This Paleo Chocolate Bundt Cake has it all. It’s completely Sugar Free, Paleo, Low-FODMAP, Low Cholesterol, and decadently delicious. The best part is that it’s better the next day, so it’s a fabulous and beautiful dessert that you can make ahead. Indulgence really can be healthy, too.
Bundt cakes are just so beautiful. I feel like they’re a powerhouse of a cake, because they’re easy to make, but they look impressive as a centerpiece on a dinner table. They have a long cooking time and cooling time, so you can get a lot of other cooking down while the cake is cooking or cooling. And they serve a lot of people with just one cake. Especially this cake, since it’s full of fiber-rich almond flour and protein-rich eggs. They really are the best non-fussy elegant dessert.
Instead of the usual flowers for Mother’s Day, I asked my husband for a bundt cake pan from Nordicware. I absolutely love my bundt pan. Now, I really, REALLY love flowers, too, so that’s saying a lot. This bundt pan from Nordicware is amazing. It’s beautifully made and sturdy, too. The heat distributes incredibly evenly. It’s worth every penny. And the cake just slips out every time from the pan – no sticky crumbs. It’s very satisfying in every way.
You’ll notice that I’m using a slightly unusual ingredient in this cake – olive oil. I wanted a fat that was healthy and low in cholesterol and that also contributed an earthy tone to complement the cocoa powder. Olive oil works beautifully here. And as the cake sits in the refrigerator overnight, the cake becomes moister, and the olive oil flavor just a touch more forward.
So this cake is perfect for making ahead. I actually would NOT serve it the same day that I bake it. It’s better the next day. It’s also perfect straight from the refrigerator or at room temperature, so this is a terrific dessert not only for a dinner party but also to take for a picnic or potluck.
I hope you enjoy this cake as much as my family does. Please let me know how it turned out for you in the comments below.
Why You’ll LOVE this Recipe:
- Decadent chocolate
- Completely Sugar Free
- Gluten Free
- Dairy Free
- Low Cholesterol
- Can be made the day ahead
- Easy to make
- One bowl recipe
- Made with pantry ingredients
Ingredients for Paleo Chocolate Olive Oil Bundt Cake:
- almond flour
- baking powder
- baking soda
- cocoa powder
- olive oil
- egg yolks
- liquid stevia
- vanilla extract
- chocolate chips
- coconut oil
Notes on Ingredients:
Almond flour – This is the only flour in the cake, and almond flour is naturally a very tender flour. It’s also a very filling flour, because it’s high in both protein and fiber. That means that it’s great for you and will also fill you up faster than a regular cake with sugar would.
Baking powder – This leavens the cake and gives it lift.
Baking soda – Also a leavener and used especially when there are very acidic ingredients in the recipe. In this recipe, the acidic ingredient is cocoa powder.
Salt – You always need salt for flavor, but salt also cuts down on any bitterness from the cocoa powder.
Cocoa powder – Use the non-alkalized (not Dutch-processed) cocoa powder, because it’s sweeter and more chocolatey. I used Hershey’s cocoa powder, and it worked great.
Olive oil – Olive oil is a natural emulsifier which helps with the role of binding in cakes. Olive oil also has a rich, earthy but fruity flavor that pairs beautifully with unsweetened cocoa powder.
Eggs – The whole eggs provide binding and structure. This cake has a lot of eggs, but it doesn’t taste “eggy” at all.
Egg yolks – Adding extra egg yolks helps to make the cake more tender and softer.
Liquid stevia – I always used liquid stevia only, not powdered.
Vanilla extract – Don’t skimp on the vanilla. I know it’s expensive, but it’s essential with Sugar Free baking.
Chocolate chips – Use sugar-free chocolate chips to keep this cake completely Sugar Free. I love Lily’s Dark Chocolate Baking Chips.
Coconut oil – Coconut oil helps to make the chocolate chips smooth when melting and keeps them from burning during the melting process. The coconut oil also helps to make the chocolate icing harden when refrigerated so it’s not a gooey mess on top of the cake.
How to Make Paleo Chocolate Olive Oil Bundt Cake From Scratch
First, preheat the oven to 350 F. Prepare your bundt pan by greasing it thoroughly with Spectrum Organic All-Vegetable Shortening. Make sure you get into every nook and cranny so that the cake doesn’t stick and mar the beautiful finished bundt design.
Make the Cake
In a large bowl, whisk together the dry ingredients – the almond flour, baking powder, baking soda, salt, and cocoa powder.
Add the wet ingredients – the olive oil, eggs, egg yolks, liquid stevia, and vanilla.
The batter will be fairly thick. That’s okay.
Scoop the batter into the prepared bundt pan. Use a rubber spatula to smooth the top and even it out.
Place the bundt pan in the oven and bake for 30-40 minutes. Check the cake at 30 minutes. If a toothpick inserted into the cake comes out clean, then it’s done. Be careful not to overbake it and dry out the cake.
Once the cake is cooked, remove it from the oven and place it – still in the pan – on a cooling rack. Let the cake cool in the pan for about 1 hour.
Now, place the cooling rack on top of the bundt pan and flip the pan over. The cake should slide out smoothly.
Make the Icing
Make the icing. In a microwaveable bowl, heat the chocolate chips and coconut oil together until melted, about 45 seconds. Stir the chocolate mixture until smooth. If it’s not completely smooth, pop it back in the microwave for another 10 seconds.
Spoon the chocolate icing onto the bundt cake. It might depend on the design of your bundt pan as to the manner in which you put the icing on the cake. There’s no wrong way of doing it.
Put the cake into the refrigerator. Once the icing has hardened (isn’t wet anymore), cover the cake with plastic wrap. Let the cake sit overnight or at least 8 hours in the refrigerator before serving.
Feel free to get creative with how you serve the cake. I love it with raspberry jam spread on the slice along with fresh raspberries. It would be amazing with whipped cream as well. But it’s also perfect just the way it is. Eat and enjoy!
More Sugar Free Cake Recipes:
- Paleo Double Chocolate Cake
- Paleo Black Forest Cake
- Paleo Orange Chocolate Cake
- Paleo Lemon Poppyseed Bundt Cake
- Paleo Sheet Cake with Chocolate Frosting
- Paleo Chocolate Cake with Marshmallow Frosting
Paleo Chocolate Olive Oil Bundt Cake – Sugar Free
- 4 cups almond flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 2 teaspoon kosher salt
- 1 cup cocoa powder, non-alkalized
- 1 cup olive oil
- 8 large eggs
- 2 egg yolks
- 2 teaspoon liquid stevia
- 1 tablespoon vanilla extract
- ½ cup chocolate chips
- 1 teaspoon coconut oil
- Preheat the oven to 350 F. Grease your bundt pan using Spectrum Organic All-Vegetable Shortening.
- In a large bowl, whisk together the almond flour, baking powder, baking soda, salt, and cocoa powder.
- Add the olive oil, eggs, egg yolks, liquid stevia, and vanilla. Stir until thoroughly combined.
- Pour the batter into the prepared bundt pan.
- Bake for 30-40 minutes until a toothpick inserted comes out clean.
- Let cool before inverting onto a cooling rack.
- Make the chocolate frosting. Heat the chocolate chips with the coconut oil until melted.
- Spoon the chocolate frosting over the bundt cake. Serve and enjoy!
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