Healthier Gluten-Free Double Chocolate Bundt Cake

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There is no wrong way to serve Healthier Gluten-Free Double Chocolate Bundt Cake – but, the best way is with a pure chocolate glaze made from scratch. There is nothing like a moist, chocolaty mouthfull of incredibly delicious cake. 

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 gluten-free dessert is a basic grain-free chocolate cake, made with almond flour and is sweetened with bananas and pure maple syrup – eliminating refined sugar and grains. This gluten-free cake recipe is relatively foolproof.

What is so special about this gluten-free chocolate bundt cake?

Well, we all need a chocolate fix every once in a while. And this indulgent chocolate bundt cake will fix that twice over. What’s better than chocolate cake with freshly made chocolate glaze? In my opinion, not too many desserts can satisfy a sweet tooth as a tasty chocolate cake. The recipe is simple to put together and to top it off, this cake has some healthy nutrients. The almond flour provides chock full of protein and is not shy of dietary fiber. The bananas and maple syrup sweeten the cake, therefore eliminating refined sugar. And the cake is super tasty.

This is a simple everyday chocolate dessert, but feel free to add vanilla bean ice cream or whipped cream with berries to make it extra special. I am always happy to have a chocolate cake in the house, and I believe it shouldn’t be only appreciated on weekends. Not to mention this recipe is so easy that you have no excuse not to make it any day of the week.

If you are a lover of chocolate like I am, you should check out these stunning gluten-free chocolate recipes

Ingredients

  • 1/2 cup tapioca flour/starch
  • 2 tsp. Baking soda
  • 1/4 tsp. Sea 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
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    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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