Chocolate Chai Bundt Cake
A rich and moist chocolate chai bundt cake exploding with chai flavor. It's so moist and light that you'd never guess it was paleo and free of gluten, grain, dairy, and refined sugar! It also uses rooibos instead of black tea so it's safe to eat closer to bed without compromising sleep.
Servings 16
Ingredients
- 1 can organic coconut cream 16 oz
- 3 bags organic rooibos chai I used Numi tea
- 1 cup extra virgin olive oil
- 3 pasture raised eggs
- 3/4 cup coconut sugar
- 1/2 cup organic maple syrup
- 2 tsp organic pure vanilla extract
- 1 tsp fresh squeezed lemon juice
- 10 oz 70-85% dark chocolate
Flour Mixture
- 1/4 cup chia seeds
- 11/4 cup sweet potato flour
- 1 1/2 cup almond flour
- 1 tsp arrowroot starch
- 1/2 tsp real salt
- 1/2 tsp baking soda
Spices
- 1/2 tsp ginger powder
- 1/2 tsp cardamom
- 1/4 tsp clove
- 1/4 tsp all spice
- 1/4 tsp nutmeg
- 2 grinds fresh ground black pepper or a pinch of powdered black pepper
Glaze
- 1/4 cup coconut butter
- 3 tbsp coconut oil
- 1 tbsp date syrup can sub soaked pureed dates or maple syrup
- 1/2 tsp cardamom
Instructions
Baking the Bundt Cake
- preheat oven to 300
- Heat coconut milk on medium low on the stove, bringing to a simmer. Submerge tea bags, turn off the heat, and let rooibos chai steep into milk.
- Add oil, eggs, coconut sugar, maple syrup, and vanilla to a mixer with a whisk attachment. Whisk until fully combined and frothy, about 1 minute
- Grind the chia seeds into a flour using a coffee grinder, food processor, or high-powered blender. I used a magic bullet blender.
- Measure all remaining flour and spices into a bowl with ground chia seeds and stir until combined
- Remove tea bags from coconut milk, stir in lemon juice
- Switch to a mixer attachment on your mixer and alternate adding the coconut milk and flour on medium-low speed until evenly combined. Do not over stir.
- Melt chocolate and add to mixer, stirring until just combined. The batter will be thick and stick to itself instead of the bowl or mixer.
- Pour batter into a greased bundt pan and pat down so the batter is level.
- Bake at 300 for 60-65 minutes or until a clean toothpick emerges from the cake
- Let cool for 10 minutes. Then flip the bundt cake pan over and slightly pat the bottom of the pan to release the cake. Let cool completely.
The Glaze
- While the cake is cooking, melt coconut butter, coconut oil, date paste, and cardamom on the stove on very low heat until evenly combined. Careful not to burn the coconut butter.
- Drizzle over the top of the bundt cake and enjoy!
Notes
I used 2 3.5 oz bars of Endangered Species 85% chocolate and one 3 oz bar of Theos 70% chocolate. You can use pureed dates instead of date paste for the glaze.