Gluten Free Baileys Irish Cream Chocolate Bundt Cake

This Gluten Free Baileys Irish Cream Chocolate Bundt Cake is not only for St. Patrick’s Day, but also makes the perfect cake anytime for a treat or to impress with at a dinner party. 

My easy recipe for this amazing rich cake combines the deep flavors of chocolate and the creamy goodness of my Low Carb Baileys Irish Cream.

I will show you how to craft one of the best chocolate cake recipes, a sumptuous Baileys Irish Cream Dark Chocolate Bundt Cake, with simple ingredients.

The rich chocolate flavor is accompanied by my homemade keto Baileys Irish Cream and a sugar-free chocolate glaze made with sugar free Irish Cream Liqueur.

Even if it is your first time making a cake like this, you will still have wonderful results!

Keep reading as I walk you through making this delicious Bailey’s Chocolate Cake, making the glaze for the top of the cake, then going over tips, substitutions and answering frequently asked questions.

Crafting the Low Carb Baileys Irish Cream Infusion

One of the highlights of this amazing cake recipe is my homemade keto Baileys Irish Cream.

Made without any sugar at all, it is also easily made dairy free as well.

The Irish whiskey you use in the recipe is up to you, but I stayed with the Jameson Whiskey for authentic taste.

Some people have brought up the possibility of whiskey containing gluten as it is fermented from barley, although distilled.

You need to make the best decision that fits you.

I did not have any reaction to it so I used it. You can easily make this Low Carb Bailey’s Irish Cream a non-boozy cake and just leave out the whiskey.

It is amazing in hot coffee as well as the finishing touch to this chocolate cake since we will be incorporating this homemade Bailey’s into both the cake batter and the glaze. 

Keep in mind that the alcohol content will be reduced in the oven as the batter heats up, and as the glaze is warmed, so it will be minimal.

This luscious liqueur adds a delightful Irish cream flavor and a touch of chocolate almond flavor to the whole thing.

Infusing the glaze and cake batter with Baileys ensures that the rich chocolate cake is blended with its creamy essence, elevating it to a whole new level of decadence.

What you will need to make this Gluten Free Bailey’s Irish Cream Chocolate Cake

• Eggs
• Sugar Free Keto Honey
• Coconut Oil, melted, or your choice of vegetable oil
• Low Carb Copycat Bailey’s Irish Cream
• Heavy Cream or Coconut Milk
• Vanilla Extract
• Almond Flour
• Coconut Flour
• Cocoa Powder
• Baking Soda
• Salt
• Sugar Free Chocolate Chips

Let’s make this delicious Gluten Free Baileys Chocolate Cake

The key to this Irish cream cake recipe is the cake itself.

Everything gets mixed up in a food processor so the texture of the flours in the recipe become fine creating a moist chocolate cake that rivals any wheat counterparts!

Preheat oven to 325 F and prepare your bundt pan by greasing well with a cooking spray or brushing on an oil.

I chose to use a silicone bundt pan for effortless removal of the cake once baked. If you choose silicone, make sure you put it on a baking sheet for stabilization.

The other stiff bundt pans made of metal require that you spray them well with oil then dust with some cocoa powder.

Measure the dry ingredients of almond flour, coconut flour, cocoa powder, baking soda and salt into a large mixing bowl and whisk to combine.

Add the wet ingredients of the eggs, sugar free keto honey, coconut oil, Irish cream, heavy cream and vanilla extract to the bowl of a food processor or blender.

Blend these ingredients on low speed to incorporate them well. 

Take off the lid and put in all of your dry ingredients at once, then blend starting on low speed again.

Once it has blended for 30 seconds, stop the processor or blender and scrape down the sides of the bowl.

Stir in the sugar free chocolate chips if you are using them, then scrape all of the cake batter into your prepared bundt pan and bake for 30-35 minutes.

You will know it is done when you gently press the center and it is firm, not jiggly. Toothpick tested with a few crumbs or none at all.

