Chocolate Bundt Cake (vegan, gluten-free)

A great recipe for a reasonably healthy cake, perfect for your luteal phase if you're eating cyclically
Course: Dessert
Keyword: Gluten-free, Luteal phase, Vegan


  • 2/3 cup cacao powder
  • 1/2 cup black rice flour
  • 1/2 cup millet flour
  • ½ cup buckwheat flour
  • ¼ cup date sugar
  • 1 tsp baking powder
  • 1 tsp bicarbonate of soda
  • 1 tsp seasalt
  • 2 flax eggs 2Tbs ground flax + 6Tbs water
  • 1 cup peanut butter or other nut butter
  • 2/3 cup coconut oil or olive oil
  • 2 pears washed and cored (you can leave the skin on)
  • 1 courgette roughly chopped
  • ¾ cup sweetener maple syrup or agave
  • 100 ml strong coffee espresso or instant is ok
  • 2 tsp apple cider vinegar


  • Preheat your oven to 190C. Add flax seed and water to a bowl and whisk, set aside for now.
  • Whisk all your dry ingredients together in a large bowl.
  • Add all your wet ingredients to a blender, including the flax eggs, and blend until smooth.
  • Add wet ingredients to dry and mix to combine.
  • Pour the cake batter into a well greased bundt pan.
  • Bake for 35 to 40 minutes or until you can poke it with a skewer and it comes out clean.


Note: you can mix up your flours to see what works for you – instead of black rice flour you could use brown rice flour, or white if you have nothing else. Quinoa flour would work instead of millet flour. Same with sweeteners – you could use a coconut sugar instead of date, or just a plain organic brown sugar. Try apples instead of pears if that’s what you have.