Paleo Chocolate Bundt Cake with Chocolate Peppermint Ganache
Last month on Instagram I polled you guys on what holiday recipe you would like to see next on the blog. I gave you a handful of options such as:
-Pumpkin Mashed Potatoes
-Chocolate Bundt Cake with Peppermint Ganache
-Dairy Free Everything Bagel Cream Cheese Ball
-Holiday Trifle
-Thanksgiving Leftover Meatloaf
And the winner was: PALEO CHOCOLATE BUNDT CAKE WITH A CHOCOLATE PEPERMINT GANACHE!!!
Hence this post being about a recipe for Paleo Chocolate Bundt Cake, ha ha! You get where we’re going with this?! OK, good :) Glad to have you here.
Yes, cake, GLORIOUS CAKE won out with a whopping 86% of you requesting this gorgeous holiday dessert! But I’m not mad about it one single bit! The only thing I regret, is not making two of these, one to eat immediately and one to pop in the freeze for later. I mean… I did freeze a few slices and they froze very well, so I’m sure a whole cake or any extras (if you have any!) will taste really delicious when frozen for a later date.
One important thing to remember here is to make sure that your bundt cake pan is greased and dusted with some sort of flour! I can’t stress this enough! You do NOT want your cake to get stuck and not release from the pan. I used cocoa/cacao powder for this chocolate cake because I wanted it to be dark with no whiteish residue but you can also use a paleo friendly flour such as arrowroot or tapioca if needed.
In closing, before I release this delicious recipe into your precious hands, I want you to know that this cake was LOVED by ALL when I served it for Thanksgiving! All 4 Non-Paleo peeps at the dinner table devoured it and said it was divine, even my picky and hard to please 8 year old niece! This cake is a major winner in my household and I hope it will be in yours as well ;)
Ingredients
- 2.5 cups almond flour, superfine
- 1 cup coconut sugar
- 3/4 cup cacao/cocoa powder
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 2 teaspoons vanilla extract
- 4 eggs, whisked
- 2 tablespoons coconut oil/ghee melted and cooled
- 1/2 teaspoon of ground cinnamon
- 1/2 cup applesauce
- 5 tablespoons enjoy life chocolate chips
- 1/2 cup enjoy life chocolate chunks
- 3/4 cup full fat coconut milk
- 2-3 drops Peppermint oil/extract
Instructions
- Preheat oven to 350 degrees.
- Grease Bundt pan liberally with melted coconut oil or avocado oil.
- Dust pan liberally with cacao/cocoa powder to coat the pan so cake won’t stick and will release easily when cooled.
- Mix or sift together dry ingredients in a large bowl and set aside.
- In a medium bowl mix together wet ingredients and set aside.
- Whisk wet ingredients into the dry ingredients until everything is incorporated and mix in chocolate chips.
- Pour batter into well greased and floured pan and bake for 40-45 minuets, or until a toothpick inserted in the center comes out clean.
- Set aside to cool in pan for 20-30 mins. on a cooling rack.
- use a knife to run along cake edges before inverting onto a plate/cake stand and continue to cool.
- Once cake is cooled, make your ganache.
- Add coconut milk to a sauce pan and heat on medium while stirring continually until liquified.
- add chocolate chunks and peppermint and stir until combined and smooth.
- Put in the freezer for 2 min intervals, stirring until it thickens and reaches a ribbon consistency before carefully drizzling onto cooled cake and serve!
Disclaimer: This is a sponsored post on behalf of Vitacost. Thank you for supporting the companies that make Paleo Paparazzi possible! I only work with companies I’m passionate about & align with the mission of Paleo Paparazzi. As always, all thoughts are 100% my own.
