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Healthier Gluten-Free Double Chocolate Bundt Cake

Published: April 25, 2019 | By: Kristina Stosek
Prep Time Prep Time 15 Minutes
Difficulty Difficulty Easy
Cook Time Cook Time 50 Minutes
Serves Serves 12
Healthier Gluten-Free Double Chocolate Bundt Cake
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There is no wrong way to serve a chocolate cake! But, the best way is with a pure chocolate glaze made from scratch. If you are a chocolate lover, you will love this gluten-free chocolate dessert not only because of how delicious it is but because it is healthier. This is a basic grain-free chocolate cake recipe, made with almond flour adding more protein and fiber, and as a sweetener, I used bananas with maple syrup eliminating refined sugar. What I love the most about this dessert is, all you taste is heavenly chocolate. This is a simple every day gluten-free chocolate dessert. To make this bundt cake extra special add vanilla bean ice cream or whipped cream with berries. Enjoy!

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Ingredients

  • 2 cups GF almond flour
  • 1/2 cup tapioca flour/starch
  • 1 cup GF pure cocoa powder
  • 2 tsp. Baking soda
  • 1/4 tsp. Himalayan salt
  • 2 ripe medium bananas
  • 3/4 cup unsalted butter, melted
  • 1/3 cup pure maple syrup
  • 4 large eggs, at room temperature
  • 1 tsp. Pure vanilla extract
  • CHOCOLATE GLAZE
  • 3/4 cup full-fat milk
  • 3/4 cup GF pure cocoa powder
  • 1/4 cup pure maple syrup
  • 1 1/2 tsp. Tapioca flour/starch
  • 1 tsp. Pure vanilla extract
  • 1/4 cup unsalted butter

    • Instructions

  • Preheat oven to 350 F and generously spray a non-stick bundt cake pan with non-stick baking spray
  • In a large bowl whisk together almond flour, tapioca, cocoa powder, baking soda and salt
  • In a bowl of a food processor add bananas and process until smooth. Add butter, maple syrup, eggs and vanilla and process until creamy
  • Add wet mixture into dry ingredients and using a spatula mix to combine
  • Transfer batter into the prepared bundt cake pan and bake for 45 minutes. Let it cool for 15 minutes, then turn it out onto a cooling rack to cool completely
  • For the chocolate glaze; In a small saucepan whisk together milk, cocoa powder, maple syrup, tapioca and vanilla
  • While stirring, cook over medium heat until the glaze starts to thicken. Melt in the butter and stir to combine
  • Immediately drizzle the glaze evenly over cooled cake


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