• Cake Instructions
• Prepare pan with baking spray.
• Preheat oven to 350 degrees F.
• Mix coconut flour, baking powder, baking soda, salt, xanthan gum together with whisk. Set aside.
• In separate bowl, put in boiling water with cocoa powder. Mix well. Add sour cream, coffee, or espresso powder. Set aside.
• Beat eggs in mixer for a few minutes.
• Add melted butter and oil.
• Add Swerve (powdered erythritol). Mix well.
• Add in vanilla.
• Add chocolate mixture.
• Add in dry ingredients.
• Pour into pan. You can use the mini bundt pan which makes six cakes or one large bundt.
• Bake for 20 to 30 minutes until toothpick comes out clean. This will depend on the vessel you use.

Glaze Instructions

• Mix confectioner's Swerve with cream cheese.
• Add vanilla.
• Add in heavy cream and mix well. This can be done in a small bowl.
• Cool Cakes completely before removing from pan.
• Pour glaze over cakes.
• You can refrigerate up to five days.
• You can freeze up to 60 days.