Friday, November 15, 2013

Grain Free Chocolate Bundt Cake with Chocolate Ganache—National Bundt Day and It’s My Birthday!

Grain Free, Refined Sugar Free Chocolate Bundt Cake 11-15-13

It’s my birthday!  It’s my birthday!  And if some will recall, my birthday is also National Bundt Day, so for the last few years, I’ve been making a bundt cake for my birthday.  Today is no exception.  However, in the last few months, I have started eating gluten free and refined sugar free—which posed as more of a problem finding just the right kind of treats.  Never fear—this bundt cake I made is just as delicious as any other chocolate bundt cake you’ve had and is not only gluten free, it’s grain free!  And has no refined sugar, it’s made with maple syrup. 

You cannot tell.  I love it.  I’m so happy with how it turned out.  Especially since I took a few other recipes I’ve seen and made it up.  Make this cake for your gluten free/grain free friends.  It’s practically health food.

Grain Free Refined Sugar Free Chocolate Bundt Cake

It isn’t quite Paleo, if some are hoping for that, but could be if you leave the ganache off or using something else for the ganache.  I used a combination of 70% dark chocolate and 85% dark chocolate with a little heavy cream—that’s the only thing not Paleo about it.  I wish I’d baked it just a few minutes less, but it’s still super good and moist enough.

Grain Free, Refined Sugar Free Chocolate Bundt Cake with Chocolate Ganache, by Katrina, Baking and Boys!

1/2 cup arrowroot powder

1/4 cup coconut flour

1 cup almond flour/meal

1 teaspoon baking soda

1/2 teaspoon fine sea salt

1/2 cup natural cocoa powder

1 cup maple syrup

1/4 cup organic coconut oil, melted

4 large eggs

2 teaspoons vanilla extract

1/4 cup Enjoy life mini chocolate chips (optional)

For the ganache--

1 oz. 85% dark chocolate, chopped

1  1/2 oz. 70% dark chocolate, chopped

4 tablespoons heavy cream

Preheat oven to 350 degrees.  Spread coconut oil evenly (with your fingers) throughout the bundt pan, making sure to get in all the crevices, then sprinkle with cocoa powder and tap out the extra.  Set aside.

In a medium sized bowl, combine the arrowroot powder, coconut flour, almond flour, baking soda, salt and cocoa powder.  Whisk together.  In another bowl, whisk together the eggs, then add the maple syrup, coconut oil and vanilla extract.  Pour the dry ingredients into the wet ingredients and whisk to combine well.  Pour the batter into the prepared pan.

Bake for 20-25 minutes.  (I did 25 and wish I’d checked it at 20.)  Remove from oven and let sit on a cooling rack for 10 minutes.  Turn cake in pan upside down and carefully tap around the pan to release the cake.  It should pop right out.  Let cool completely.

Make ganache.   Put chocolate in a heat proof bowl.  Heat cream in microwave safe glass measuring cup just until starting to bubble.  Watch it in 20-25 second intervals.  It can boil over if you’re not watching, but it only took mine less than 45 seconds.  Pour the hot cream over the chocolate and let sit for a minute.  Slowly stir the melted chocolate and cream together until a smooth, glossy chocolate appears.  Let sit until cool.  Drizzle over cake.  I like to put it in a plastic zip top bag and cut the corner off and squeeze it over the cake.   

Grain Free Refined Sugar Free Chocolate Bundt Cake 3

Hello, Delicious Chocolate Bundt Cake!  Try it.  I think if you didn’t tell people, they’d never know it wasn’t just a regular cake.   Happy Bundting!

Check out all of Mary’s bundt cakes at Food Librarian.  She rocks bundt cakes!


Twila said...

Looks delicious. I'll definitely be trying this one!

Nancy/n.o.e said...

Great job, developing your own bundt/birthday cake! I can't wait to bake this one. And happy birthday!!!

Nancy/n.o.e said...

oh, and I forgot to say - I'll bet you can make paleo ganache with coconut cream.

Emily said...

This cake looks amazing! I hope you had a happy birthday!

Katrina said...

Twila, thanks!
Nancy--Thanks. Yes, I figured ganache can probably be made with coconut milk. I think I was just being lazy because I had some cream right in the fridge and the coconut milk was clear in the pantry. haha
Emily--Thanks! Hope all is well with you.

AmyRuth said...

I bake for some people using GF and low glycemic sweetener. I was wondering if you have ever used coconut palm sugar? Its kind of like brown sugar but chewier and a bit different. If you have do you like it. btw thanks for sharing your recipes. :") Hope you had a happy day. happy birthday

Katrina said...

Amy, yes I have and do use coconut sugar. So far it is not my favorite natural sweetener, but I do like it. With the things I've tried, I really like honey and maple syrup. I need to try coconut sugar in some more things, I have some but haven't used it a ton.

Veronica Miller said...

Oh, it's just lovely! Happy birthday again and I'm so glad you made yourself such a worthy cake!

Lisa Ernst said...

Looks amazingly good! I love the flour subs you used here, this is a must try for me!

Unknown said...

This does look delicious, Katrina and like you say, almost healthy :)
Happy Bundt Birthday!
Renee - Kudos Kitchen

sj said...

yum! And happy belated birthday!

Katrina said...

Yum. (Testing)

Anna said...

I'm going to have to make a trip to Whole Foods to buy all the ingredients.

The Food Librarian said...

Happy Happy Birthday! Can't think of Bundt cakes without thinking of your grand birthday! :) This looks fantastic! - mary the food librarian

Anonymous said...

Happy Birthday!

I know you need a lot of eggs when using coconut flour, but some things come out very 'eggy' tasting - is the egg taste strong in this cake?


Katrina said...

I did not think the cake tasted eggy at all. I know what you mean, I don't like that either. This was very much like a regular cake.

Nancy @ gottagetbaked said...

Happy belated birthday, Katrina! I can't believe this moist, fluffy, perfect bundt is gluten free! It looks fabulous and you totally deserved a sweet, decadent treat for your special day.

Anonymous said...

Thanks for your response about the 'eggy' taste. I'm going to make this as soon as I get the arrowroot.

Anonymous said...

Great recipe! I made it as written (well, minus the ganache & chocolate chips) and we really enjoyed it. I did have to bake mine for 30 min - but maybe my oven temp is off? I'm really enjoying your new, healthier recipes :-)

JoAnne Markov said...

How large is your bundt pan? I have a 6-cup, a 10-cup, and a 12-cup pan. Which would you recommend I use?

Katrina said...

JoAnne, my pan is a 10 cup pan. This wasn't a super high bundt cake, but I'm not sure I'd got with the 6.