Decadent Grain-Free Double Chocolate Bundt Cake made with cassava flour, canned pumpkin, and a dairy-free chocolate glaze. The perfect grain-free chocolate cake for any occasion!

Grain-Free Double Chocolate Bundt Cake

It only seemed appropriate that we celebrate 2021 with an over the top amazing chocolate cake. I started working on this cake last fall as a distraction from the mess of the year we were having (and because I was in the middle of a move and needed to stress eat a cake.) It took 5 tries to get right, but by the 5th time I was so in love with the result that it was worth all of the testing (and I mean, who doesn’t want to test 5 chocolate cakes? twist my arm 🙂

2021 deserves a heck of a welcoming, so I made the cake in my favorite fancy bundt pan and also topped the chocolate bundt off with a chocolate glaze.

How to make the best Paleo Chocolate Bundt Cake

This one-bowl gluten-free bundt cake is pretty much foolproof and a sure-fire crowd pleaser. I especially love how moist the pumpkin makes the batter without being overpowering and detracting from the chocolate taste. This recipe is about as easy as a cake gets, but here are a few tips for baking the best chocolate bundt:

• Make sure your eggs (and the rest of your ingredients) are room temperature to ensure even mixing.
• Thoroughly grease your bundt pan with coconut oil to prevent sticking.
• Allow the cake to cool completely before glazing.

Ingredients for Gluten-Free Chocolate Bundt Cake

This Double Chocolate Bundt is made with just a few of my favorite paleo baking staples, all revolving around cassava flour and high quality cocoa powder. I baked the cake in this bundt pan for some extra fanciness. Here is everything else you need:

• Cassava flour: this is my favorite gluten-free flour! You can find it in most stores now. I usually go for Thrive Market Brand, Bobs, or Ottos.
• Tapioca Starch: adds a subtly flakiness to the texture.
• Cocoa Powder: I used dark cocoa powder, but any cocoa powder will do!
• Coconut sugar: a lower inflammatory sugar option that I use in most of my baking. You can use regular sugar if needed.
• Baking soda: for that fluff factor and to give rise to the cake.
• Cream of tartar: makes up for the lack of baking powder in the recipe by reacting with the baking soda.
• Avocado oil: You can also substitute coconut oil if needed.
•  Eggs: Remember to use room temp eggs! I have not tested this recipe with flax eggs, but let me know how it goes if you do!
• Coconut milk, or another non-dairy milk such as almond milk, with apple cider vinegar added to make a “buttermilk”
• Pumpkin: canned pumpkin puree adds moisture and sweetness to this bundt, without taking over the flavor.

Dairy-Free Chocolate Glaze for Cake

This cake is topped off with a luscious chocolate glaze that is dairy free and paleo friendly! It couldn’t be easier to whip up, too. You just need a cup of your favorite chocolate chips or chopped chocolate chunks and some coconut oil. You can melt them over the stovetop or in the microwave in 20-second intervals. Make this right before you want to glaze the cake (aka right when its cooled.)

How to Store Gluten free Bundt Cake

This cake will keep in a covered cake carrier for 4-5 days on the counter or in the fridge. You can also freeze it and then thaw it on the counter when you’re ready to indulge! I like freezing individual sliced in plastic wrap for an easy treat when I have a cake craving.

Other Paleo Cake Recipes:

• Best Paleo Chocolate Cake
• Paleo Chocolate Cake with Cashew Butter Frosting
• Paleo Carrot Cake Cupcakes
• Sweet Potato Gingerbread Bundt

Without further ado, it’s time to make some Paleo Chocolate Bundt Cake! I’d love to see your beautiful creations so don’t forget to tag me on Instagram or Facebook!

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Grain-Free Double Chocolate Bundt Cake

Decadent Grain-Free Double Chocolate Bundt Cake made with cassava flour, canned pumpkin, and a dairy-free chocolate glaze. The perfect grain-free chocolate cake for any occasion!

COURSE Dessert

PREP TIME 10 minutes

COOK TIME 50 minutes

TOTAL TIME 1 hour

SERVINGS 12

INGREDIENTS

• 3 large eggs
• 1 cup pumpkin puree
• 1 cup coconut sugar
• 1/3 cup avocado oil
• 1 cup almond or coconut milk
• 1 tsp apple cider vinegar
• 1 tsp vanilla
• 1.25 teaspoons baking soda
• 1/2 teaspoon cream of tartar
• 1/2 teaspoon salt
• 1 cup + 1 tbsp cassava flour
• 1/2 cup cocoa powder
• 2 tbsp tapioca starch

Glaze:

• 1 cup dairy-free chocolate chips
• 2 tbsp coconut oil

INSTRUCTIONS

1. Preheat oven to 350 F and line a grease a bundt pan with coconut oil.
2. Place vinegar in milk and set aside.
3. In a large bowl, beat eggs, pumpkin, and sugar until well combined and the sugar has begun to dissolve. Add avocado oil and beat again for a minute, then stir in coconut milk, vanilla, cream of tartar, and salt, baking soda.
4. In a small bowl, whisk together cassava flour, tapioca starch, and cocoa powder. Pour the flour in to the wet ingredients and fold until combined (don't overbeat!). Allow the batter to sit for 2-3 minutes to absorb. If the batter is too thick add 2 tbsp dairy-free milk, then pour the batter into the prepared baking pan and smooth the top with a spatula.
5. Bake in the preheated oven for 35-40 minutes or until a knife comes out clean.
6. Once out the oven, cool for 10 minutes in the pan, then transfer onto a wire rack to cool completely before glazing.
7. To make glaze, melt chocolate chips with coconut oil in a double boiler until melted, or in the microwave in 20 second intervals.