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.
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.
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!