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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 flourtapioca flourunsweetened cocoa powder, or raw cacao powderbaking sodabaking powderfine sea salteggscoconut milk or unsweetened almond milkmaple sugar or coconut sugarrefined coconut oilpure vanilla extract
Ganache Topping:
dark or bittersweet chocolate, paleo friendlycanned coconut milk
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}
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! Prep Time: 15 minutesCook Time: 40 minutesCooling Time: 40 minsCourse:baking, DessertCuisine:American, cake, Chocolate, dessert, PaleoKeyword:bundt cake, cake, chocolate, dairy free, ganache, gluten free, paleoServings: 14 servings
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Ingredients
Cake Batter:
1 1/2cupsblanched almond flour1/2cuptapioca flour2/3cupunsweetened cocoa powderor raw cacao powder1 1/2teaspoonsbaking soda1teaspoonbaking powder1/2tspfine sea salt4large eggsat room temperature2/3cupcoconut milk or unsweetened almond milk, at room temperature1 1/3cupsmaple sugaror coconut sugar2/3cuprefined coconut oilmelted and cooled2tsppure vanilla extract
Ganache Topping:
6ouncesdark or bittersweet chocolateroughly chopped*1/2cupcanned coconut milkat 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
Calories: 360kcalCarbohydrates: 34gProtein: 6gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 47mgSodium: 225mgPotassium: 265mgFiber: 4gSugar: 22gVitamin A: 71IUVitamin C: 1mgCalcium: 79mgIron: 3mg
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Want More Paleo Chocolate Desserts? Try One of These!
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Paleo and Vegan Chocolate Cheesecake
Double Chocolate Truffles {Paleo and Vegan}
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