This ultra rich paleo chocolate bundt cake is easier than expected and perfect for any special occasion. A grain free, gluten free and dairy free perfectly moist chocolate cake is topped with an easy dairy free chocolate ganache. Win over any chocolate lover with the first bite!
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The special occasion cake that’s a dream come true for chocolate lovers!
I have a great recipe for paleo chocolate layer cake, as well as chocolate cupcakes.
But, I also wanted a chocolate cake recipe that was just as rich, a total showstopper AND also really quick and easy to make.
Enter this chocolate bundt cake! It checks all the boxes. It’s very low maintenance with an easy-prep cake batter and a ganache frosting that’s just poured over the cake!
No messing around with layers or piping bags. Just bake, cool, pour and eat!
Plus, it’s so pretty, totally delicious, moist and tender but sturdy, and can even be made ahead of time (see below).
What You Need to Make this Paleo Chocolate Bundt Cake
This cake uses familiar ingredients if you’re accustomed to grain free baking.
Here’s everything you’ll need to prepare this chocolate cake:
Cake Batter:
- blanched almond flour
- tapioca flour
- unsweetened cocoa powder, or raw cacao powder
- baking soda
- baking powder
- fine sea salt
- eggs
- coconut milk or unsweetened almond milk
- maple sugar or coconut sugar
- refined coconut oil
- pure vanilla extract
Ganache Topping:
How to Make this Chocolate Bundt Cake
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.
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.
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 (see below).
How to Make Dairy Free Chocolate Ganache Frosting
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 2 minutes to soften.
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.
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.
How to Make this Cake Ahead of Time
To make the cake ahead of time, bake and cool the bundt cake and cover with plastic wrap.
You can allow it to sit at room temperature this way overnight, then make the ganache, pour it over the cake and serve.
If you’re waiting longer than a day, refrigerate the wrapped cake for up to 3 days before serving. Allow it to come back to room temperature before frosting with ganache and serving.
I hope you love this cake as much as my family and I did! Grab your ingredients and preheat your oven because it’s time to bake – let’s go!
Ultimate Paleo Chocolate Bundt Cake {Gluten Free, Refined Sugar Free}
Ultimate Paleo Chocolate Bundt Cake {Gluten Free, Dairy Free}
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**
Instructions
Cake Batter:
-
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.
-
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.
-
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:
-
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 2 minutes to soften.
-
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.
-
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. Enjoy!
Recipe Notes
*1 1/2 cups dark chocolate chips will work as well. Use dairy free and soy free to keep it paleo, if desired
**You can use almond milk for this as well, although the finished ganache will not be quite as creamy
*** To make the cake ahead of time, bake and cool the bundt cake and cover with plastic wrap. You can allow it to sit at room temperature this way overnight, then make the ganache and serve. If you're waiting longer than.a day, refrigerate the wrapped cake for up to 3 days before serving. Allow it to come back to room temperature before frosting with ganache and serving.
Nutrition
Want More Paleo Chocolate Desserts? Try One of These!
Triple Chocolate Paleo and Vegan Brownies
Ultimate Paleo Chocolate Cake with Chocolate Buttercream
Double Chocolate Brownie Cookies
Paleo and Vegan Chocolate Cheesecake
Double Chocolate Truffles {Paleo and Vegan}
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I have a mini electric Bundt cake maker, so I scooped the batter into that — 11 times to be exact!! I skipped the ganache and used a very light sprinkle of powdered sugar. I served it to my family for dessert and also shared w/ 2 friends. Everyone loved it. The cake texture was perfect and tasted scrumptious. I tell people that you are the “Queen of Paleo Desserts”!! If I knew how to share a picture of the Ultimate Paleo Chocolate Bundt Cake “mini version” w/ you on my private Instagram account I would, but alas I am technologically challenged 😂 thanks for great recipes!
I usually sub in xylitol for whatever sugar, and this recipe was no different. I Left off the ganache and just had a beautiful chocolate bundt/coffee cake. Another total winner.
Hi,
This is an amazing recipe. However, can I use flax meal to replace the eggs?
Have you ever tried to make a tunnel of fudge chocolate bundt cake? We used to get it in a mix and it hasn’t been available in years. Now that we are eating healthier, I would love to find a paleo and/or grain free recipe. We absolutely love your double chocolate zucchini bread, but my husband still periodically asks if I think I can replicate the tunnel of fudge.
I should not have made this. I can eat half of this cake in one sitting. This recipe came out SO DELICIOUS. Just perfect!!! Thank you so much for all of your recipes. This was my FIRST successful cake baked. I’m now excited to bake more cakes via your website and book!