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Preheat oven to 300°
In a medium bowl mix flour, baking soda, and xanthan gum and set aside.
In a large bowl mix your eggs, oil, sugar, vinegar, and milk.
Now slowly add in your flour and mix until combined.
Next separate your batter evenly into three separate bowls.
In your first bowl add 3 teaspoons of strawberry flavoring, three drops of red food coloring, and six drops of pink and mix together. ( you can adjust the color amount however you like this is just what I used )
In your second bowl add one leveled tablespoon of cocoa powder and mix.
In your third bowl add a half teaspoon of vanilla, and mix.
Lightly grease your mini Bundt cake pan with nonstick spray.
Now add one drop of each color batter with a spoon and then continue to layer.
Place in preheated oven and bake for approximately 20 to 21 minutes.
In a small microwave safe bowl add your 1/2 cup of chocolate chips and 3 teaspoons of coconut milk. Microwave for 20 seconds then stir, microwave for another 20 seconds and stir again. If not melted at this point, microwave just a few more seconds. Now add in your last 3 teaspoons of coconut milk and stir again. Let cool and then place in a piping bag and pipe onto bundt cakes.
Add a half container or 4 ounces of cream cheese and coconut milk to a large bowl. Blend until creamy. Next add in 1 1/2 cups of powdered sugar and blend again. Lastly add in a 1/2 teaspoon of strawberry flavoring , 1 drop of pink food coloring, and 1 teaspoon coconut milk. Transfer icing to a piping bag and pipe onto bundt cakes.