Dark Chocolate Bundt Cake

For the cake:

1½ cups	whole wheat flour or other whole-grain baking flour of choice (or 1 cup buckwheat flour mixed with ½ cup tapioca flour to make it gluten free)
1 cup	coconut sugar or maple sugar (use an extra ¼ cup if you prefer it sweeter)
½ cup	cacao
4 tsp	aluminum-free baking powder, divided
¼ tsp	salt
5	eggs, separated
½ cup	coconut oil
1 tsp	vanilla
¾ cup	warm water

For the icing:

2	ripe avocados, peeled and pitted
2 Tbs	coconut nectar or maple syrup (add an extra tablespoon if you want it sweeter)
½ tsp	vanilla
¼ cup	cacao

For the cake:

1. Preheat oven to 350°F (180°C). Grease a bundt pan with oil of choice or line with parchment paper.
2. Blend the flour, sugar, cacao, 3 tsp baking powder, and salt.
3. Beat the egg yolks with the coconut oil, vanilla, and water.
4. Beat the egg whites and remaining teaspoon of baking powder until peaks form. Add to egg yolk mixture and mix well.
5. Add the liquids to the dry mixture and mix well.
6. Pour batter into prepared bundt pan and bake for 25–30 minutes, or until a knife inserted in the cake comes out clean. Allow the cake to cool to room temperature before icing.

   For the icing:

   Blend avocados with coconut nectar (or maple syrup), vanilla, and cacao. Spread over cooled cake.

   For the icing, we also use recipes from Jenni Hulet’s incredible book, My Paleo Patisserie: An Artisanal Approach to Grain Free Baking. There are also a lot of great recipes online using unrefined sugars. Experiment!