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

Coconut Chocolate Chip Cookies

What do you write about, if you have nothing to say?
Oh-me, oh-my, I guess it’s just one of those days.
But Wait! A-ha! How could I forget this sweet display,
Of Gluten Free Dairy Free Coconut Chocolate Chip Cookies – Yippee! Hooray!

Gluten Free Dairy Free Coconut Chocolate Chip CookiesThese cookies are soft, chewy and much yummier than a bowl of sorbet,
Tasting like a chocolate chip macaroon, they’ll brighten up any rainy day.
You can enjoy them at a ballet,
You can enjoy them when celebrating Mother’s Day,
You can even enjoy them while floating around the Milky Way.
And the best part of all? They’ll make you feel just a little coconut-tay. 

Gluten Free Dairy Free Coconut Chocolate Chip CookiesSo what are you waiting for hombre?
Hurry! Hurry! Don’t delay!
You must make these sweet treats right away!

Gluten Free Dairy Free Coconut Chocolate Chip Cookies

It’s pure deliciousness I say!
Thanks for reading and spending the day.
Now I, myself, must sneak away,
As I just realized this was very chees-ay 


Gluten Free Dairy Free Coconut Chocolate Chip Cookies

Prep Time: 15 minutes

Bake Time: 10 minutes

Makes: About 26 cookies

A soft and chewy chocolate chip cookie with a coconutty twist!


  • 1 cup sorghum flour
  • 1/2 cup almond flour
  • 1/2 cup tapioca starch
  • 1 tsp baking powder
  • 1/2 cup coconut oil
  • 3/4 cup granulated sugar
  • 1/4 cup brown sugar
  • 1 egg, room temperature
  • 1 tsp vanilla extract
  • 1/2 cup mini chocolate chips (or regular)
  • 1/2 cup unsweetened shredded coconut


  1. Preheat oven to 350°F. Spray cookie sheets, or line with parchment paper and set aside.
  2. Spread shredded coconut on a pan and bake for 2 min or until lightly toasted. Remove and let cool.
  3. In medium bowl, combine dry ingredients and set aside.
  4. In bowl of mixer, combine sugars with coconut oil and beat for 2 min until mixture is smooth and creamy.
  5. Add egg and vanilla and mix until just combined.
  6. Gradually mix in dry ingredients, stopping once to clean down side of bowl with spatula. Mix until just combined (dough will start to stick together).
  7. Using spatula, stir in chocolate chips and toasted coconut.
  8. Drop tablespoonfuls onto each cookie sheet, slightly flattening each ball. Be sure to leave about 1" space between each ball.
  9. Bake for 10 min (rotating pans in oven halfway through), or until cookies are lightly golden around edges.
  10. Remove from oven and let cool on pans for 2 mins before transferring to wire racks to cool completely.