Gluten Free Triple Chocolate Bundt Cake
Recipe type: Cakes
Cuisine: American
Prep time: 
Cook time: 
Total time: 
An easy gluten free triple chocolate bundt cake recipe that is also sugar free, grain free and delicious.
  • 1 cup coconut flour
  • 1 cup almond flour
  • 1 package cream cheese, room temperature
  • 16 eggs, large
  • 1 cup unsweetened almond milk
  • ½ cup Hershey's dark cocoa powder
  • 1⅓ cup Swerve sweetener (or other granulated sweetener)
  • 2 sticks unsalted butter
  • 1 square baking chocolate (I used Hershey's Baking Bar)
  • 1 tsp creamy cappuccino extract
  • 1 tsp vanilla extract
  • 1 tsp salt
  • 1 tsp baking powder
  • Frosting:
  • ¼ cup Hershey's Sugar Free Chocolate Chips
  • ½ cup unsalted butter, room temperature
  • ⅓ cup heavy whipping cream
  • 1 tbsp powdered Swerve sweetener
  • ½ tsp vanilla extract
  1. Preheat the oven to 300 deg F.
  2. In a large mixing bowl, blend together the cream cheese, melted baking chocolate, and melted butter until smooth.
  3. When smoothed, add in the eggs, almond milk, creamy cappuccino extract and vanilla extract until well blended.
  4. In another bowl, add the dry ingredients of coconut flour, almond flour, dark cocoa powder, Swerve sweetener, salt, and baking powder.
  5. Slowly blend in the dry ingredients in the large mixing bowl and mix on low until well blended.
  6. Using a bundt cake pan, butter or spray the inside and add in the batter.
  7. Bake in the oven for 1 hour and 30-50 minutes while checking to ensure the middle is fully baked with a toothpick.
  8. For the frosting, melt the chocolate chips on the stove with vanilla extract.
  9. Whip together the butter, heavy whipping cream and powdered Swerve sweetener until a little thicker than liquid.
  10. Add in the melted chocolate chips and place in a fridge for 20-30 minutes or until thickened.
  11. Slowly add on the chocolate frosting in a zig zag motion until you've used up the frosting.
Recipe by Drop The Sugar at