Cool the cake in the pan for 10 minutes then place a cake board or platter over the top and swiftly turn the cake over.

Cool an additional 20-30 minutes to let it set up before glazing.

Create the Sugar Free Chocolate Glaze

I wait until the cake is cooling before starting the chocolate glaze because it is best applied fresh after making since it will harden up after being cooled. This glaze, made with rich dark cocoa powder and a little Irish cream, adds a decadent finishing touch to the dessert. 

Its intense chocolate flavor will leave your Gluten Free Baileys Chocolate Cake infused with a ton of flavor. This recipe makes enough to coat the cake completely and have extra to drizzle over each individual piece as you serve it.

What you need to make the chocolate glaze:

• Sugar Free Chocolate Syrup
• Softened Butter
• Heavy cream or coconut milk
• Vanilla Extract
• Low Carb Bailey’s Irish Cream
• Confectioners Erythritol or Powdered Sugar
• Cocoa Powder
• Small saucepan
• Whisk

In a small saucepan, combine all of the ingredients in the order listed.

Put the pan over medium heat and whisk continuously.

Once the butter has melted, continue to whisk and turn the heat down to simmer.

Simmer for 5-10 minutes until it has thickened and coats the back of a spoon thickly.

Place your bundt cake on a wire rack over a baking sheet to catch the extra glaze.

Now pour the glaze over your bundt cake immediately after it has thickened.

Serve up a slice and add on an additional drizzle of glaze if desired.

You can also top with a dollop of whipped cream and sprinkle of cocoa powder through a sieve.

How to store your Gluten Free Baileys Irish Cream Chocolate Bundt Cake

Once you have served up your cake, it is important to store it properly so you can enjoy it again.

It will last at room temperature for a day but no more than that. Store leftover cake in the fridge up to 5 days or freeze up to 3 months.

In order to freeze it, you must place the cut pieces onto a parchment lined pan with at least one inch apart.

Freeze for one hour, then wrap each piece in plastic wrap, and place all into an airtight freezer safe container or zip top freezer bag.

Label the bag or container with the best by date of 3 months out. You can freeze the whole cake ahead of time if you want to save time.

Do not make the glaze until you are ready to serve it. Make up the cake and freeze it whole on a baking sheet for 1 hour.

Once it is frozen, wrap the entire cake in plastic wrap, then put into a zip top freezer bag up to 3 months.

Tips, Substitutions, and FAQs

• Add in 1 teaspoon of espresso powder with the dry ingredients to intensify the chocolate flavor even more!
• If you make this cake in warmer weather, you will need to store it in the fridge as it is prone to spoiling early.
• As far as boozy bundt cakes go, this one is my favorite, but you can use this gluten free chocolate cake as a base for a Guinness chocolate cake or stout cake.
• If you want to use this recipe with a gluten free boxed cake mix, follow as written but use the Low Carb Copycat Baileys Irish Cream instead of the liquid called for.
• You can reduce the amount of eggs needed down to 3 eggs instead of 6 when you add in 1/4 cup of sour cream instead. It is best to only substitute a few of the eggs with sour cream as it will become too soggy with more.
• Add some extra texture to the top of the cake with a crumb coat after applying the chocolate glaze. Make a quick crumb coat with 1/4 cup almond flour and 1 tablespoon cocoa powder.
• Melt some sugar free white chocolate chips, like I do in my Gluten Free Vanilla Buttercream Frosting, and stir it into the glaze while hot. This would be in place of the sugar free chocolate syrup and cocoa powder to make a white chocolate ganache glaze.
• Since this cake is perfect to celebrate Saint Patrick’s Day, you can make this recipe into cupcakes for easy sharing! Use my recipe for Gluten Free Vanilla Buttercream Frosting that uses just a tiny amount of cream cheese and then substitute the heavy cream called for with Low Carb Baileys to create a creamy Bailey’s buttercream frosting. It is the best frosting to use with a piping bag for cupcakes! Top the frosting with a dusting of some chocolate shavings.
• If you want the cake to rise higher and not be as dense, add in 1/2 teaspoon baking powder to give it more rise.
• Turn this cake into a Gluten Free B52 Cake like the popular drink when you add in 1 teaspoon of espresso into the cake batter along with 1 teaspoon of orange extract.

