Gluten Free Baileys Irish Cream Chocolate Bundt Cake

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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.

5 from 1 vote

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Prep Time 15

Cook Time 30

Cooling Time 20

Total Time 1 5

Course Dessert, gluten free, gluten free cake, keto baking, keto cake

Cuisine American, Irish

Servings Slices

Calories 172 kcal

Equipment

Bundt Cake Pan silicone with baking sheet to stabilize or regular metal bundt pan
Whisk
Food Processor can use stand mixer, see tips section
Small saucepan
Spatula

Ingredients

Gluten Free Bailey's Irish Cream Chocolate Cake

6 large Eggs
1/2 cup Sugar Free Keto Honey
1/4 cup Coconut Oil melted, or your choice of vegetable oil
2 Tablespoons Low Carb Copycat Bailey's Irish Cream
2 Tablespoons Heavy Cream or Coconut Milk
1 teaspoon Vanilla Extract
3/4 cup Almond Flour
1/3 cup Coconut Flour
1/3 cup Cocoa Powder
1 teaspoon Baking Soda
1/2 teaspoon Salt
1/4 cup Sugar Free Chocolate Chips

Sugar Free Chocolate Glaze

1 Tablespoon Sugar Free Chocolate Syrup
1 Tablespoon Softened Butter
1 Tablespoon Heavy cream or coconut milk
1 teaspoon Vanilla Extract
1 Tablespoon Low Carb Bailey's Irish Cream
1/3 cup Confectioners Erythritol or Powdered Sugar
1 1/2 teaspoons Cocoa Powder

Instructions

Gluten Free Baileys Irish Cream Chocolate Bundt Cake

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.

Sugar Free Chocolate Glaze

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.

Notes

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.

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.

Nutrition Facts include the sugar free chocolate glaze as listed.

Nutrition Facts
Serving size: 1 slice
Servings: 8
Amount per serving
Calories	172
% Daily Value*
Total Fat 15.9g	20%
Saturated Fat 10.2g	51%
Cholesterol 151mg	50%
Sodium 68mg	3%
Total Carbohydrate 3.3g	1%
Dietary Fiber 1.7g	6%
Total Sugars 0.4g
Protein 6.2g
Vitamin D 17mcg	85%
Calcium 29mg	2%
Iron 1mg	7%
Potassium 110mg	2%

Nutrition

Calories: 172kcal

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