I love this time of week, when i get to share a new recipe with you. I finally have another cake recipe. I always think cake is one of the more time consuming products to make but really, they are so simple! Couple of bowls, one pan and you’re done. Believe it or not, this is my first ever time working with a bunt pan. I have had my bundt pan sitting in my kitchen drawer for quite some time and i just never got around to using it until now.
Gluten free, dairy free dark chocolate bundt cake, yes, healthy. Are there any other words you want to hear when it comes to a yummy, healthy chocolate cake recipe? This gluten free cake recipe is my absolute favourite. You may be familiar with it if you have also made my Chocolate Peanut Butter Cupcakes. It’s fool proof, decadent, rich, fluffy and pretty much everything a gluten free chocolate cake should be.
If you have never tried vegan ganache, well let me introduce this too you. Using coconut cream and dark chocolate (choose dairy free if you prefer), it actually tastes so much better, well in my opinion. It uses the same method as traditional ganache, just replaces full heavy cream with coconut cream, simple as that! Now get in that kitchen of yours and start baking until your heart is content!
Dark Chocolate Bundt Cake
- Prep Time: 20m
- Cook Time: 30m
- Total Time: 50m
- Yield: 1 large bundt
- Category: cakes
Ingredients
Cake
- 1 cup almond milk
- 2 tablespoons instant coffee granules
- 2 eggs, lightly beaten
- 3/4 cup coconut sugar
- 1/3 cup coconut oil, melted
- 2 teaspoons vanilla bean extract
- 1/2 cup gluten free all purpose flour
- 1 cup raw cacao powder
- 1/2 cup almond meal
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 3/4 teaspoon guar gum
- 1/4 teaspoon himalayan pink salt
Ganache
- 1/2 cup coconut cream
- 3/4 cup dark chocolate, chopped
Topping
- Fresh strawberries, sliced in halves
- Fresh mint leaves
Instructions
Cake
- Preheat oven to 180ºC (356ºF) and prepare a 10" bundt cake pan (see notes).
- In a large bowl or the bowl of a stand mixer, whisk together milk and coffee until coffee has completely dissolved.
- Whisk in eggs, sugar, oil and vanilla.
- In a separate medium bowl, whisk flour, almond meal, cacao, baking powder, baking soda, guar gum and salt.
- Gradually add the flour mixture into the milk mixture, beating slightly between each addition. Beat mixture for a further 2 minutes or until well combined and the batter has thickened.
- Evenly pour batter into prepared pan.
- Bake for 20-25 minutes or until a skewer inserted into the middle comes out clean.
- Let cake cool in pan for 5-10 minutes.
- Remove cake from pan by turning it over onto a wire cooling rack. Tap on the pan slightly to help the cake come out.
- Let cake cool completely on a wire rack.
Ganache
- In a small pot, add coconut cream and heat on medium until tiny bubbles appear around the edges and the cream is warm, but not boiling.
- Turn heat off and add chopped chocolate, stirring with a rubber spatula or whisk until chocolate is completely melted, smooth and shiny.
- Pour ganache over cake and add strawberries and mint.
- Serve and enjoy!
Notes
- To prepare bundt pan follow these steps
- Melt a small amount of coconut oil in a bowl, approx. 3-4 tablespoons.
- Using a pastry brush, dip it into the coconut oil and brush the entire inside of the bundt pan with a thin layer of the coconut oil.
- Pour a small amount of cacao powder directly into the pan, approx. 3 tablespoons and shake the powder around the pan so it sticks to the coconut oil and the entire inside of the pan has a thin layer of the cacao powder. Don’t worry if there is some spots missing, thats ok.
- Don’t forget the centre pole in the pan!
Hey!
Can I use butter instead of the coconut oil? If yes, then what would the measure be? Also, what is the purpose of guar gum? We don’t get it in India so what else could I use for it?
Hi Niti, I use coconut oil in this bundt cake recipe, so no butter! Guar gum acts as a stabiliser, to help hold the mixture together, just like gluten does. You can also use xanthan gum. If you can’t find either, you can omit the guar gum from the cake. I have made this cake without the addition of the guar gum and it still works fine 🙂 x
Thank you so much! I don’t like the taste of coconut oil and so I was thinking if I could avoid it. What do you suggest as a replacement??
Hi Niti, oh sorry! I think I misunderstood you on your last comment. You can use butter instead of the coconut oil at the same measurement, the 1/3 cup. Or you can use any dairy-free butter substitute. I’ve only made this particular cake with either regular butter or coconut oil. Hope that helps! x
Yes! Thank you so much! Will definitely let you know how it turns out! 🙂
You’re very welcome! Hope you enjoy the recipe, looking forward to seeing how you go 🙂
Just wondering if you make your own GF flour or the brand you use? Love to try this!
Hi Belinda! I make my own GF all purpose flour, here is the link to the recipe: https://wholesomepatisserie.com/resources/gluten-free-purpose-flour-blend/
Hope you enjoy this recipe, it’s my most favourite GF chocolate cake recipe, also wonderful for cupcakes! xx
This cake is so beautiful and so are your photos <3 You really did an amazing job with the presentation all together! Pinned xx
Aww thanks you so much Erin! Much appreciated, i really enjoyed creating this cake along with the styling for the photograph!
xxx
WOW! This cake is unbelievably beautiful! Perfect for Easter!
Thank you so much Bethany! Yes! You can even decorate it with colourful easter eggs!
xxx