Paleo Chocolate Bundt Cake

A serious argument can be made about food being an actual love language. Desserts and sweets can be just as delicious and satisfying without all the processed sugars and fats — and the guilty conscious that comes along with it. This paleo, gluten, and dairy-free bundt cake is sure to steal your heart this holiday season as a treat that you’ll keep coming back to for more.

Ingredients:

Cake Batter:

• 1 1/2 cups blanched almond flour
• 1/2 cup tapioca flour
• 2/3 cup unsweetened cocoa powder or raw cacao powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon baking powder
• 1/2 tsp fine sea salt
• 4 large eggs at room temperature
• 2/3 cup coconut milk or unsweetened almond milk, at room temperature
• 1 1/3 cups maple sugar or coconut sugar
• 2/3 cup refined coconut oil melted and cooled
• 2 tsp pure vanilla extract

Ganache Topping: 

• 6 ounces dark or bittersweet chocolate roughly chopped
• 1/2 cup canned coconut milk at room temperature, shaken

Directions:

Cake Batter:

1. Preheat your oven to 350°F and spray a 9 or 10” non-stick bundt pan cooking spray. In a large mixing bowl, combine the almond flour, tapioca, cocoa powder, baking soda, baking powder, and salt. In a separate large bowl, whisk together the eggs, milk, sugar, coconut oil, and vanilla until smooth. Whisk the dry ingredients into the wet until well combined and smooth.
2. Pour the cake batter evenly into the prepared bundt pan, gently smoothing the top. Bake in the preheated oven for 35-40 minutes or until a toothpick inserted near the center of the cake comes out clean or with a few crumbs.
3. Remove from the oven and cool in the pan on a wire rack for at least 20 minutes, right side up. To flip the bundt cake, place a piece of parchment paper on another wire rack. After the cake has partially cooled in the pan, carefully flip the pan onto the parchment paper-lined wire rack, gently placing your hand on the cake to prevent it from falling out too fast. Tap the pan a bit to loosen the cake from the bottom, then very carefully lift the pan off of the cake.
   Allow the cake to fully cool before icing with ganache.

Ganache:

1. Place the chopped chocolate in a glass bowl. Shake the can of coconut milk before opening. Place it in a saucepan over medium heat on the stove and whisk as it heats until it just begins to simmer. Pour it slowly over the chocolate and allow it to sit for 2 minutes to soften.
2. Slowly stir the milk and chocolate together until completely melted and shiny. If the chocolate doesn’t fully melt, you can place it in the microwave for increments of just 10 seconds, stirring well until fully.
3. Allow the ganache to sit for 5 minutes, then spoon over the cooled cake. Wait another 10-15 minutes for the ganache to set a bit before cutting and serving.

Source: https://www.paleorunningmomma.com/ultimate-paleo-chocolate-bundt-cake-gluten-free-refined-sugar-free/