| Total Fat | 26.1 g |
| Total Carbohydrates | 50.8 g |
| Cholesterol | 51.6 mg |
| Sodium | 188.9 mg |
| Potassium | 41.9 mg |
| Dietary Fiber | 3.3 g |
| Sugars | 31.7 g |
| Protein | 4.5 g |
Preheat the oven to 350 degrees and spray a Bundt pan with nonstick spray (or lightly coat with coconut oil) and dust with gluten-free flour.
In a large bowl, whisk the baking powder, salt, gluten-feee flour, coconut flour until combine. Set aside.
In a separate bowl, whisk the eggs and egg whites. Add in the vanilla, almond extra, butter, coconut oil, vanilla almond milk or unsweetened vanilla almond cashew milk (if you want it extra creamy), and sugar, and whisk until smooth.
Add the flour mixture to the wet mixture in batches, and stir until smooth.
Pour the mixture into the Bundt pan, and bake for 28-30 minutes, until lightly golden and set.
Allow to cool completely before inverting onto a plate to drizzle with ganache.
To prepare the ganache, place the chocolate chips and coconut oil in a double-boiler, or microwave for 30 seconds in a glass bowl. Stir until smooth. Pour on top of the cake and serve!
Courtesy of: The Fitnessista
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