Gluten Free Surprise Inside Bundt Cake
What is a surprise inside bundt cake you ask? It is a delicious gluten-free chocolate bundt cake, made with coconut flour and so much chocolatey goodness! Filled with a fun sprinkle surprise in the center. Then Frosted with a delicious coconut cream frosting. These will make the funnest Easter dessert! Once you cut into them everyone will be excited to see what falls out. Hope you enjoy!
- 1/2 cup butter
- 1/4 cup baking cocoa
- 1/4 cup coconut milk
- 9 eggs
- 1 1/2 cup sugar
- 3/4 tsp salt
- 1 tbsp vanilla extract
- 3/4 cup sifted coconut flour
- sprinkles
- 2 cup powdered sugar
- 4 tbsp butter
- 1/4 cup coconut milk
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Preheat oven to 350° Fahrenheit.
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Melt butter in a saucepan over medium heat. Add milk and cocoa. Stir until smooth and remove from heat and set aside.
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In a bowl mixed together eggs, sugar, salt and vanilla. Stir in chocolate mixture. Mix until combined.
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In a separate bowl combine coconut flour with baking powder. Slowly whisk coconut flour mixture into egg and chocolate batter. Mixing well until there are no lumps and batter is smooth.
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Grease mini bundt cake pans and sprinkle with flour to ensure cakes do not stick.
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Poor batter into grease pan and cook for 20 minutes, until a toothpick comes out clean.
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Let's sit and cool for 5 minutes before removing from bundt pan.
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Place on a cooling rack and let completely cool before frosting.
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When ready to frost combine powdered sugar, melted butter and coconut milk to a medium bowl and mix until combined.
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Fill the middle of the bundt cake with sprinkles. Then top and cover sprinkles with frosting.
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Enjoy!!!
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Servings 12
- Amount Per Serving
- Calories 373kcal
- % Daily Value *
- Total Fat 18.4g29%
- Saturated Fat 11.6g58%
- Cholesterol 153mg51%
- Sodium 287mg12%
- Potassium 103mg3%
- Total Carbohydrate 52.3g18%
- Dietary Fiber 4.79g20%
- Sugars 46.8g
- Protein 6.9g14%
- Calcium 25 mg
- Iron 1 mg
- Vitamin D 20 IU
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Sponsored by Egglands Best
I am married to the most amazing man, Tommy. I am the mother of three beautiful children Landon, Finn, and Daisy. For years I have been helping friends, family and others navigate the life of gluten-free living. I grew up in a gluten-free house, my mom and both brothers were diagnosed with Celiac Disease when I was young. My mom did an amazing job making everything from scratch in a gluten free kitchen. When I had my first child Landon my world was changed. He was born at 24 weeks because I have a short cervix. The doctor told us that he had a slim chance of survival and that his life would be plagued with severe complications. He survived and has minimal complications due to his prematurity, but when Landon was two he started getting rashes all over his body and he would constantly be sick. My mom advised me to get Landon tested for Celiac Disease. This was the beginning of my true GF journey. Shortly after he was diagnosed, I decided to go off gluten as well. Although I do not have Celiac Disease, I have found that I feel 100% better eliminating gluten from my diet. Recently Finn was having some issues with his legs and knees hurting. The doctor told me to take Finn off gluten to see if it was causing the inflammation and pain. Sure enough once we changed his diet the symptoms went away. We have Celiac Disease and gluten intolerance on both sides of the family. My sister-in-law and niece were recently diagnosed and my Grandma recently took gluten out of her diet due to an autoimmune disease. We are in a fortunate position that both of our families understand the purpose of living a gluten-free lifestyle. I am on a mission to help people create amazing gluten-free recipes and to see that this diagnosis is not a curse, but can actually be delicious.
