The first thing I did was to use a whole wheat white flour. Why? Because I can. I also subbed out the sugar for a sweetener blend and used a greek yogurt in place of sour cream. Other than that, this cake is pretty spot on with the original. Well, other than omitting the chocolate glaze on top too. There’s just no need for it in my opinion.
This make a BIG bundt cake too. If you wanted to fancy it up, you could give it a drizzle of sugar free chocolate sauce or some other sauce of choice, but honestly, I thought it was perfectly good all on it’s very own.