Chocolate Almond Bundt Cake

Ok, it has DEFINITELY been a while since I shared a recipe with y’all. Over 9 months! 9 MONTHS!! Wow.  I got so swept up in mama-hood that I completely lost track of time. Mind you, I haven’t had much time to bake. Little E keeps me busy and on my toes for sure. Especially since she is now starting to pull herself up and will probably be walking in no time (yikes!). About a month ago (hmmm…or maybe even a bit more), I had a quick chance to bake this Gluten Free Dairy Free Chocolate Almond Bundt Cake. I had wanted to share this recipe way back, but like I said, it’s been busy.

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Even though I don’t have much time to bake, I was missing it and getting tired of buying gluten free sweets. I was craving something homemade and so I finally got around to making this cake. So, between prepping baby food and dinner for hubby and me, I quickly gathered supplies and whipped up this cake. I had leftover water from a can of coconut milk I previously opened to make whipped coconut frosting – failed experiment by the way. To be honest though, it probably was because it was light coconut milk, which I know is a no-no when it comes to making frosting. But can you believe I couldn’t find the regular stuff after checking 3 stores?? So, given the ‘water’ looked more like the full coconut milk (because it probably was since nothing separated when I tried making the frosting), I’m sure this recipe will work with either the milk straight up or the leftover water, given I was using a light version. The dairy free ganache is optional, but absolutely divine! It’s pretty quick and simple to prepare so I highly recommend taking the extra step. Trust me, you’ll thank me later.

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These days fast, quick and easy are the recipes I need. With such limited time available, especially since E believes a 30min nap (on the dot if you can believe it!) is sufficient, it’s the best I can do. Eventually I know that I will get time back and before I know it, E will be helping me bake in the kitchen. I honestly can’t wait for that day to come. It will definitely be too cute!

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So before the 30 minute nap is up, here is the quick and easy recipe for this Gluten Free Dairy Free Chocolate Almond Cake.

Pure deliciousness!




Gluten Free Dairy Chocolate Almond Bundt Cake

Bake Time: 22 minutes

This chocolate almond bundt cake is quick and easy to make and doesn't require a mixer. The dairy free ganache is optional, but so simple to make and worth the extra step.


  • 1 cup almond flour
  • 1/2 sorghum flour
  • 1/4 cup unsweetened cocoa, sifted
  • 1 tbsp tapioca starch
  • 1 tbsp baking powder
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 2 eggs
  • 1/4 cup light olive oil
  • 1 tbsp vanilla bean paste
  • 1/2 cup granulated sugar
  • 1/2 cup canned coconut milk (see note in post above re: what I used)
  • For Dairy Free Ganache:
  • 1/2 cup dairy free chocolate chips
  • 1/4 cup canned coconut milk
  • pinch of ground cinnamon (optional)


  1. Preheat oven to 350°F. Grease a bundt cake pan and set aside.
  2. In a medium bowl, combine dry ingredients (first 7 on the list) and set aside.
  3. In a large bowl, beat eggs with oil, vanilla and sugar.
  4. Stir in 1/2 of dry ingredients and 1/2 of coconut milk and combine.
  5. Repeat and mix until just combined.
  6. Pour batter into prepared pan and bake in oven for 22 minutes or until tester inserted in center comes out clean.
  7. Let cool for about 10 minutes in pan before removing and placing on wire rack to cool completely.
  8. For Dairy Free Ganache:
  9. Place all ingredients in a saucepan over low heat.
  10. Stir until chocolate chips are almost melted. Remove from heat and continue to stir until no lumps remain

Hot Chocolate Cake

I recently celebrated a birthday with a slice of this Gluten Free Dairy Free Hot Chocolate Cake. And no, I won’t be sharing how many candles were on my cake this year. Nope, ain’t gonna happen. Not that I’m ashamed of my age, really it’s just a number, but on the other hand…who wants to be reminded of how old they are getting?

Gluten Free Dairy Free Hot Chocolate Cake |

Alright, I suppose the important part is how you feel and not how many candles were on the cake and if you’re capable of blowing them out in one shot or not. Which on a side note, this year I had problems blowing out the limited candles on my birthday cake. Seems I may be a bit out of shape. Yeah; let’s go with it being out of shape.

