Grain-free German Chocolate Bundt Cake {Gluten-free and Dairy-free} + A MightyNest Giveaway

by Beth @ Tasty Yummies

Grain-free German Chocolate Bundt Cake {Gluten-free, Dairy-free, Paleo}

Around Christmas a good friend of mine, Margaux, contacted me to ask if I had any good gluten-free cake recipes for her newly gluten-free sister-in-law, Mandy. I realized that I had really never experimented with a full-on cake recipe in all the years of me being gluten-free. How is it possible that in 9 years of eating gluten-free I had never made a chocolate cake? Shame on me, right? This has to be considered sacrilegious.

Cake is something I have never really cared about too much about, most times I find cake to be far too indulgent for my taste. Too sweet and just too much for me. I much prefer a small square of great quality dark chocolate or maybe one good homemade gluten-free chocolate chip cookie. My husband, Mark, however is quite the opposite. That man could live on a slice a cake every single day, that is if I wouldn’t nag him to death even before the excessive sugar would get to him. If there is but a single slice of cake in our house, no matter the flavor, it will haunt him until he finally gives in and indulges. Cake for breakfast is a common occurrence ’round here. Considering there was a time he used to drink several Cokes in one day, and he has stopped that and many other bad habits, I have chosen to pick my battles with this kind of stuff. A little cake in the morning never killed anyone.

Grain-free German Chocolate Bundt Cake {Gluten-free, Dairy-free, Paleo}

When MightyNest contacted me to ask if I wanted to try out their amazing glass bundt cake pan, creating a new gluten-free recipe with it – I was slightly hesitant and a bit intimidated. Not only had it been forever since I made a cake, I have never made a bundt cake. I know, right?

I wanted to create a recipe that would both please my cake-obsessed husband, but would also appeal to me, the fair weather cake eater. German Chocolate Cake is Mark’s absolute favorite. He cannot resist the stuff. It’s his Kryptonite. But even for him, the sweetness level on German Chocolate Cake is often times too much, some bakeries just go overboard, so I wanted to keep all of the amazing flavors of a traditional German Chocolate Cake but lighten things up a bit. I went with a grain-free cake similar to my grain-free double chocolate brownies, but this time around I added coconut flour to soak up some of the moisture to give it a more grainy cake-like texture and  less fudgey and I turned to two of my favorites – coconut sugar and raw honey for sweeteners on the cake. I find coconut sugar to bring a really amazing caramel-like rich sweetness, reminiscent of dark brown sugar, I love the stuff. For the frosting, full-fat canned coconut milk replaces the creamy thick, sweetened condensed milk and again I used the coconut sugar.

Grain-free German Chocolate Bundt Cake {Gluten-free, Dairy-free, Paleo}

Mark and I both agreed that this cake was a winner, the cake was perfectly moist and grain-like, full of chocolatey flavor and sweetened just the proper amount.  If I wasn’t the one that meticulously measured each ingredient, I would have never actually believed this cake was totally grain-free. I am not sure if I will ever not be amazed at how almond flour and coconut flour work together. Complete magic, if you ask me. The coconut icing was creamy and sweet, but not so much so that you’d get a cavity just looking at it. I stored the leftover iced cake under a covered glass cake stand and I was worried that after a day or two passed it would be too moist, as some baked goods can get. But, quite the opposite happened, the cake got even grainier and even more cake-like each day. It kept nicely for about 5 days and then we finally fought over scarfed off the last piece, yesterday.

The glass bundt cake pan was so very easy to work with, having never made a bundt before, I have nothing to compare it to, but this glass bundt pan is incredible. The pan is so easy to handle and very lightweight, much more so than you would think. I greased it lightly with coconut oil and when the time came to get the cake out, I was obviously worried it might not be easy to get out – on the contrary, the cake just slid right out, so easily, so effortlessly. The cake was cooked perfectly and evenly all the way through, no strange doughy, gooey or sticky middle. I have a feeling I will be making bundt cakes quite often, now.

