Grain-free German Chocolate Bundt Cake

from http://tasty-yummies.com 
serves 10-12
Chocolate Bundt Cake
3 cups blanched almond flour
1/4 cup coconut flour
2 teaspoons baking soda
1/2 teaspoon sea salt
1/2 cup organic coconut sugar or other granulated sugar
3/4 cup cocoa powder
4 large farm fresh eggs, room temperature
1/4 cup honey 
1/2 cup coconut oil or butter, melted – plus a bit more for greasing the pan (I used butter)
1 cup full-fat canned organic coconut milk
1 tablespoon vanilla extract

Preheat the oven to 350 degrees. Position your rack in the middle of the oven. Using coconut oil (or butter) grease the 8" bundt pan well, set aside. (I used my cast iron loaf pan and two mini loaf pans.)

In a large mixing bowl add the almond flour, coconut flour, baking soda, salt, coconut sugar and cocoa powder and whisk together until well incorporated. In a medium sized bowl add the eggs, honey, coconut oil, coconut milk and vanilla. Whisk until well combined.

Add the wet ingredients the dry. Using a large spatula, gently mix to combine all of the ingredients together. Fold until well incorporated. Pour the batter into your well-oiled bundt pan.

Bake 45-50 minutes until a cake tester comes out clean. Let cool 30  

minutes in the bunt pan. Store covered at room temperature for up to 5 days. 

There is a recipe for the icing on Tasty Yummies, but this cake was great just by itself.