Paleo Chocolate Olive Oil Bundt Cake with Dark Chocolate Glaze

INGREDIENTS

6 tbsp

Paleo flour from Bob’s red mill

1/2 cup

cacao powder plus more for dusting the mold

1/2 tsp

baking soda

1/2 tsp

baking powder (, see notes)

1/8 tsp

coarse salt

large eggs

1/2 cup

extra virgin olive oil

1/2 cup

light canned coconut milk (or ½ cup + 2 tbsp milk, if use erythritol)

1/4 cup

maple syrup (or 5 tbsp erythritol)

2 oz

dark chocolate bar (, unsweetened preferred)

to 1.5 tbsp extra virgin olive oil (, use more for thinner glaze)

2 tsp

maple syrup (, if the chocolate bar is unsweetened. alt. 1 tbsp erythritol)

4 cups

mini bundt cake mold or springform cake pan

Ghee butter to grease the bundt cake mold

Large wire rack (for cooling the cake)

Edible gold (optional garnish)