Does your surgeon think dessert is off the menu? Special occasions are still going to happen in your life, and it’s important to be prepared with a healthier alternative. This is why I have created this recipe for Double Chocolate Bundt Cake! By using almond flour and real maple for sweetener, it is the perfect treat for those of us who have had weight loss surgery.
It has always been important to me that even though my husband and I both had surgery, my kids’ lives would carry on as normal as possible. Just because someone in the family is having a birthday doesn’t mean we are going to skip the traditional cake. My kids happen to have very strong feelings about seeing someone blow the candles out on their birthday cake, like it’s an important rite of passage. It happened to be my husband’s birthday, and I knew my kids were going to expect a birthday cake to be made. My husband and I have doubled up our efforts to cut sugar out of our diets. But that doesn’t mean we deprive ourselves, not even one bit!
This double chocolate bundt cake is PHENOMENAL. You wouldn’t even know it didn’t have any flour or processed sugar in it! It is rich, decadent, and ultra moist! I prefer it over a regular birthday cake because, hello!… NO terrible dumping side effects!
So for your special occasions, consider this incredible, moist double chocolate bundt cake!
- 4 cups almond flour
- ¾ 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
- 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 ¾ 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 ¼ cup chocolate chips as decoration.