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