Chocolate Almond Breakfast Cake

I have been away for quite some time as I prepare to move my home.  Today, as I was getting ready to pack my baking closet, I decided to create something using a few ingredients that were nearly finished (in an effort not to pack them;).  This is great for the morning as it is not too sweet (you can sweeten it with a little powdered sugar before serving).

Ingredients
1 1/2 cups all-purpose flour
1/4 cup cocoa powder
1/2 tsp salt
1/2 tsp baking soda
1 tsp baking powder
Whisk together the above ingredients in a medium bowl; set aside.

1/2 cup non-dairy margarine

1/3 brown sugar

1  tsp each vanilla and almond extracts

1/2 cup almond milk

1 tsp xanthan gum

Cream the margarine and brown sugar until fluffy; beat in the almond milk, extracts and xanthan gum until well blended and creamy.  Add the flour mixture and blend on low speed until fully combined.  

6 oz each slivered almonds and vegan chocolate chips

Mix in by hand until fully incorporated.  

Scrape batter into a small paper bundt pan and bake at 375 degrees for 40 minutes (you can also use a standard loaf pan).  

Let cake cool and slice into wedges.  Sprinkle with powdered sugar before serving.