HEALTHY CHOCOLATE BUNDT CAKE
The beauty of the bundt is how easy and impressive it can be all at the same time!
This one is gluten-free, refined sugar free and dairy free with an intense chocolate flavour!
Seriously an incredibly moist chocolate cake topped with the best dark chocolate “glaze”.
This delicious bundt cake is made with brown rice flour, which makes it gluten free. Sweetened with coconut sugar, which makes it refined-sugar free. And, baked with the purest cacao powder 100%. It can also be dairy free if you use coconut cream and coconut oil (see the ingredients list below this page).
The good thing about most of my recipes, you can substitute the butter/oil, the type of sugar and the egg content and it will still guarantee you a great result!
DIABETIC DIET TIP
This delicious chocolate bundt cake is made with rice flour, so it has a bit more of carbohydrates than most of the other recipes. This recipe is perfect for that occasion when you need to bake a chocolate rich dessert for your friends or family and everyone can enjoy it!
Even though it has a bit more of carbohydrates; thanks to the healthy fat content from the rest of the ingredients, this dessert will not spike your sugar levels like other regular chocolate bundt cakes you would find in supermarkets or even in regular bakeries! Believe me, you would be surprised if you knew how much sugar you can find on 95% of the cakes and cookies you buy on a daily basis…!
However, always check your glucose levels before eating any dessert! In this case, your sugar levels should be no more than 130 mg/dL maximum!
Author - Lucía
Prep - 15 minutes
Bake - 50 minutes
Ready in - 20 minutes (to let it cool)
Yield - 1 big bundt cake, 8-10 servings
Duration - 1 week or 3 months in the freezer
INGREDIENTS
2 cups rice flour
1 cup almond flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp Himalayan pink salt
1 cup cacao powder 100%
1 cup boiled water
1 cup heavy cream or coconut cream
1 cup grass-fed unsalted butter or coconut oil
1 1/2 cup coconut sugar or erythritol or a mix of both
1 tbsp vanilla extract
4 organic eggs
1 cup dark chocolate chips
For the chocolate glaze:
1 cup dark chocolate chips
3 tablespoons heavy cream (this won’t harden much the glaze) or 1 tablespoon coconut oil (this will make the glaze harden once it cools)
STEPS
Preheat oven at 325F/160C. Grease a bundt cake mold with butter/oil and sprinkle some cacao powder.
In a bowl, mix rice flour, almond flour, salt, baking soda and baking powder. Set aside.
In another bowl, mix boiled water with cacao powder. Add the heavy cream and mix again. Set aside.
In a 3rd bowl, beat the butter/oil with vanilla extract and coconut sugar until fully combined. Add the eggs one by one and after that add in the previous cacao mix.
Add the dry ingredients mix little by little into the previous mixture and mix until fully incorporated.
Add the chocolate chips and pour the batter into the mold.
Bake 50 minutes, let it cool 10 minutes inside the mold and let it cool on a rack afterwards.
Make the chocolate glaze just before serving, melting the chocolate chips with the heavy cream or coconut oil and pouring on top of the bundt cake.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #yourdailynutrients and send me a DM so I can see you and share!
Thanks so much!
Spanish:
Autora - Lucía
Preparación - 15 minutos
Horno - 50 minutos
Porción - 1 bundt cake grande, 8-10 porciones
Conservación - 1 semana o 3 meses en el congelador
INGREDIENTES
2 tazas harina de arroz integral
1 taza harina de almendra
2 cucharaditas levadura en polvo
1 cucharadita bicarbonato sódico
1/2 cucharadita sal rosa del Himalaya
1 taza cacao en polvo 100%
1 taza agua hervida
1 taza nata o crema de coco
1 taza mantequilla de vacas de pasto sin sal o aceite de coco virgen extra
1 1/2 taza azúcar de coco o eritritol o un mix de ambos
1 cucharada extracto de vainilla
4 huevos ecológicos
1 taza pepitas de chocolate negro
Para el glaseado de chocolate:
1 taza de pepitas de chocolate negro
3 cucharadas de nata (hará que la cobertura no se endurezca) o 1 cucharada de aceite de coco (hará que se endurezca la cobertura)
PASOS
Precalentar horno a 160C. Engrasar el molde con mantequilla o aceite y espolvorear cacao en polvo por encima.
En un bol, mezclar harina de arroz con harina de almendra, sal, levadura y bicarbonato sódico. Reservar.
En otro bol, mezclar el agua hervida con el cacao en polvo. Añadir la nata y mezclar de nuevo. Reservar.
En otro bol, batir la mantequilla/aceite con el extracto de vainilla y el azúcar de coco. Añadir los huevos uno a uno y luego añadir la mezcla de cacao anterior.
Añadir la primera mezcla de ingredientes secos y mezclar hasta que quede todo bien integrado.
Añadir las pepitas/trozos de chocolate y verter la mezcla en el molde.
Hornear 50 minutos, dejar enfriar 10 minutos en el molde y luego desmoldar y dejarlo enfriar por completo.
Hacer el glaseado unos minutos antes de servir, derritiendo el chocolate con la nata o el aceite de coco y vertiéndolo por encima del bizcocho.
¿Habéis hecho esta receta?
¡Me encantaría saber que tal os ha quedado! Dejar un comentario en la sección de abajo y compartir una foto en Instagram con el hashtag #yourdailynutrients y enviarme un mensaje así puedo veros y compartir!
¡Mil gracias!
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