Fiber64%DV16g

PER SERVING *

Calories1650Calories from Fat580
% DAILY VALUE*
Total Fat64g98%
Saturated Fat46g230%
Trans Fat
Cholesterol25mg8%
Sodium1450mg60%
Potassium990mg28%
Protein18g35%
Calories from Fat580
% DAILY VALUE*
Total Carbohydrate275g92%
Dietary Fiber16g64%
Sugars190g380%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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