Recipe: Chocolate Bundt Cake with Caramel Glaze
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For the cake:
4 cups almond flour
1/2 tsp salt
1 tsp baking soda
3/4 cup unsweetened cocoa powder
3 eggs
3/4 cup unsweetened, full-fat coconut milk
1 cup pure maple syrup
1 tsp pure vanilla extract
For the caramel glaze:
1/2 cup grass-fed, pastured butter
3/4 cup pure maple syrup
1 cup full fat, unsweetened coconut milk
dash of salt
Preheat oven to 350 degrees and grease a bundt cake pan with coconut oil (very important!) In a large bowl, combine the dry ingredients for the cake. In a separate bowl, whisk together the eggs, coconut milk, syrup and vanilla. Stir into dry ingredients and pour into greased pan. Bake in oven for 30-40 minutes, until toothpick inserted comes out clean. Let cool for 30 minutes (very important!) on a wire rack before turning upside down on a serving platter. While it cools, make the caramel glaze:
Add all glaze ingredients to a large saucepan. Bring to a boil over medium-high heat, then reduce heat and simmer until temperature reaches about 220 degrees. Let cool for about 15 minutes, then drizzle over cooled cake. Enjoy!
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Annette says
Holy yummy toledo! I can’t wait to make this after my detox. Ha! 😀
Jess says
Can the caramel be made in advance and reheated?
Looks absolutely delicious. 😀
radlandon says
Yes! If it cools and hardens, just gently re-warm over low heat.
GoneCountry says
This looks so yummy I want to make it right now but I don’t have enough almond flour. Can I use 2 cups almond flour and 2 cups of coconut flour?
radlandon says
I would not advise subbing out coconut flour since it bakes much differently than almond flour. But you are welcome to try it!! Sorry!
Jo says
You can usually sub 1/3 cup coconut for 1 cup something else, and add in an extra egg.
Jules says
This looks delicious. We have almond allergies in my house. Can you recommend another flour?
radlandon says
Hi, Jules! Here’s a post on Paleo Parents about a sub for almond flour. I haven’t tried it yet, though! http://paleoparents.com/featured/nut-free-almond-flour-replacement/
Tina says
My husband and I began Paleo eating about two and a half weeks ago. He has had some complications with his diabetes. I made this cake as a special treat and it….was….phenomenal! And because the ingredients are so awesome…it only raised his blood sugar to 119!!! It was so moist and yummy…i could have eaten a bowl of just the caramel sauce. THANK YOU FOR CREATING AND POSTING SUCH GREAT RECIPES!
radlandon says
Tina, thank you so much for this comment! It thrills me SO much that you guys enjoyed the cake! And I know what you mean about the caramel sauce…I *may* have eaten two parts caramel sauce to 1 part cake… =) Thanks for the comment!
~Shanti
Sia says
That looks ridiculously good. I can’t wait to try it. I love caramel so much. I am really going to enjoy eating it.
Janice says
What can you sub for the maple syrup?
radlandon says
Honey should work! Although it won’t have that “maple” taste.
Heather says
Can you substitute ghee for the butter?
radlandon says
Hi, Heather! I haven’t tried it, but you could definitely give it a whirl!
Shebb says
Hi Shanti, can you recommend a different cake pan size/shape? Bundt isn’t easy to find here in Australia, so just trying to work out what size to use. Thanks! 🙂
Shanti Landon says
You can probably use a 9×13 pan–it may not have quite the same level of moisture, but it should still be good!
Lindsey says
This cake is delicious! However, I’ve made it twice and both times was unable to get the caramel sauce to thicken as it should. I even checked the temperature with two candy thermometers to be sure. In the end, I added a smidge of cornstarch and put it back on the heat to get it to thicken up. Has anyone else had this problem?
Jess says
I have this problem as well. But even runny the caramel sauce tastes amazing it’s just more saucy than caramelly!
Rachel says
Hi! I know these comments are pretty old, but I’ve always made this for years and have the same problem with the caramel sauce not thickening. I wonder how long we’re supposed to simmer the caramel – are we talking 5 minutes or 30 minutes? Just a general idea would help. I always have to add a little cornstarch to thicken it up.