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Paleo Chocolate Bundt Cake with Chocolate Peppermint Ganache

By : paleopaparazzi 0 Comments

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


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 ;)

Paleo Chocolate Bundt Cake with Chocolate Peppermint Ganache

Prep Time: 15 hours

Cook Time: 45 hours

Total Time: 60 hours

Paleo Chocolate Bundt Cake with Chocolate Peppermint Ganache


    For the Bundt Cake:
  • 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
    For the Peppermint Ganache:
  • 1/2 cup enjoy life chocolate chunks
  • 3/4 cup full fat coconut milk
  • 2-3 drops Peppermint oil/extract


    Directions for Bundt Cake:
  1. Preheat oven to 350 degrees.
  2. Grease Bundt pan liberally with melted coconut oil or avocado oil.
  3. Dust pan liberally with cacao/cocoa powder to coat the pan so cake won’t stick and will release easily when cooled.
  4. Mix or sift together dry ingredients in a large bowl and set aside.
  5. In a medium bowl mix together wet ingredients and set aside.
  6. Whisk wet ingredients into the dry ingredients until everything is incorporated and mix in chocolate chips.
  7. 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.
  8. Set aside to cool in pan for 20-30 mins. on a cooling rack.
  9. use a knife to run along cake edges before inverting onto a plate/cake stand and continue to cool.
  10. Once cake is cooled, make your ganache.
    Directions for chocolate ganache:
  1. Add coconut milk to a sauce pan and heat on medium while stirring continually until liquified.
  2. add chocolate chunks and peppermint and stir until combined and smooth.
  3. 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!
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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.

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