Bundt Chocolate Cake with Cream Cheese Frosting!~

Preheat oven to 350F.

Set teakettle to boil at least 1 cup of water.

In a small bowl add:
1 cup unsweetened almond milk
1 tbsp apple cider vinegar

Mix well and set aside for ten minutes to allow it to curdle.

In a larger bowl, add:
2 cups gluten free baking flour
1/2 cup cocoa powder
2 tsp baking powder
1.5 tsp baking soda

Mix the dry ingredients together well.

In a small bowl mash 1 large banana, just ripe, tiny black spots just starting to show up.
Use a fork and mash into a creamy paste.

In food processor, add:
Mashed banana
1 cup agave
2/3 cup unsweetened apple sauce
1 tbsp vanilla extract
Curdled milk

Mix for 1 minute.

Add the dry ingredients, mix well, scrape down the sides as needed to ensure even blending.

Once blended, while food processor is running, add through the pouring hole(s):
1 cup hot water to achieve a runny cake batter consistency.

Carefully pour the mix into a bundt cake pan.

Bake for 55 minutes at 350F.
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Cream cheese frosting:
28g whole raw cashews
1/4 cup unsweetened almond milk
1/2 tub of Kite Hill cream cheese (4 oz. of 8 oz. tub)
6 pitted medjool dates
1 tbsp cocoa powder

Place all in food processor and puree until evenly mixed and whipped.
Spatula down the sides as needed and keep running until smooth and creamy.

Place in fridge to chill.
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Once cake is done, remove from oven and let cool for 10 minutes in the pan on a cooling rack.

Carefully flip over and let slide out onto cooling rack and allow to cool another 30 minutes.

Frost the cooled cake with cream cheese frosting!