So, today not only do I have this amazing bundt cake and frosting recipe to share with you, but one lucky reader will also get some incredible kitchen gear from MightyNest, so they can make their very own cake PLUS $100 donated to the school of their choice. All you have to do is pledge to make a cake from scratch, choose a local school you’d want to win and that’s it!

Grain-free German Chocolate Bundt Cake {Gluten-free, Dairy-free, Paleo}

 

MightyNest Start From Scratch Giveaway

One lucky Tasty Yummies reader will receive the following items plus $100 to the school of their choice.

 

**please see the widget for contest rules, terms and conditions**

//*Disclosure: This post is sponsored by Mighty Nest. The opinions expressed however, are completely my own. This post also contains affiliate links. If you make a purchase using these links – your cost remains the same, but I earn a small percentage to help support this blog. Thank you!//

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{ 46 comments… read them below or add one }

1 Jill @ Fitness, Health and Happiness March 3, 2014 at 5:26 am

The cake looks amazing and gf too :)

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2 tastyyummies March 3, 2014 at 10:01 am

Thanks so much Jill! I am so excited about how it came out.

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3 Helen @ Scrummy Lane March 3, 2014 at 5:47 am

I’m not that much of a cake person, either, Beth, but I made a banana loaf yesterday with a yummy frosting and really enjoyed it. It was also my first gluten-free effort! I love the sound of your yummy frosting with the coconut milk in it and your photos are absolutely stunning!

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4 tastyyummies March 3, 2014 at 10:02 am

Glad I am not alone, some people look at me like I am absolutely nuts when I say I don’t care much about cake. Yum your banana loaf sounds amazing. Thanks for your comment ;)

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5 deneen March 3, 2014 at 7:48 am

give up the details on that GORGEOUS cake stand, please!!! I need it in my life!

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6 tastyyummies March 6, 2014 at 7:33 am

Deneen, it is from Target, I got it a few weeks ago. Isn’t it just gorgeous? So simple but so perfect.

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7 Abby March 3, 2014 at 8:19 am

This looks and sounds amazing! I have been trying to bake with more natural sweeteners (although I do still use whole grains) and look forward to trying this recipe the next time I need to bake a cake!

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8 tastyyummies March 6, 2014 at 7:34 am

Thanks Abby. I hope you enjoy this if you make it.

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9 Teresa March 4, 2014 at 12:36 am

Did the pan work well for you and is there a heat limit? Like the idea of glass. Must try this sometime this week….thanks.

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10 tastyyummies March 6, 2014 at 7:36 am

Teresa, the pan worked great! I actually updated the post with a little paragraph about how wonderfully it worked for me, somehow I accidentally left that out. Oops. The heat-limit is 300º C or 572ºF.

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11 Nancy A. March 4, 2014 at 3:02 am

This cake looks scrumptious! I love Bundt cakes, just don’t make them too often at all. The glass Bundt pan is beautiful and I would love to make cakes in it.

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12 tastyyummies March 6, 2014 at 7:36 am

Thanks Nancy. I am now a super fan of bundt cakes myself too. This pan made it super easy ;)

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13 Melissa C. March 4, 2014 at 3:57 am

Your cake looks so delicious! I am going to have to make this. Also, love the glass bundt cake pan you used!

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14 tastyyummies March 6, 2014 at 7:38 am

Thanks Melissa. I hope you love it when you make it. The glass bundt cake pan is amazing right? So pretty!

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15 Eva March 4, 2014 at 6:12 am

I love Mighty Nest and have been eyeing that glass bundt pan for a while! And I love the name of your blog and this recipe looks fanstastic–I can’t wait to try it, especially the icing recipe. Never seen that combo of ingredients, but it looks like a great idea. Thanks for the recipe and the giveaway (which I of course hope I win, haha!).

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16 tastyyummies March 6, 2014 at 7:40 am

Hi Eva – thank you so much. I am seriously in love with this pan, I already cannot wait for my next bundt cake ;)

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17 Bethany Pautrat March 4, 2014 at 3:59 pm

I made this delicious grain free German chocolate cake when we were all snowed in on the east coast the other day. I have been gluten free for 3 years and grain free for a year. I miss good chocolate cake!! This recipe is the best grain free cake recipe I have tried….it was delicious and moist with wonderful flavor. I served it to a friend who was snowed in with is who is not gf , and she could not tell the difference and had a huge piece. It also passed with flying colors the reluctant husband/children test. I sent some with my husband to a colleague of his at work today, and she ate it for breakfast and loved it. I will definitely be adding it to my regular recipes. I would not hesitate to serve this to guests who are or who are not gluten or grain free…it’s that good! Thank you for a wonderful recipe!!