Can I make this into a regular two-layer frosted cake? You can make a double layer cake out of this recipe when you double the recipe and bake in 8-inch cake pans. Make sure you still grease the pans well and put a piece of parchment paper in the bottom. The easiest way to do this is to place the 8-inch pan down on some parchment paper and trace it. Then cut it out, grease the pan and press into the bottom. The sides of the cake will release naturally with the greasing and does not need parchment paper. Make the cakes separately each time and do not just DOUBLE the ingredients and make in one large bowl. I have done this before and the cakes do not rise properly. It works best making two batches and pouring each into the 8-inch pan. The glaze will be great as a moisture layer coating the cake layers. Like with a Baileys chocolate poke cake, poke holes all over the top of each cake with a toothpick before adding the glaze. You are using glaze in this case instead of pudding like other poke cakes do. Then make a Low Carb Baileys Buttercream Frosting to frost the first cake layer, center of the cake, as well as the top and sides. Use my recipe for Gluten Free Vanilla Buttercream Frosting that uses just a tiny amount of cream cheese and substitute the cream called for with Low Carb Baileys to create the creamy Bailey’s buttercream frosting. It is the best frosting to make decorations with a piping bag if you wish to jazz it up.

Is there something else I can use instead of the sugar free keto honey? Yes, you can either use a sugar free maple syrup or liquid sweetener of choice. If you find that you need to use a granulated sweetener or even a powdered sweetener, make sure to add in an additional egg for moisture. The moisture required for the almond flour and coconut flour to produce a moist cake is calibrated using the liquid sweetener. 

Can I make this cake if I do not have a food processor or blender? Yes, it can be done. It would be helpful to separate the eggs and whip up the egg whites with an electric mixer in a separate bowl until you have stiff peaks. Then you will combine the batter in the bowl of a stand mixer with the paddle attachment. Add in the whipped egg whites at the end by folding them in by hand. Once they have been folded in, give your batter time to rest and soak up the liquid ingredients for the texture of the cake to turn out right. Wait at least 10 minutes for the ingredients to meld. Once you have waited for the 10 minutes, stir the batter again with a wooden spoon, making sure to scrape the sides well. Continue as directed in the recipe. 

How do I ensure that my Bundt cake doesn’t stick to the pan? Properly greasing the Bundt pan and coating it with some cocoa powder helps to ensure easy release of the cake once it’s baked. Additionally, allow the cake to cool in the pan for about 10 minutes before carefully inverting it onto a wire rack to cool completely. This allows the cake to pull from the sides and come out easier.

Can I omit the alcohol from the recipe? If you prefer not to use alcohol in your baking, you can omit the Baileys Irish Cream from both the cake batter and the glaze. However, note that this will alter the flavor profile of the dessert.

Can I freeze leftovers of this cake? Yes, you can freeze leftover slices of this cake for up to one month. Simply wrap them tightly in plastic wrap and place them in an airtight container before freezing. Thaw in the refrigerator before serving.

Can I use this recipe to make cupcakes instead of a Bundt cake? Certainly! This recipe can be adapted to make cupcakes by adjusting the baking time accordingly. Simply fill lined cupcake tins with the batter and bake until a toothpick inserted into the center comes out clean.

Crafting a Gluten-Free Baileys Irish Cream Chocolate Bundt Cake is a delightful way to celebrate special occasions or simply indulge in a decadent chocolate treat. 

By incorporating homemade keto Baileys Irish Cream and a sugar-free chocolate glaze, we’ve elevated a classic recipe to new heights of indulgence. 

Whether enjoyed on St. Patrick’s Day or any time of year, this rich and flavorful cake is sure to impress.

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