Name: Chocolate Bundt Cake (Grain-Free)
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Ingredients: 1 tablespoon unsweetened cocoa powder; 1 tablespoon unsalted butter; 3/4 cup unsweetened cocoa powder; 1 teaspoon instant espresso powder (optional); 6 ounces, plus 1 cup Enjoy Life Chocolate Chips; 3/4 cup boiling water; 1 cup sour cream, room temperature; 2 cups almond flour; 2 tablespoons coconut flour; 3 tablespoons arrowroot flour; 1/2 teaspoon unflavored grass-fed gelatin; 1 teaspoon baking soda; 1 teaspoon Celtic sea salt; 12 tablespoons unsalted butter, room temperature; 1 cup maple sugar or coconut sugar; 1 tablespoon maple syrup; 1 tablespoon vanilla extract; 5 large eggs, room temperature

Chocolate Bundt Cake (Grain-Free)

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

Author: Carrie Vitt
Prep Time: 25 minutes
Cook Time: 45 minutes
Total Time: 1 hour 10 minutes
Category: Dessert
Diet: Gluten Free

Ingredients

Units

To coat the bundt pan:

1 tablespoon unsweetened cocoa powder
1 tablespoon unsalted butter

For the cake:

3/4 cup unsweetened cocoa powder
1 teaspoon instant espresso powder (optional)
6 ounces, plus 1 cup Enjoy Life Chocolate Chips
3/4 cup boiling water
1 cup sour cream, room temperature
2 cups almond flour
2 tablespoons coconut flour
3 tablespoons arrowroot flour
1/2 teaspoon unflavored grass-fed gelatin
1 teaspoon baking soda
1 teaspoon Celtic sea salt
12 tablespoons unsalted butter, room temperature
1 cup maple sugar or coconut sugar
1 tablespoon maple syrup
1 tablespoon vanilla extract
5 large eggs, room temperature

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Instructions

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.
Place the 3/4 cup cocoa powder, espresso powder, and 6 ounces 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.
Whisk together the almond flour, coconut flour, arrowroot, gelatin, baking soda and salt in a medium bowl.
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 vanilla. Add the flour mixture in 3 additions, alternating with the sour cream mixture in 2 additions. Add the additional 1 cup of chocolate chips and stir to combine.
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.
Note: I only test the recipes on my site with the listed ingredients and measurements. If you would like to try a substitution, you are welcome to share what you used and how it turned out in the comments below. Thanks!

Nutrition

Serving Size: Serves 12

Find it online: https://deliciouslyorganic.net/chocolate-bundt-cake-grain-free/