Description

This Chocolate Bundt Cake balances deep cacao notes with a moist crumb, using whole-food ingredients for a healthy indulgence that satisfies your sweet tooth without the sugar crash.

Ingredients

Scale

2.5 cups Almond Flour
3/4 cup Raw Cacao Powder
3 Large Pasture-Raised Eggs
1 cup Pure Maple Syrup
1/2 cup Full-Fat Greek Yogurt
1/2 cup Avocado Oil
1 tablespoon Vanilla Extract
1 tsp Baking Soda
1 tsp Sea Salt
1/2 cup Hot Brewed Coffee

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Instructions

Preheat your oven to 350°F (175°C) and grease the Bundt pan with avocado oil; dust with cacao powder
In a bowl, sift together almond flour, cacao powder, baking soda, and sea salt
In another bowl, whisk eggs, maple syrup, Greek yogurt, avocado oil, and vanilla extract until smooth
Combine wet and dry ingredients, mixing gently to avoid overmixing
Stir in hot brewed coffee until well blended
Pour batter into the prepared pan and bake for 45 to 55 minutes until a skewer comes out clea
Cool in the pan for 15 minutes, then invert onto a wire cooling rack to cool completely

Notes

For a vegan option, substitute eggs with flax eggs by mixing 3 tablespoons of ground flaxseed meal with 9 tablespoons of water and allowing to sit until gel-like.

For dairy-free, use thick coconut cream instead of Greek yogurt.

Prep Time: 20 mins
Cook Time: 55 mins
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 310 kcal
Sugar: 14g
Sodium: 100mg
Fat: 22g
Saturated Fat: 4g
Unsaturated Fat: 18g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 6g
Protein: 8g
Cholesterol: 90mg