Preheat the oven to 350F.

Then sift together the dry ingredients including the pastry flour, cocoa powder, baking powder, baking soda, and salt in a small bowl. Set aside.

Next, add the wet ingredients to a larger mixing bowl including the oat milk, olive oil, applesauce, brown sugar, white sugar, and vanilla. Whisk together to combine. 

Add the bowl of sifted dry ingredients to the bowl of wet ingredients and mix together until a thick cake batter forms. Please note, it is important not to overmix the batter and just mix it until all large clumps or streaks of flour are gone.

Let the batter rest in the bowl and lightly grease the bundt pan. I have found that greasing the pan with shortening works best, but olive oil or a non-sticky spray works too. Make sure every crevice is lightly oiled so the cake does not stick. Then, dust the pan lightly with cocoa powder (optional). Make sure to dump out any excess powder that is not sticking to the pan.

Add the cake batter to the bundt pan and tap the pan on the counter to remove any air bubbles and fill in all the crevices of the pan with batter. Then, add the cake to the oven. Bake for 45-50 minutes or until cooked throughout.

Remove the bundt cake and let sit 10-15 minutes before inverting. I also recommend running a butter knife along the edges of the cake before inverting to help loosen. It is best to invert the cake onto a wire rack to cool so the bottom does not get too moist.

Once the cake has cooled completely, make the chocolate ganache. Melt the chocolate chips and coconut cream together until a thick ganache forms. Then, pour the ganache over the cake until evenly coated. Topping with optional dried rose petals and serve!