Preheat oven 350 F. Grease and flour with unsweetened cocoa powder a 10 inch fluted tube pan. Set aside.
In a blender or food processor, mix egg (or chia seed egg substitute), coconut milk, vanilla, bananas, spinach and maple syrup until smooth.
In a large mixing bowl, mix gluten-free flour, almond meal, oat flour, unsweetened cocoa powder, baking powder, baking soda, and salt. Add wet mixture to dry mixture. Combine well then fold in the chocolate chips.
Transfer to the greased and floured fluted tube pan. Bake 350 F for 35-40 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with tapioca flour and serve with fresh fruit.
Healthy Chocolate Spinach Bundt Cake https://delightfulmomfood.com/healthy-chocolate-bundt-cake/ November 4, 2015