Gluten Free Triple Chocolate Bundt Cake

• Vegetarian
• Gluten free

• Refrigerated

  • 1 cup Almond milk, unsweetened
  • 16 Eggs, large

• Baking & Spices

  • 1 cup Almond flour
  • 1 tsp Baking powder
  • 1 cup Coconut flour
  • 1/4 cup Hershey's chocolate chips, Sugar Free
  • 1/2 cup Hershey's cocoa powder, dark
  • 1 tsp Salt
  • 1 Square baking chocolate
  • 1 1/3 cup Swerve sweetener
  • 1 tbsp Swerve sweetener, powdered
  • 1 1/2 tsp Vanilla

• Drinks

  • 1 tsp Cappuccino extract, creamy

• Dairy

  • 2 sticks Butter, unsalted
  • 1/2 cup Butter, unsalted
  • 1 package Cream cheese
  • 1/3 cup Heavy whipping cream

Found on dropthesugar.com

Description

Ingredients

• 1 cup coconut flour
• 1 cup almond flour
• 1 package cream cheese, room temperature
• 16 eggs, large
• 1 cup unsweetened almond milk
• ½ cup Hersheys dark cocoa powder
• 1⅓ cup Swerve sweetener (or other granulated sweetener)
• 2 sticks unsalted butter
• 1 square baking chocolate (I used Hersheys Baking Bar)
• 1 tsp creamy cappuccino extract
• 1 tsp vanilla extract
• 1 tsp salt
• 1 tsp baking powder
• Frosting:
• ¼ cup Hersheys Sugar Free Chocolate Chips
• ½ cup unsalted butter, room temperature
• ⅓ cup heavy whipping cream
• 1 tbsp powdered Swerve sweetener
• ½ tsp vanilla extract

Directions

• Preheat the oven to 300 deg F.
• In a large mixing bowl, blend together the cream cheese, melted baking chocolate, and melted butter until smooth.
• When smoothed, add in the eggs, almond milk, creamy cappuccino extract and vanilla extract until well blended.
• In another bowl, add the dry ingredients of coconut flour, almond flour, dark cocoa powder, Swerve sweetener, salt, and baking powder.
• Slowly blend in the dry ingredients in the large mixing bowl and mix on low until well blended.
• Using a bundt cake pan, butter or spray the inside and add in the batter.
• Bake in the oven for 1 hour and 30-50 minutes while checking to ensure the middle is fully baked with a toothpick.
• For the frosting, melt the chocolate chips on the stove with vanilla extract.
• Whip together the butter, heavy whipping cream and powdered Swerve sweetener until a little thicker than liquid.
• Add in the melted chocolate chips and place in a fridge for 20-30 minutes or until thickened.
• Slowly add on the chocolate frosting in a zig zag motion until youve used up the frosting.