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
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
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!