Preheat the oven to 350F and grease a 9 inch bundt pan really well with butter.

Put the natural sweetened, butter, eggs and vanilla into a blender and pulse until well-blended and smooth. Add the almond flour, collagen, coconut flour, baking powder, baking soda and salt. Pour the hot water over the top (it will start to bubble as it hits the baking powder and soda) and pulse, scraping down the sides of the blender once or twice, until smooth.

Pour into the prepared pan and bake for 45 minutes, or until cracked on top and springy to the touch. Remove from oven and allow to cool for about 10 minutes before turning out onto a wire rack to cool complete before glazing. TIP: To cool, I suggest placing the bundt pan in an ice bath for 10 minutes. This way, the cake won't break or crack when removing it from the pan.

To make the easy chocolate glaze, place all the ingredients into a medium bowl and stir well to combine. Taste and adjust sweetness to your liking. Drizzle over cooled cake.

If making the Easy Chocolate Frosting, place the sweetener, collagen and softened butter into a large bowl. Use a hand mixer and combine until smooth. Slowly add the unsweetened almond milk to thin the frosting. Add the vanilla and salt. Taste and adjust sweetness to your liking.