Gluten Free Dairy Free Hot Chocolate Cake |

Of course, birthdays were much more fun as a kid. You have a party with balloons and all sorts of decorations. You look forward to more birthday parties and gifts. When you’re a teenager you look forward to getting older and coming of age. And most importantly you eat lots and lots of cake without thinking, ‘how many calories is this exactly’? It seems the older we get, the less we party, the more we want to turn back the clocks, and every calorie we consume is tracked. And why? Shouldn’t birthdays be for celebrating and special treats? Heck, it’s just one day out of the year and you only live once. And this cake is perfect for that one day out of the year indulgence.

Gluten Free Dairy Free Hot Chocolate Cake |

Being a mid November birthday, it’s typically a chilly celebration, so I felt a Hot Chocolate Cake was in order. It’s a moist chocolate cake (which is the same recipe I used in my last post), with layers of ooey-gooey marshmallow filling, covered in a fluffy whipped topping, with a hint of hot chocolate mixed in. To kick it up a notch, I added a touch of pure peppermint extract to the marshmallow filling – soooo good! Can I just say this is probably my favourite filling right now! So glad I found this recipe on the talented Sweetapolita’s site. It’s really such a simple and yummy filling and goes great with chocolate cake.  The fluffy whipped topping recipe is similar to one I used in a past post.  This cake really is like hot chocolate…but in cake form!

Unfortunately I wasn’t able to take any great pictures of the cake sliced during the day. The pictures I’ve included here are the few leftovers (yes, surprisingly there were some!). The birthday celebration was in the evening, and had I taken any photos then of the cut cake…well we know what bad lighting can do. So, although the cake slice may look messy, it doesn’t affect the deliciousness of it. Trust.

Gluten Free Dairy Free Hot Chocolate Cake | pastelbakery.caGluten Free Dairy Free Hot Chocolate Cake |

So for your next birthday, I say go ahead; make this cake. Party like a kid, stop counting the years and calories and indulge a little. I won’t tell if you don’t. 

Pure deliciousness! Enjoy!

Gluten Free Dairy Free Hot Chocolate Cake

Makes: one 8" cake (about 10-12 servings)

An easy to make moist chocolate cake, filled with layers of gooey marshmallow with a hint of peppermint. Covered in a light whipped hot chocolate kissed topping. Perfect indulgence on a chilly day!


    For Cake:
  • 3/4 cup granulated sugar
  • 3/4 cup brown sugar
  • 3/4 cup almond flour
  • 3/4 cup sorghum flour
  • 3/4 cup unsweetened cocoa, sifted
  • 1/3 cup buckwheat flour
  • 2 tbsp tapioca starch
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 tbsp instant espresso or strong coffee
  • 1/2 cup warm water
  • 2 eggs, room temperature
  • 2 tbsp light olive oil
  • 2 tsp pure vanilla extract or vanilla bean paste
  • 1/2 cup almond milk
  • For Marshmallow Peppermint Filling (adapted from Sweetapolita)
  • 16 large marshmallows
  • 1 cup icing sugar, sifted
  • 1 cup dairy free spread (such as Earth Balance Buttery Spread)
  • 3/4 tsp pure peppermint extract
  • 1 jar (213g) marshmallow cream (such as Fluff which is gluten free)
  • 1 tsp almond milk
  • For Whipped Topping:
  • 1 cup Nutri-Whip DessertTopping (or another gluten free dairy free dessert topping)
  • 2 tbsp hot chocolate mix (I used Purest Marvellous Mix)
  • 3 tbsp icing sugar


