Chocolate Bundt Cake (Phase III)

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CategoryDesserts
Servings (adjust as needed)8

Ingredients

Cake

  • 1 cup almond meal
  • 3/4 cup flax seed, ground
  • 1/4 cup gluten free flour blend
  • 1 1/2 cup xylitol
  • 3/4 cup cocoa powder
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1 tsp salt
  • 3 eggs, room temperature
  • 1 cup coffee, freshly brewed and hot
  • 1/2 cup coconut oil, melted
  • 1 cup milk, room temperature
  • 1 tbsp pure vanilla extract

Icing

  • 1 cup Xylitol
  • 8 oz cream cheese, softened
  • 1/4 cup sliced almonds Optional
  • 1/4 cup shredded coconut flakes, unsweetened

Instructions

Cake

  • Preheat oven to 350°F.
  • In a large bowl, stir together dry ingredients.
  • In a separate bowl, whisk together wet ingredients.
  • Add wet ingredients to dry ingredients and mix well. (Batter will seem thin, this is normal.)
  • Add batter to greased bundt cake pan.
  • Bake 55-60 minutes.
  • Let cool completely before icing.

Icing

  • In a coffee grinder, add xylitol in batches and pulse until it becomes a fine powder.
  • Mix cream cheese and powdered xylitol until well-blended.
  • Ice cake and top with sliced almonds and coconut.

Notes

Also makes great cupcakes, but reduce baking time to 20-25 minutes.