Delicious Chocolate Bundt Cake (made with almond flour!)

A bundt cake to “ring” in the new year!

Happy New Year! Wow, 2017 was quite the year, but I am excited to welcome in 2018! And because every new beginning comes from some other beginning’s end, I’m excited to welcome in the new year with this seriously dreamy chocolate bundt cake.

Ring shaped foods like bundt cakes or donuts represent the continuous year from beginning to end, so that the next year can begin! And on a delicious note at that! I certainly don’t need another reason to enjoy a slice of this delicious cake. And I can tell you from experience that it goes well with champagne, peppermint tea or a cup of coffee 😉

Also, this cake does not need icing! A little whipped cream or coconut cream sprinkled with some cacao nibs and you are set! It is just the perfect cake from texture to flavor and I will certainly be making it throughout 2018!

Shoutout to my beautiful momma for sharing her recipe with me, to which I made some changes! I swapped traditional white flour for almond flour (using Blue Diamond, per usual) and cut the sugar way down (you would never know!) and used madhava organic coconut sugar instead of white sugar and brown sugar.

Chocked full of goodies like Divine baking chocolate (seriously dreamy!), Kerrygold grass-fed butter, Vital Farms pasture-raised eggs, pure vanilla extract and more, you will most certainly want to make and enjoy this cake with loved ones year ROUND 😉


Delicious Chocolate Bundt Cake

This delicious cake is low on the glycemic index and gluten and grain free. Chocked full of goodness, you'll want to make this year "round" 🙂

Course appetizer, snack, dinner, lunch, Dessert
Cuisine almond flour, baked goods, bundt cake, cake, chocolate
Total Time 1 hour
Servings 12


  • 3/4 cup grass-fed butter (room temp) I used Kerrygold
  • 3 whole eggs (room temp) I used Vital Farms pasture-raised
  • 1 Tbsp. cacao or cocoa powder for dusting pan
  • 2 cups almond flour I used Blue Diamond
  • 1 tsp. baking soda
  • 1/2 tsp. pink salt
  • 4.5 oz 70% bittersweet baking chocolate chopped I used Divine brand
  • 1/2 cup organic coconut sugar I used Madhava
  • 2 tsp. pure vanilla extract
  • 1 cup filtered water
  • full fat whipped cream (dairy or non-dairy) for garnish
  • cacao nibs for garnish optional


  1. Preheat oven to 325.

    2. Generously grease bundt pan and dust with cocoa powder.

    3. In a medium size bowl stir together flour, baking soda and salt.

    4. In a microwave-safe bowl, melt chocolate bar. Don't burn the chocolate, so stir every 20 seconds for about 2 minutes or until melted. Set aside.

    5. In a large bowl (I used my kitchen aid mixer) beat butter on medium for 45 seconds or until creamy. Add sugar and beat until well combined, scraping sides of bowl when needed. Add eggs one at a time, beating each egg until well mixed, continuing to scrape sides of bowl. Pour in melted chocolate and vanilla and beat on medium until combined. 

    6. Slowly add in flour to wet mixture on a low speed until well combined. Finally, add in water on low speed until mixed. You will have a fluffy, mousse-like mixture. 

    7. Pour mixtures into greased bundt pan and make sure batter is spread evenly throughout. Shake pan if needed to make sure batter is dispersed evenly. 

    8. Bake for 50 minutes or until a toothpick near the center comes out clean. Let cool in pan for 10 minutes. 

    9. Once cake is removed from pan and ready to enjoy top with whipped cream and cocoa nibs! Store covered in fridge for up to one week.  

What New Year traditions do you have? In addition to enjoying this circular treat, we are going to have some pork and sauerkraut for dinner! It’s all about the good luck foods! 🙂

Happy New Year! Cheers to 2018!

xx, Marisa

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