    For Cake:
  1. Preheat oven to 350°F. Grease an 8"x3" high cake pan; set aside.
  2. In a large bowl, combine sugars, flours, cocoa, starch, baking soda/powder and salt. Set aside.
  3. In a small bowl or glass measuring cup, dissolve coffee with water. Set aside.
  4. In bowl of mixer, combine egg with oil, vanilla and coffee.
  5. Mix in about 1/2 of dry ingredients while slowly streaming in about 1/2 of milk. Repeat and mix until batter is smooth.
  6. Pour into prepared cake pan and bake in oven for 40-45 min or until tester inserted into center comes out almost clean. You may find a few crumbs will stick to your tester but this is ok as long as it is not runny. Cake will also pull away from the sides of the pan when it is done, and may slightly dip in the center.
  7. Place cake pan on wire rack and let cool for at least 20 minutes. Invert onto wire rack and let cool completely.
  8. Best if baked 1 day before cutting/filling/frosting. Store in an airtight container in a cool location.
  9. For Marshmallow Peppermint Filling:
  10. Line a large cookie sheet with parchment or aluminum foil sprayed with non-stick cooking spray.
  11. Place marshmallows on sheet side by side.
  12. Place sheet on lowest rack in oven and broil until tops are browned (about 1 minute depending on strength of oven). Keep a close eye to ensure you don't burn them!
  13. Remove sheet from oven. Carefully flip over each marshmallow, return to oven and repeat. Once done, remove from oven and set aside.
  14. In bowl of mixer, combine dairy free spread and sugar and blend on med-low speed.
  15. Add peppermint and mix on med-high for about 2 minutes.
  16. Add the toasted marshmallows and marshmallow cream and mix on low speed. Add in almond milk and combine until smooth.
  17. Use immediately or store in refrigerator for up to 1 week.
  18. For Whipped Topping:
  19. Warm up about 1/4 cup Nutri-Whip in microwaveable cup/bowl (about 30 seconds).
  20. Add hot chocolate mix and stir to dissolve. Set aside.
  21. In bowl of mixer, add remaining Nutri-Whip along with hot chocolate mixture. Using whisk attachment, beat on med-high for about 2 minutes.
  22. Add in icing sugar and beat again for 1 minute or until thick ribbons form.
  23. Use immediately or store in airtight container in refrigerator for up to 5 days. You can then re-whip by hand if necessary.
  24. For Assembly of Cake:
  25. Cut cake into two or three layers using a serrated knife or cake leveler.
  26. Place a few dabs of the marshmallow filling on a cake board where the cake will sit. Place the first cake layer on top.
  27. Place a couple of spoonfuls of the marshmallow filling on top of the first cake layer. Note, the filling will spread out and remember not to fill too much or the filling will overflow.
  28. Place the second cake layer on top and repeat the process until you finish with the last cake layer on top.
  29. Cover the assembled cake with the whipped topping using a large offset spatula. Decorate as desired.
  30. The cake can be assembled the day before as long as it is kept in an airtight container in a cool location or in the refrigerator.


I baked 2 cakes and cut them in half to make this a 3 layer cake (note, the recipe above only makes one 8" cake). I froze the leftover layer to use at another time, however you could choose to make this a 4 layer cake instead. If so, you should have enough marshmallow filling (as the recipe above allows for about 1 cup leftover), but you may need to make a larger batch of the whipped topping. I would recommend increasing the Nutri-Whip by about 1/2 cup to give you a total of 1 1/2 cups

Gluten Free Dairy Free Wedding Cake

This past weekend I was had the great pleasure of attending a very special wedding, and was honoured to make this Gluten Free Dairy Free Wedding Cake for the event.  It was a special cake for my sister-in-law Melissa from Glutrition.

Gluten Free Dairy Free Wedding Cake

I will be honest…when I first met with Melissa to discuss what she envisioned for her Gluten Free Dairy Free Wedding Cake, I was a bit nervous.  Like myself, Melissa strives for perfection in anything she creates, hence the nervousness.  Not only was I scared it would not meet her expectations, but I was also concerned I would nitpick every detail and not be satisfied with the final piece.

Gluten Free Dairy Free Wedding Cake

I rarely have the opportunity to make fondant covered cakes; so needless to say, I was a bit out of practice.  My nitpicking kicked in as soon as I started ‘gluing’ the first 2 rows of blue circles.  Let’s just say, those 2 rows took waaay longer than they should have, and I came out with blue dyed finger tips.  I was determined though to make this cake as perfect as possible…even if it meant showing up to the wedding with Smurf finger tips!  All things considered though, the cake came together nicely, I was happy with the finished piece and I believe Melissa was too – which in the end, is all that mattered. *:) happy

Gluten Free Dairy Free Wedding Cake

Topped with fondant ruffled flowers with ‘diamond’ centers, this moist chocolate cake with banana pudding filling shined along with the rest of the beautiful evening decor.

