SunButter Buckeye Bundt Cake

Confession: I have a RIDICULOUS sweet tooth, but once the holidays hit I become a bit of a fiend. Give me all the rich, sweet things! I want to enjoy and celebrate–and usually in the form of some dessert. Aren’t the holidays the best?!

One combo I have a particular longing for is chocolate and peanut butter. Back before our allergies, I felt this was the ultimate dessert combo. So, whenever I see the “Buckeye” recipes a hankering usually starts up. Thankfully, my family and I have found SunButter, so I can re-do all those favorite recipes of mine.

I knew I wanted to make over this Buckeye Bundt Cake, so it could feed as many people with dietary restrictions as possible. What’s a holiday gathering if there are people left out? I feel like bundt cakes are such a great holiday dessert because they are such a beautiful offering. The fancy shape helps the cake feel extra special. And, your guests will feel even more special when they spy the inside filling. It’s a total surprise and a fun wow factor!

Be sure to serve this with your favorite safe milk substitute, as this is one decadent dessert. May your holidays be filled with sweet treats like this, good friends to share it with and be safe and inclusive. Happy holidays everyone!

SunButter Buckeye Bundt Cake

Ingredients:
SunButter Filling
3/4 cup Creamy SunButter
4 ounces dairy-free cream cheese
1/4 cup powdered sugar
3 Tablespoons rice milk (vanilla or plain will work)

Cake
1 cup water
1 1/2 sticks vegan butter
1/3 cup cocoa powder
1 teaspoon salt
2 cups of my gluten-free flour
1 1/2 cups granulated sugar
1 teaspoon baking soda
3/4 teaspoon xanthan
2 flax eggs (2 Tablespoons ground flax seeds mixed with 5 Tablespoons of water)
1 teaspoon vanilla extract
1/2 cup dairy-free sour cream

SunButter Chocolate Glaze
1/2 cup full fat coconut milk (canned, found in the Asian isle)
1 Tablespoon granulated sugar
2 Tablespoons corn syrup
1/4 Cup creamy SunButter
1/2 cup dairy-free chocolate chips

Directions:
1. Preheat your oven to 350 degrees F. Generously grease your bundt pan with non-stick cooking spray, being sure to get into every crevice, and the middle tube.
2. Make the filling by combining all ingredients in a stand mixer with the paddle attachment and blending until smooth. Set it aside.
3. In a large mixing bowl, whisk together the cake’s dry ingredients. In a saucepan over medium heat, melt your butter. Add your water, cocoa powder, and dairy-free sour cream. Take off the heat and add your flax eggs, vanilla, and then whisk in your dry ingredients. Stir until smooth.
4. Pour half of the batter into the greased bundt pan. Spoon the SunButter filling evenly over the middle of the batter. Try to not let it touch either of the edges, as you want it to not show once the cake is made. Remember–we’re going for a surprise filling here!
5. Cover the SunButter filling with the other half of the cake batter. Bake it in the preheated oven for 50-60 minutes, or until cake springs back when you touch it and it’s slightly pulling from the edges.
6. Allow the cake to cool for 5 minutes in the pan.
7. Invert the cake onto a cake stand, or serving plate and remove the bundt pan. Loosen with a thin knife on the sides if needed.
8. While the cake slightly cools, make the ganache. In a small saucepan over medium heat melt the coconut milk, sugar, SunButter and corn syrup until it’s almost to a boil. Take off the heat and stir in the dairy-free chocolate chips. Stir until all of the chocolate chips are melted and the mixture is shiny and smooth.

9. Pour the warm mixture over the chocolate cake and let it sit a minute to set.
10. Serve and enjoy. Be sure to cover any leftover cake or store in an air tight container. This can be kept room temperature or in the fridge. Just realize that the ganache will harden more in colder temperatures.

Adapted from: Tip Hero

Megan Lavin’s mantra is: give up ingredients, don’t give up awesomeness. Once Megan’s child was diagnosed with a rare disease, and 30+ food allergies, she started the food allergy site Allergy Awesomeness, to be a recipe safe haven for those with restricted diets. She wants to show others that foods can still taste awesome whether on her blog, or when she’s doing monthly cooking demonstrations on TV.