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Double Chocolate Bundt Cake (Paleo, Gluten-Free, Low-Carb)

Laurie Cromie, BariatricEats.com
Course Dessert


  • 4 cups almond flour
  • 3/4 cup 100% cocoa powder
  • 2 tsp baking soda
  • 1 tsp salt
  • 3 eggs room temperature
  • 1 cup coconut milk full fat
  • 1 cup real maple syrup
  • 2 tsp vanilla extract
  • Frosting:
  • 1 cup dark chocolate chips divided
  • 6 tbsp coconut milk full fat
  • Coconut oil for greasing the bundt cake pan


  • Preheat oven to 350 degrees. Liberally grease bundt pan with coconut oil, making sure you get every crevasse.
  • In a large bowl, combine dry ingredients: almond flour, cocoa powder, baking soda, and salt. Set aside.
  • In another large bowl, whisk together eggs, coconut milk, maple syrup, and vanilla extract.
  • Pour wet ingredients in with dry ingredients. Use a spatula to fold in the wet mixture into the dry ingredients until combined. Do not over mix.
  • Pour mix into greased bundt cake pan, using the spatula to smooth out the top of the cake.
  • Bake 30 to 40 minutes or until a toothpick inserted into the middle comes out clean.
  • Allow cake to cool a minimum of 30 minutes on a wire cooling rack. Turn over cooled pan onto a platter to release the cake.
  • To make frosting, you can melt 3/4 cups chocolate chips in a double boiler on the stove, OR you can pour them into a bowl and microwave them 20 seconds at a time, stirring after every interval, until they are completely melted. Stir in coconut milk. If it is too runny, allow frosting to cool a few minutes. Drizzle over cake and frost as desired. Use remaining 1/4 cup chocolate chips as decoration.
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