1 ½cupsgluten-free flour(you can also use regular flour if you don't need it gluten-free)
1 ½teaspoonsxanthan gum(omit if not making gluten-free)
¾cupsugar
¼cupcocoa powder
1teaspoonbaking soda
½teaspoonsalt
1cupsoy milk(cow's milk should also work fine if you don't need them vegan)
⅓cupoil
1tablespoonvinegar
1teaspoonvanilla
¾cupnon-dairy chocolate chips or chopped chocolate(Trader Joe's are good; Shoprite brand and other store brands are also sometimes dairy-free)
Icing
¾cuppowdered sugar
2tablespoonmelted coconut oil
1tablespoonhot water
½teaspoonvanilla
1tablespoonmelted chocolate(optional)
Instructions
Grease 12 mini Bundt pans; if you don't have enough, grease some muffin cups as well. Combine dry ingredients and wet ingredients separately. Pour wet ingredients into dry and mix until well combined. Mixture will thicken as you mix. Stir in chocolate chips. Divide among greased pans and cups. Bake at 350F for 16-18 minutes, until a toothpick inserted into the cake comes out clean. Cool for 5 minutes, then turn out onto a wire rack. My Bundt pans released easily, but I ran a toothpick around the edges of the muffins to get them to release.
Mix together powdered sugar and melted coconut oil. Add hot water and vanilla. Stir in chocolate if using; add cocoa powder as necessary to thicken. Drizzle over cake.