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.
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.
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.
[print_this]Grain-free German Chocolate Bundt Cake – Gluten-free, Dairy-free, Refined Sugar-free, Paleo
serves 10-12 – I use this glass bundt cake pan
Chocolate Bundt Cake
- 3 cups blanched almond flour (I prefer this brand)
- 1/4 cup coconut flour (I use this brand)
- 2 teaspoons baking soda
- 1/2 teaspoon sea salt
- 1/2 cup organic coconut sugar or other granulated sugar
- 3/4 cup cocoa powder (I used raw cacao, but regular baking cocoa will work)
- 4 large farm fresh eggs, room temperature
- 1/4 cup honey (I used local raw honey, regular honey will also work)
- 1/2 cup coconut oil or butter, melted – plus a bit more for greasing the pan
- 1 cup full-fat canned organic coconut milk
- 1 tablespoon vanilla extract
Preheat the oven to 350º F. position your rack in the middle of the oven. Using coconut oil (or butter) grease the bundt pan well, set aside. I used an 8″ bundt pan.
In a large mixing bowl add the almond flour, coconut flour, baking soda, salt, coconut sugar and cocoa powder and whisk together until well incorporated. In a medium sized bowl add the eggs, honey, coconut oil, coconut milk and vanilla. Whisk until well combined.
Add the wet ingredients the dry. Using a large spatula, gently mix to combine all of the ingredients together. Fold until well incorporated. Pour the batter into your well-oiled bundt pan.
Bake 45-50 minutes until a cake tester comes out clean. Let cool 30 minutes in the bundt pan on a cooling rack. Then invert the cake onto a plate to continue cooling. Frost the cake with the German Chocolate Cake frosting (below) and serve. Store covered at room temperature for up to 5 days.[/print_this]
[print_this]German Chocolate Cake Icing – Gluten-free, Grain-free, Dairy-free, Refined Sugar-free, Paleo
- 3 large farm fresh egg yolks
- 1 cup full-fat canned organic coconut milk
- 1/2 cup organic coconut sugar
- 1/4 cup coconut oil
- 1 teaspoon vanilla extract
- 3/4 cup roughly chopped lightly toasted pecans
- 1 cup flaked or shredded unsweetened coconut
- 1/2 teaspoon sea salt
- optional: 2 ounces of dark chocolate, melted – to drizzle over top
Combine egg yolks, coconut milk, and sugar in medium pan. Mix well. Add the coconut oil. Cook over a medium heat, stirring constantly until thickened, about 10 minutes. Remove from the heat.
Stir in the vanilla extract and salt. Mix in coconut and pecans. Stir well to combine. Allow to cool before icing the cake. Drizzle melted chocolate over top of the icing or if you still want more coconut, add fresh coconut on top.
Note – You can use all of the icing if you wish or just some, I didn’t use all of it for the photos, since I wanted it to be pretty and still show the cake underneath, but after the photos, I went to town covering it in the icing, as a traditional messy German Chocolate Cake would be. [/print_this]
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