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18 tastyyummies March 6, 2014 at 7:41 am

Hey Bethany – I am so so glad you liked this recipe so much – thanks so much for taking time to share your thoughts!! <3

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19 T.Scholtz March 5, 2014 at 12:28 am

Oh wow, that looks so good I swear I can smell the chocolate! I found you, and this recipe just in time, I LOVE German chocolate cake and my birthday is less than 2 weeks away…I have found this year’s cake! Woohoo! I shall report back, as I’ll trying this as a double-layer cake instead. (No bundt pan over here!) I’m sure it will work fine, it seems like a yummy recipe! :)

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20 tastyyummies March 6, 2014 at 7:43 am

Yay!! Happy Early Birthday!! You MUST make this for yourself, it’ll be the best present you get, hahah ;) Please report back. I think a double layer cake would work perfectly. I actually can’t wait to try this myself so please let me know how it works for you. Thanks again enjoy your b-day!

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21 T.Scholtz March 6, 2014 at 2:47 pm

Haha! Thank you! I should put a big fancy bow on top! LOL
I will definitely report back and let you know how it works out! :)

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22 Karen March 5, 2014 at 11:48 pm

This will be a treat that gets taken to a potluck, possibly the next one I am invited to. Love German Chocolate Cake but I don’t need that much of one! Question, your chocolate drizzle looks wonderful on your cake. Any tips on how to do this so it looks good? Mine always ends up kinda gloppy in places….. Any special tool you use? Tips? Tricks? It looks beautiful and good enough to eat!

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23 tastyyummies March 6, 2014 at 7:45 am

Hey Karen, yay I hope everyone at the potluck loves it, I am sure they will, it has been a hit over here. Hmm I wish I had some special tips on the chocolate, I just melt it over a double boiler or quickly in the microwave, if I am in a rush. I make sure it it totally melted and smooth then I grab a spoon and I just drizzle away, moving quickly with my hand so it doesn’t drop a ton in just one spot. Hope that helps a little.

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24 Sandra March 6, 2014 at 2:36 am

Looks fabulous! One question what size bundt pan did you use – 8″ or the 10″. I need a bundt pan and these look fab. Thanks

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25 tastyyummies March 6, 2014 at 7:46 am

Hey Sandra, thanks for the comment, I am so sorry I didn’t mention that in the recipe, I didn’t realize there were two sizes. I used the 8″ pan. I updated the post to reflect that. Thanks again for the question.

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26 Cat March 6, 2014 at 3:21 am

Looks beautiful! I’m going to at least try making the cake… the icing sounds too dangerous! :-) I’d like to know about your experience with the glass pan, too. Did the cake slide right out? Did you need to loosen the cake around the edges? No problems with being gooey in the middle? Difficult to hold on to the pan when taking it out of the oven? Was it heavy?

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27 tastyyummies March 6, 2014 at 7:48 am

Hey Cat – thanks so much for the comment, the glass bundt pan worked out soo great! I actually updated the post with a little paragraph about how wonderfully it worked for me, somehow I accidentally left that out. Oops. In a nut shell – cake slid right out, no need to loosen the cake, no. No gooey moist middle, it was perfectly and evenly cooked all the way through. The pan is super light and very easy to handle. Thanks for the questions, I am not sure how I forgot to post that paragraph! xo

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28 Jeannie Schlitt March 6, 2014 at 1:10 pm

Wow, I’ve never seen a glass bundt pan. I love a small piece of cake with my morning coffee. just a little something sweet to jump start the day. I’m looking forward to trying your recipe.

