Paleo Chocolate Olive Oil Bundt Cake with Dark Chocolate Glaze
Paleo Chocolate Olive Oil Bundt Cake is the best gluten free and keto olive oil cake, drizzled with chocolate glaze. This Paleo chocolate olive oil cake is moist and chocolatey with just a hint of sweetness. Perfect Paleo and Keto holiday dessert recipe!
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 cakes
Paleo Keto chocolate olive oil cake:
Dark chocolate glaze for bundt cake:
Preheat the oven to 320F.
Sieve the flour, cacao powder, baking soda and powder through a fine sieve. Set the dry ingredients aside in one bowl. In a separate bowl, combine and whisk well the wet ingredients - eggs, olive oil, milk, and maple syrup.
Combine the wet and dry ingredients and gently whisk well until there are no lumps.
Use a clean paper towel and dab with 1 tsp ghee butter to lightly grease the bundt cake pan. Use little more butter if necessary. Make sure to lightly grease all corners and get into the nooks and cranny of the bundt cake mold. Lightly dust the greased bundt cake mold with cacao powder to create a non-stick surface. See notes if use a spring form cake pan or cheesecake pan.
Carefully pour the batter into the cake mold. Gently tap the mold against the kitchen counter to reduce air bubbles. Bake for 25 minutes, middle rack. Check after 20 minutes. The cake is done when a toothpick inserted in the center comes out clean or with a few crumbs attached. See notes if use a spring form cake pan or cheesecake pan.
Remove the cake from the oven. Let cool for 10 minutes then place a wire rack over the cake mold and carefully invert the cake and the rack together. Let the cake cool completely before glazing. The mini bundt cakes should drop/fall out of the cake mold. (see notes).
To make the chocolate glaze for bundt cake - break the chocolate bar into bite size chunks and microwave in 30 second increment until the chocolate is melted (about 1 minute total). Whisk the melted chocolate with olive oil and maple syrup, if using. Drizzle the glaze over mini bundt cakes. Sprinkle with edible gold for extra holiday cheer, if using.
Enjoy them right away or store extra in the fridge overnight in a large sealed container. They taste wonderful even chilled.
Bundt cake molds are one of the most tricky molds to use. The shape is beautiful but in the meantime the nooks and cranny sometimes make it difficult for the cakes to come out of the mold. In my own experience, sometimes the cakes drop out of the mold easily and other times they stick to the mold. This could be the mold is not greased well or the mold has sticky residues from the previous bake. I found this YouTube video tutorial helpful. I recommend that you check out the video before using a bundt cake mold.
Alternatively use a regular cheesecake or spring form cake pan. Line the cake pan with a parchment paper at the base inside of the mold and spray olive oil cooking spray along the inner wall of the cake pan for easy removal. The bake time will depend on the size of your mold. For a 6 by 3-inch cheese cake round shape cake pan, bake at 320F for 45 minutes. The cake size will be around 5 ½ inch wide by 1 ¾ inch tall that’s good for 6 people.
Homemade Baking Powder:
If use erythritol for Keto, this recipe yields 7 net cards per serving (1 mini bundt cake around 5 oz. per cake) or 1 slice out of 6 slices of the recipe.
- 2 tbsp baking soda
- ¼ cup cream of tartar
- ¼ cup tapioca starch/flour
Serving: 1bundt cake (5 oz.) | Calories: 343kcal | Carbohydrates: 21g | Protein: 6g | Fat: 30g | Saturated Fat: 8g | Cholesterol: 93mg | Sodium: 207mg | Potassium: 294mg | Fiber: 4g | Sugar: 9g | Vitamin A: 135IU | Calcium: 73mg | Iron: 3.4mg