Glazed Chocolate Bundt Cake




3 ounces cacao nibs, chopped fine

Вѕ cup cacao powder

1 teaspoon instant espresso powder

1 cup boiling water

1Вѕ cups almond flour

1 teaspoon baking soda

1 teaspoon salt

2 cups palm sugar

ВЅ cup coconut oil

4 large eggs, room temperature

1 tablespoon vanilla extract

Coconut oil for greasing Bundt pan

Vanilla Glaze (optional)

1 cup palm sugar

1 tablespoon coconut milk

1 tablespoon vanilla extract

1 pinch salt


1.В В Adjust oven rack to a lower-middle position and preheat oven to 350В°F. Grease the inside of a twelve-cup Bundt pan thoroughly with coconut oil.

2.В В Combine cacao nibs, cacao powder, and instant espresso powder in a large bowl. Pour the cup of boiling water over top and cover. Let sit for 5 minutes to melt the cacao nibs, then whisk smooth.

3.В В In a separate bowl, whisk flour, baking soda, and salt together.

4.В В Process melted cacao nibs mixture, palm sugar, oil, eggs, and vanilla together in food processor until combined (about 1 minute). Transfer to a large bowl. Sift one-third of the flour mixture over batter and whisk until just a few streaks of flour remain. Repeat twice more with remaining flour mixture, then continue to whisk batter gently until most lumps are gone (do not overmix).

5.В В Scrape batter into prepared pan and smooth top. Wipe any drops of batter off sides of pan and gently tap pan on counter to settle batter. Bake until a toothpick inserted in center comes out clean (50 to 60 minutes), rotating pan halfway through baking. Allow cake to cool in the pan on a wire rack for 10 minutes. Remove cake from pan and cool completely on rack for about two hours.

For the Vanilla Glaze

Whisk all glaze ingredients together in a bowl until smooth, then drizzle evenly over the top of the cooled cake, letting it drip down the sides. Let glaze set for 15 minutes before serving.