Chocolate Chip Bundt Cake

Preheat oven to 350 °F.

In a small bowl, add flaxseed meal and water. Whisk to combine and set aside for 5 minutes.

Grease a bundt cake pan with a non-stick cooking spray that contains flour. 

Place the vegan butter and granulated sugar into a stand mixer. With the paddle attachment, mix vegan butter and sugar for 1-2 minutes until light and fluffy. 

Add the flaxseed mixture and vanilla extract. 
 

Whisk the all-purpose flour and baking powder in a medium bowl. Whisk the coconut cream, coconut milk, and fresh lemon juice in a separate medium bowl. 

Mix 1/3 of the dry ingredients, then add 1/2 of the coconut milk mixture. Continue adding the flour and coconut milk mixture until all ingredients are gone.

Fold in the chocolate chips. 
 

Pour the chocolate chip cake batter into the prepared Bundt pan and smooth it into an even layer with a spatula. 
 

Bake chocolate chip bundt cake for 40 minutes until a toothpick inserted into it comes out clean. 
 

Let the chocolate chip bundt cake cool in the pan for 10-15 minutes, then invert it onto a wire rack to cool completely. 

Place the chocolate chip bundt cake onto a plate. 

Add the powdered sugar to a small sieve—dust the cake with powdered sugar before serving—best paired with a refreshing punch such as Caribbean Fruit Punch.