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Chocolate Bundt Cake (Grain-Free)

Grain-Free Chocolate Bundt Cake Recipe

There’s nothing quite like a moist, rich chocolate bundt cake! It can be served alone, or with berries and cream, it handles freezing well and it’s a nice alternative to other pies and cookies during the holidays.

I found a version of this recipe in the Cook’s Illustrated Make Ahead Desserts magazine. Usually when I convert a baking recipe to grain-free it takes many, many tries until it turns out right, but this cake came out perfect on the first try! It’s dense, rich, moist, and sturdy with loads of chocolate flavor. And, just to make sure it wasn’t a fluke, I baked it again the next day and once again, delicious!

Here are some other grain-free holiday dessert recipes I think you’ll enjoy:
Pumpkin Roll Cake
Peppermint Pinwheel Cookies
Pumpkin Spice Donuts with Salted Caramel
Apple Coffee Cake
Pecan Pie without Corn Syrup
The Perfect Molasses Cookies

Serves 12

Chocolate Bundt Cake (Grain-Free)

Adapted from Cook’s Illustrated Make-Ahead Desserts Magazine.

25 minPrep Time

45 minCook Time

1 hr, 10 Total Time

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Ingredients

Instructions

  1. Preheat the oven to 350ºF and adjust the rack to the middle position. Melt the 1 tablespoon cocoa powder and 1 tablespoon butter in a small saucepan. Using a pastry brush, thoroughly coat the interior of a 12-cup bundt pan.
  2. Place the 3/4 cup cocoa powder, espresso powder, and chocolate chips in a mixing bowl. Pour the hot water over top and then cover with foil. Let sit for 5 minutes. Remove the foil and whisk the chocolate mixture until smooth. Whisk in the sour cream.
  3. Whisk together the almond flour, coconut flour, arrowroot, gelatin, baking soda and salt in a medium bowl.
  4. Place the 12 tablespoons butter, sugar and maple syrup in the bowl of a standing mixer fitted with a paddle. Beat on medium-high for 3 minutes, until light and fluffy. Reduce the mixer to low speed and add the eggs, one at a time, then beat until combined. Add the flour mixture in 3 additions, alternating with the sour cream mixture in 2 additions. Add the chocolate chips {you already added the chocolate chips – they’re in the chocolate mixture} and stir to combine. {when do you add the vanilla?}
  5. Transfer the batter to the prepared bundt pan and smooth the top with a spatula. Bake for 45-50 minutes, until a cake tester comes out with a few crumbs attached. Cool the cake for 10 minutes and then invert it on to a wire rack.. Let cool completely. Serve.
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About Dave Bailey

Dave Bailey
I started University at the age of 24 and graduated from Wayne State Unv. ( Detroit Michigan) at age 28 with a degree in Business and Finance. I began a career in the Insurance Business Promoting Business Insurance to Small Business owners and their Estates. My second career is Internet Marketing and helping people like you reach Financial Freedom.

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