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29 Sarah Harbert March 6, 2014 at 1:50 pm

I’ve been looking for a cake for my daughter’s second birthday. She loves chocolate… :) I’ll bake it flat and put Curious George’s face on it… Can I still enter the giveaway since it won’t be bundt?

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30 Krista Dolan March 11, 2014 at 1:42 pm

So Excited! It’s in the oven as we speak… can’t wait for dessert tonight! I’ll let you know how it turns out! YUM!

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31 T.Scholtz March 18, 2014 at 3:47 pm

OK, wow! This cake is so delicious!! I tried it as a double layer cake and it was awesome! Nobody would ever guess this is grain free, it’s a moist and delicious chocolate cake. Totally made my birthday, thank you! I posted it on my blog with a link back over here for the recipe. :)
So good…really I mean SO GOOD! I’m going to bake this again, brush it with espresso and frost it with mocha frosting. I suppose I should finish eating this one first though, haha…let me go do that now…

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32 tastyyummies March 18, 2014 at 5:29 pm

Haha I just was over there commenting. Thanks again and YAY Happy Birthday!! I cannot wait to make it as a layer cake. Great idea. xo

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33 T.Scholtz March 18, 2014 at 6:15 pm

LOL, thanks for visiting! :) For the record, I make my own almond and coconut milks, and use the pulp to make the flours. So, this recipe works great with all of that too! It’s the birthday cake that keeps on giving…giving me slices of cake, that is, haha!!

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34 3bluesails March 23, 2014 at 2:52 am

I made it, but I substituted applesauce for coconut oil and …..it was good! What I really liked about it is that it not only looks delish, it is delish! Furthermore, it had just the right amount of sweetness. This cake is definitely one I would be proud to bring to a potluck or give as a gift!

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35 Grace Santos-Ocampo March 23, 2014 at 12:12 pm

I made it, but I substituted applesauce for coconut oil and …..it was good! What I really liked about it is that it not only looks delish, it is delish! Furthermore, it had just the right amount of sweetness. This cake is definitely one I would be proud to bring to a potluck or give as a gift!

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36 Casie March 31, 2014 at 10:27 am

This cake was phenomenal. Not too sweet, but all the goodness of a German Chocolate cake. My grain eaters were pleasantly surprised there is no grain, gluten or dairy in it. What a hit!!

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37 Amica Venturi April 2, 2014 at 11:46 am

I have been wanting a glass bundt pan for ages. So happy you shared the link to MightyNest.
I am going to link to them from my website too. I often tell parents of the children who come to Natureplay Preschool that we only cook in glass and now I have a great site to share with them.

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38 Maddison April 13, 2014 at 6:46 pm

Can i substitute coconut sugar for more honey? Thanks in advance x

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39 Julia April 25, 2014 at 5:21 pm

What can be substituted for almond flour? I have nut allergic people in my house, which makes cooking like this tons of “fun.”

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40 tastyyummies May 4, 2014 at 12:52 pm

Julia – you could try another nut flour like cashew or macadamia nut, but I haven’t sampled this myself at all, so I cannot say for sure that it will work. A great substitute for almond flour in some recipes when you need it to be totally nut free is finely ground sunflower seeds, but in a recipe like this one, it may not work quite right.
I say experiment a little and see what works for you.

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41 rebecca April 29, 2014 at 1:49 pm

this looks amazing…. do you know if i could substitute the coconut milk with whole milk? i’m not a big fan of coconut :(

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42 tastyyummies April 30, 2014 at 6:40 am

I bet you could and it would work just fine.

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43 Sarah June 8, 2014 at 12:10 pm

Any thoughts on how to adapt this for a ‘yellow’ cake? I love chocolate myself, but I need a light colored cake for next weekend… I was thinking of trying to alter it to a lemon blueberry, or strawberry… any suggestions? Thanks!
Sarah

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44 Arlene July 19, 2014 at 11:03 am

Just put it in the oven added pecans let you know how it goes:)

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45 Arlene July 20, 2014 at 4:40 am

Yum worked out great served it with a lemon coconut cream cheese topping !

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46 Beth @ Tasty Yummies July 20, 2014 at 9:41 am

Yay so glad you liked it. That topping sounds amazing!! Thanks for sharing.

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