Chocolate Bundt Cake - » SHAPE ReClaimed

Chocolate Bundt Cake

Chocolate Bundt Cake
 
Author:
Recipe type: Phase III
Ingredients
  • 1 cup almond meal
  • ¾ cup flax meal
  • ¼ cup gluten free flour blend
  • 1-1/2 cup xylitol
  • ¾ cup cocoa powder
  • 1-1/2 tsp baking powder
  • 1-1/2 tsp baking soda
  • 1 tsp salt
  • Combine all dry ingredients in a bowl then add:
  • 1 cup coffee (freshly brewed & hot)
  • ½ cup melted coconut oil
  • 1 cup milk (I use almond or coconut milk)
  • 3 eggs
  • 1 tbsp vanilla
Instructions
  1. Whisk all ingredients well. It will seem a bit runny but that's ok. It's a VERY moist cake.
  2. Bake at 350 degrees for:
  3. - Bundt cake: 55 to 60 minutes
  4. - Cupcakes: 20-25 minutes
  5. Let cool, cut into 18-20 portions and freeze in ziplock bag. To enjoy, just 30 seconds in microwave and you have a warm, decadent chocolate cake, with no need for icing!
Notes
Notes from Carla: yes, you do have to melt the coconut oil first...and if you have any experience with coconut oil, you probably already know that if you add cold milk and cold eggs, then the coconut oil can seize up again....so I add the ingredients in a very specific order: all dry ingredients, then the melted coconut oil and HOT coffee. Then the milk, which I may even warm in the microwave to get to room temp. Then the eggs. So by then the coconut oil has been completely incorporated and won't solidify. Learned the hard way a couple times, but I've made it 20+ times now and this process seems to work well.

And if you really want to go crazy: I made a cream cheese icing and added toasted unsweetened coconut and toasted sliced almonds to make it into a layered 'Almond Joy Cake'. For the icing, I put my xylitol in a coffee grinder and ground to a fine powder - instead of 3 cups of powdered sugar, I used only 1 cup of my finely ground xylitol and mixed with the cream cheese and that was PLENTY sweet. Topped with the coconut and almonds and it was a HUGE HIT at work. No one could tell it was gluten and sugar free. HOWEVER, I will say that I tend to NOT make these things too often for work becuase I'm not sure everyone there fully appreciates the time and COST for this healthier cake...I struggle with feeding folks my really healthy treats when they're stuffing a donut and pastry in their mouths at the same time...I know it sounds crazy, but it's my new pet peeve, lol!

 

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