Fudge Brownie Bundt Cake is a decadent cake that is sinfully chocolately and incredibly fudgy yet also deceptively low in calories. Believe it or not, this miraculous cake is gluten-free, dairy-free, and has no added oil or butter! As odd as it sounds, the secret to the cake’s unbelievably rich flavor is the perfect combination of cocoa powder, pumpkin puree, and applesauce. The petite bundt cake is so moist and fudgy that it doesn’t even need any icing but you could always add whipped cream or ice cream, if you prefer. Prior to baking, the bundt pan is coated with Truvia, which gives the cake a perfectly amazing and surprising “burnt sugar” crust. Fudge Brownie Bundt Cake is a great no fuss dessert option since it’s made entirely in one mixing bowl. It’s also ideal as a make ahead dessert since the cake is meant to be served cold straight out the refrigerator!
Fudge Brownie Bundt Cake
Yield 1 Small Bundt Cake (8 Servings)
Click Here for Printable Recipe
1/2 cup Gluten Free Flour Mix
1 tablespoon + 1 cup granulated Truvia sweetener, divided
3/4 cup + 2 tablespoons Hershey’s Cocoa Powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup liquid egg substitute
3 tablespoons unsweetened applesauce
2 cups pure pumpkin puree, like the kind by Libby’s
2 tablespoon unsweetened vanilla almond milk
1/2 teaspoon vanilla extract
1/2 teaspoon Torani Sugar Free Chocolate Syrup*
6-Cup Bundt Pan (about 8 Inches in Diameter--I used this one)
Fresh Fruit, Ice Cream, or Whipped Cream for serving
1. Preheat oven to 350 degrees. Spray bundt pan (approximately 8 inches in diameter) thoroughly with nonstick spray. Use a paper towel to spread coating evenly over sides of pan. Sprinkle in 1 tablespoon of Truvia, then shake pan over your sink to coat all sides in Truvia (like flouring a cake pan). Set aside.
2. In a large mixing bowl, whisk together all dry ingredients until combined (flour mix, remaining 1 cup of Truvia, cocoa, baking soda, and salt).
3. Use a large spoon to make a well in the center of the dry ingredients, then pour in all of the wet ingredients (egg, applesauce, pumpkin, milk, vanilla extract, and torani syrup).
4. Slowly stir mixture, incorporating wet ingredients into the dry ingredients until ingredients are well combined and a smooth batter is formed.
5. Scoop batter into prepared pan and smooth the top with the back of your spoon or a spatula.
6. Transfer cake to oven and bake 45- 48 minutes, or until the top begins to crack and pull away from edges of pan, and a cake tester inserted in center comes out clean.
7. Remove cake from oven and place on cooling rack. Let cake cool in pan 12-15 minutes, then use a butter knife to carefully loosen the cake from the sides and center ring of the pan. Carefully invert pan onto cooling rack and tap gently to remove cake. Let cake cool completely prior to slicing into 8 pieces.
8. Wrap cake pieces in aluminum foil and place in a tupperware container, or gallon sized ziploc bag. Refrigerate cake overnight prior to serving, to intensify the chocolate flavor. Serve cake cold, with any desired toppings (ice cream, whipped cream, fresh fruit) or simply enjoy a slice with no toppings!
9. Leftover cake can be stored in the refrigerator for about a week, or in the freezer for about a month.
Nutrition Information--approximately 88 calories per serving (1/8 of the cake)
* You can find Torani Sugar Free Chocolate syrup in the coffee/tea section of most major grocery stores. You could omit it from the recipe but I highly recommend using it.