Glazed chocolate donut Bundt cake (grain free)
If you love the warm, indulgent flavors of a freshly baked donut but want something a bit more refined and shareable, this Glazed Chocolate Donut Bundt Cake is about to become your new favorite dessert. Combining the rich taste of chocolate with a light, airy texture and a glossy coconut milk glaze, this cake brings together the best of both worlds—a decadent treat that’s both elegant and comforting.
The Inspiration Behind the Cake
Ive always been fascinated by the idea of reimagining classic favorites with a healthy twist. This recipe is inspired by the traditional donut Bundt cake but elevated with gluten-free and grain-free ingredients. The use of almond and coconut flours not only caters to a wholesome lifestyle but also gives the cake an irresistibly moist crumb. And lets not forget the star of the show: a smooth chocolate glaze made from coconut milk and powdered sugar that lends a gorgeous shine and a burst of flavor.
Why You Will Love This Cake: Decadent Chocolate Flavor: The cocoa powder in the batter delivers a rich chocolate taste that pairs beautifully with the subtle nuttiness of almond and coconut flours.
Gluten-Free Goodness: Perfect for those who are gluten-sensitive or looking to enjoy a healthier dessert option without sacrificing taste.
Simple Yet Impressive Glaze: A quick, easy glaze of coconut milk and powdered sugar transforms this cake into a stunning centerpiece for any occasion.
Donut-Inspired Delight: It is a creative twist on the beloved donut, reimagined as a Bundt cake thats ideal for sharing with friends and family.
Glazed chocolate donut Bundt cake
Ingredients
For the Cake:
Dry Ingredients:
- 1 cup almond flour
- 1/4 cup coconut flour
- 1/2 cup tapioca starch
- 1/3 cup cocoa powder
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp ground cinnamon, optional, for an extra layer of warmth
Wet Ingredients:
- 1/2 cup full-fat coconut milk or sour cream
- 1/4 cup melted butter or refined coconut oil
- 1/4 cup maple syrup
- 1/2 cup raw cane sugar
- 2 large eggs + 1 egg yolk
- 2 tsp vanilla extract
For the Glaze:
- 1 cup powdered sugar
- 2 –3 tbsp full-fat coconut milk
Instructions
Preheat and Prepare Your Pan
- Begin by preheating your oven to 350°F (175°C). Grease a small Bundt pan with melted butter or coconut oil. This step is crucial to ensure that your cake releases effortlessly once it’s baked.
Mix the Dry Ingredients
- In a large bowl, combine the almond flour, coconut flour, tapioca starch, cocoa powder, baking powder, salt, and optional cinnamon. Whisk them together thoroughly to ensure an even distribution of flavors and a smooth texture.
Whisk the Wet Ingredients
- In a separate bowl, whisk together the coconut milk (or sour cream), melted butter (or coconut oil), maple syrup, raw cane sugar, eggs, and vanilla extract until the mixture is smooth. This blend of wet ingredients will infuse your cake with moisture and flavor.
Combine and Mix
- Gradually add the wet ingredients to the dry ingredients, stirring continuously until the batter is fully combined. Take care not to overmix; you want to retain that light, airy texture that makes this cake so delightful.
Bake to Perfection
- Pour the batter evenly into your prepared Bundt pan, smoothing the top with a spatula. Bake in the preheated oven for 25–30 minutes. To check for doneness, insert a toothpick into the center of the cake—if it comes out clean, your cake is ready.
Create the Glaze
- While the cake bakes, prepare the glaze by whisking together the powdered sugar and coconut milk in a small bowl. Adjust the consistency with a little more coconut milk if needed—it should be smooth and pourable.
Glaze and Enjoy
- Once the cake has cooled completely on a wire rack, drizzle the glaze over the top. Allow a few minutes for the glaze to set before slicing into generous servings.
