slivered almond chocolate bundt cake (gf+df)
adapted from lindsey s. love's chocolate olive oil bundt with salted maple almonds, this chocolate cake is easy to make and is low in glycemic index (because of the coconut sugar). it also contains protein from the garbanzo bean flour! overall, this cake is moist and tastes like rich mousse, the slivered almonds add a subtle crunch to the almost fudge-like chocolate ganache. enjoy!
ggrecipe adapted from lindsey s. love's chocolate olive oil bundt with salted maple almonds
serves 14
ggdry
gg3/4 c. garbanzo bean flour
gg1/4 c. coconut flour
gg1/4 c. + 2 tbsp. almond flour (not almond meal)
gg2 tbsp. arrowroot flour
gg1/3 c. unsweetened cocoa powder
gg1 tsp. baking soda
gg1/2 tsp. salt
gg3/4 c. coconut sugar
gghandful of slivered almonds (for topping)
gg4 oz. 60% chocolate, roughly chopped
ggwet
gg3 eggs
gg1 1/2 tsp. vanilla extract
gg1/4 c. extra virgin olive oil
gg1 c. hot water
gg3 oz. coconut milk
gghow to enjoy this rich creation:
preheat oven to 350° degrees and grease an 8 or 9-inch bundt pan with coconut oil. dust pan with a several tsp. of unsweetened cocoa powder. shake the pan to disperse the powder evenly.
whisk together all four flours, cocoa powder, baking soda, and salt in a medium bowl.
in a separate large bowl, whisk together the eggs and coconut sugar, until thoroughly combined (about a minute). whisk in the vanilla, oil, and hot water.
add the dry ingredients to the wet and whisk until combined. pour the batter into the bundt pan and spread evenly. bake for 30-35 minutes, or until a toothpick comes out clean when placed in the center of the cake.
while cake is baking prepare the ganache. boil the coconut milk and pour in a small bowl. add the chopped chocolate and a pinch of salt. mix together until the chocolate is completely melted.
once the cake is done, transfer it to a wire rack. let cool for 2-3 hours.
place the cake onto a piece of parchment, and drizzle with the ganache. sprinkle with a handful of slivered almonds. enjoy with vanilla ice cream!