Almond Joy Bundt Cake (Gluten-Free)

This delightful Almond Joy Bundt Cake is a true treat. It is a deep, rich chocolate cake filled with a sweet coconut filling, just as much fun as biting into a favorite candy bar.

This month I was assigned the delightful blog Sew You Can Cook written by Lauren. Sometimes a recipe jumps out to me right away. This one popped up pretty quickly but not before I got tempted by many others first!

When I saw her Almond Joy Bundt Cake I knew I’d found my winner. And boy was I right! Deep, rich chocolate cake (you could add a little coconut oil if you want) filled with a luscious sweet coconut filling. You could even add sliced almonds to the filling if you want. Oh yeah, totally decadent!

I started with Lauren’s original cake recipe and because I love coconut just like her husband does, I added a coconut filling – more is better, right? 😉 I found the filling on Food Babbles and adapted it slightly. I also converted the cake to gluten-free so my family and I could enjoy it.

Lauren used adorable mini bundt pans that are perfect for individual servings. I used this beautiful bundt cake pan Doesn’t it make the most gorgeous cake!!

I decided since the cake is so decadent and the pattern stunning, I would just sprinkle a little coconut on top to highlight the crevices. If you want this even more indulgent, adding a drizzle of ganache would definitely make this a chocoholic’s dream.

The next time you are looking for a delightful, fun dessert, I hope you make this Almond Joy Bundt Cake. I know you will love it as much as The Artist and I did. Thanks for a wonderful recipe Lauren!

Happy Chocolate Monday!

Did you enjoy this recipe? Let me know in the comments, I love hearing from you!

 

Ingredients needed for Almond Joy Bundt Cake:

• Eggs, sugar, coconut, flour, vanilla, cocoa powder,
• Baking powder, baking soda, salt, buttermilk, butter

 

PRO Tip:

The easiest way to separate eggs is to carefully break the shell, and holding your hands over a bowl (with a second one close by), pour the egg into one of your hands. Open your fingers slightly and allow the whites to drop into the bowl and place the yolk into the second bowl. You can do many eggs quickly this way with much less risk of breaking the yolks.

 

How to make Almond Joy Bundt Cake:

1. Make the Filling: Whip the egg whites in a very clean, dry bowl to soft peaks, then with the mixer running on medium-low speed, slowly add the sugar and continue whipping until they reach stiff peaks; gently fold in the coconut, flour, and vanilla
2. Make the Cake Batter: In the bowl of your stand mixer, whisk together the flour, sugar, cocoa, baking powder, baking soda, and salt; then add the eggs, vanilla, and buttermilk, beating until smooth
3. Very slowly pour in the melted and slightly cooled butter, being careful not to pour too quickly or you may scramble the eggs; this is a heavy batter so use a spoon to scoop half of the batter into a well-greased bundt pan, spreading into an even layer in the bottom of the pan
4. Using a spatula, create a “channel” in the center of the batter and drop dollops of the coconut filling in the channel, don’t let it touch the sides of the pan; spoon remaining batter over the top completely covering the filling and smoothing the top
5. Bake the Cake: Place the filled bundt on a baking sheet, the baking sheet will catch any drips if the cake rises above the edge of your pan; bake at 350°F oven for 45 to 50 minutes or until a toothpick inserted comes out with a few moist crumbs on it
6. Cool on a wire rack about 15 minutes before inverting the cake onto the wire rack and allowing to cool completely
7. Sprinkle coconut over the top of the cake if desired, sliced and serve

 

PRO Tip:

When you are beating egg whites like in this recipe, there can’t be any grease or bits of egg yolk in the bowl or they won’t whip correctly. If you break a yolk and it mixes with the whites, just scramble them for a snack and start over.

 

Recommended Tools (affiliate links; no extra cost to you):

• Kitchen scale
• Bundt pan
• Stand mixer or hand mixer
• Mixing bowls
• Spatula
• Baking sheet pan
• Cooling rack

 

Gluten-Free Tips:

You can adjust any recipe to gluten-free by using 120 grams per cup of my favorite gluten-free flour blend. If you are using another brand of gluten-free flour, whisk the mix, spoon it lightly into a measuring cup until mounded, level off the top with a straight edge, and weigh the flour left in the cup. Use that weight as your standard per cup of that specific flour. Do this for each flour blend you use. Commercial blends such as Pamela’s All-Purpose Artisan Blend, Bob’s Red Mill 1-to-1, or King Arthur Measure for Measure are all good choices.

All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the recipe hasn’t changed and is no longer safe.

 

 

 

 

Create a New Tradition Today!

 

Here are more recipes from The Secret Recipe Club just for you!

 

 

 

Welcome! The suggestions here are not intended as dietary advice or as a substitute for consulting a dietician, physician, or other medical professional. Please see the Disclaimers/Privacy Policy page for additional details. Unauthorized use, distribution, and/or duplication of proprietary material from The Heritage Cook without prior approval is prohibited. If you have any questions or would like permission, please contact me. We participate in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. As an Amazon Associate, I earn a small amount from qualifying purchases without any additional cost to you. This page may contain affiliate links. This post was first shared in Jan 2016. The article was updated in 2022.