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We used flaxseeds as a substitute for eggs, coconut cream, and coconut milk to give the Chocolate Chip Bundt Cake a subtle hint of coconut flavor. Since this cake is baked in a Bundt pan, there's no need to add overly sweet frosting. Instead, the Bundt pan will give the cake a beautiful, distinctive doughnut shape. In addition, a simple light dusting of powdered sugar will add a beautiful flare to the cake.
Ingredients
- 2 tablespoons Ground Flaxseeds
- 6 tablespoons Water
- 1/2 cup Vegan Butter, softened
- 1 cup Granulated Sugar
- 1 teaspoon Vanilla Extract
- 2 cups All-Purpose Flour
- 2 teaspoons Baking Powder
- 1/2 cup Coconut Cream
- 1/2 cup Coconut Milk
- 1 tablespoon Fresh Lemon Juice
- 1 1/4 cups Vegan Chocolate Chips
- 2 tablespoons Powdered Sugar

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