Congratulations again to the happy couple and all the best!


Chocolate Espresso Torte

It’s choctastic! It’s the best of both worlds – rich and delicious chocolate paired with freshly brewed bold espresso. The perfect pick me up torte! And the best part is that it’s gluten free!

gluten free chocolate espresso torte

Is it possible to have too much chocolate or too much espresso in one day? Maybe, but then of course there’s nothing wrong with occasionally indulging yourself…just a little bit. Nothing’s wrong with that, right?

gluten free chocolate espresso torte

It was nice to see a gluten free feature on a local recipe tv show (Best Recipes Ever). The recipe originally called for ground walnuts, but I chose to switch it over to ground almonds, mainly because I prefer the taste and texture of ground almond. I also swapped some of the granulated sugar for brown sugar, hoping to provide a bit more depth to the final product.

gluten free chocolate espresso torte

I must be honest though and confess that I did run into a little mishap while whisking the cocoa into the melted margarine/espresso mixture. Of course, as usual, I tried doing too many things at once, and well, I didn’t notice (until it was too late), that my mixture was slightly boiling, which of course resulted in a lumpy cocoa mess. Ugh! And it was definitely messy alright! I tried whisking and whisking it back to smooth. Maybe, just maybe, by some chance I’d be lucky enough and I could save it (which really, I knew I couldn’t but let’s face it, I was just humouring myself). After many minutes of melted margarine flying all over my stovetop, I finally gave in to defeat and stopped. However, even though it was lumpy, I still went through with the recipe (at this point, I wasn’t about to give up!), and in the end it still turned out to be a deliciously moist torte. So lesson be learned – don’t give up and see it through to the end because you just never know, it may all work out 

gluten free chocolate espresso torte

I topped off my cake with a dusting of confectioners’ sugar and pomegranate seeds, which complemented it nicely. This chocolately cake with a hint of espresso is surprisingly light. So for that reason, I say, indulge with a piece…or two, or three 

Pure deliciousness!

Here is the recipe…enjoy!

Chocolate Espresso Torte

Prep Time: 10 minutes

Bake Time: 30 minutes

Makes: 10 servings

Recipe adapted from Best Recipes Ever


  • 1 cup (250 mL) almond flour (or blanched ground almonds)
  • 3/4 cup brown sugar
  • 1/2 cup granulated sugar
  • 2 tbsp (30 mL) potato starch
  • 1/2 tsp (2 mL) cinnamon
  • 1/4 tsp (1 mL) salt
  • 1 cup (250 mL) butter or margarine
  • 1/4 cup (60 mL) brewed espresso or very strong coffee
  • 1 cup (250 mL) cocoa powder
  • 4 eggs, separated
  • Confectioners’ sugar for dusting top of baked cake (optional)


  1. Preheat oven to 350°F. Grease 8” cake pan and set aside (you can also divide the mix into 2 pans is you prefer).
  2. In bowl, combine almond flour with 1 tbsp of the granulated sugar, potato starch, cinnamon and salt. Set aside.
  3. In small saucepan, melt margarine with espresso. Add cocoa powder; whisk until smooth. Let cool. Meanwhile, in bowl of mixer using paddle attachment, beat egg yolks with brown sugar until thick and pale. Beat in chocolate mixture. Stir into almond mixture.
  4. In bowl of mixer using whisk attachment, beat egg whites until soft peaks form. Beat in remaining granulated sugar, 1 tbsp at a time, until stiff glossy peaks form. Fold one-third into chocolate mixture; fold in remaining whites. Scrape into prepared pan. Bake in centre of 350°F oven until cake tester inserted in centre comes out clean, about 30 min. Let cool in pan on rack for 10 minutes before removing from pan and transferring to wire rack to cool completely. Dust top of cake with confectioners’ sugar if desired.

Thanks for stopping by! Comments are always welcomed and encouraged.